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Cranberry Bread Pudding

Cranberry Bread Pudding


  • 1/2 cup + 2 tbsp., divided C&H® Granulated Sugar
  • 3 large eggs
  • 2 egg yolks
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 tablespoon orange rind, finely grated
  • 6 bread slices, thin white bread
  • Butter or margarine, softened
  • 1/3 cup cranberries, fresh
  • 1/3 cup water
  • 1 cup additional heavy whipping cream (optional topping)


  1. Preheat oven to 375°F. Grease 11x7x2-inch-baking dish and set aside.
  2. In medium bowl, beat 1/2 cup sugar and eggs until creamy.
  3. In large saucepan, heat milk, cream and rind to scalding; do not boil. Stir 3 tbsp. milk mixture into eggs; beat mixture back into hot milk.
  4. Lightly butter one side of each bread slice. Line bottom of baking dish with bread, buttered side up. Pour milk mixture through strainer over bread.
  5. Set baking dish into larger baking dish; add enough hot water into large baking dish to come up the sides one inch. Bake 30 minutes.
  6. In small saucepan, combine cranberries and water. Bring to boil, reduce heat and simmer, stirring occasionally until berries pop, about 5 minutes. Remove from heat; add remaining 2 tbsp. sugar and stir until sugar dissolves.
  7. Spread this cranberry sauce gently over bread pudding. Continue baking 15 minutes or until toothpick inserted in center comes out clean.
  8. Serve warm or cool.
  9. Top with heavy cream, if desired.

YIELDS 10 servings.

 Used with permission from C&H Sugar.

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