These cranberry orange bread pudding muffins combine the flavors of classic bread pudding and muffins into one festive holiday treat. Perfect to add to your holiday breakfast or brunch menu.
I love bread pudding, and I love muffins. I make a lot of both, and they’re always a hit. So, I thought to myself, why not combine them? And that’s exactly what I did. I went one step further, though, and made them the perfect treat for the holiday season. These muffins make a great snack, a treat to serve your guests, or an extra special sweet breakfast for Christmas morning. Honestly, with the ingredients readily available year-round, you don’t even have to wait to the holidays to enjoy these delicious muffins. Whip up a batch any time you like. You’re a grownup, You can do what you want!
Cranberry Orange Bread Pudding Muffins
This delicious recipe is the perfect fusion of bread pudding and muffins. It starts with challah bread that’s soaked in a classic bread pudding custard mixture. Then a sweet and tart cranberry orange filling is sandwiched between two layers of the bread pudding in muffin tins. Finally, it’s all topped with delicious brown sugar and pecan crust and baked to perfection. It’s bread pudding like you’ve never had, and you’ll be amazed when you try it.
Why You’ll Love Cranberry Orange Bread Pudding Muffins
- It’s not your typical bread pudding recipe.
- The cranberry orange filling is so festive and flavorful.
- They’re just plain delicious!
Tips
- Let the bread soak up all the delicious custard before baking.
- Stir continuously when making your cranberry filling to prevent scorching.
Variations
- Any substantial bread will work for this recipe. Just be sure it’s dense enough to soak up the custard.
- You can use your favorite chopped nuts in the topping.
What to Serve with Cranberry Orange Bread Pudding Muffins
- Sweetened bananas
- Meringue
- Air fryer apples
- Ice cream
- Mixed berries
- Whipped cream
Frequently Asked Questions
Why does my bread pudding deflate?
It’s a totally normal part of bread pudding. The custard expands as it cooks, then as the bread pudding cools, everything settles, causing the bread pudding to sink.
How do you get the tartness out of cranberries?
You don’t. You simply add sugar to balance out the flavors for a sweet and tart treat.
How long do bread pudding muffins last?
They’ll last for up to 5 days in the refrigerator in an airtight container.
Do cranberries need to be cooked before baking?
In some recipes like sauces, cranberries need to be cooked to get the right texture. However, in most baked goods, raw cranberries can be added directly to the dough or batter before baking.
How to Store and Reheat Cranberry Orange Bread Pudding Muffins
Store these muffins for up to 5 days in an airtight container in the refrigerator.
To reheat, place the muffins in a baking dish, cover with foil, and bake at 350 for 10 to 15 minutes or until warmed through.
Cranberry Orange Bread Pudding Muffins Ingredients
It only takes a few simple ingredients to make this recipe. All three parts of this dish are full of flavor, not fancy ingredients. The actual measurements are in the recipe card at the end of this post.
Bread Pudding
- Large eggs
- Whole milk
- Vanilla extract
- Brown sugar
- Cinnamon
- Salt
Cranberry Orange Sauce
- Fresh cranberries
- Brown sugar
- Sugar
- Orange zest
- Orange juice
- Cornstarch
Brown Sugar Pecan Crust
- Brown sugar
- All purpose flour
- Chopped pecans
- Butter
How to Make Cranberry Orange Bread Pudding Muffins
Making these muffins is an easy affair. It only takes a few simple steps.
Step 1: Prep
Preheat the oven to 350 degrees and spray a jumbo muffin tin with nonstick cooking spray. Add the challah bread to a bowl and let sit uncovered.
Step 2: Make the Cranberry Orange Sauce
Add the cranberries, brown sugar, sugar, orange zest, orange juice, and cornstarch to a saucepan and cook over medium heat, stirring continuously, until the cranberries burst and thicken. Remove from the heat and let cool while preparing the crust and bread pudding custard.
Step 3: Make the Custard
Whisk the eggs, milk, vanilla, cinnamon, and salt until combined in a medium bowl.
Step 4: Soak the Bread
Pour the custard over the bread, stir to coat, and let sit for 5 to 10 minutes until absorbed.
Step 5: Construct the Muffins
Fill each muffin cavity ¾ full, then add a teaspoon of cranberry mixture and top with more bread mixture. Sprinkle the tops with the brown sugar pecan mixture.
Step 6: Bake
Bake for 20 to 25 minutes. Then, let cool for a few minutes and enjoy!
Try These Cranberry Orange Bread Pudding Muffins Today
These delicious cranberry orange bread pudding muffins are easy to make and absolutely full of flavor. They make the perfect holiday treat for parties or even sweet breakfasts, and everyone always loves them. Give them a try, and get ready to watch your family and friends ooh and aah.
More Delicious Cranberry Orange Dessert Recipes You’ll Love
Cranberry Cobbler – This cobbler recipe is one of the most delicious cobblers recipes you can make for the holidays. The cranberry orange filling is topped with a cobbler topping and then a brown sugar pecan crust topping and baked until golden. So delicious!
Cranberry Pretzel Salad – This delicious dessert has a sweet and salty pretzel crust, a sweet cream cheese filling and topped with a cranberry orange topping. A must make for the holidays.
And, Cranberry Orange Pecan Loaf – Another delicious cranberry orange dessert recipe, with chopped pecans, that is absolutely delicious and is great to enjoy with hot tea or coffee on Christmas morning.
Also, here is a Cranberry Cinnamon Roll recipe, from Deliciously Seasoned, that is loaded with the delicious cranberry orange flavor combo that is perfect during the holidays and that you will enjoy as well.
Cranberry Orange Bread Pudding Muffins
Ingredients
Bread Pudding Mixture
- 1 loaf Challah bread cut into ¾ inch pieces
- 6 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cranberry Orange Topping
- 2 cups fresh cranberries
- ⅛ cup brown sugar
- ⅛ cup sugar
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon cornstarch
Brown Sugar Pecan Crust Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup melted butter
Instructions
- Preheat the oven to 350° and spray a jumbo muffin tin with non-stick cooking spray.
Cranberry Orange Topping
- In a saucepan, add cranberries, brown sugar, sugar, orange zest, orange juice and cornstarch. Stir.
- Cook over medium heat until cranberries start to burst and thicken then remove from heat.
Brown Sugar Pecan Crust Topping
- In a small bowl, add all the brown sugar pecan crust topping ingredients and stir to combined.
Bread Pudding Mixture
- In a large bowl, add bread pieces. Set aside.
- In a medium bowl, whisk eggs, milk, vanilla, cinnamon and salt together until combined.
- Pour custard mixture over bread pieces. Stir to coat and let sit for 5-10 minutes.
- Spoon bread mixture into prepared muffin tin ¾ full.
- Next, add a teaspoon of cranberries on top and then add more bread mixture.
- Sprinkle the brown sugar pecan crust on top of each muffin and bake in the preheated oven for 20-25 minutes.
Notes
Nutrition
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