White Chocolate Cranberry Bread Pudding

There’s something truly comforting about a warm, custardy bread pudding, especially when it’s studded with sweet white chocolate and tart cranberries. This White Chocolate Cranberry Bread Pudding is the perfect balance of creamy, fruity, and just a little bit indulgent. Using day-old brioche or French bread, it transforms simple ingredients into a luscious dessert or a cozy brunch centerpiece. Whether you’re making it for a holiday gathering or a weekend treat, this recipe is designed to be easy, delicious, and absolutely memorable.

Why This Recipe is a Keeper

Bread pudding sometimes gets a bad rap as being old-fashioned or dry, but this White Chocolate Cranberry Bread Pudding flips that notion entirely. The brioche or French bread soaks up a rich custard made from whole milk, heavy cream, and eggs, creating a soft, melt-in-your-mouth texture. The white chocolate chips add just the right amount of sweetness and creaminess, while the cranberries provide bursts of tartness that brighten every bite. A hint of cinnamon and vanilla adds warmth and depth, making this one of those desserts you’ll want to make again and again.

This recipe is forgiving and straightforward, making it approachable for bakers of all skill levels. Plus, it’s a wonderful way to use up day-old bread that might otherwise go to waste. Whether you’re serving it warm with a drizzle of maple syrup or vanilla sauce, or enjoying it at room temperature, this bread pudding never disappoints.

Ingredient Checklist

• 4 cups of day-old brioche or French bread, cubed
• 2 cups of whole milk
• 1 cup of heavy cream
• 3/4 cup of white chocolate chips
• 3/4 cup of fresh or dried cranberries
• 4 large eggs
• 3/4 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon
• Pinch of salt

Hardware & Gadgets

• Baking dish (8×8 inch or similar size works great)
• Mixing bowls for custard and bread
• Whisk or fork for beating eggs and mixing custard
• Measuring cups and spoons
• Spatula for folding ingredients
• Oven mitts for safe handling
• Optional: fine mesh sieve if you want an ultra-smooth custard

White Chocolate Cranberry Bread Pudding in Steps

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C). Cube 4 cups of day-old brioche or French bread into roughly 1-inch pieces. Place the bread cubes in a large mixing bowl. Using day-old bread helps to absorb the custard better, resulting in that perfect creamy texture.

Step 2: Make the Custard

In a separate bowl, whisk together 4 large eggs and 3/4 cup of granulated sugar until well combined. Add 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of salt. Whisk again until the mixture is smooth and slightly frothy.

Step 3: Combine Bread and Custard

Pour the custard mixture over the bread cubes. Gently fold the bread so that all pieces are evenly coated. Allow the bread to soak in the custard for about 15-20 minutes, stirring occasionally to help the liquid penetrate the bread.

Step 4: Add White Chocolate and Cranberries

Fold in 3/4 cup of white chocolate chips and 3/4 cup of fresh or dried cranberries. The white chocolate will melt during baking, creating pockets of sweet creaminess, while the cranberries add a lovely tart contrast.

Step 5: Transfer to Baking Dish

Lightly grease your baking dish, then transfer the bread mixture evenly into the dish. Press down gently to ensure everything is packed nicely but still airy.

Step 6: Bake to Perfection

Bake in the preheated oven for about 45-50 minutes, or until the top is golden and the custard is set but still slightly jiggly in the center. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.

Step 7: Cool and Serve

Let the bread pudding cool for 10-15 minutes before serving. This allows the custard to finish setting and makes it easier to slice. Serve warm on its own or with a drizzle of cream, maple syrup, or even a scoop of vanilla ice cream for extra indulgence.

Holiday & Seasonal Touches

• Add a sprinkle of chopped toasted pecans or walnuts on top before baking for crunch
• Swap cranberries for chopped fresh apples or pears in fall and winter
• Incorporate orange zest into the custard for a bright citrus note
• Drizzle with a spiced caramel or bourbon sauce for festive flair
• Top with a dusting of powdered sugar and a few fresh cranberries for a pretty presentation

Notes on Ingredients

• Bread: Brioche adds a rich, buttery flavor, but French bread works well too. Just make sure it’s a day or two old so it soaks up the custard instead of getting soggy.
• Dairy: Whole milk and heavy cream create a creamy custard. You can substitute half-and-half if you want a lighter version, but the texture might be less rich.
• White Chocolate: Use good-quality white chocolate chips made with real cocoa butter for the best melt and flavor.
• Cranberries: Fresh cranberries are tart and juicy, while dried cranberries add chewiness and sweetness. Both work beautifully.
• Spices: Cinnamon adds warmth, but feel free to experiment with nutmeg or allspice for a twist.

