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Cranberry Orange Bread Pudding

A cozy, old fashioned dessert that is great for any holiday gathering. Use as a dessert after a yummy meal, or for a breakfast or brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 15 servings

Equipment

  • 9x13 baking dish
  • microplane grater for zesting an orange

Ingredients
  

  • 1 large round loaf of sourdough bread
  • 5 eggs
  • 3 cups milk
  • 2 tsp vanilla extract
  • 1 cup brown sugar
  • 1 cup fresh or frozen cranberries can use dried if that is all that is available
  • 2 Tbsp orange zest
  • 2 Tbsp orange juice
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 handful extra cranberries for the top optional
  • 1 Tbsp white sugar for the top optional

Vanilla Cream Sauce

  • ½ cup butter
  • 3 Tbsp all-purpose flour
  • ½ cup white sugar
  • 2 cups half and half
  • 1 egg yolk
  • 1 Tbsp orange juice Preferably freshly squeezed from the orange you are zesting.
  • 1 Tbsp orange zest
  • 1 tsp vanilla extract

Instructions
 

  • Slice the bread into thick slices, then cut into 1-2 inch cubes. If you have time, spread the bread out over a large baking sheet and leave to sit out for a few hours, or even overnight. This step is not absolutely necessary, but it is recommended to dry the bread out. It will hold its form better after absorbing the liquid.
  • Preheat the oven to 350℉.
  • In a medium sized mixing bowl, whisk the eggs. Add the milk, 2 teaspoons of vanilla extract, brown sugar, 2 Tablespoons each of orange juice and orange zest, cinnamon and ½ teaspoon of salt. Whisk it all together well.
  • Prepare a 9x13 baking dish by rubbing with butter or olive oil to prevent sticking.
  • Place the bread cubes in a large mixing bowl. Next, evenly pour the egg and milk mixture over the bread in the bowl. Use a large spoon or rubber spatula to stir and fold till the liquid is mostly soaked into the bread. Stir the cranberry into the wet bread cubes. Be gentle and use a folding motion to the bread doesn't get too torn up.
  • Pour the wet bread cubes and any leftover liquid into the prepared baking dish. If you have a handful of extra cranberries available, I like to sprinkle them over the top.
  • Bake at 350℉ for 45-50 minutes. The liquid should be fully baked in the center when done. If you like, sprinkle 1 Tablespoon of white sugar all over the top and set back in the oven for the last 5 minutes to caramelize and crisp up the top. Set aside and cool while you make the vanilla cream sauce.

Vanilla Cream Sauce

  • Melt the butter in a medium sized saucepan. Whisk in the flour over medium low heat.
  • Add in the ½ cup of sugar and the half and half. Stir or whisk slowly over medium heat till it is hot and steamy.
  • Whisk an egg yolk in a separate bowl. Use a small whisk or fork. Measure about ⅓ cup of the hot cream mixture and whisk it into the egg yolk to temper the yolk to keep it from curdling. This will heat it up more gradually so it does not scramble when you add it to the cream. Now that it is tempered, pour the heated yolk into the saucepan while whisking.
  • Stir over medium heat for 3 minutes. Remove from heat. Stir in the vanilla extract, orange zest and orange juice.
  • Pour into a small pitcher is you wish or ladle from the saucepan over each serving of the bread pudding.
Keyword bread pudding