Delicious Cranberry Cream Cheese Bread Pudding or Baked French Toast

Easy Cranberry bread pudding with rich sweet cream cheese in a custardy creamy bread pudding. Perfect for Christmas breakfast or dessert!

FYI, Read this entire post and the recipe notes for more bread pudding/french toast recipe ideas and tips!

You HAVE to make this simple bread pudding recipe. It’s sweet and tart with cranberries and cream cheese.  I’ve always been a fan of easy bread pudding recipes so  since the holidays are near,  I thought I would make something sweet using fresh cranberries so I came up with this cranberry bread pudding with cream cheese. Also, check out my leftover cranberry sauce crumble bars.

I love bread pudding and baked french toast but I am always wondering what’s the difference between the two? They both have the same ingredients like bread, eggs, and milk. Anyone know the difference? I was going to call this baked french toast like I did with my baked blueberry french toast recipe but then I changed it to bread pudding. I guess it can be called cranberry french toast too right?

Cranberry bread pudding or cranberry french toast, I love them both! You will fall in love at first bite of this bread pudding.  Seriously, I could eat the whole pan. My favorite part of this cranberry bread pudding is biting into the cranberries and the sweet cream cheese at the same time. Oh my goodness! I also love the slightly soft but tad craggy edges. Second day leftovers taste even better! The other great thing I love about this recipe is  that I didn’t  cut the bread into cubes (quick prep)! That’s one less step you won’t have to worry about.

The first time I made this cranberry bread pudding with cream cheese, I used fresh straight from the package cranberries (uncooked). I also didn’t use cream cheese. The final result? Meh. It was just okay, nothing to rave about. I personally didn’t care for it.  I felt like it was missing a lot of flavor. The cranberries were way too tart, not enough sugar and the cranberries tasted lonely. I wanted something else but I didn’t want to add typical orange flavor. The cranberry bread pudding needed something creamy.

I decided to go with cream cheese because I knew it would complement the sweet and tart cranberries.  I also cooked them almost the  same way I cooked my cranberry sauce  recipe, minus the orange flavor.

For the batter I used all basic ingredients: eggs, milk, vanilla extract.

Same for the cream cheese: an egg, sugar and vanilla extract and and a pinch of salt.

You could also make this cranberry bread pudding a day in advance. Do all the steps in the recipe but instead of baking it right away, cover the pan with foil and refrigerate until morning. For the rest of the recipe just scroll below.

You are going to want to make this festive looking treat during the holidays.  Your family and friend will love you for it!

Here’s a couple of ideas to make this simple cranberry bread pudding even more epic:

• Use apple cinnamon bread, raisin bread or brioche bread
• Texas toast instead of regular loaf bread. No need to stack thick bread (Italian bread, french bread etc) but you will need to add more milk, eggs and sugar. I kept my recipe simple, using regular sandwich bread which didn’t require  a lot of milk, eggs or sugar. Sweet breads like raisin or apple etc you can probably reduce the sugar a bit.
• Try blueberries instead of cranberries, or combine them both.
• Add cooked down apples with the cranberries.

• If you want to be fancy, you could remove some of the cranberries from the sauce pan (the ones that still kept some of its shape)and let the rest of the cranberries cook down longer.  I did that for this cranberry bread pudding recipe. If you look at the photo right above,  you will see them on the top center of the bread.

5 from 18 votes

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Cranberry Cream Cheese Bread Pudding

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Cranberries and rich sweet cream cheese smothered in a custardy creamy bread pudding. It's a perfect Christmas breakfast or dessert! 

