Cranberry Easy Bread Pudding with Toffee Recipe

If you’re looking for a dessert that’s both comforting and festive, I can’t wait to share my Cranberry Easy Bread Pudding with Toffee Recipe with you! This recipe combines the tartness of dried cranberries with the sweet, buttery crunch of toffee bits, all soaked in a luscious milk and cinnamon custard. Whether you’re whipping it up for a holiday gathering or just craving a cozy treat, this bread pudding is seriously fan-freaking-tastic—and so easy to make!

this …

Ingredients You’ll Need

This Cranberry Easy Bread Pudding with Toffee Recipe uses simple ingredients you might already have or can easily find at the grocery store. The dried cranberries lend a tart punch, while the toffee bits add just the right crunch and sweetness. Using condensed milk here gives it a rich, custardy texture without requiring heavy cream.

• Stale Bread Cubes: I recommend using dried bread cut into roughly 1-inch cubes to soak up that flavorful custard perfectly.
• Condensed Milk: This is key for creaminess and sweetness; it helps bind everything beautifully.
• Milk (1% works well): I usually use 1% milk to keep things balanced—not too rich but still creamy.
• Eggs: They add structure and richness—don’t skip them for a perfectly set pudding.
• Vanilla Extract: A classic flavor booster that ties everything together.
• Ground Cinnamon: This adds that warm holiday spice note I can’t get enough of.
• Mini Toffee Bits (Skor recommended): Little nuggets of pure buttery joy that melt and crunch simultaneously.
• Dried Cranberries (Craisins): Tart and chewy, they balance the sweetness beautifully.
• Grated Orange Peel: A fresh citrus zing that brightens the dish—don’t skip it if you can help it.
• Caramel Sundae Sauce: This is your easy, decadent topping to drizzle—use your favorite store-bought brand.
• Whipped Cream (optional): Because who doesn’t love a fluffy cloud on top?

Variations

I love how versatile this Cranberry Easy Bread Pudding with Toffee Recipe is—you can tweak it to fit your mood, holiday traditions, or dietary needs. Feel free to experiment; that’s part of the fun!

• Nutty Addition: I sometimes toss in chopped pecans or walnuts—I love the extra crunch and depth it brings.
• Fresh Fruit Swap: For a fresher touch, try substituting dried cranberries with fresh or frozen ones—just increase baking time slightly.
• Dairy-Free Version: Swap milk and condensed milk with coconut or almond milk alternatives and use a dairy-free caramel sauce.
• Spice It Up: Adding a pinch of nutmeg or allspice amps up festive flavor; I learned that from a friend who swore by it.

How to Make Cranberry Easy Bread Pudding with Toffee Recipe

Step 1: Prep Your Bread and Pan

Start by preheating your oven to 350°F (175°C). While the oven warms up, spray a large 9×13 inch casserole dish with cooking spray—this keeps everything from sticking. Then, cut your dried bread into 1-inch cubes. I usually let my bread sit out for a day to dry if it’s fresh because slightly stale bread soaks up the custard better and helps the pudding hold together perfectly.

Step 2: Make the Custard Mixture

In a medium bowl, whisk together the condensed milk, regular milk, eggs, cinnamon, and vanilla extract. This mixture is the luscious custard that soaks into the bread, making every bite creamy and flavorful. Once combined, pour it over the bread cubes and gently stir to coat all the pieces. Let it sit for about 5 minutes to ensure the bread fully absorbs the custard—this little soak is a game changer.

Step 3: Fold in the Goodies

Next, stir in the mini toffee bits and dried cranberries, along with the grated orange peel. This step adds bursts of flavor and texture. I discovered that evenly distributing the toffee ensures you get surprise pockets of sweetness in every bite—which is pure joy.

Step 4: Bake to Perfection

Spread your mixture evenly into the prepared casserole dish. Pop it into the oven and bake for about 45 minutes or until the edges are beautifully browned and the custard is set. You’ll know it’s ready when the top springs back lightly when pressed. When I first tried this recipe, I poked the center to make sure it wasn’t too wet—giving it that gentle press helped me avoid an undercooked middle every time.

Step 5: Drizzle and Serve Warm

Once out of the oven, drizzle the caramel sundae sauce generously on top, and if you’re feeling indulgent, add a dollop of whipped cream. My family can’t get enough of this part—warm pudding with cool whipped cream and sticky-sweet caramel is a hug on a plate.

How to Serve Cranberry Easy Bread Pudding with Toffee Recipe

Garnishes

I usually finish my bread pudding with a generous drizzle of caramel sundae sauce and a swirl of freshly whipped cream. Sometimes I toss a few extra toffee bits or a sprinkle of cinnamon on top just before serving for an extra touch. The orange zest also makes a pretty, fresh garnish if you want to impress guests visually.

Side Dishes

This dessert pairs beautifully with a simple cup of coffee or a hot spiced tea to balance the sweetness. For holiday meals, I’ve served it alongside vanilla ice cream for an indulgent treat that everyone raved about. It also holds its own after a hearty Christmas dinner and still feels light enough to enjoy.

Creative Ways to Present

For special occasions, I like to serve individual portions in ramekins or festive mini cast iron skillets—plus, it’s easier to heat leftovers that way! You can also add edible gold dust or a sprig of fresh rosemary on top for that holiday wow factor. Nothing like a pretty presentation to make dessert feel extra special.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, I cover the bread pudding tightly with plastic wrap or store it in an airtight container and keep it in the fridge. It stays good for up to 3-4 days—making it a great make-ahead dessert for holiday entertaining or weeknight treats.

Freezing

I’ve frozen leftover bread pudding with great success. Just portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and gently reheat—this method preserves the texture surprisingly well.

Reheating

To keep it moist, I reheat leftovers covered with foil in a 325°F oven for about 15 minutes, or until warmed through. You can also microwave individual servings for about 1-2 minutes, but I prefer the oven to maintain that freshly baked feel and avoid drying out the edges.

FAQs

Final Thoughts

This Cranberry Easy Bread Pudding with Toffee Recipe has become a staple in my holiday dessert lineup because it’s warm, inviting, and just downright delicious. I love sharing it with friends and family because it always sparks compliments—and it’s simple enough that even last-minute bakers can pull it off. If you’re looking for a dessert that feels homemade yet effortlessly elegant, I highly recommend giving this one a try. Trust me, once you make it, it might just become a new favorite in your house too!

Print