Cranberry Orange Bread Pudding is a warm and comforting dessert that combines the tangy brightness of oranges with the tartness of cranberries, all baked into a rich and creamy custard-soaked bread base. Perfect for holiday gatherings or a cozy winter treat, this bread pudding offers layers of flavor and texture, with golden-baked edges and a soft, melt-in-your-mouth center. Serve it with a drizzle of orange glaze or a dollop of whipped cream for an extra indulgent touch.
Ingredients:
- 6 cups cubed day-old bread (French or brioche works well)
- 1 cup fresh or dried cranberries
- Zest of 1 orange
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup fresh orange juice
- 2 tbsp butter, for greasing the baking dish
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large bowl, combine the cubed bread, cranberries, and orange zest. Toss to distribute the cranberries and zest evenly.
- In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and orange juice until smooth and well combined.
- Pour the custard mixture over the bread and cranberries, gently pressing the bread down to ensure it absorbs the liquid. Let the mixture sit for 10-15 minutes to fully soak.
- Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 40-45 minutes, or until the top is golden brown and the custard is set.
- Serve warm with a drizzle of orange glaze, a dusting of powdered sugar, or whipped cream. Enjoy!
