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Cranberry Orange Bread Pudding


Cranberry Orange Bread Pudding

Cranberry Orange Bread Pudding

Diana Rattray

This delicious bread pudding is a great dessert choice for Thanksgiving or Christmas dinner, or any fall or winter meal. 

Serve the pudding warm with a vanilla sauce or a drizzling of cream. 


  • 5 to 6 cups torn brioche bread or rolls, about 8 ounces
  • 1/2 cup dried cranberries, coarsely chopped
  • juice and finely grated zest of 2 oranges (1/2 cup juice and about 2 teaspoons zest)
  • 2 teaspoons vanilla
  • 4 tablespoons butter
  • 3 cups half-and-half, heated until hot but not boiling
  • 4 large eggs
  • 1 cup granulated sugar


Butter a 9-inch square or 11x7-inch baking dish. Heat oven to 350°.

In a large bowl, combine torn bread, cranberries, orange zest, and juice. In another bowl, whisk together the vanilla, butter, half-ahd-half, and eggs. Pour over the bread; stir in sugar. Let bread soak for about 5 minutes. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch. Bake for 45 to 55 minutes, or until set.

Serve with vanilla sauce, whiskey sauce, or a little heavy cream.

Serves 6 to 8.



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