This orange cranberry bread pudding is a fun twist to a classic favorite. Sweet and savory orange and cranberry flavors fill this bread pudding, then it’s topped off with a delicious orange sauce. It’s a fun addition to your traditional Thanksgiving recipes!
Bread pudding is one of my favorite desserts! I mean, who can’t get behind a dessert that also includes bread?? This orange cranberry bread pudding also includes a to-die-for orange cream sauce. I wanted to create a non-traditional dessert around Thanksgiving and I think I found a winner!
Ingredients Needed
To make orange cranberry bread pudding, you’ll need the following ingredients:
- 1 loaf French Bread
- 2 cups whole milk
- 3/4 cup unsalted butter – divided
- 1 1/2 cup sugar – divided
- 4 eggs – divided
- 1 tsp pure vanilla extract
- 3/4 cup fresh cranberries
- 4 Tbsp fresh orange juice (no pulp)
- 1 Tbsp orange zest
How to make orange cranberry bread pudding
- Preheat oven to 350 degrees F.
- Cut about 3/4 of the French bread loaf into large cubes and add to a large mixing bowl.
- Melt 1/4 cup butter.
- In another mixing bowl, combine the milk, 3 eggs, vanilla, 2 Tbsp. orange juice, 1/4 cup melted butter and 1/2 cup sugar and whisk to combine. Pour mixture over the bread cubes. Mix until the bread is covered, then place the bowl into the refrigerator for at least an hour.
- Remove the bowl from the refrigerator. Add in the fresh cranberries and stir once again.
- Place six individual ramekin dishes onto a baking sheet. Grease with butter or a non-stick spray (I used coconut oil spray). Spoon the bread mixture into the individual dishes. You’ll want a nice pile of cubes in the dishes (see the pictures). This will allow you to have a crisp top. If there is any remaining liquid in the bowl after removing all the bread, pour over the individual bowls.
- Bake for 50-60 minutes. While the bread pudding is baking, make the orange cream sauce. In a small saucepan, melt 1/2 cup butter on low heat. Add in 1 cup sugar, 1 egg, and 1 Tbsp. orange juice and whisk to combine. Add in the orange zest. Slowly cook over low heat, constantly stirring, until the mixture thickens, then remove from heat. Do not allow the sauce to simmer!
- Once the bread pudding has finished baking, remove from oven and let cool for 5 minutes. Top with orange cream sauce and serve warm.
Recipe FAQs and Variations
Can I bake this as one dessert in a baking dish?
Yes! If you prefer to not use individual ramekins you can grease a 9×9 baking dish and cook it as one whole bread pudding dessert.
Can I make this orange cranberry bread pudding gluten-free?
Yes! Simply swap in gluten-free bread for the French bread. I will advise you that gluten-free bread tends to not soak up moisture as nicely as regular French or brioche bread. If possible, find a gluten-free French or brioche bread for better consistency.
How can you tell if bread pudding is done?
The best way to test bread pudding is to insert a knife into the middle of the baking dish and if it comes out clean it’s done baking. If not, let it continue to bake until the knife comes out clean.
Can I make orange cranberry bread pudding the day before?
To help cut down on time, you can let the bread soak in the milk mixture overnight. Then, when you’re ready to bake the next day simply proceed with the recipe.
Recommended kitchen resources for this recipe
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Enjoy these other orange and cranberry recipes!
- Orange Cranberry Shortbread Cookies – a delicious shortbread cookie full of orange and cranberry flavors
- Orange Cranberry Pecan Relish – pairs perfectly with any roasted poultry or pair with a charcuterie board
- Orange Moscato Cupcake – your favorite orange flavors in a Moscato-infused cupcake
- Blood Orange Olive Oil Cake – a simple yet elegant cake
Grab a copy of Gather – A Thanksgiving Cookbook to create a memorable holiday meal!
