Cranberry Bread Pudding Perfection: 1 Unforgettable Holiday Dessert

There’s something magical about holiday desserts that bring everyone together, and my cranberry bread pudding has become the star of our family gatherings. I remember the first time I made it – my aunt declared it “the perfect balance of tart and sweet” between bites, and now it’s a non-negotiable part of our Thanksgiving spread. After years of tweaking the recipe (and taste-testing countless batches), I’ve landed on a version that’s comforting yet sophisticated enough for any occasion. The way the cranberries burst with flavor against the creamy custard-soaked bread? Absolute perfection. Trust me, once you try this, you’ll understand why my relatives start asking about it as soon as the leaves change color.

Why You’ll Love This Cranberry Bread Pudding

This cranberry bread pudding is a no-fuss dessert that’s as delightful to make as it is to eat. Here’s why it’s a winner:

• Effortless to prepare: Just layer, pour, and bake – no fancy techniques required.
• Holiday hero: It’s a festive crowd-pleaser that works for Thanksgiving, Christmas, or any cozy gathering.
• Perfect flavor balance: The tart cranberries cut through the sweet custard for a dessert that’s not overly sugary.
• Pantry-friendly: Uses simple, everyday ingredients you likely already have on hand.

Trust me, one bite and you’ll be hooked!

Cranberry Bread Pudding Ingredients

Gathering the right ingredients makes all the difference in this cozy dessert. Here’s what you’ll need:

• 4 cups cubed stale bread (about ½-inch pieces – day-old French or brioche works best)
• 1 cup fresh cranberries (or dried if that’s what you have – no shame!)
• 2 cups whole milk, at room temperature (trust me, cold milk makes the custard seize up)
• 3 large eggs, also at room temperature (they incorporate so much better this way)
• ½ cup granulated sugar (I sometimes use brown sugar for extra depth)
• 1 tsp pure vanilla extract (the good stuff – it really shines through)
• ½ tsp cinnamon (my secret is a pinch extra for warmth)
• ¼ tsp salt (balances all the sweetness perfectly)
• 2 tbsp melted butter (for that irresistible golden top)

See? Nothing fancy – just honest ingredients that transform into something magical in the oven.

How to Make Cranberry Bread Pudding

Alright, let’s get to the good stuff! Making this cranberry bread pudding is as easy as 1-2-3, and I’ll walk you through each step like we’re standing side by side in my kitchen. You’ll be amazed at how simple ingredients transform into this showstopper dessert.

Step 1: Prep the Bread and Cranberries

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your favorite baking dish (I use a 9×13-inch because I like lots of crispy edges) and give it a good buttering. Now, toss those bread cubes and cranberries together right in the dish – no fancy bowl needed! I like to layer them evenly so every spoonful gets pops of tart cranberry. Pro tip: If you’re using dried cranberries instead of fresh, just toss them in as-is. Frozen? No need to thaw – they’ll bake up beautifully.

Step 2: Whisk the Custard

Here’s where the magic happens! In a big bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt until it’s completely smooth and slightly frothy. Don’t rush this part – you want those eggs fully incorporated so you get that perfect creamy texture. I like to whisk for a full minute while humming my grandma’s favorite tune (totally optional, but it makes me happy). Slowly pour this golden liquid over your bread and cranberries, making sure every cube gets some love. Let it sit for 5 minutes – this helps the bread soak up all that custardy goodness. For more tips on achieving the perfect custard texture, check out this guide to making custard.

Step 3: Bake to Perfection

Drizzle that melted butter over the top (this gives you that gorgeous golden crust) and pop it in the oven. Now, the hard part – waiting! Bake for about 45 minutes until the top is golden brown and the center springs back when gently pressed. If you’re unsure, stick a knife in the center – it should come out mostly clean with just a few moist crumbs. Let it cool for at least 15 minutes before serving (I know, torture!) – this helps the custard set properly. The aroma filling your kitchen? That’s the smell of holiday memories being made.

