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Cranberry Orange Croissant Bread Pudding

This Cranberry Orange Croissant Bread Pudding is the ultimate holiday brunch meal! Loaded with flaky, buttery pieces of croissant bread, fresh tart cranberries and orange zest, it’s rich, fresh and the perfect pairing with a cup of coffee! 

Course Breakfast, brunch
Cuisine American
Keyword bread pudding, cranberry orange bread pudding, croissant bread pudding
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6 people
Author Haylie


  • 15 oz loaf Sprouts croissant bread, torn into bite size pieces
  • 1 cup heavy whipping cream  
  • 2 cups whole milk 
  • 5 eggs 
  • 3/4 cup granulated sugar 
  • 1/2 tsp cinnamon 
  • 1 and 1/2 cups fresh cranberries 
  • 1/4 cup freshly squeezed orange juice 
  • 1 tsp vanilla extract 
  • 1-2 tsp orange zest 
  • 2 tbsp softened butter
  • Powdered sugar to top 
  • Maple syrup to serve with (optional) 


  1. Carefully tear croissant bread into 1 inch cubes.

  2. In a large mixing bowl, combine the heavy cream, milk, eggs, cinnamon, vanilla extract, sugar, freshly squeezed orange juice, and 1 tsp orange zest together. 

  3. Whisk until fully combined. Add bread pieces to the bowl and make sure they are soaking up the custard mixture.

  4. Add in the fresh cranberries and fold those in carefully as well. Let this sit for about 25-30 minutes.

  5. Preheat oven to 350 degrees.

  6. Add 2 tbsp softened butter to the bottom of a 13x9 baking dish and spread out to grease the pan. Add in bread pudding mixture. Bake for 55-60 minutes, or until the bread has just set in the middle. 

  7. Top with a sprinkling of powdered sugar or maple syrup. Garnish with the remaining 1 tsp orange zest as well. Enjoy!