Baked Cranberry Bread Pudding – Easy, Creamy, and Delicious

Looking for a cozy homemade dessert that's sweet, creamy, and bursting with fruity flavor? This Baked Cranberry Bread Pudding is a wonderful treat to share with family and friends.

Made with soft pieces of bread, a rich vanilla custard, and juicy cranberries, this comforting dessert bakes into a golden, slightly crisp top with a soft and creamy center.

It's easy to prepare, uses simple ingredients, and makes a beautiful addition to holiday dinners, weekend brunches, or family gatherings.

Why You'll Love This Cranberry Bread Pudding

• Easy to prepare: Simple ingredients and minimal preparation.
• Sweet and tart: Cranberries add a delicious fruity contrast.
• Soft and creamy: The custard gives the bread a rich texture.
• Perfect for sharing: Bake it in one dish and serve everyone.
• Great for holidays: A lovely dessert for Thanksgiving, Christmas, or cozy winter evenings.

Ingredients You'll Need

For approximately 8 servings:

• 6 cups day-old bread, cut into small cubes
• 1 1/2 cups fresh or frozen cranberries
• 3 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 tablespoons melted butter
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon orange zest (optional)

How to Make Baked Cranberry Bread Pudding

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C).

Lightly grease a medium-sized baking dish with butter.

Cut the bread into bite-sized cubes and spread them evenly in the dish.

Step 2: Prepare the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla extract, cinnamon, and salt.

Whisk until the mixture is smooth and the sugar is mostly dissolved.

Step 3: Add the Cranberries

Scatter the cranberries over the bread cubes.

If you're using frozen cranberries, you can add them directly without thawing.

Add the optional orange zest for a fresh citrus flavor.

Step 4: Pour in the Custard

Slowly pour the custard mixture over the bread and cranberries.

Gently press the bread down so that it absorbs the liquid.

Let everything rest for about 10–15 minutes before baking.

Step 5: Bake Until Golden

Place the baking dish in the preheated oven.

Bake for approximately 40–50 minutes, or until the center is set and the top is lightly golden.

If the top browns too quickly, loosely cover it with foil.

Step 6: Cool and Serve

Remove the dish from the oven and let it rest for about 10 minutes.

Serve warm on its own or with a little whipped cream, vanilla ice cream, or powdered sugar.

Tips for the Best Cranberry Bread Pudding

Use day-old bread: Slightly dry bread absorbs the custard better and helps prevent a soggy texture.

Choose the right bread: Brioche, challah, or French bread are excellent choices.

Balance the sweetness: Cranberries are naturally tart, so adjust the sugar slightly depending on your taste.

Don't skip the resting time: Allowing the bread to soak helps create a soft, creamy center.

Check the center: The pudding should be set in the middle before serving.

Fresh or Frozen Cranberries: Which Should You Use?

Both fresh and frozen cranberries work well in this recipe.

Fresh cranberries offer a firm texture and bright tart flavor.

Frozen cranberries are convenient and can be added directly to the baking dish.

Avoid using dried cranberries as a direct replacement without adjusting the recipe, because they have a different texture and sweetness.

How to Store Leftovers

Allow the bread pudding to cool before covering and refrigerating.

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Reheating: Warm individual portions in the microwave or reheat the baking dish in the oven until heated through.
• Freezing: Freeze well-wrapped portions for up to 2 months for best quality. Thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I make cranberry bread pudding ahead of time?

Yes. You can assemble the bread and custard, cover the dish, and refrigerate it overnight. Add a little extra baking time if it goes into the oven cold.

What bread works best for bread pudding?

Brioche, challah, and French bread are popular choices because they absorb custard while keeping a pleasant texture.

Can I use frozen cranberries?

Absolutely. Add them directly to the dish without thawing.

How do I know when bread pudding is done?

The center should be set rather than liquid, and the top should look lightly golden. For a more precise check, the center should reach 160°F (71°C).

Can I add nuts?

Yes! Chopped pecans or walnuts add a lovely crunch and pair nicely with cranberries.

Final Thoughts

This Baked Cranberry Bread Pudding is a comforting dessert that combines soft bread, creamy vanilla custard, and the bright flavor of cranberries.

It's easy enough for a weekend treat and special enough to serve during the holidays.

Whether you enjoy it warm with whipped cream or save a slice for breakfast the next morning, it's a delicious way to bring a little homemade comfort to the table.

Would you serve this cranberry bread pudding for Thanksgiving or Christmas? Tell us in the comments!