Orange Cranberry Bread Pudding
- Prep Time: 15 minutes
- Cook Time: 140 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 1x
Description
This orange cranberry bread pudding is a fun twist to a classic favorite. Sweet and savory orange and cranberry flavors fill this bread pudding, then it’s topped off with a delicious orange sauce.
Ingredients
- 1 loaf French Bread
- 2 cups whole milk
- 3/4 cup unsalted butter – divided
- 1 1/2 cup sugar – divided
- 4 eggs – divided
- 1 tsp pure vanilla extract
- 3/4 cup fresh cranberries
- 4 Tbsp fresh orange juice (no pulp)
- 1 Tbsp orange zest
Instructions
- Preheat oven to 350 degrees F.
- Cut about 3/4 of the French bread loaf into large cubes and add to a large mixing bowl.
- Melt 1/4 cup butter.
- In another mixing bowl, combine the milk, 3 eggs, vanilla, 2 Tbsp. orange juice, 1/4 cup melted butter and 1/2 cup sugar and whisk to combine. Pour mixture over the bread cubes. Mix until the bread is covered, then place the bowl into the refrigerator for at least an hour.
- Remove the bowl from the refrigerator. Add in the fresh cranberries and stir once again.
- Place six individual ramekin dishes onto a baking sheet. Grease with butter or a non-stick spray (I used coconut oil spray). Spoon the bread mixture into the individual dishes. You’ll want a nice pile of cubes in the dishes (see the pictures). This will allow you to have a crisp top. If there is any remaining liquid in the bowl after removing all the bread, pour over the individual bowls.
- Bake for 50-60 minutes. While the bread pudding is baking, make the orange cream sauce. In a small saucepan, melt 1/2 cup butter on low heat. Add in 1 cup sugar, 1 egg, and 1 Tbsp. orange juice and whisk to combine. Add in the orange zest. Slowly cook over low heat, constantly stirring, until the mixture thickens, then remove from heat. Do not allow the sauce to simmer!
- Once the bread pudding has finished baking, remove from oven and let cool for 5 minutes. Top with orange cream sauce and serve warm.
Notes
- To help cut down on time, you can let the bread soak in the milk mixture overnight. Then, when you’re ready to bake the next day simply proceed with the recipe.
- For gluten-free, use a gluten-free French or brioche bread
- Nutritional Disclaimer
- Category: Dessert
- Cuisine: American
Keywords: bread pudding, orange cranberry, orange cranberry bread pudding
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Oh my, I love the idea of the orange and cranberry flavors together, it sounds wonderful!
That pour shoot makes it look so good. Oh my drooling.
This sounds amazing and perfect for the upcoming fall season! it will be here before you know it!! I keep a package of cranberries in my freezer so that I always have some when I’m ready to make my fall recipes! This one looks and sounds like a keeper!!!
Oh what a wonderful combination of cranberries and orange! I can only find canned cranberries this time of year, but as soon as it gets close to Christmas, I’m buying a bag and making this dessert. Looks fabulous
Orange and cranberry has to be one of my all time favorite flavor combinations. It reminds me of fall, but I still enjoy it year round – gets me excited for the holidays!
I love love loooooove bread pudding. This one is on my list for the next one to make!
Yum!! You are right I could eat this any time of year but it will definitely be a hit this upcoming Holidays thank you!!
What a fabulous combo for a fall dessert! I definitely want to try this one!
As much as I don’t want to think about fall quite yet, this dessert totally has me in the mood! What a gorgeous combo 🙂 Great for when you stock up on bags of cranberries at the end of the season!
I was just thinking about Fall today, I can see making this for after a Sunday Night Football dinner! The combination of orange and cranberry sounds excellent!
What a unique pudding recipe. Orange and cranberries sounds like a perfect combination. And the recipe reads amazing. Bookmarking it to try later
I haven’t had bread pudding for a zillion years. And I’ve never had orange cranberry bread pudding. Your recipe looks absolutely fabulous! I can’t wait to try it!
This is the perfect FALL dessert. Not that I want summer to end, but fall flavours are some of the most delicious ever. I will print this out and make it when the cool weather sets in.