Orange Cranberry Decadent Bread Pudding
A tip from Mom’s handwritten recipe is what perfected my bread pudding into a pan of true deliciousness!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8-10
- Category: bread pudding, uses for leftover bread, holiday bread, sweet dessert
- Method: oven
- Cuisine: bread pudding, uses for leftover bread, holiday bread, sweet dessert
Ingredients
- 10 cups cubed Orange Cranberry Bread
- (or plain brioche works!) *See note
- 3 XL eggs, whisked
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 1 cup heavy cream
- 2 tablespoons orange juice
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon orange extract
- 2 teaspoon orange zest
- 1 cup dried cranberries *use these if you are not using orange cranberry bread)
- 2 tablespoons melted butter, unsalted
Instructions
- Preheat the oven to 350F, rack in the middle. Coat a 9×13” pan with cooking spray, set aside.
- In a large bowl whisk together the eggs, orange zest and sugars until well blended. Add in the cream, milk, and orange extract mixing until combined. Add in the orange juice, salt, and cinnamon. Mix until blended.
- Add the 10 cups of cubed Orange Cranberry bread (if using regular brioche add that with the cranberries). Gently mix to coat all items. Allow to set for 10 minutes in the bowl.
- Carefully dump the mixture into the coated pan gently pressing down. It’ll all fit.
- Drizzle the melted butter overtop and bake for 25-35 minutes or until golden brown and the middle has just a slight jiggle. You do not want it to fully set – it will set as it cools down.
- Remove from the oven and allow to cool for at least 15 minutes. I prefer to let it rest of 30 minutes before serving.
- Serve with your favorite syrup, a dusting of cinnamon sugar or Maple Butter Cream Sauce.
Notes
If you’re using plain brioche, add in the dried cranberries