This Cranberry Orange Stale Bread Pudding with Almond Topping is my absolute favorite fall dessert recipe. I developed it a few years ago after accidentally leaving a loaf of challah out and then discovering, to my surprise, what a wonderfully moist dessert I could make from this bread. Now I always try to make sure to leave some of my bread for at least a little while to make this recipe!

The recipe's beauty lies in its simplicity—the star ingredients being naturally sweet and tart cranberries, fragrant orange zest, and the subtle sweetness of brown sugar. Each bite is a symphony of textures: soft, slightly custardy bread pudding contrasted with a crunchy almond topping. There's a certain comfort in this dish, it’s simple, nostalgic, and just incredibly satisfying. I hope you love this recipe as much as I do. So go ahead and let's get cooking!

Cranberry Orange Stale Bread Pudding with Almond Topping

Name: Cranberry-Orange-Stale-Bread-Pudding-with-Almond-Topping
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8
Cuisine: Zero-Waste-Cooking
Ingredients: 4 cups, torn into 1-inch pieces Stale bread (challah, brioche, or similar); 2 Large eggs; 2 cups Milk; 1/2 cup Orange juice; 1 tablespoon Orange zest; 1/2 cup Granulated sugar; 1 teaspoon Vanilla extract; 1/2 teaspoon Ground cinnamon; 1 cup Dried cranberries; 1/4 cup Orange marmalade; 1/2 cup Sliced almonds; 1/4 cup Brown sugar; 2 tablespoons Melted butter

Transform leftover stale bread into a delightful Cranberry Orange Bread Pudding with a crunchy almond topping. This easy recipe is perfect for a cozy autumn dessert or brunch treat.

⏳ Yield & Time

Yield: 6-8 servings

Preparation Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking dish. This is important so the pudding doesn't stick!
Tear up your stale bread into roughly 1-inch pieces. I know, it seems kinda messy, but trust me, it works better than slicing. If you have a REALLY crusty loaf, you can remove the hard outer crusts. Those end up soggy and aren’t as enjoyable.
In a large bowl, whisk together the eggs, milk, orange juice, orange zest, sugar, vanilla extract, and cinnamon. Get that whisk working—you want it to be smooth and well combined. Don't be afraid to really get in there!
In a separate smaller bowl, combine the dried cranberries, orange marmalade, and chopped almonds. Gently stir until the cranberries are evenly distributed. This is the fun part, getting all the deliciousness mixed together!
Add the torn bread pieces to the wet ingredients, gently tossing until all the bread is nice and moist. Don't overmix; you don't want to completely pulverize the bread. We want some texture left!
Stir in the cranberry-almond mixture. I like to do this gently to make sure all those juicy cranberries and crunchy almonds get evenly distributed throughout the pudding.
Pour the bread pudding mixture into the prepared baking dish. Spread it out evenly to ensure even baking.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set, golden brown on top and a knife inserted in the center comes out clean, not wet and gooey.
While the bread pudding is baking, prepare the almond topping. In a small bowl, combine the sliced almonds, brown sugar, and melted butter. Mix until well combined and the almonds are nicely coated.
Once the bread pudding is baked, sprinkle the almond topping evenly over the top. Pop it back into the oven for the last 5-7 minutes, until the topping is golden brown and slightly crunchy.
Remove from oven and let it cool for at least 10-15 minutes before serving. This allows it to set properly and prevents a huge, delicious mess when you try to serve it immediately! Plus, cooling slightly brings out the flavors even more!

📝 Notes

For a richer flavor, use whole milk or a combination of milk and cream.
Adjust the amount of sugar to your liking, depending on the sweetness of your bread and cranberries.
Feel free to experiment with other nuts or dried fruits in the topping or the pudding itself. I've been thinking of trying some pistachios next time!