Description

This Cranberry Christmas Bread Pudding is a rich, festive dessert featuring dried bread cubes soaked in a custard of condensed milk, eggs, cinnamon, and vanilla, studded with mini toffee bits and dried cranberries, then baked to golden perfection. Finished with grated orange peel and caramel sundae sauce, it’s an indulgent and easy-to-make treat perfect for holiday celebrations.

Ingredients

Scale

Bread Pudding Base

8 cups dried bread cubes (cut into 1-inch pieces)
1 cup condensed milk
1 1/2 cups 1% milk
3 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon

Add-ins & Toppings

1/3 cup mini toffee bits (Skor toffee bits recommended)
1 cup dried cranberries (craisins)
2 tablespoons grated orange peel
5 tablespoons caramel sundae sauce
Whipped cream (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
Prepare Bread Cubes: Cut dried bread into 1-inch cubes and place them in a large mixing bowl.
Mix Custard: In a separate bowl, whisk together condensed milk, 1% milk, eggs, ground cinnamon, and vanilla extract until fully combined.
Soak Bread: Pour the milk and egg mixture over the bread cubes and gently stir to coat all pieces evenly. Allow the bread to soak for 5 minutes to absorb the custard.
Add Flavorings: Stir in the mini toffee bits and dried cranberries evenly throughout the soaked bread mixture.
Assemble and Bake: Spread the entire mixture evenly into the prepared casserole dish and bake in the preheated oven for 45 minutes, or until the edges are browned and the pudding is set.
Finish and Serve: Once baked, drizzle the caramel sundae sauce over the warm bread pudding and sprinkle with grated orange peel. Serve warm with optional whipped cream on top for extra indulgence.

Notes

This recipe creates a decadent holiday dessert that’s both easy to prepare and packed with festive flavors like cinnamon, orange, and cranberry.
Condensed milk adds a creamy sweetness and rich texture to the custard base.
The use of mini toffee bits adds a delightful crunch and caramel flavor complementing the dried cranberries.
Optional whipped cream topping adds a light, airy contrast to the dense pudding.
For best results, use dried bread that is slightly stale or dried out to absorb the custard well without becoming mushy.
Caramel sundae sauce can be store-bought or homemade depending on preference.

Nutrition

Serving Size: 1 cup
Calories: 942 kcal
Sugar: 54 g
Sodium: 1377 mg
Fat: 17 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 168 g
Fiber: 11 g
Protein: 31 g
Cholesterol: 87 mg