Cranberry Breakfast Bread Pudding

Cranberry Breakfast Bread Pudding

Ingredients

• 4 cups day-old bread, cubed (brioche, challah, or French bread)

• 1 cup fresh or dried cranberries

• 2 cups milk (or half milk, half cream)

• 3 eggs

• 1/3 cup brown sugar

• 2 tbsp melted butter

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp nutmeg (optional)

• Pinch of salt

Optional Add-ins

• 1/4 cup chopped nuts (pecans or walnuts)

• Zest of 1 orange

Instructions

1. Preheat oven to 180°C / 350°F. Grease a baking dish.

2. Spread bread cubes evenly in the dish and sprinkle cranberries over the top.

3. In a bowl, whisk milk, eggs, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.

4. Pour the mixture evenly over the bread. Press gently so all bread absorbs the liquid.

5. Let sit for 10–15 minutes (or overnight in the fridge for deeper flavor).

6. Bake uncovered for 35–40 minutes, until golden and set in the center.

7. Let cool slightly before serving.

Serving Ideas

• Dust with powdered sugar

• Drizzle with maple syrup or honey

• Serve with yogurt or whipped cream

Perfect for make-ahead mornings or holiday breakfasts 😊