Description

This Cranberry Christmas Bread Pudding is a rich and festive holiday dessert featuring dried bread cubes soaked in a creamy mixture of condensed milk, milk, eggs, cinnamon, and vanilla, combined with dried cranberries and mini toffee bits. Baked to golden perfection and topped with caramel sundae sauce, orange zest, and optional whipped cream, it delivers warmth and indulgence perfect for the holiday season.

Ingredients

Scale

Bread Pudding Base

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

Mix-ins

1/3 cup mini toffee bits (such as Skor toffee bits)
1 cup dried cranberries (craisins)
2 tablespoons grated orange peel

Topping

5 tablespoons caramel sundae sauce (store-bought or homemade)
Whipped cream (optional, for serving)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a large 9×13-inch casserole dish with cooking spray to ensure the pudding doesn’t stick.
Prepare Bread Cubes: Cut dried bread into approximately 1-inch cubes and place them into a large mixing bowl, forming the base of your pudding.
Mix Wet Ingredients: In a separate bowl, whisk together the condensed milk, 1 1/2 cups of 1% milk, eggs, ground cinnamon, and vanilla extract until well combined.
Combine Bread and Milk Mixture: Pour the milk and egg mixture over the bread cubes and stir gently to coat all the bread pieces. Let the mixture soak for about 5 minutes so the bread absorbs the custard mixture thoroughly.
Add Mix-ins: Fold in the mini toffee bits and dried cranberries evenly throughout the soaked bread for bursts of sweetness and texture. Also, mix in the grated orange peel to add a fresh, zesty flavor.
Transfer and Top: Spread the bread pudding mixture evenly into the prepared casserole dish. Drizzle the caramel sundae sauce over the top.
Bake: Bake in the preheated oven for 45 minutes or until the edges of the bread pudding have turned a nice golden brown and the custard is set.
Serve: Remove from oven and let slightly cool. Serve warm with an optional dollop of whipped cream for extra indulgence.

Notes

This bread pudding is a festive and indulgent dessert combining the flavors of cranberries, toffee, and orange zest for a holiday twist.
Using dried bread cubes helps absorb the custard mixture better, resulting in a creamy texture.
Feel free to substitute the toffee bits with chocolate chips or nuts if preferred.
The caramel sundae sauce adds a deliciously rich, sweet topping; you can also drizzle maple syrup or honey as an alternative.
For a dairy-free version, replace milk and condensed milk with suitable plant-based alternatives.

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