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Orange Cranberry Bread Pudding: Made with Croissants!

A creamy, gooey, decadent holiday dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.

Course Dessert
Cuisine American
Keyword easy brunch recipe, easy dessert recipe, holiday recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Linda Spiker


Bread Pudding:

  • 5 cups buttery croissants, cut into 1" cubes
  • cups heavy whipping cream
  • 4 eggs
  • cups organic granulated sugar
  • zest of one large orange
  • teaspoons vanilla paste or extract
  • cups fresh cranberries, larger cranberries should be cut in half

Vanilla Cream Sauce:

  • 1 cup heavy whipping cream
  • zest of half a large orange
  • Tablespoons sugar
  • 1 teaspoon vanilla paste or extract


  1. Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish. Place rack in center of oven.

Bread Pudding:

  1. In a large bowl whisk cream, eggs, sugar, orange zest and vanilla paste until well combined.
  2. Add croissants, mix well.
  3. Gently fold in cranberries.
  4. Let sit for 10-15 minutes so bread absorbs liquid.
  5. Separate evenly into ramekins or pour all into single baking baking dish.
  6. Bake for 25 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes for center to set)

  7. Remove from oven and allow to rest for five minutes.
  8. Drizzle with cream sauce and serve.

Cream Sauce:

  1. Place all ingredients into small sauce pan. Heat on low until simmering. Take off heat. Pour over bread pudding and serve.
  2. Serves 4-8 (depending on if you share)