Popular in many countries, bread pudding has many variations. All are based on cubed stale bread that is soaked in a mixture of milk, sugar, and eggs, and then baked. What often sets the pudding apart is the sauce used on the pudding. In the south, many cooks like my mother made a rum sauce to top bread pudding. Today’s recipe is a variation on the classic recipe with the addition of orange and cranberry. You can use a traditional rum sauce, a vanilla sauce, or whipped cream to top the dish. It’s the perfect dessert for Thanksgiving, Christmas, or any winter evening meal.
Cranberry Bread Pudding
- 6 cups torn stale bread or cubed bread (French bread, challah or bread of choice)
- 1 cup fresh cranberries
- 3 cups half and half
- 2 tsp vanilla extract
- 1/2 cup orange juice
- 2 tsp orange zest
- 4 tbsp melted butter
- 4 large eggs
- 1 cup sugar
- optional handful of pecans to sprinkle on top
- Butter 7" x 11" baking dish or a 9" square dish
- In large bowl mix bread, orange juice, and zest
- Heat half and half until hot but do not boil
- In another bowl mix together half and half, vanilla, and butter
- Stir in sugar
- Slowly add beaten eggs and mix well
- Pour wet mixture over bread and fruit
- Let bread soak about 20 minutes
- Preheat oven to 350 degrees F
- Pour mixture into prepared baking dish
- Place dish in larger pan like a roasting pan and put in oven
- Pour hot water into roasting pan until is reaches halfway up baking dish
- Bake 50 to 55 minutes or until set (custard no longer jiggles)
- Sprinkle pecans on top
- Let dish stand for about 15 minutes
- Serve with warm rum sauce, vanilla sauce, or whipped cream
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12 thoughts to “Cranberry Bread Pudding”
Your recipes always look and sound really delicious! I wonder if this would also work with gluten free bread, I may give it a try :o)
It should work fine with gluten-free bread. Tear or chop into pieces and add the wet mix to it. Have a great day!
This looks wonderful! Not sure I can get fresh cranberries here though – only dried. #MMBC
Just soak the dried cranberries in boiling water until they plump. Then drain and use.
Ohh! This sounds perfect for this time of year. I love anything with cranberries x
This definitely looks like a keeper, Carol — for TG or Christmas!
I agree – Happy Thanksgiving!
This looks delish. I don’t cook with cranberries. I think I’ll try this. Thanks for sharing.
Happy Thanksgiving Clearissa!
Hello, this is one of my favorites for Encouraging Hearts and Home, this week! I hope you stop by and say hello, this post has been pinned! Thank you for being a part of Encouraging Hearts and Home, we appreciate all that you share. Have a great week ahead!
thanks Melynda – I’ll stop by and say hi