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: 5

Author: April Wright

Ingredients

Cranberries

• 1 1/2 cup fresh cranberries
• 1/4 cup water
• 1/4 cup sugar
• 1 tsp vanilla extract
• 3 tbsp butter (dice 2 tbsp of the reserved butter) only add 1 tbsp and reserve 2 tablespoons

Batter

• 1 1/4 cup milk
• 1 egg
• 1 tsp vanilla extract
• 8 slices stale sandwich bread

Cream cheese mixture

• 6 oz cream cheese softened
• 1 egg
• 1/4 cup sugar
• 1/4 tsp vanilla extract

Instructions

Cranberries

1. Preheat oven to 350 degrees Fahrenheit. Place all of the cranberry ingredients into a small saucepan  (except for the vanilla extract, reserve the 2 tbsp of butter) pan over high heat and bring to a boil. The cranberries will began to burst. Cook uncovered and stirring frequently 5-8 or right until the sauce starts to thicken.  Place in a bowl and set to the side. Add the vanilla extract and mix well. 

2. Add all of the cream cheese ingredients to a medium bowl and with an electric mixture mix until combined. 

Bread pudding prep

1. Place slices of bread in a 10.5 x 7.5 baking pan side by side. Until the pan is full. Stack by placing another slice on top of each slice of bread.

2. Add all of the milk mixture ingredients into a medium sized bowl. Mix well. With your hands, tear a hole into the top slices of bread. You will be adding the cream cheese mixture into the holes of the bread soon. Alternatively you can skip making holes in the bread and just add the cream cheese mixture all over the top of the bread (do this step after you add the milk mixture). 

   
   

3. Pour the milk mixture all over the bread. Press the bread gently into the milk. Wait about 10-15 minutes so the bread can absorb the milk.  Drop spoonfuls of half of the cream cheese mixture into each teared hole. Reserve the rest of the cream cheese mixture. I was able to fit 8 slices of bread into my pan.

   ***SEE NOTES***

4. Add the cranberry sauce all over the top of the bread. Next, scatter butter all over. Cook until golden brown for about 35-40 minutes. Add the reserved cream cheese all over the top of the bread pudding 10 minute before the bread pudding is done. 

Recipe Notes

Use a 9X13 pan if you want. You should be able to fit 12 slices of bread (stacked on top of each other)  in the pan and it should look like this --> HERE. So six slices side by side in the pan then another 6 on top of that. 

• To make in a 9X13 pan using a regular sandwich or loaf bread only: 1/2 cup of milk, 2 eggs, 1/3 cup of sugar or a bit more if you like, 3 tablespoons of butter and a  bit more vanilla extract. If using thicker slices of bread you will definitely need to add more ingredients. 
• Cranberries: 1/2 cup water, 2 cups cranberries, 1/2 cup sugar, 1.5 tablespoons of butter and vanilla extract.
• Cream cheese mixture: 8 oz of cream cheese, 1/2 cup of sugar, one egg and a bit more vanilla extract. Follow the same recipe steps.

Overnight bread pudding:

•  Cover pan with tin foil and put it in the fridge overnight.

• Once you are ready to bake it in the morning, preheat your oven to 350 degrees Fahrenheit.

• Bake uncovered for 30-45 minutes or until puffed and golden brown.

Make it Same Day:

• Leave the bread in the pan with the mixture alone for 10 minutes so it can absorb the milk mixture.
  Bake uncovered for 30-45 minutes, until puffed and golden brown

Here are some ideas to make this bread pudding even more epic.

• Use apple cinnamon bread, raisin bread or brioche bread.
• Texas toast instead of regular loaf bread. No need to stack thick bread (also Italian bread, french bread etc) but you will need to add more milk and eggs and sugar. I kept my recipe simple, using regular sandwich bread which didn't require a lot of milk, eggs or sugar. Sweet breads like raisin or apple etc you can probably reduce the sugar a bit. 
• Try blueberries instead of cranberries, or combine them both.
• Add cooked down apples with the cranberries.
• If you want to be fancy, you could remove some of the cranberries from the saucepan (the ones that still kept some of its shapes)and let the rest of the cranberries cook down longer.  I did that for this recipe. If you look at the second photo on the post,  you will see them placed in the top center of the bread.

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