Cranberry Bread Pudding with Toffee Bits Recipe

If you’re on the hunt for a cozy, comforting dessert that hits all the right notes of sweet, tart, and buttery, this Cranberry Bread Pudding with Toffee Bits Recipe should totally be on your radar. I absolutely love how this bread pudding turns out — velvety custard-soaked bread bursting with tart cranberries and those little crunchy pockets of toffee that add a surprise crunch in every bite. Trust me, once you try this, it’ll become your go-to for holiday gatherings or anytime you want a soul-soothing treat. Keep reading, and I’ll walk you through every detail to make sure your pudding comes out perfectly!

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Ingredients You’ll Need

Each ingredient in this Cranberry Bread Pudding with Toffee Bits Recipe plays a special role. The dried bread soaks up all that rich custard goodness, while cranberries give a pop of tang, and toffee bits bring that irresistible buttery crunch. Here are some shopping tips to get the best results.

• Dried Bread Cubes: Use slightly stale bread or toast fresh slices lightly for the best texture that soaks up custard without turning mushy.
• Condensed Milk: Adds creamy sweetness, so don’t swap out unless you’re adjusting sugar elsewhere.
• Milk (1% works great): I like 1% because it’s light but still creamy enough to keep the pudding rich.
• Eggs: They bind everything together, so make sure your eggs are fresh for the best custard texture.
• Vanilla Extract: Pure vanilla really elevates the overall flavor, so don’t skimp on this.
• Ground Cinnamon: Adds warmth – about 1.5 teaspoons is just the right amount to hint that classic holiday vibe.
• Mini Toffee Bits: I’m a fan of Skor toffee bits, but any good quality toffee will work beautifully.
• Dried Cranberries (Craisins): Look for sweetened dried cranberries to balance the slight bitterness.
• Grated Orange Peel: Fresh zest really brightens up the pudding with a subtle citrus pop.
• Caramel Sundae Sauce: Any rich caramel sauce from the store works – it’s the perfect finishing touch.
• Whipped Cream (Optional): Adds a cloud-like richness if you want to get fancy serving it.

Variations

I love making this Cranberry Bread Pudding with Toffee Bits Recipe my own by playing around with different add-ins or twists. Feel free to experiment to make it just right for your taste buds (and maybe impress some guests while you’re at it!).

• Add Nuts: My personal favorite is folding in chopped pecans or walnuts for some extra crunch and nuttiness that blends perfectly with toffee.
• Switch Up the Fruit: You can substitute dried cherries or raisins if cranberries aren’t your thing, giving the dessert a different fruitiness.
• Dairy-Free Version: Swap condensed milk and milk with coconut condensed milk and almond milk – it’s surprisingly delicious!
• Spiced Up: Add a pinch of nutmeg or pumpkin pie spice to ramp up the cozy holiday flavor.

How to Make Cranberry Bread Pudding with Toffee Bits Recipe

Step 1: Prep Your Oven and Bread

Start by preheating your oven to 350°F (175°C) and greasing a large (9×13 inch) casserole dish with cooking spray. Cutting the bread into roughly 1-inch cubes is key here — I learned this from a few early tries when smaller pieces ended up mushy. You want nice chunky pieces so each bite has texture.

Step 2: Make the Custard Mixture

In a separate bowl, whisk together the condensed milk, 1.5 cups 1% milk, your eggs, vanilla extract, and ground cinnamon until everything’s combined smoothly. This custard mix brings all the flavors together and ensures your bread gets perfectly soaked without turning soggy.

Step 3: Combine and Let Soak

Pour your custard mixture over the bread cubes in a large bowl and gently stir so every piece gets coated. Now here’s the magic: let the bread soak for about 5 minutes. This short soak time is something I discovered after lots of trial runs – too long and it turns mushy; too short and it won’t be creamy enough.

Step 4: Fold in Toffee Bits and Cranberries

Once the bread has soaked, gently fold in your mini toffee bits and dried cranberries. I love how the toffee melts slightly as it bakes, creating those delightful caramel pockets, while cranberries keep each bite zesty and bright.

Step 5: Bake Until Golden

Spread the mixture evenly in your prepared casserole dish and pop it into the oven. Bake for about 45 minutes, or until you see the edges are golden brown and a toothpick inserted in the center comes out clean-ish with just a few moist crumbs. This baking time is my sweet spot; it keeps the pudding creamy inside but gives you a comforting crust on the outside.

How to Serve Cranberry Bread Pudding with Toffee Bits Recipe

Garnishes

I like to drizzle a little caramel sundae sauce over the warm pudding before serving — it really ups the indulgence factor. A dollop of freshly whipped cream adds lightness, and occasionally I sprinkle a few extra toffee bits or orange zest to make it look special. These small touches turn a humble bread pudding into a dessert worthy of celebration.

Side Dishes

Since this Cranberry Bread Pudding with Toffee Bits Recipe is on the sweet side, I like pairing it with a simple cup of hot coffee or spiced tea to balance richness. Occasionally for brunch, I serve it alongside scrambled eggs or a fresh fruit salad to keep things bright and not overly heavy.

Creative Ways to Present

For holiday dinners, I’ve tried serving individual portions in cute ramekins topped with a cinnamon stick and a sprig of fresh mint — everyone feels like it’s a special treat. You could also layer it in a trifle dish with whipped cream and extra cranberries for a stunning centerpiece dessert that’s as colorful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), cover the pudding tightly with plastic wrap or foil and store it in the fridge for up to 3 days. I’ve found that letting it come to room temperature before reheating helps maintain that creamy texture.

Freezing

The good news is this pudding freezes well! I portion it into airtight containers, wrap them in foil, and freeze for up to 2 months. When I want a quick dessert, just thaw overnight and warm gently in the oven.

Reheating

Reheat leftovers in a preheated oven at 325°F (160°C) covered with foil for about 15–20 minutes until warmed through. This keeps the pudding moist without drying it out like a microwave sometimes can.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Toffee Bits Recipe is such a joyful dessert to whip up, especially during the holidays when you want something comforting but fuss-free. I still remember the first time I made it — my family couldn’t stop sneaking bites straight from the pan! Its warm spices, bright cranberries, and molten toffee make it feel like a cozy hug on a plate. I really encourage you to try it and personalize it with your favorite toppings or tweaks. Once you do, I bet it’ll become a beloved tradition in your kitchen, just like it is in mine.

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