Cranberry Orange Bread Pudding

Cranberry orange bread pudding is a custardy dessert that combines tart dried cranberries, bright citrus zest, and toasted bread cubes baked in a rich egg custard. The bread soaks up the sweet-tart sauce while baking, creating a tender interior with pockets of jammy fruit. Tempering the eggs keeps the custard smooth instead of scrambled.

Ingredients for Cranberry Orange Bread Pudding

Challah or brioche gives this pudding a tender crumb that absorbs custard without falling apart. Eggs and whole milk form the custard base, while heavy cream makes it rich. Granulated sugar sweetens the custard, and orange zest brings brightness that cuts through richness. Vanilla extract adds depth. Dried cranberries plump in the warm custard and burst with tart flavor. Unsalted butter coats the baking dish and helps the top toast. A pinch of salt balances the sweetness.

Why This Cranberry Orange Bread Pudding Works

Tempering the eggs is the key to a silky custard instead of a scrambled one. You whisk the eggs with sugar until pale, then slowly add hot milk while whisking constantly. This gradually raises the egg temperature so they cook gently and evenly when the whole mixture hits the oven.

The bread cubes toast slightly before the custard is poured over them, so they develop color and flavor rather than turning into mush. They float and absorb the custard as it bakes, creating a texture that is creamy on the bottom and lightly set on top. The dried cranberries soften and release their tartness into the custard, balancing the richness of the eggs and cream.

Baking at a moderate oven temperature in a water bath keeps the custard from curdling at the edges while the center stays creamy. A water bath conducts heat gently and evenly, so the custard sets without browning too fast on top.

Mistakes To Avoid

Pouring hot milk directly into eggs without tempering them will scramble the eggs and leave you with chunks instead of custard. Always whisk the eggs with sugar first, then add the hot milk in a slow stream while whisking constantly.

Skipping the water bath causes the edges to overbake and turn rubbery while the center stays underdone. The water bath regulates the oven heat so the custard cooks evenly from edge to center.

Baking it too long turns the custard firm and rubbery instead of creamy and tender. The pudding keeps cooking after it leaves the oven, so pull it out when the center still jiggles slightly.

Using soft sandwich bread instead of sturdy challah or brioche will turn to mush because it cannot hold up to soaking and baking. Choose bread with enough structure to stay intact when wet.

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Ingredients

• 1 pound challah or brioche, cut into 1-inch cubes
• 4 large eggs
• 1 3/4 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar (100 grams)
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 3/4 cup dried cranberries
• 2 tablespoons unsalted butter (28 grams), plus more for the pan
• 1/4 teaspoon salt

Step-by-step Instructions

1. Heat the oven to 325°F (163°C). Toss the bread cubes with 2 tablespoons melted butter and spread them on a baking sheet. Toast for 8 to 10 minutes, stirring halfway through, until they are light golden and dry to the touch.
2. While the bread toasts, butter the 9×13 inch baking pan. Scatter the toasted bread cubes and dried cranberries in the pan.
3. In a medium bowl, whisk the eggs with the sugar until pale and thick, about 2 minutes. The mixture should form a ribbon when the whisk is lifted.
4. Heat the milk and cream in a small saucepan over medium heat until steaming, about 5 minutes. Do not boil.
5. Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the eggs. Continue whisking for 1 minute after all the milk is added.
6. Stir in the orange zest, vanilla extract, and salt. Pour the custard slowly over the bread cubes and let it sit for 5 minutes so the bread can absorb some liquid.
7. Place the baking pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking pan.
8. Bake for 40 to 50 minutes, until the top is light golden and the center jiggles slightly when you gently shake the pan. The custard should register 160°F (71°C) on an instant-read thermometer inserted into the center.
9. Remove the baking pan from the water bath and let it rest for 10 minutes before serving. The pudding will continue to set slightly as it cools.