Keep It Fresh: Storage Guide

Leftover bread pudding keeps well in the refrigerator for up to 3-4 days. Store it in an airtight container or cover the baking dish tightly with plastic wrap. To reheat, warm individual portions in the microwave for 30-60 seconds or reheat the entire dish in a 325°F (160°C) oven until warmed through.

If you want to freeze it, wrap the cooled bread pudding tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as directed above.

Quick Q&A

Can I use other types of bread?

Absolutely! While brioche and French bread are ideal for their texture and flavor, you can use challah, sourdough, or even sandwich bread. Just ensure it’s slightly stale for best custard absorption.

Do I need to soak the bread before baking?

Yes, soaking the bread in the custard mixture is essential. It allows the bread to absorb the creamy custard, ensuring a soft and custardy texture once baked.

Can I make this recipe dairy-free?

You can substitute the whole milk and heavy cream with plant-based alternatives like coconut milk and coconut cream. Use dairy-free white chocolate chips to keep the flavor consistent.

How do I know when the bread pudding is done?

Look for a golden top and custard that is set but still slightly jiggly in the center. A toothpick inserted into the middle should come out mostly clean with just a few moist crumbs attached.

One Pan, More Ideas

• Classic Bread Pudding – A timeless favorite with warm spices and raisins.
• Banana Bread Pudding – Sweet bananas add natural sweetness and moisture.
• Chocolate Chip Bread Pudding – For those who want a rich chocolate twist.
• Peach Bread Pudding – Perfect for summer with fresh peaches and a hint of cinnamon.

Let’s Eat

There’s nothing quite like the aroma of bread pudding baking in the oven—the scent of warm cinnamon, vanilla, and melting white chocolate is pure comfort. This White Chocolate Cranberry Bread Pudding is one of those recipes that brings people together, whether it’s served as a cozy breakfast, a special dessert, or a sweet snack. Its creamy texture and balance of flavors make it a true crowd-pleaser that’s easy to make ahead and just as delightful the next day. So grab your favorite baking dish, gather your ingredients, and enjoy the simple magic of this classic recipe with a delicious twist. Happy baking!

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White Chocolate Cranberry Bread Pudding

This White Chocolate Cranberry Bread Pudding is creamy, fruity, and indulgent—perfect for cozy brunches or holiday treats!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Brunch, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups day-old brioche or French bread cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup white chocolate chips
• 3/4 cup fresh or dried cranberries
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch salt

Equipment

• Baking dish (8x8 inch or similar size)
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Oven mitts
• Optional: fine mesh sieve

Method

 

1. Preheat your oven to 350°F (175°C). Cube 4 cups of day-old brioche or French bread into roughly 1-inch pieces. Place the bread cubes in a large mixing bowl.
2. In a separate bowl, whisk together 4 large eggs and 3/4 cup of granulated sugar until well combined. Add 2 cups of whole milk, 1 cup of heavy cream, 1 teaspoon of vanilla extract, 1/2 teaspoon of cinnamon, and a pinch of salt. Whisk again until the mixture is smooth and slightly frothy.
3. Pour the custard mixture over the bread cubes. Gently fold the bread so that all pieces are evenly coated. Allow the bread to soak in the custard for about 15-20 minutes, stirring occasionally to help the liquid penetrate the bread.
4. Fold in 3/4 cup of white chocolate chips and 3/4 cup of fresh or dried cranberries.
5. Lightly grease your baking dish, then transfer the bread mixture evenly into the dish. Press down gently to ensure everything is packed nicely but still airy.
6. Bake in the preheated oven for about 45-50 minutes, or until the top is golden and the custard is set but still slightly jiggly in the center. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.
7. Let the bread pudding cool for 10-15 minutes before serving. Serve warm on its own or with a drizzle of cream, maple syrup, or a scoop of vanilla ice cream.

Notes

• Use day-old brioche or French bread for best custard absorption and texture.
• Substitute half-and-half for a lighter custard, or try dairy-free milks for a vegan version.
• Add toasted nuts or orange zest for extra flavor and texture.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat before serving.
• Freeze wrapped bread pudding for up to 2 months; thaw overnight in the fridge.