Cranberry Orange Bread Pudding

“Grandma’s basic recipe is a great starting point for doing all sorts of bread pudding recipes! You could use dried cranberries in this as well, but if you have fresh or frozen it is better.” – April Ferre

Cranberry Orange Bread Pudding

Course: Custards & Puddings


  • 4 Cups Day Old Bread Cubes About 4 Slices
  • 3 Cups Milk or Half & Half
  • 3 Eggs
  • 1/3 Cup Sugar
  • 1 Tablespoon Orange Zest
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Cloves
  • 1/8 Teaspoon Allspice
  • 1 Teaspoon Vanilla
  • 1 Cup Fresh or Frozen Cranberries Halved


  • Combine bread cubes and milk. Let stand 15 minutes.
  • Beat together eggs, sugar, orange zest, spices and vanilla.
  • Pour egg mixture over bread mixture, stirring gently until blended. Stir in cranberries.
  • Pour into 1 1/2 quart casserole dish. Set casserole in 13x9x2 inch baking pan, place on rack in oven and fill pan with 1-inch very hot water.
  • Bake in preheated 300 degree oven until knife inserted 1-inch from edge comes out clean, about 1 1/2 to 2 hours. Remove from hot water and let cool an hour.
  • Bread pudding is very good served with a scoop of ice cream or with a little syrup.

2024 Adapted Recipe – April Ferre – Adapted from Helen Ferre’s Bread Pudding recipe

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