Description
Cranberry Bread Pudding is a warm and comforting dessert that captures the essence of autumn in every bite.
Ingredients
Scale
- 1 lb challah or brioche bread, cut into 1″ cubes (stale bread works best)
- 2 large eggs
- 3 large egg yolks
- 2/3 cup packed dark brown sugar
- 1/2 zest of navel orange
- 1 tsp almond extract
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 2 cups heavy cream
- 2 cups whole milk
- 1 1/4 cups frozen cranberries
- 1 cup confectioners’ sugar
- 4 Tbsp unsalted butter, melted
- 1/2 zest of navel orange
- 2 Tbsp Grand Marnier or orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a suitable baking dish generously with butter or non-stick spray.
- Whisk together the eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg until well combined.
- Mix cream and milk in a separate bowl, then gently fold this dairy mix into the egg mixture.
- Add bread cubes and frozen cranberries, carefully folding into the custard mixture.
- Pour the mixture into the greased baking dish and allow it to rest for 30 minutes.
- Bake for 45-50 minutes until the top is slightly golden; insert a knife into the center to check doneness.
- Prepare the icing by whisking together confectioners’ sugar, melted butter, orange zest, and Grand Marnier until smooth.
- Drizzle the icing over the warm pudding as soon as it comes out of the oven.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: Cranberry Bread Pudding