Tips for the Best Cranberry Bread Pudding

After making this recipe more times than I can count (and taste-testing every single one), I’ve learned a few tricks that make all the difference:

• Stale bread is your friend! Fresh bread turns mushy, while day-old bread soaks up the custard perfectly without falling apart.
• Watch the clock like a hawk – overbaking leads to dry pudding. When the edges are golden and the center jiggles slightly, it’s done.
• The knife test never lies – insert it near the center; moist crumbs are good, wet batter means more baking time.
• Let it rest – resist cutting right away! Those 15 minutes of cooling let the custard set for perfect slices.

Follow these simple tips and you’ll get rave reviews every time!

Cranberry Bread Pudding Variations

One of the best things about this recipe? How easily you can make it your own! Here are my favorite ways to jazz up classic cranberry bread pudding when I’m feeling adventurous:

• Orange zest twist: Add a tablespoon of fresh orange zest to the custard – the bright citrus makes those cranberries sing!
• Nutty crunch: Sprinkle chopped pecans or walnuts between the bread layers for wonderful texture contrast.
• Boozy upgrade: Swap ¼ cup milk for bourbon or Grand Marnier in the custard – adults-only deliciousness!
• Spiced version: Double the cinnamon and add a pinch of nutmeg or cardamom for extra warmth.
• Chocolate surprise: Toss in ½ cup white or dark chocolate chips with the cranberries – because why not?

The base recipe is forgiving, so don’t be afraid to play around. My cousin swears by adding a splash of almond extract instead of vanilla – though I’ll admit that’s still growing on me!

Serving and Storing Cranberry Bread Pudding

This cranberry bread pudding shines brightest when served warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream melting over the top. If you have leftovers (a rare treat in my house!), store them covered in the fridge for up to 3 days. Just reheat gently in the oven or microwave for that fresh-baked feel. Trust me, it’s just as good the next day – if it lasts that long!

Cranberry Bread Pudding FAQs

Over the years, I’ve gotten so many questions about this recipe from friends and family (and even a few panicked texts mid-baking!). Here are the answers to the most common cranberry bread pudding dilemmas:

Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work beautifully – just toss them in straight from the freezer. No need to thaw, as they’ll soften perfectly during baking. The only difference? They might bleed a bit more color into the custard, giving you gorgeous pink swirls throughout.

How do I prevent my bread pudding from turning out soggy?
Ah, the dreaded sogginess! My golden rule? Use stale bread – it absorbs the custard without turning mushy. Also, don’t skip that 5-minute resting time after pouring the custard over the bread. And most importantly, bake until that knife comes out clean (but with moist crumbs, not wet batter).

Can I make cranberry bread pudding ahead of time?
You’re speaking my language! This dessert actually tastes better the next day as the flavors meld. Bake it up to 24 hours in advance, let it cool completely, then cover tightly. When ready to serve, warm it in a 300°F oven for 15-20 minutes. The custard sets even more, making it easier to slice neatly for serving.

Nutritional Information

While I’m all about indulging in this cranberry bread pudding (especially during the holidays!), I know some folks like to keep an eye on the numbers. Here’s a quick breakdown per serving – just remember, these are estimates and can vary depending on the exact ingredients you use:

• Calories: 280
• Fat: 10g (5g saturated)
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 20g
• Protein: 7g

But hey, sometimes you’ve just got to enjoy the moment and savor every bite. After all, it’s the holidays – and this cranberry bread pudding is worth every calorie!

Alright, now it’s your turn to create some cranberry bread pudding magic in your own kitchen! I can’t wait for you to experience how those tart cranberries dance with the sweet custard – it’s pure comfort food alchemy. When you make it (and I know you will!), snap a photo and tell me all about it in the comments below. Did you stick with the classic version or try one of the fun variations? Did your family gobble it up as fast as mine always does? Trust me, this recipe’s about to become your new holiday tradition – just don’t blame me when everyone starts requesting it year after year! For more festive cranberry recipes, check out our collection of cranberry delights.

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