Cranberry Bread Pudding

Cranberry bread pudding is what you get when classic French toast meets a festive fruit crisp—it’s custardy, tangy and just sweet enough to feel like dessert without tipping into cloying territory. This treat is just the thing to serve during the holidays, anytime from Thanksgiving to New Year’s Eve.

Each bite delivers soft, egg-soaked bread studded with cranberries that burst with tartness, all under a shatteringly thin sugar crust that forms during baking. The orange zest woven throughout perfumes the whole dish with bright citrus oils, making your kitchen smell like the holidays without a single pinch of pumpkin spice.

And then there’s the sauce. The one for this bread pudding isn’t some pourable afterthought—it’s a proper stovetop custard, rich with egg yolks and heavy cream, then infused with a strip of orange zest until it coats a spoon in glossy, pale yellow ribbons. Spooned over the warm pudding, it pools into every crevice and softens the caramelized top into something almost sauce-like itself. Cranberry bread pudding is the kind of make-ahead holiday dessert that sits patiently in your fridge, ready to be warmed and sauced whenever guests arrive or whenever you decide you deserve it.

Ingredients for Cranberry Bread Pudding

• Bread: Cubed bread serves as the foundation of the pudding, absorbing the custard to create a tender, cohesive texture. The best bread for bread pudding is slightly stale or day-old bread with a sturdy texture, such as French bread, brioche or challah. You can use pre-sliced bread, but choose something on the thicker side and remove the crust.
• Cranberries: Fresh or frozen cranberries provide bursts of tart flavor that cut through the richness of the custard. Their jewel-toned color also adds visual appeal to each slice.
• Orange zest: Grated zest contributes fragrant citrus oils that brighten the overall flavor profile. A strip of zest infuses the cream with essential oils during cooking, lending a delicate citrus fragrance.
• Butter: Melted butter adds richness and helps the top layer of bread cubes turn golden and slightly crisp during baking. It also contributes to the pudding’s overall moisture. Choose a butter brand with a rich flavor.
• Eggs: Whole eggs bind the custard together, providing structure and a silky texture when baked. Rich yolks thicken the sauce into a velvety custard that clings to each spoonful.
• Whole milk: The milk creates the creamy base of the custard that soaks into the bread. Whole milk’s fat content ensures a lush, tender texture in the finished pudding.
• Sugar: Sugar sweetens both the pudding and the sauce. It also caramelizes on top during baking, resulting in a delicate crunch.
• Vanilla extract: This classic flavoring adds warm, aromatic depth that rounds out the custard’s flavor. It enhances the other ingredients without overpowering them. We like using real vanilla extract vs. imitation vanilla.
• Heavy whipping cream: This high-fat cream gives the sauce its decadent, silky texture and rich mouthfeel. It serves as the primary liquid base that carries the other flavors.
• Orange extract: Concentrated orange flavor reinforces the citrus notes established by the zest. Adding it after cooking preserves its bright, aromatic qualities.

Directions

Step 1: Layer the bread pudding base

Preheat the oven to 375°F. In a greased 13×9-inch baking dish, layer half the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter.

Step 2: Pour the custard over the bread

In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until well blended.

Pour the custard base over the bread mixture.

Let it stand for 15 to 30 minutes, then sprinkle with remaining sugar.

Step 3: Bake the bread pudding

Bake, uncovered, for 65 to 75 minutes or until a knife inserted in the center comes out clean.

Step 4: Make the orange custard sauce

In a small heavy saucepan, whisk the egg yolks and sugar together. Stir in the cream and the orange zest strip.

Cook over low heat for 15 to 20 minutes or until the mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow it to boil. Immediately transfer the sauce to a bowl.

Step 5: Chill and serve the sauce

Place the bowl with the sauce in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with the bread pudding.

Cranberry Bread Pudding Variations

• Try a different fruit: Swap in fresh or frozen blueberries, cherries or diced pears for the cranberries for a twist that still pairs beautifully with the orange custard sauce.
• Add warm spices: Mix 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg into the custard for a cozier, spiced version that’s perfect for fall and winter gatherings.
• Make it boozy: Stir 2 tablespoons Grand Marnier or bourbon into the custard mixture before pouring it over the bread for an adults-only dessert with deeper flavor complexity.
• Use different bread: Replace the white bread with egg bread, challah or croissants for a richer, more buttery pudding with extra decadence.
• Go nuts: Sprinkle 1/2 cup chopped toasted pecans or walnuts between the bread layers to add crunch and nutty flavor throughout.
• Make individual portions: Divide the mixture among greased ramekins and reduce the baking time to 35 to 45 minutes for elegant single-serve desserts.

How to Store Cranberry Bread Pudding

Let the bread pudding cool completely before storing. Cover the baking dish tightly with storage wrap or transfer individual portions to an airtight container and refrigerate. Store the orange custard sauce separately in a covered container in the refrigerator to maintain its silky texture.

How long does cranberry bread pudding last?

Cranberry bread pudding will keep in the refrigerator for three to four days when stored in an airtight container. Store the orange custard sauce separately and use it within the same timeframe for the best flavor and texture.

Can you freeze cranberry bread pudding?

Yes, you can freeze cranberry bread pudding for up to three months. Let the pudding cool completely, then wrap it tightly with storage wrap and aluminum foil, or transfer portions to airtight freezer-safe containers. Thaw overnight in the refrigerator before reheating. The orange custard sauce does not freeze well due to its cream and egg yolk base, which can separate and become grainy when thawed, so it’s best to make a fresh batch when you’re ready to serve.

Cranberry Bread Pudding Tips

Are fresh or frozen cranberries best for this bread pudding?

Both fresh and frozen cranberries work equally well in this recipe, so use whichever you have on hand. If using frozen, thaw them first and drain off any excess liquid to prevent the custard from becoming watery. Pat the thawed cranberries dry with a paper towel before layering them in the baking dish for the best results.

How should you serve cranberry bread pudding?

Cranberry bread pudding tastes best when served warm, allowing the custard-soaked bread to showcase its tender, creamy texture. Reheat individual portions in the microwave for 20 to 30 seconds or warm the entire dish in a 325° oven for 10 to 15 minutes. Drizzle each serving generously with the chilled orange custard sauce, which creates a lovely temperature contrast against the warm pudding. You can also serve it at room temperature if you prefer, though the flavors and textures are most appealing when the pudding is gently warmed.