There is nothing quite like the warmth and cozy comfort of a holiday dessert that brings together seasonal flavors and rich textures, and this Cranberry Eggnog Doughnut Bread Pudding Recipe does just that in the most delightful way. Imagine soft, custardy bread pudding made from sweet, glazed doughnuts soaked in creamy eggnog, with tart bursts of fresh cranberries throughout, creating a festive and utterly irresistible treat that’s perfect for sharing with family and friends. This dish perfectly balances nostalgic sweetness with a touch of holiday cheer, making it a must-try recipe that will quickly become a favorite in your dessert repertoire.
Ingredients You’ll Need
This Cranberry Eggnog Doughnut Bread Pudding Recipe uses simple, well-chosen ingredients that each play a vital role in creating its luscious texture, festive flavor, and inviting aroma. You’ll find that the combination of eggs, eggnog, and butter forms a rich custard, while vanilla and nutmeg add warm spice notes, and the doughnuts and cranberries provide that perfect blend of sweetness and tartness.
- 4 eggs: The secret to that rich, silky custard that binds the pudding beautifully.
- 2 1/2 cups eggnog: Adds creamy sweetness and holiday spirit with its nutmeg-infused flavor.
- 2 tablespoons melted butter (plus extra for the pan): Enhances moisture and richness while preventing sticking in the dish.
- 2 tablespoons vanilla: Infuses the pudding with a fragrant, comforting aroma.
- 1/8 teaspoon freshly ground nutmeg: Adds a subtle warm spice, enhancing the festive feel.
- ½ cup sugar: Balances the tart cranberries with the perfect touch of sweetness.
- 5 cups stale glazed yeast doughnuts (cut into 1-inch cubes): The star ingredient offering softness and that nostalgic glazed sweetness.
- 1 cup fresh cranberries: Brings bursts of tangy freshness and vibrant color throughout.
- a dusting of powdered sugar: Optional finishing touch that adds extra visual appeal and sweetness.
How to Make Cranberry Eggnog Doughnut Bread Pudding Recipe
Step 1: Prepare the Custard Mixture
Start by beating your eggs thoroughly to ensure a smooth base, then whisk in the eggnog, melted butter, vanilla, and freshly ground nutmeg. This creates a luxurious custard that will soak the doughnuts perfectly. Next, add the sugar and whisk again until it’s fully dissolved, ensuring every bite will have that gentle sweetness without grainy texture.
Step 2: Combine Doughnuts and Cranberries
In a large bowl, toss together the stale doughnut cubes and fresh cranberries. The doughnuts will soak up the custard and become delectably soft, while the cranberries add a sharp, bright contrast that awakens the palate. This combination is what makes the pudding stand out as a holiday showstopper.
Step 3: Assemble and Soak
Generously butter a 9-inch baking dish to guarantee easy serving and no sticking. Arrange the doughnut and cranberry mixture tightly inside the dish to maximize custard absorption. Pour your custard evenly over the bread, then press down lightly so every cube can soak. Butter a piece of foil and place it buttered side down over the top to seal in moisture. Chill in the refrigerator for at least one hour or ideally overnight to allow the flavors to mingle and doughnuts to soak up that custard heavenly-ness.
Step 4: Bake to Perfection
Remove the bread pudding from the fridge and let it rest at room temperature while you preheat the oven to 325°F. Place a pan filled with boiling water on the lower oven rack to create a gentle steam environment, which helps keep the pudding moist. Bake the pudding uncovered on the upper rack, removing the foil after the first 40 minutes, until the top becomes golden brown and puffy, usually between 55 and 70 minutes.
Step 5: Cool and Serve
Allow your Cranberry Eggnog Doughnut Bread Pudding to cool and set for about 30 minutes before scooping. This resting time lets the pudding firm up just enough so it holds its shape but stays wonderfully tender inside. A light dusting of powdered sugar adds a finishing touch, making your dessert look as magical as it tastes.
How to Serve Cranberry Eggnog Doughnut Bread Pudding Recipe
Garnishes
For an extra-special presentation, sprinkle powdered sugar over the top just before serving to mimic a gentle snowfall. Adding a dollop of whipped cream or a drizzle of caramel sauce can elevate the richness, while fresh cranberries or a sprig of rosemary provide a festive pop of color and freshness.
Side Dishes
This bread pudding shines on its own but pairs beautifully with a simple scoop of vanilla ice cream or a side of warm spiced apple compote. If you’re serving it for breakfast or brunch, a cup of cinnamon-spiced coffee or a glass of mulled cider complements the flavors beautifully.
Creative Ways to Present
For an elegant twist, serve the Cranberry Eggnog Doughnut Bread Pudding Recipe in individual ramekins, allowing each guest to enjoy their own personal indulgence. You can also layer the pudding with extra cranberries and whipped cream in a clear trifle bowl for a dazzling, show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Eggnog Doughnut Bread Pudding keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and become more harmonious after resting, making the next-day serving just as delightful.
