Cranberry Bread Pudding with Toffee Bits Recipe

If you love cozy, festive desserts with a little twist, you’re going to absolutely adore this Cranberry Bread Pudding with Toffee Bits Recipe. It’s that perfect balance of tart cranberries, sweet toffee bits, and warm cinnamon spices that just feels like Christmas in every bite. I first tried this recipe during a holiday gathering, and ever since, it’s been a requested staple in my family’s dessert rotation. Trust me, once you try this, you’ll see why it’s become my go-to for a fuss-free, crowd-pleasing holiday treat.

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Ingredients You’ll Need

This recipe combines pantry staples with a few festive highlights that really elevate the bread pudding. I always recommend using slightly dried bread cubes—it helps soak up the custard without turning mushy. Also, choosing quality toffee bits, like Skor, really makes a difference, trust me.

• Bread cubes: Use dried bread cut into roughly 1-inch cubes; slightly stale bread works best to absorb the custard.
• Condensed milk: Adds creamy sweetness and richness without needing extra sugar.
• Milk (1%): I like using 1% for a lighter option, but whole milk works too.
• Eggs: They bind everything together and give the custard its lovely texture.
• Vanilla extract: Pure vanilla is key for bringing warmth and depth to the custard.
• Ground cinnamon: Just the right amount to add cozy holiday spice without overpowering.
• Mini toffee bits: My secret weapon—Skor bits melt slightly and add sweet crunch throughout.
• Dried cranberries (craisins): Their tartness balances the sweetness and adds holiday color.
• Grated orange peel: Adds bright citrus zing that pairs beautifully with cinnamon and cranberries.
• Caramel sundae sauce: Use your favorite store-bought kind to drizzle on top for an easy finishing touch.
• Whipped cream (optional): I love this on top for extra indulgence and creaminess.

Variations

One of the things I love about this Cranberry Bread Pudding with Toffee Bits Recipe is how flexible it is. You can easily tweak it based on what you have on hand or your personal preferences. Don’t be afraid to make it your own!

• Nutty Addition: I sometimes toss in chopped pecans or walnuts for added crunch and a nutty flavor that my family goes crazy for.
• Dairy-Free Swap: Use coconut milk instead of regular milk and skip the whipped cream to make a dairy-free version that’s still rich and satisfying.
• Fresh Fruit Version: Swap out dried cranberries with fresh ones or even fresh raspberries during the fall—it adds a juicier texture and a pop of brightness.
• Spicy Variation: Add a pinch of ground nutmeg or ginger to the cinnamon for a warmer, spicier undertone that’s perfect for winter.

How to Make Cranberry Bread Pudding with Toffee Bits Recipe

Step 1: Prepping the Bread and Oven

First things first, preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch casserole dish with cooking spray—this helps prevent sticking and makes cleanup easier. Meanwhile, cut your dried bread into roughly 1-inch cubes. I usually use whatever day-old bread I have, but make sure it’s firm and not too soft, so it soaks up the custard perfectly.

Step 2: Whisking the Custard

In a separate bowl, whisk together the condensed milk, regular milk, eggs, cinnamon, and vanilla extract until smooth and well combined. This custard mixture is where the magic happens, so don’t rush this part. The condensed milk keeps things luxuriously sweet and creamy without adding extra sugar.

Step 3: Combining Bread with Custard, Toffee, and Cranberries

Pour the custard over your bread cubes and gently stir to coat all the bread evenly. Let this mixture soak for about 5 minutes. During this time, the bread absorbs the custard, which keeps the pudding moist but still light. Once soaked, fold in the toffee bits and dried cranberries—we want those to be evenly spread throughout so every bite surprises you!

Step 4: Baking to Perfection

Spread the soaked bread mixture into your prepared casserole dish in an even layer. Bake for about 45 minutes until the edges turn a beautiful golden brown and the custard feels set when you gently poke in the center. I love how the toffee melts just slightly in the oven, creating little pockets of sweetness.

How to Serve Cranberry Bread Pudding with Toffee Bits Recipe

Garnishes

For me, the best part is topping this bread pudding with a generous drizzle of caramel sundae sauce and a dollop of whipped cream. The caramel adds a glossy finish and extra sweetness, while the whipped cream cools down the warm pudding and adds creaminess. I also sometimes sprinkle a bit of extra grated orange peel on top for a fresh, citrusy touch that brightens every bite.

Side Dishes

I like serving this dessert alongside a simple cup of hot tea or coffee to balance the sweetness. During the holidays, I pair it with spiced cider or even a scoop of vanilla ice cream for an extra indulgent treat that everyone loves.

Creative Ways to Present

For special occasions, I’ve served this Cranberry Bread Pudding with Toffee Bits Recipe in individual ramekins. It feels more personal and upscale, plus it’s great for portion control. You can also sprinkle a handful of extra toffee bits or dried cranberries on top before baking to make it even more festive and eye-catching.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well covered in the refrigerator for up to 3 days. I always keep mine in an airtight container to maintain moisture and freshness. When you get ready to enjoy it again, it still tastes just as comforting with that wonderful mix of sweet and tart.

Freezing

I’ve frozen this bread pudding successfully by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. It keeps well for about 2 months. When you want to eat it, thaw overnight in the fridge; the texture holds up nicely and the flavors stay delicious.

Reheating

To reheat, I pop individual servings into the microwave for about 30-45 seconds or warm the whole dish in a 325°F oven, covered loosely with foil, for about 15-20 minutes until heated through. Adding a little extra whipped cream or a drizzle of caramel after reheating makes it feel freshly made every time.

FAQs

Final Thoughts

This Cranberry Bread Pudding with Toffee Bits Recipe holds a special place in my heart because it brings together simple ingredients to create something truly festive and cozy. I love sharing it with friends and family during the holidays because it sparks smiles and happy memories. If you’re looking for an easy but impressive dessert to celebrate the season, give this one a try—you’ll find it’s a comforting crowd-pleaser that’s as easy to make as it is delicious to eat!

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