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Cranberry Bread Pudding

 Cranberry Bread Pudding
"This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce," relates Margery Richmond of Fort Collins, Colorado. "It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries."
12 ServingsPrep: 35 min. + standing Bake: 65 min.


  • 16 slices bread, crusts removed, cubed
  • 1-1/2 cups fresh or frozen cranberries, thawed
  • 1 tablespoon grated orange peel
  • 1/4 cup butter, melted
  • 6 eggs
  • 4 cups milk
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1 orange peel strip (1/4 inch)
  • 1/2 teaspoon McCormick® Pure Orange Extract


  • In a greased 13-in. x 9-in. baking dish, layer half of the bread
  • cubes, cranberries and orange peel. Repeat layers. Drizzle with
  • butter.
  • In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until
  • blended; pour over bread mixture. Let stand for 15-30 minutes.
  • Sprinkle with remaining sugar.
  • Bake, uncovered, at 375° for 65-75 minutes or until a knife
  • inserted near the center comes out clean.

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Cranberry Bread Pudding (continued)

Directions (continued)

  • For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir
  • in cream and orange peel. Cook over low heat about 15-20 minutes or
  • until mixture is just thick enough to coat a metal spoon and a
  • thermometer reads at least 160°, stirring constantly but gently.
  • Do not allow to boil. Immediately transfer to a bowl.
  • Place bowl in an ice-water bath for a few minutes, stirring
  • occasionally. Stir in extract. Discard orange peel. Refrigerate
  • until chilled. Serve with bread pudding.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 370 calories, 19 g fat (10 g saturated fat), 208 mg cholesterol, 299 mg sodium, 41 g carbohydrate, 1 g fiber, 10 g protein.