Irresistible 4 Layer Cranberry Orange Bread Pudding

Published on December 21, 2024 in All Recipes, Desserts

This Irresistible 4 Layer Cranberry Orange Bread Pudding is unlike any other bread pudding you’ve ever had. I know, I know. All the food bloggers say that, but I sincerely believe you’ll find this one deliciously unique. Cubed croissants are suspended in a rich egg custard, while fresh cranberries and orange zest bring a pop of brightness to every bite. And the surprise component? Delightful pockets of cheesecake batter are generously placed throughout this one-dish baked dessert. The texture falls somewhere between a custard, a cheesecake and French Toast. And although it may be difficult to pin down this dessert to one category, one thing its for sure, it’s delicious.

Read on to discover the perfect blend of tart cranberries and citrusy orange in this classic bread pudding recipe. Then gather your ingredients and meet me back here to whip up a quick batch of your new favorite easy bread pudding recipe.

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Warm up your winter evenings with this Irresistible 4 Layer Cranberry Orange Bread Pudding

Nothing says comfort food like a warm, homemade bread pudding fresh out of the oven. In fact, I’d put bread pudding right up there with a good, creamy rice pudding as one of my all-time favorite desserts.

If you also like a good rice pudding, you may enjoy this recipe for Simple Classic Rice Pudding in 20 minutes. It’s like stepping back in time to revisit a sweet childhood memory. Golden raisins (or not, depending on where you fall in the great raisin debate), vanilla and a hint of cinnamon deliver a tiny hug in every creamy spoonful. This is the rice pudding Grandma would have served when you stayed overnight at her house.

It’s also the rice pudding I crave in late fall once the air turns crisp. If you decide to try this recipe I recommend allowing the pudding to chill completely before serving, but honestly, that rarely happens at our house. Usually once the smell of sugar and cinnamon fills the kitchen, I have people standing over my shoulder with spoons in hand. I’m lucky if I get it out of the pot and into serving cups. On a cool Michigan night, it’s a great little dessert to curl up with.

But I digress…

This post is all about bread pudding, and this Cranberry and Orange Bread Pudding combines tart, juicy cranberries with the zesty brightness of oranges and delightful crunch of sliced almonds, creating a dessert that’s both festive and irresistible. Whether you’re looking for the perfect treat to complete your holiday dinner or an easy bread pudding recipe to brighten a winter day, this bread pudding is sure to become a new family favorite.

Tips for Making The Best Bread Pudding

Use Croissants for Ultimate Richness: In this recipe, croissants are the secret to an extra-luxurious bread pudding. Their buttery, flaky texture soaks up the custard beautifully, creating a dish that is melt-in-your-mouth delicious. Be sure to use day-old croissants for the best results.
Use Fresh Cranberries: For this recipe, I prefer fresh cranberries because they add a juicy burst of flavor and pop of color.
Don’t Skip the Zest or Sliced Almonds: The orange zest really makes this recipe shine and adds another layer of complexity to the dessert. Likewise, the almonds add a crunchy textural element to an otherwise soft bake. Like the tartness of the cranberries and brightness of the zest, the almonds build flavor and interest.
Let It Rest Before Baking: Allow the bread pudding to sit for at least 30 minutes after assembling to ensure the custard is fully absorbed into the croissants. This step makes all the difference in achieving the perfect texture.

This Cranberry and Orange Bread Pudding is more than just a dessert; it’s an experience. The contrast of sweet and tart flavors pairs perfectly with the custardy richness of the bread and pockets of cheesecake batter. It’s also easy to prepare – using simple, pantry-friendly ingredients. Plus, the cranberries and orange zest add a pop of color and flavor that make this dish a showstopper on any table. Serve it with a dollop of whipped cream, and you’ve got a dessert that’s sure to impress, but honestly, more often then not, I even skip the whipped cream. The best bread pudding recipes stand alone and this is one of those that needs no additional fanfare.

Let’s Get Social!

If you’re looking for a dessert that’s easy to make, stunning to look at, and unforgettable in taste, this Cranberry and Orange Bread Pudding is a must-try. It’s the perfect combination of nostalgia and modern flair, making it a delightful addition to your holiday dessert lineup.

Thank you for visiting MOstly Bakes! I hope you have enjoyed this easy bread pudding recipe. If you’re looking for other holiday dessert recipes, I’d like to invite you to subscribe to our newsletter and follow us on social media via Instagram, Facebook and Pinterest. Thank you again, for visiting, and I look forward to connecting with you there!

Happy baking, blessings & enjoy!

Cranberry Orange Bread Pudding

Recipe by Maria Ostrander Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Croissants and delightful pockets of cheesecake batter are suspended in a rich egg custard, while fresh cranberries and orange zest bring a pop of brightness to every bite.

Ingredients

For the base
6 medium-size croissants torn into 2-inch pieces
3/4 cup fresh cranberries
1/2 tsp. orange zest
For the cheesecake layer
8 ounces cream cheese, room temperature
1/4 cup sour cream
1 large egg
1/2 cup white granulated sugar
1 tsp. vanilla
1/4 tsp. salt
For the custard
4 eggs
1/8 cup white granulated sugar
1 1/2 cups whole milk
1/2 cup heavy cream
1 tsp. vanilla
For finishing the bread pudding
2 Tbsp. sliced almonds

Directions

Prepare the base
Lightly spray an 8-inch by 8-inch square baking dish with nonstick spray.
Tear the croissants into 2-inch pieces and add to the pan.
Add the orange zest and cranberries to the bread mixture and set aside.
Prepare the cheesecake layer
In a medium-size mixing bowl, whip the cream cheese until smooth and light. Add the sour cream, sugar, salt and vanilla, and whip until well combined.
Add the egg and whip until completely incorporated.
Spoon the cream cheese mixture over the bread and fruit mixture, creating little pockets of cheesecake across the baking pan.
Prepare the custard
In the same bowl that the cheesecake mixture was in, whisk the eggs and sugar together until well combined, with no separated pockets of whites or yolks.
Whisk in the vanilla, cream and milk one at a time until completely combined.
Pour the mixture over the croissant and cheesecake batter in the pan. Use a butter knife to coax the custard into evenly distributing across the whole pan. Allow the bread pudding to rest at room temperature for 30 minutes before baking.
Bake and serve the bread pudding
Preheat oven to 350 degrees F.
After the bread pudding has rested for 30 minutes and the bread has had time to absorb the custard, top the bread pudding with the sliced almonds and bake for 35 -40 minutes.
When the bread pudding is finished baking, remove it from the oven and allow it to cool to room temperature before serving. Store in the refrigerator covered for up to one week. This pudding is also delicious served chilled.