Cranberry Orange Bread Pudding
User Reviews
4.8
Cranberry Orange Bread Pudding
Description
This Cranberry Orange Bread Pudding uses cubed brioche, challah, or panettone bread soaked thoroughly in a mixture of eggs, milk, cream, sugar, orange zest, and Grand Marnier or hot orange juice for alcohol-free variation. The dried cranberries are soaked separately in the liqueur to soften and infuse flavor before being added to the bread mixture. After soaking about 30 minutes, the pudding is baked until puffed and golden, resulting in a moist, soft interior with tart fruit contrast.
While the pudding bakes, an accompanying orange sauce is prepared by simmering butter, brown sugar, orange juice, and optionally cream for creaminess before folding in Grand Marnier. This sauce adds a velvety, citrusy finish that enhances the dessert's orange notes. Served warm or reheated, the pudding and sauce make a comforting, flavorful finale for holiday or special-occasion meals.
The recipe allows prepping both pudding and sauce ahead of time, with reheating just before serving to preserve texture. Using brioche and Grand Marnier as shown creates a specific flavor profile and richness. Substitutions like hot orange juice accommodate non-alcoholic preferences.
Ingredients
- 3 cups bread cubed ( brioche, challah, or plain panettone, stale
- ½ cup dried cranberries or 8 oz of fresh cranberries
- 3 Tbsp Grand Marnier or substitute hot orange juice for an alcohol free version
- 2 egg
- 1 cup milk
- 1 cup heavy whipping cream
- 1 Tbsp sugar
- 1 tsp orange zest grated
For the Sauce:
- ⅓ cup orange juice (fresh, for a creamier sauce, use 1 oz (30 ml) orange juice and 2 oz (60 ml) cream)
- ¼ cup butter
- ⅓ cup brown sugar
- 1 Tbsp Grand Marnier (optional)
Instructions
- Oven temp: 375ºF (190ºC)
- Place the cranberries in a small, deep bowl or mug, and cover with Grand Marnier (or hot orange juice). Let soak for at least two hours, or as long as overnight, if using Grand Marnier.
- Put the cubes of bread or brioche into a dish or ramekins which will accomodate them, then sprinkle with the cranberries and liqueur.
- In a small bowl or jug, beat the two eggs then add the milk, cream, sugar and orange zest, and continue to beat until all the ingredients are well combined. Pour the mixture over the bread cubes and cranberries.
- Allow to soak for about half an hour, then bake for 30 to 35 minutes or until the pudding is puffed and lightly golden colored.
- While the cranberry orange bread pudding is baking, make the orange sauce by melting the butter in a small pot, then add the brown sugar, orange juice (and cream, if using).
- Let simmer for about 5 or 6 minutes, then remove from heat and add the Grand Marnier.
- Serve the cranberry orange bread pudding while still warm, with the warm orange sauce on top.
Notes
- Soak dried cranberries in Grand Marnier or hot orange juice for at least two hours or overnight for best flavor and texture.
- Allow the bread mixture to soak for about 30 minutes before baking to absorb custard fully.
- Both the bread pudding and sauce can be made ahead and reheated gently before serving.
- Use brioche for a richer texture, and Grand Marnier for authentic orange liqueur flavor; substitute hot orange juice for non-alcoholic version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 515kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 139mg | 46% |
| Sodium | 421mg | 18% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 932IU | 19% |
| Vitamin C | 6mg | 7% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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