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Cranberry Orange Bread Pudding

Author: Lisa Longley


  • 2 cups fresh cranberries
  • 2 TBSPs butter
  • 2 TBSPs brown sugar
  • 5 eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 TBSP vanilla
  • 1 TBSP orange liqueur you can sub with orange juice
  • 1/2 TBSP orange zest
  • 1/2 cup granulated sugar
  • 10 cups cut up bun bread roughly 9 3 inch slider buns


  • In a medium sauce pan, combine the cranberries, butter, and brown sugar. Cook, stirring until the cranberries have just begun to pop and break down. Remove from the heat and set aside to cool.
  • In a large bowl, combine the eggs, whole milk, heavy cream, vanilla, orange liqueur, orange zest, and granulated sugar. Whisk until fully combined.
  • Add the cut up slider buns. Stir until the bread is completely covered with the egg mixture. Stir in the cooled cranberries. Let sit for 20 minutes so that it soaks up the egg mixture.
  • Preheat the oven to 350 degrees. Prepare a 9 by 13 inch baking dish by spraying it with cooking spray.
  • Once ready, pour the mixture into the pan and spread into an even layer.
  • Bake, uncovered, for 35 to 40 minutes or until it begins to pull away from the sides of the pan.
  • Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.