Cranberry Bread Pudding with Orange-Almond Icing Recipe

I absolutely love sharing this Cranberry Bread Pudding with Orange-Almond Icing Recipe because it strikes such a perfect balance between cozy comfort and bright, festive flavors. When I first tried it, the combination of tart cranberries against the rich, custardy bread soaked with warm spices completely won me over. This is the kind of dish that feels special enough for holiday brunches but easy enough for weekend family breakfasts.

You’ll find that the orange-almond icing adds a delightful zing that lifts the whole pudding to another level, making every bite memorable. Plus, it’s a wonderful way to transform challah or brioche into a luscious dessert or a sweet main event, especially when you want something a little different and irresistibly flavorful.

this …

Ingredients You’ll Need

The ingredients in this Cranberry Bread Pudding with Orange-Almond Icing Recipe come together like a dream. Each component enhances the others, from the rich cream soaking into the bread to the boost of citrus zest in both the pudding and the icing. When shopping, picking good-quality challah and fresh spices makes a visible difference in the final dish.

• Challah or brioche bread: I recommend day-old or lightly stale bread so it soaks up the custard without turning mushy.
• Eggs and egg yolks: They create a rich, silky custard—using both gives the pudding extra body.
• Dark brown sugar: Adds depth and caramel notes that pair beautifully with the spices and berries.
• Orange zest: Fresh zest makes all the difference for bright aromatics in both pudding and icing.
• Almond extract: A little goes a long way with this—it adds a delicate nuttiness that lifts the entire flavor profile.
• Ground cloves and nutmeg: Warm spices that give the pudding a cozy, festive vibe.
• Kosher salt: Essential for balancing sweetness and enhancing all the flavors.
• Heavy cream and whole milk: The luscious custard base that soaks into the bread cubes.
• Frozen cranberries: Tart bursts of flavor that keep the dish tasting fresh and lively.
• Confectioners’ sugar: For a smooth, sweet icing that isn’t grainy or heavy.
• Unsalted butter: Adds richness and a silky texture to the icing.
• Grand Marnier or orange juice: A splash of liqueur or juice infuses the icing with authentic citrus brightness.

Variations

I love making this Cranberry Bread Pudding with Orange-Almond Icing Recipe my own by mixing up different add-ins or adapting it for dietary needs. It’s such a versatile base that you can play with according to your mood or what you have on hand.

• Fresh berries instead of frozen: In the summer, I swap in fresh cranberries or even a mix of berries. It adds a juicier texture and a bit more brightness.
• Nut-free option: If you have nut allergies, just skip the almond extract and use pure vanilla extract instead — still delicious!
• Dairy-free swap: I’ve had success using coconut cream and oat milk for a creamy, dairy-free version that still feels rich.
• Spiced rum icing: For a boozy twist, substitute Grand Marnier with spiced rum; it adds warmth and complexity.

How to Make Cranberry Bread Pudding with Orange-Almond Icing Recipe

Step 1: Toast the Bread to Perfect Dryness

Start by preheating your oven to 200ºF and spreading your bread cubes out in a single layer across two rimmed baking sheets. Toasting the bread low and slow dries it out, which helps it absorb the custard perfectly without getting soggy. Turn the pans halfway through baking — this usually takes about 20 minutes. Cooling the bread after ensures it’s ready to soak up all those delicious flavors.

Step 2: Whisk Up the Custard and Combine

In a large bowl, whisk the eggs, egg yolks, packed brown sugar, orange zest, almond extract, spices, salt, cream, and milk until everything is smooth and well blended. This custard mixture is where the magic happens; all these flavors build a complex, comforting base. Add the toasted bread cubes and toss to coat, then press down gently with a spoon to submerge the bread completely. Let it sit for 15 minutes so the bread gets luxuriously soaked without falling apart.

Step 3: Fold in the Cranberries and Bake

Once the bread has absorbed the custard nicely, fold in the frozen cranberries carefully to distribute their tartness throughout. Transfer the whole mixture to a 13″x9″ baking dish and bake in a preheated oven until the pudding is set but still custardy in the middle — about 45 to 50 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs. This slow bake ensures a perfect texture that’s creamy without being runny.

Step 4: Cool and Ice for the Finishing Touch

Let the baked pudding cool on a wire rack for about 40 minutes until it’s just slightly warm. Meanwhile, whisk together confectioners’ sugar, melted butter, orange zest, and Grand Marnier (or orange juice) until smooth for your orange-almond icing. Drizzle this beautifully fragrant glaze over the pudding, and watch it add that final glow — I adore how it melts slightly into the surface, giving each bite a citrusy, nutty lift.

How to Serve Cranberry Bread Pudding with Orange-Almond Icing Recipe

Garnishes

I typically garnish this bread pudding with a sprinkle of slivered almonds for extra crunch and a few fresh cranberries for that festive pop of color. Sometimes I add a touch of finely chopped fresh mint — it adds a surprising freshness that pairs well with the orange-almond notes in the icing.

Side Dishes

My family loves this pudding alongside a simple bowl of vanilla yogurt or a steaming cup of chai tea to complement the warm spices. It also pairs beautifully with crisp bacon or sausage if you want to serve it as part of a savory-sweet brunch spread.

Creative Ways to Present

For holidays, I’ve poured the pudding into individual ramekins and drizzled the orange-almond icing right before serving — it’s a charming way to personalize servings for guests. You can also create a layered trifle with extra whipped cream and cranberries for a stunning visual treat.

Make Ahead and Storage

Storing Leftovers

After cooling completely, cover any leftover pudding tightly with plastic wrap or foil. I keep mine in the fridge for up to 3 days, and when reheated gently, it tastes almost as fresh as the first day.

Freezing

I’ve successfully frozen this pudding uniced in an airtight container for up to one month. When ready, thaw overnight in the fridge and reheat slowly. You can add the orange-almond icing fresh after reheating to keep it bright and luscious.

Reheating

Reheat portions gently in the microwave or oven until just warmed through—don’t overheat or it can dry out. I usually cover it loosely with foil when reheating in the oven to keep moisture in, then drizzle icing right before serving to refresh the flavors.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Orange-Almond Icing Recipe has become one of my absolute favorites to make for friends and family because it’s so reliably delicious and surprisingly easy to pull together. I think you’ll enjoy how the classic bread pudding gets a festive twist that feels both nostalgic and fresh. Trust me, once you try this, it might just become your go-to for every holiday brunch or cozy weekend treat. Give it a shot—I can’t wait to hear how much you love it!

Print