Cranberry Bread Pudding

Cranberry bread pudding is a cozy, slightly tart twist on classic bread pudding. Soft bread soaked in a rich custard, studded with tart cranberries, and lightly spiced with cinnamon and nutmeg, it’s baked to golden perfection. This dish is perfect for holiday mornings, brunch gatherings, or a comforting dessert any time of year.

Why You’ll Love This Recipe

Soft, custardy bread pudding with a slight crunch on top
Tart cranberries balance the sweetness
Made from simple pantry ingredients
Can be served warm or at room temperature
Easy to prepare ahead

Ingredients (Serves 6–8)

Bread Pudding

6 cups cubed day-old bread (brioche, challah, or white bread)
1 cup fresh or frozen cranberries
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter, melted

Optional Topping

Powdered sugar for dusting
Whipped cream or vanilla sauce

Ingredient Notes

Bread: Slightly stale bread works best to absorb the custard without turning mushy. Brioche gives extra richness.
Cranberries: Fresh or frozen can be used; frozen may need slightly more baking time.
Spices: Cinnamon and nutmeg give warmth, but you can adjust to taste.

How to Make Cranberry Bread Pudding

Step 1: Preheat Oven

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar size with butter.

Step 2: Prepare the Custard

In a medium bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

Step 3: Assemble Bread and Cranberries

Place cubed bread and cranberries in the prepared baking dish. Drizzle melted butter over the top.
Pour the custard evenly over the bread, pressing lightly with a spatula to ensure all pieces are soaked.

Step 4: Rest

Let the mixture sit for 10–15 minutes to allow the bread to absorb the custard fully. For even more flavor, cover and refrigerate up to 2 hours.

Step 5: Bake

Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Step 6: Serve

Dust with powdered sugar and serve warm with whipped cream or vanilla sauce.

Tips for the Perfect Bread Pudding

Day-old or slightly dry bread absorbs custard better than fresh bread.
Do not overbake; the pudding should be set but still slightly custardy in the center.
Frozen cranberries can be added directly without thawing.
For a crispier top, sprinkle a little extra sugar before baking.

Variations

Orange-Cranberry Bread Pudding: Add 1 tablespoon orange zest to custard.
Chocolate-Cranberry: Add ½ cup chocolate chips.
Nutty Twist: Fold in ½ cup chopped pecans or walnuts.
Maple Glaze: Drizzle with maple syrup instead of powdered sugar.

Storage

Store covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 10–15 minutes for best results.
Bread pudding can also be frozen for up to 1 month; thaw overnight in the fridge and reheat before serving.

Serving Suggestions

Perfect for brunch with coffee or tea
Serve as a dessert with vanilla ice cream
Great for holiday breakfasts or a cozy winter treat

Final Thoughts

Cranberry bread pudding is a versatile, comforting dish that combines tart berries with rich, custardy bread. Its ease of preparation and ability to be made ahead makes it ideal for family gatherings or cozy mornings. Once you try this version, it’s sure to become a staple in your recipe rotation.