Cranberry White Chocolate Bread Pudding

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 25 minutes (plus 20 minutes soaking)
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 lb (450 g) brioche or challah, cut into 1-inch cubes (about 10–12 cups)
• 6 large eggs
• 3/4 cup (150 g) granulated sugar
• 2 cups (480 ml) whole milk
• 2 cups (480 ml) heavy cream
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon fine salt
• 1 cup (120 g) dried cranberries
• 1/2 cup (120 ml) hot orange juice or water (to plump cranberries)
• 1 cup (170 g) white chocolate chips or chopped white chocolate
• 2 tablespoons unsalted butter, plus more for the dish
• 4 oz (115 g) white chocolate + 1/4 cup (60 ml) heavy cream for warm ribbons
• Optional: 1 teaspoon finely grated orange zest

Do This

• 1. If bread is fresh, toast cubes at 300°F (150°C) for 10–12 minutes to dry; butter a 9×13-inch (3 L) baking dish.
• 2. Plump cranberries in hot orange juice or water for 10 minutes; drain well.
• 3. Whisk eggs, sugar, salt, vanilla (and orange zest). Warm milk and cream until steaming; whisk into egg mixture.
• 4. Combine bread, drained cranberries, and 1 cup white chocolate in a large bowl. Pour custard over and soak 15–20 minutes, tossing once.
• 5. Transfer to dish, dot with 2 tbsp butter. Melt 4 oz white chocolate with 1/4 cup cream; drizzle half over top and marble lightly.
• 6. Bake at 350°F (175°C) for 40–45 minutes until golden and just set. Rest 15 minutes, then drizzle remaining white chocolate ribbons and serve warm.

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Why You’ll Love This Recipe

• Buttery brioche soaks up a silky, vanilla custard for a plush, creamy center.
• Bright pops of tart cranberry balance the sweetness of white chocolate.
• Easy, make-ahead friendly dessert that feeds a crowd with minimal fuss.
• Gorgeous white chocolate “ribbons” give bakery-worthy presentation at home.

Grocery List

• Produce: 1 orange (for zest, optional)
• Dairy: Whole milk, heavy cream, unsalted butter, 6 large eggs
• Pantry: Brioche or challah, granulated sugar, fine salt, vanilla extract, dried cranberries, white chocolate (chips or bars)

Full Ingredients

Bread Pudding

• 1 lb (450 g) brioche or challah, cut into 1-inch cubes (about 10–12 cups)
• 6 large eggs
• 3/4 cup (150 g) granulated sugar
• 2 cups (480 ml) whole milk
• 2 cups (480 ml) heavy cream
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon fine salt
• 1 cup (120 g) dried cranberries
• 1/2 cup (120 ml) hot orange juice or hot water (to plump cranberries)
• 1 cup (170 g) white chocolate chips or chopped white chocolate
• 2 tablespoons unsalted butter, cut into small pieces (plus 1 tablespoon softened for greasing the dish)
• Optional: 1 teaspoon finely grated orange zest

White Chocolate Ribbons (Finish)

• 4 oz (115 g) white chocolate, chopped
• 1/4 cup (60 ml) heavy cream

To Serve (Optional)

• Lightly sweetened whipped cream or vanilla ice cream
• Extra orange zest or a few dried cranberries for garnish

Step-by-Step Instructions

Step 1: Prep the pan and bread

Butter a 9×13-inch (3-quart) baking dish generously. If your bread is very fresh, spread the cubes on two baking sheets and dry them in a 300°F (150°C) oven for 10–12 minutes, stirring once. This helps the custard absorb evenly without getting soggy. Increase oven temperature to 350°F (175°C) for baking.

Step 2: Plump the cranberries

Place the dried cranberries in a small bowl and cover with 1/2 cup (120 ml) hot orange juice or hot water. Let sit for 10 minutes, then drain thoroughly and pat dry with a paper towel so excess liquid doesn’t dilute the custard.

Step 3: Make the vanilla custard

In a large bowl, whisk together the eggs, sugar, salt, vanilla, and optional orange zest until smooth. Heat the milk and cream in a saucepan over medium heat until steaming but not boiling (about 3–4 minutes). Slowly whisk the warm dairy into the egg mixture in a thin stream to temper, whisking constantly until fully combined.

Step 4: Soak the bread

Add the bread cubes to a very large bowl. Scatter in the drained cranberries and 1 cup (170 g) white chocolate. Pour the warm custard over the top and fold gently to coat every piece. Let the mixture stand for 15–20 minutes, folding once halfway through, until most of the custard is absorbed but the mixture is still juicy.

Step 5: Assemble with white chocolate ribbons

Transfer the soaked bread to the prepared baking dish, spreading evenly and pressing down lightly. Dot the surface with the 2 tablespoons of butter. For the ribbons, combine 4 oz (115 g) chopped white chocolate and 1/4 cup (60 ml) heavy cream in a microwave-safe bowl. Heat at 50% power in 20–30 second bursts, stirring between each, until smooth. Drizzle about half of this mixture over the pudding in thin lines and lightly marble with the tip of a knife. Reserve the rest, keeping it warm (set the bowl over a mug of hot water if needed).

Step 6: Bake until set and golden

Bake at 350°F (175°C) for 40–45 minutes, until the edges are puffed, the center has a slight jiggle, and the top is golden. If the top browns too fast, tent loosely with foil for the last 10 minutes. An instant-read thermometer inserted in the center should read at least 165°F (74°C).

Step 7: Rest, finish, and serve

Let the bread pudding rest for 15 minutes so the custard sets and slices neatly. Rewarm the reserved white chocolate if needed until pourable, then drizzle over the top in ribbons. Garnish with a sprinkle of orange zest or a few dried cranberries. Serve warm with whipped cream or vanilla ice cream.

Pro Tips

• Stale is best: Dry bread (or lightly toasted) absorbs custard evenly, preventing a gummy texture.
• Use real white chocolate: Look for cocoa butter in the ingredients for the smoothest melt and clean ribbons.
• Warm custard, not hot: Steaming dairy blends better with eggs without scrambling; temper slowly.
• Don’t skip the rest: A 15-minute rest after baking lets the custard set for custardy slices with soft centers.
• Keep ribbons fluid: If the white chocolate thickens, warm gently or place the bowl over hot water to loosen.

Variations

• Bourbon-Orange: Soak cranberries in 1/4 cup hot orange juice plus 1 tablespoon bourbon or Grand Marnier; add 1/2 teaspoon orange zest to the custard.
• Croissant Swap: Replace brioche with 10–12 cups torn day-old croissants for extra flaky, buttery layers.
• Almond Crunch: Add 1/2 teaspoon almond extract to the custard and sprinkle 1/2 cup sliced almonds over the top before baking.

Storage & Make-Ahead

Assemble up to 12 hours in advance: cover and refrigerate the soaked bread in the baking dish, then bake straight from the fridge (add 5–10 minutes). Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in a 325°F (165°C) oven for 10–15 minutes or in the microwave until warm. Freeze tightly wrapped portions for up to 2 months; thaw overnight and reheat as above. Prepare the white chocolate ribbons fresh, or rewarm gently to restore a smooth drizzle.

Nutrition (per serving)

Approximate per serving (10 servings): 710 calories; 36 g fat; 84 g carbohydrates; 10 g protein; 330 mg sodium; 2 g fiber; 48 g sugars. Estimates only; actual values vary by ingredients and portion size.