So yesterday (Thursday) it was so sunny and beautiful we had the windows open with a nice breeze blowing through the house. Today (Friday) it’s snowing sideways!

On the off chance you have some cranberry orange bread leftover from the Thanksgiving Cook-Along, I wanted to share this delicious bread pudding recipe.  It’s quick, easy and comforting – just the ticket if you’re worn out from holiday errands. I had 1/3 of a loaf leftover, which made two servings. It’s very forgiving and easily scales up if you need more servings.

Cranberry Orange Bread Pudding (Makes Two Generous Servings)

2 c. cranberry orange bread, cut into cubes

1-1/2 c. milk (or half-and-half)

2 eggs

1/4 c. sugar

1 t. vanilla


Preheat the oven to 350 degrees and grease two large ramekins. Dice the bread into largish cubes if you haven’t already done so.

Whisk the milk, eggs, sugar and vanilla together until well-combined.

Stir the bread cubes into the milk mixture and divide it between the two ramekins. Let stand for 10 minutes. Add a dash of cinnamon to the top if you like.


The bread will start to soak up the custard. Slide the ramekins into the oven and bake for about 30 minutes, until they are firm in the center and lightly brown.

Serve warm. This would also be a great dish for a holiday brunch!