Cast Iron Cranberry & Orange Bread Pudding

Makes 6-8 Servings
Bread pudding made with a basic white loaf is pretty tasty. Bread pudding made with croissants is unbelievable! We’ve made ours festive for the season by adding cranberries and oranges. The best part is probably the crispy topping, made by simply sprinkling some sugar on the top, then broiling.
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Print Recipe


  • 2 large oranges
  • ½ cup (120ml) water
  • ½ cup (75g) dried cranberries
  • 6 large croissants, hand torn into 1” pieces
  • 4 eggs
  • 1 cup (240ml) half-and-half
  • 1 (14-ounce) [410ml] can sweetened condensed milk
  • 2 tablespoons (25g) sugar


Preheat oven to 425°F/218°C and position rack in the center.

Cut one orange into segments, then cut segments in half.  Set aside. Grate remaining orange to get 1 tbsp of zest and set aside. Juice the remaining orange to get ¼ cup (60ml) juice.

Combine the orange juice, water, and cranberries in a 10-inch (25cm) skillet. Bring mixture to a boil and simmer for 2 minutes, or until cranberries are softened. Add the croissant cubes and orange segments into the cranberry mixture and toss gently to combine.

In a medium saucepan, whisk together the eggs and orange zest. Add in the half-and-half and condensed milk and heat on medium high stirring constantly until hot, 2-3 minutes.

Pour custard over croissants in the skillet, pressing to coat.

Sprinkle sugar evenly over the top. Bake bread pudding 15-20 minutes, or until an instant-read thermometer registers 155°F/68°C when inserted in the center. Switch oven to broil and cook 3 to 4 minutes, until top of pudding is golden.

Serve warm.


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