
Cranberry Bread Pudding
Total Time
Prep: 35 min. + standing Bake: 65 min.
Yield
12 servings
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Ingredients
- 16 slices bread, crusts removed, cubed
- 1-1/2 cups fresh or frozen cranberries, thawed
- 1 tablespoon grated orange zest
- 1/4 cup butter, melted
- 6 large eggs
- 4 cups whole milk
- 3/4 cup plus 1 tablespoon sugar, divided
- 1 teaspoon vanilla extract
- ORANGE CUSTARD SAUCE:
- 3 large egg yolks
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 1 orange zest strip (1/4 inch)
- 1/2 teaspoon orange extract
Directions
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter.
- In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
- Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.
- For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.
- Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
Nutrition Facts
1 each: 370 calories, 19g fat (10g saturated fat), 208mg cholesterol, 299mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 10g protein.
This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Recipe Creator
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