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Cranberry Breakfast Bread Pudding: A Holiday Delight

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There’s something magical about waking up to a warm, comforting breakfast that feels both indulgent and wholesome. Cranberry Breakfast Bread Pudding is just that dish—a delicious combination of sweet and tart, rich and creamy. This make-ahead casserole is perfect for the holidays when you want to impress your family or guests without spending the entire morning in the kitchen. The contrast of the soft, custardy bread and the burst of tart cranberries creates an unforgettable flavor profile that will quickly become a holiday favorite. Whether you’re serving it for a special breakfast, brunch, or as a festive dessert, this bread pudding will bring joy to your holiday table.

Ingredients

Scale

For the Bread Base:

  • 12 slices white bread (cut into 1-inch cubes): This bread forms the foundation of your bread pudding. You can use regular white bread or even a slightly sturdier bread, such as challah or brioche, for extra richness. Make sure the bread is slightly dried out—either by leaving it on the counter overnight or baking it lightly in the oven. The dryness helps it absorb the egg mixture without becoming soggy.
  • 12 large eggs: Eggs are essential for the custard-like texture of bread pudding. They bind everything together, ensuring the bread soaks up all the delicious flavors.
  • 2 cups eggnog or milk: For extra holiday richness, eggnog is used in this recipe. Its spices—cinnamon, nutmeg, and vanilla—infuse the bread pudding with a warm, festive flavor. If you prefer a lighter version, you can substitute eggnog with regular milk.
  • ¼ cup granulated sugar: A touch of sugar is needed to sweeten the custard base. The bread will absorb the sweetness, and the cranberries will add a pleasant tart contrast.
  • 1 teaspoon vanilla extract: Vanilla adds depth to the custard mixture, complementing the eggnog and balancing the sweetness.

For the Cranberry Mixture:

  • 3 cups cranberries (fresh or frozen): Cranberries are the star of this dish. They provide a lovely tart contrast to the sweet, custardy bread. Using fresh or frozen cranberries is entirely up to you, though fresh is always preferred for its texture and taste.
  • 1 cup orange juice (or water): Orange juice adds a bright, citrusy undertone that pairs wonderfully with cranberries. The juice also helps soften the cranberries as they cook, creating a luscious sauce.
  • ½ cup brown sugar: Brown sugar provides a deeper sweetness than white sugar, with a subtle molasses flavor that enhances the cranberries’ natural tartness.

For the Cream Cheese Mixture:

  • 8 ounces cream cheese: The cream cheese adds a rich, velvety texture to the pudding. Its slight tanginess balances the sweetness and tartness of the other ingredients.
  • 1 teaspoon orange zest: Orange zest brightens up the cream cheese mixture with a burst of citrusy fragrance.
  • ¼ cup granulated sugar: A little sugar is needed to sweeten the cream cheese and harmonize the flavors of the dish.
  • ½ teaspoon cinnamon: Cinnamon is a classic spice that brings warmth and depth to the pudding.
  • ⅛ teaspoon ground cloves: Cloves add a gentle spiciness to the cream cheese mixture, rounding out the flavor profile.

Instructions

1. Dry the Bread:

Before you start assembling your bread pudding, you need to dry out the bread. This can be done in one of two ways. If you have time, leave the bread on the counter overnight, allowing it to become slightly stale. This helps the bread absorb the custard mixture without getting soggy. If you’re in a rush, simply spread the bread cubes on a baking sheet and bake them at 350°F for about 8 minutes to dry them out.

2. Make the Cranberry Mixture:

In a saucepan, combine the cranberries, orange juice (or water), and brown sugar. Simmer over medium heat for about 10 minutes, until the cranberries burst and release their juice, creating a beautiful, tangy sauce. Set the cranberry mixture aside to cool slightly.

3. Prepare the Cream Cheese Mixture:

In a medium bowl, combine the cream cheese, orange zest, granulated sugar, cinnamon, and cloves. Use a hand mixer or whisk to mix everything until smooth and fluffy. The cream cheese should be soft enough to spread easily, but if necessary, you can microwave it for a few seconds to soften it further.

4. Assemble the Bread Pudding:

Grease a 9×13-inch casserole dish. Layer half of the dried bread cubes in the bottom of the dish. Top with dollops of the cream cheese mixture and spoon over half of the cranberry sauce. Spread it evenly to cover the bread. Add the remaining bread cubes on top of the first layer. Top with the remaining cream cheese mixture and cranberry sauce. The layers should be even and well-distributed.

5. Make the Egg Mixture:

In a separate bowl, whisk together the eggs, eggnog (or milk), granulated sugar, and vanilla extract. Pour this mixture over the bread and cranberry layers. Use your hands or a spoon to gently press the bread down so that it absorbs the liquid. Cover the dish with foil and refrigerate for at least 4 hours or overnight. This allows the bread to soak up the custard and flavors fully.

6. Bake:

Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F. Bake the bread pudding covered for 30 minutes. Then, uncover and bake for an additional 30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The bread pudding should be firm and set but still moist in the middle.

7. Garnish and Serve:

Once your bread pudding is baked to perfection, remove it from the oven and allow it to cool slightly. Garnish with fresh mint and sugared cranberries for an extra festive touch. Serve it warm as a hearty breakfast, brunch, or dessert.

Notes

  • Bread Choices: While the recipe calls for white bread, you can substitute it with brioche, challah, or even whole grain bread for a richer or healthier version.
  • Cranberry Sauce: If you have leftover cranberry sauce from a holiday meal, feel free to use it in place of the cranberry mixture. This can save time and still provide a delicious result.
  • Dried Fruit: If you don’t have cranberries, other dried fruits such as cherries, raisins, or apricots can be substituted. Just keep in mind that different fruits will offer different levels of sweetness and tartness.
  • Dairy-Free Options: To make this dish dairy-free, substitute the cream cheese with a non-dairy alternative like cashew cream or coconut yogurt, and use almond milk instead of eggnog or regular milk.
  • Nut-Free: If you’re serving guests with nut allergies, simply omit the pecans or replace them with another crunchy topping, like sunflower seeds or a sprinkle of granola.

Find it online: https://marcelarecipes.com/cranberry-breakfast-bread-pudding-a-holiday-delight/