5.0 from 63 votes
Cranberry Breakfast Bread Pudding
This deliciously sweet and tart Cranberry Breakfast Casserole is the perfect make-ahead recipe for the holidays!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs
Total Time
9 hrs 50 mins
Servings: 8 servings
Calories: 480 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 lices white bread cut into 1-inch cubes
- 12 large eggs
- 2 cups eggnog or milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cranberry Mixture (or use 1 1/2 cups leftover cranberry sauce)
- 3 cups cranberries fresh or frozen, about 12 ounces
- 1 cup orange juice or water
- ½ cup brown sugar
Cream Cheese Mixture
- 8 ounces cream cheese
- 1 teaspoon orange zest
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
Instructions
- Leave the bread on the counter overnight to dry out or bake on a baking sheet at 350°F for about 8 minutes to slightly dry it out. Cool completely.
Cup of Yum
Cranberry Mixture
- Combine all of the cranberry mixture ingredients in a saucepan over medium heat. Simmer 10 minutes. Set aside to cool.
Cream Cheese Mixture
- In a medium bowl, combine cream cheese mixture ingredients; mix until fluffy.
Assembly
- Grease a 9x13 inch baking dish. Layer half of the bread cubes in the dish. Top with dollops of the cream cheese mixture and the cranberry sauce. Place remaining bread on top.
- Whisk eggs, eggnog, sugar, and vanilla until well mixed. Pour over the bread cubes, cover with foil and refrigerate at least 4 hours or overnight.
- Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
- Bake covered for 30 minutes then uncover and bake for an additional 30 minutes or until a knife inserted in the center comes out clean and is hot. Garnish with mint and sugared cranberries if desired.
Notes
- Bread cubes should be slightly dry, I usually leave them out overnight. To dry bread cubes quickly, bake on a sheet pan at 350°F for 8 minutes. Cool completely. Do not brown.
- Leftover cranberry sauce can be used in place of the cranberry mixture above. Prepared cranberry sauce tends to be a bit sweeter.
- Eggnog can be replaced with milk or a mixture of milk and cream.
- Optional Glaze
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in the microwave until heated through.
- 5 tablespoons icing sugar
- 1 tablespoon eggnog
- ½ teaspoon butter, softened
Nutrition Information
Calories
480
(24%)
Carbohydrates
59g
(20%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
314mg
(105%)
Sodium
408mg
(17%)
Potassium
393mg
(11%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
954IU
(19%)
Vitamin C
22mg
(24%)
Calcium
265mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480
% Daily Value*
| Calories | 480 | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 314mg | 105% |
| Sodium | 408mg | 17% |
| Potassium | 393mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 22mg | 24% |
| Calcium | 265mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.