Cranberry Bread Pudding With Middle Eastern Flavors

READY IN: 1hr 15mins
Recipe by COOKGIRl

Have any leftover cranberry sauce from Thanksgiving? From a local source with Middle Eastern flavors I added. The nuts are optional.

Top Review by Annacia

You may see the photo at: in the Savor gallery. Mmmmmmmm, I haven't made a bread pudding in a very long time and I love it. It's pure comfort for me. I made a half recipe as it's all mine by default and used chopped whole berries in place of the sauce (less sugar and I like them better this way). I used 1/2 cup of Splenda and for me that was perfect. It looked Christmasy with the red berries scattered throughout and tasted wonderful.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Butter a baking dish large enough to hold 10 cups.
  3. Whisk together milk, eggs, sugar(s), vanilla extract, spices, orange zest and orange blossom water.
  4. Place half of the bread in the baking dish, spoon and spread the cranberry sauce on top; add the remaining bread cubes.
  5. Slowly pour milk mixture over the bread. Allow to sit for 10 or 15 minutes before baking so bread absorbs the milk. (Fresh bread might need to sit only 5 minutes. Stale bread takes longer and might need a little periodic coaxing with a spoon to keep it under the milk.).
  6. Dot the bread with butter.
  7. Bake for about an hour (adding the almonds to the top the last 15 minutes) until puffed and golden and a knife inserted in the center comes out clean.
  8. Servings are estimated.
  9. Tasted good with a dollop of real whipped cream on top!

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