Freezing
If you want to save some for later, wrap individual portions tightly in plastic wrap and foil, then store in the freezer for up to 2 months. This way, you can enjoy the festive flavors anytime without starting from scratch.
Reheating
To reheat, thaw frozen pudding overnight in the fridge, then warm gently in a 325°F oven for 15-20 minutes, or microwave individual portions until heated through. A fresh dusting of powdered sugar or a quick topping of whipped cream refreshes the pudding wonderfully after reheating.
FAQs
Can I use fresh doughnuts instead of stale?
While fresh doughnuts can work, using stale doughnuts is ideal because they soak up the custard better without becoming too mushy. If using fresh, consider toasting them lightly to dry them out a bit first.
Is it possible to make this recipe dairy-free?
Yes! Substitute the eggnog with a dairy-free eggnog alternative and use dairy-free butter to keep the custard creamy while accommodating dietary needs.
Can I prepare this recipe without baking it in a water bath?
The water bath adds moisture to the oven, ensuring a soft, custardy texture and preventing the pudding from drying out. Without it, you risk a drier product, but you can try baking it uncovered on a lower heat with frequent checks.
How long can I soak the doughnuts in the custard?
At least one hour is necessary for good absorption, but soaking overnight in the refrigerator actually enhances flavor and texture, making your Cranberry Eggnog Doughnut Bread Pudding Recipe even more delicious.
Can I add nuts or other dried fruits to this recipe?
Absolutely! Chopped pecans or walnuts add a delightful crunch, and dried fruits like raisins or chopped dates can complement the cranberries beautifully. Just fold them in with the doughnut cubes before soaking.
Final Thoughts
I truly hope you give this Cranberry Eggnog Doughnut Bread Pudding Recipe a cozy spot on your holiday table, or even a special weeknight dessert. It’s such a heartfelt combination of simple ingredients turned into a show-stopping treat full of warmth, sweetness, and festive joy. Once you try it, I bet you’ll find yourself making it year after year. Happy baking and even happier sharing!
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Cranberry Eggnog Doughnut Bread Pudding Recipe
- Prep Time: 20 minutes plus 1 hour to overnight soaking
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes to 1 hour 40 minutes plus overnight soaking if desired
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Cranberry Eggnog Doughnut Bread Pudding combining the rich, creamy flavors of eggnog with the sweet tang of fresh cranberries and the indulgent texture of glazed yeast doughnuts. This comforting dessert is soaked in a spiced custard, baked to golden perfection, and finished with a dusting of powdered sugar, perfect for festive occasions or cozy gatherings.
Ingredients
Custard Mixture
- 4 eggs
- 2 1/2 cups eggnog
- 2 tablespoons melted butter (plus extra for the pan)
- 2 tablespoons vanilla extract
- 1/8 teaspoon freshly ground nutmeg
- ½ cup sugar
Main Ingredients
- 5 cups stale glazed yeast doughnuts, cut into 1-inch cubes
- 1 cup fresh cranberries
Garnish
- A dusting of powdered sugar
Instructions
- Prepare the custard: Beat the eggs in a large mixing bowl. Add the eggnog, melted butter, vanilla extract, and freshly ground nutmeg. Whisk thoroughly to combine. Stir in the sugar and whisk again until the sugar is fully dissolved.
- Combine doughnuts and cranberries: Toss together the 1-inch cubes of stale glazed doughnuts with the fresh cranberries to distribute evenly.
- Butter the baking dish: Generously butter a 9-inch baking dish to prevent sticking.
- Assemble the pudding: Arrange the doughnut cubes and cranberries tightly in the buttered baking dish. Pour the prepared custard mixture evenly over the doughnut and cranberry mixture. Press down gently on the doughnuts to ensure they absorb the custard well.
- Cover and soak: Butter a piece of foil and place it buttered side down over the dish. Refrigerate for at least one hour or overnight to allow the doughnuts to soak up the custard fully.
- Preheat the oven: Remove the dish from the refrigerator and let it sit at room temperature while you preheat the oven to 325°F (163°C). Place a separate bread or cake pan filled with boiling water on the lower oven rack to create a water bath, ensuring gentle, even baking.
- Bake the pudding: Place the bread pudding on the upper rack and bake for 55 to 70 minutes. Remove the foil after 40 minutes to allow the top to brown. Bake until the pudding is puffed and the crust is golden brown all over.
- Cool and serve: Remove the bread pudding from the oven and let it cool and set for 30 minutes before serving. Dust generously with powdered sugar if desired.
Notes
- Using stale doughnuts helps them absorb the custard better without becoming too mushy.
- Soaking the pudding overnight enhances the flavors and texture.
- The water bath ensures gentle baking to avoid drying out the custard.
- Fresh cranberries provide a tart contrast, but dried cranberries can be substituted if fresh are unavailable.
- Serve warm or at room temperature for best flavor.
