Cranberry Breakfast Bread Pudding
This deliciously sweet and tart Cranberry Breakfast Casserole is the perfect make-ahead recipe for the holidays!
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- 12 slices white bread (cut into 1-inch cubes)
- 12 large eggs
- 2 cups eggnog (or milk)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups cranberries (fresh or frozen, about 12 ounces)
- 1 cup orange juice (or water)
- ½ cup brown sugar
- 8 ounces cream cheese
- 1 teaspoon orange zest
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
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Leave the bread on the counter overnight to dry out or bake on a baking sheet at 350°F for about 8 minutes to slightly dry it out. Cool completely.
Combine all of the cranberry mixture ingredients in a saucepan over medium heat. Simmer 10 minutes. Set aside to cool.
In a medium bowl, combine cream cheese mixture ingredients; mix until fluffy.
Grease a 9x13 inch baking dish. Layer half of the bread cubes in the dish. Top with dollops of the cream cheese mixture and the cranberry sauce. Place remaining bread on top.
Whisk eggs, eggnog, sugar, and vanilla until well mixed. Pour over the bread cubes, cover with foil and refrigerate at least 4 hours or overnight.
Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
Bake covered for 30 minutes then uncover and bake for an additional 30 minutes or until a knife inserted in the center comes out clean and is hot. Garnish with mint and sugared cranberries if desired.
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