This cranberry pecan bread pudding is a rich, sweet dessert with a tart note from cranberries and an earthy crunch, thanks to chopped pecans. It’s a dessert full of holiday flavor that you can enjoy any time of year.
There are all kinds of classic sweet comfort foods out there, but the one that always feels most like a warm hug for my heart is bread pudding. Rich and sweet with a soft, eggy texture from the custard, this old-fashioned dessert always makes my heart and belly happy.
I love making chocolaty, nutty rocky road bread pudding during the summer, and when fall rolls around, it’s time for pumpkin everything, including my pumpkin pecan bread pudding. There’s no time that isn’t perfect for this treat.
That versatility and year-round enjoyment is what my newest bread pudding is all about. This rich, sweet, tangy, and crunchy cranberry pecan bread pudding is perfect for the holiday season when cranberries are fresh. However, you can also make it with frozen cranberries any time of year. That’s good because after one bite, you’ll want to make it all the time!
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Why You’ll Love This Recipe
- Simple Ingredients: You’ll only need a handful of simple ingredients found in any kitchen or grocery store to make this recipe.
- Easy: It only takes a few minutes of prep and a little over an hour in the oven!
- So Rich: The challah bread soaked in custard creates a super-rich bread pudding with the perfect texture.
- Delicious Holiday Flavor: Cranberries, pecans, and a custard made with French Vanilla coffee creamer create a delicious holiday flavor you can enjoy all year long.
- Versatile: Enjoy this dish as a weeknight dessert or bring it to holiday get-togethers.
Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Variations
- Challah Bread: Thick-cut brioche, white bread, Italian bread, or French bread will all work.
- Coffee Creamer: Use your favorite coffee creamer flavor to create different bread pudding flavors.
- Cranberries: Fresh or frozen cranberries both work equally well in this recipe.
- Pecans: Experiment with your favorite nuts to add a different flavor profile to this bread pudding.
How to Make Cranberry Pecan Bread Pudding
Step 1: Whisk the coffee creamer, eggs, and cinnamon in a large bowl. Then, add the cubed bread and let the mixture sit for 5 to 10 minutes.
Step 2: Add the coarsely chopped cranberries and chopped pecans. Stir to combine.
Step 3: Pour the mixture into a prepared 3-quart oval baking dish, cover with foil, and bake for 60 minutes. Remove the foil and bake for another 15 minutes.
Step 4: Cool until warm, not hot. Whisk the icing ingredients in a small bowl and drizzle the icing over the warm bread pudding. Enjoy!
Tips
- Be sure to coat your baking dish evenly with nonstick spray, but don’t use so much that it pools at the bottom of the dish.
- Give your bread plenty of time to soak up the custard before adding it to the dish.
- For faster, more even custard absorption, cube your bread and leave it on the counter uncovered a few hours before you make the pudding.
- If you don’t have a large oval baking dish, you can use a 9×13 baking dish. Just check your pudding for doneness at about 45 minutes. It will take less time to bake.
- Bread pudding is best when served warm. It will need some time to cool down.
Cranberry Bread Pudding FAQ
Adequately soaking the bread is key to great bread pudding. Give your bread cubes plenty of time to completely soak up the custard mixture before baking it.
It’s important to beat your eggs well to ensure they are fully combined without blobs of pure yolk. This helps the bread absorb the custard and prevents a scrambled egg texture.
Several kinds of bread work well for bread pudding, including challah, brioche, French bread, sourdough, Italian bread, and croissants.
More Delicious Bread Pudding Recipes
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Cranberry Pecan Bread Pudding
Ingredients
Bread Pudding
- 16 ounce loaf Challah bread, cut into 1-inch cubes
- 32 ounce French vanilla coffee creamer
- 5 large eggs
- 1 teaspoon ground cinnamon
- 1 cup whole cranberries, coarsely chopped
- 1 cup chopped pecans
Icing
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350° and spray a 3-quart oval baking dish with non-stick spray. Set aside
Bread Pudding
- In a large bowl, whisk creamer, eggs and cinnamon together.
- Add bread cubes into egg mixture, stir to coat. Let sit for 5-10 minutes.
- Add cranberries and pecans into mixture. Stir to combine.
- Pour bread mixture into the prepared baking dish.
- Cover with foil and bake for 60 minutes then remove foil and bake for an additional 15 minutes
- (If you use a 9×13 baking dish, the time will need to be adjusted. Start checking at about 45 minutes).
Icing
- In a small bowl, whisk powdered sugar and milk together until combined.
- Drizzle over bread pudding. Serve warm and enjoy!
Notes
- Refrigerate for up to 4 days in an airtight container.
- Microwave individual portions at 1-minute intervals until warm.
- Be sure to coat your baking dish evenly with nonstick spray, but don’t use so much that it pools at the bottom of the dish.
- Give your bread plenty of time to soak up the custard before adding it to the dish.
- For faster, more even custard absorption, cube your bread and leave it on the counter uncovered a few hours before you make the pudding.
- If you don’t have a large oval baking dish, you can use a 9×13 baking dish. Just check your pudding for doneness at about 45 minutes. It will take less time to bake.
- Bread pudding is best when served warm. It will need some time to cool down.
Nutrition
I love this! Every year, I make a special Christmas morning breakfast/brunch, and this is going on the menu.
I love the festive flavors with the classic bread pudding texture. This was very good!
I love the festive holiday flavors and how easy it is to make! This is a new seasonal favorite for me.
REALLY tasty recipe! I made it last night as a test run for the holidays. I will absolutely be serving this at our gathering.