Cranberry orange bread pudding combines two flavors that are a match made in heaven. Add this to a light brioche with the sweet sauce and it’s perfection.
I am so lucky to live in California.
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I think that native Californians who have lived here for their entire lives cannot appreciate California as much as people who have lived elsewhere—especially in cold or rainy climates. The year round, gorgeous temperatures, the flowers, the ocean, and the mountains are all things I know others aren’t lucky enough to have in other places. However, one of the things I really adore about our climate is the range of fruits that grow throughout the year.
Just a couple of weeks ago, I was given a bag of homegrown oranges, and they were so sweet and delicious, I felt I just had to create something special with them.
By the photos you can see what I decided to make, and I can tell you there are no regrets. I searched through my kitchen pantry to help me to decide what to make. It was when I spotted dried cranberries that I got this delicious idea.
I created a caramel orange sauce to pour on top of the bread pudding, however I think a cream-based orange sauce would be equally as delicious, but unfortunately, not as low in calories. I soaked the cranberries in Grand Marnier. However, you can use hot orange juice to re-hydrate the cranberries if you don’t want to use alcohol.
It’s not officially “orange season” here in California, but the nice thing is, they’re always available in everyone’s grocery store, no matter where you live, so try out this delectable dessert next time you want something simple, yet utterly delightful! As for the cranberries, use fresh if they’re in season, if not, dried are good, also.
Cranberry Orange Bread Pudding
original recipe by Christina Conte
Ingredients
- stale bread, brioche, challah or plain panettone
- dried organic cranberries or fresh cranberries
- Grand Marnier liqueur
- eggs
- milk
- heavy whipping cream
- sugar
- grated organic orange zest
For the Sauce
- fresh organic orange juice
- optional cream
- butter
- brown sugar
- Grand Marnier
Oven temp: 375ºF (190ºC)
Place the cranberries in a small, deep bowl or mug, and cover with Grand Marnier (or hot orange juice). Let soak for at least two hours, or as long as overnight, if using Grand Marnier.
Put the cubes of bread or brioche into a dish or ramekins which will accomodate them, then sprinkle with the cranberries and liqueur.
In a small bowl or jug, beat the two eggs then add the milk, cream, sugar and orange zest, and continue to beat until all the ingredients are well combined. Pour the mixture over the bread cubes and cranberries.
Allow to soak for about half an hour, then bake for 30 to 35 minutes or until the pudding is puffed and lightly golden colored.
While the cranberry orange bread pudding is baking, make the orange sauce by melting the butter in a small pot, then add the brown sugar, orange juice (and cream, if using).
Let simmer for about 5 or 6 minutes, then remove from heat and add the Grand Marnier.
Serve the cranberry orange bread pudding while still warm, with the warm orange sauce on top. You can make both ahead of time and reheat them just before serving, too.
Cranberry orange goodness!
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Cranberry Orange Bread Pudding
An orange and cranberry flavored bread pudding that is not too sweet, yet decadent.
Ingredients
- 4 oz (3 cups) cubed, stale bread, brioche, challah or plain panettone
- 2 oz (1/2 cup) dried cranberries (as desired) or 8 oz of fresh cranberries
- few tablespoonfuls of Grand Marnier liqueur (substitute hot orange juice for an alcohol free version)
- 2 eggs
- 8 oz (1 cup) milk
- 8 oz (1 cup) heavy whipping cream
- 1 Tbsp sugar
- 1 tsp grated orange zest
For the Sauce
- 3 oz (1/3 cup) fresh orange juice (for a creamier sauce, use 1/8 cup (1 oz) orange juice and 1/4 cup (2 oz) cream)
- 2 oz (1/4 cup) butter
- 2 1/2 oz (1/3 cup) brown sugar
- 1 Tbsp Grand Marnier (optional)
Instructions
Oven temp: 375ºF (190ºC)
- Place the cranberries in a small, deep bowl or mug, and cover with Grand Marnier (or hot orange juice). Let soak for at least two hours, or as long as overnight, if using Grand Marnier.
- Put the cubes of bread or brioche into a dish or ramekins which will accomodate them, then sprinkle with the cranberries and liqueur.
- In a small bowl or jug, beat the two eggs then add the milk, cream, sugar and orange zest, and continue to beat until all the ingredients are well combined. Pour the mixture over the bread cubes and cranberries.
- Allow to soak for about half an hour, then bake for 30 to 35 minutes or until the pudding is puffed and lightly golden colored.
- While the cranberry orange bread pudding is baking, make the orange sauce by melting the butter in a small pot, then add the brown sugar, orange juice (and cream, if using).
- Let simmer for about 5 or 6 minutes, then remove from heat and add the Grand Marnier.
- Serve the cranberry orange bread pudding while still warm, with the warm orange sauce on top.
Notes
- You can make both parts of the dessert ahead of time and reheat them just before serving.
- Nutrition information is given using brioche, Grand Marnier, and no dairy in the sauce.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 288mgCarbohydrates: 52gFiber: 5gSugar: 22gProtein: 8g
Nutrition information is only estimated.
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[…] have to try this recipe. Hopefully you’ve already made some of my other orange treats like my cranberry orange bread pudding, Boodle’s Orange Fool or my very popular Sicilian whole orange […]
[…] Eat them plain for breakfast or with butter or jam. They’re perfect with a cup of coffee or tea. Also, in Italy brioche are often sliced and stuffed with ice cream. It makes a great summertime dessert! If you have any leftover a few days after you’ve made them, they are great to use for bread and butter puddings! […]
[…] Cranberry Orange Bread Pudding […]
[…] You can choose to add whatever you like, as I said, chocolate pieces or chips have made their way into panettoni nowadays. If you don’t finish it off in a few days, perfect Italian panettone makes the best bread and butter pudding! Cut it into chunks and dry it off in the oven (or even in the toaster, before you cut it up into pieces). Here is one of my recipes, if you’d like to try it, but I have a few others, too. […]
So so so good. We make this every New Years for the past three years. The kids even ask for it.
Oh that’s so wonderful to hear, Ali! Thank you so much for letting me know that one of my recipes has become a tradition in your family! A lovely comment to start 2017! Thank you and happy new year!
Amazing recipe.. i have to wait for winter to get fresh oranges… many thanks
It’s very good, Zouhair! Enjoy it when you do make it. :)
I made this recipe before & it was a HUGE hit. I use a good loaf of Italian bread, add a few extra cranberries and it goes like hot cakes. Your custard base is one of the best I have found & I use it for other bread puddings (have a great caramelized apple bread pudding & use your custard base). Love this recipe. Its great for breakfast, too; that is, if there is any left!!
Oh I’m so happy to hear that, Candace! Thank you so much for coming back to let me know-I really appreciate it. :)
Wondering how many do you figure this feeds! I hope enough as I really want to try it
Hi Jean, that is an 8 x 8 pan, so you can cut it into 9 small pieces or 6 large pieces. Hope that helps! Enjoy, it’s really yummy! :)