Bread pudding has always been a great way to use stale bread. It’s a budget-saver mom’s dream to serve dessert too. This cranberry pecan bread pudding bakes up in a trusty 9×13 pan with a golden brown top, soft custard-soaked layers, tart bursts of cranberry, and a satisfying crunch from the pecans. The chai spice ties it all together, cozy and aromatic, while the vanilla chai cream sauce draped over top makes it taste like you planned this dessert all along (even if it started with stale bread). It’s rich, thrifty, and just the thing to set on the table for the holiday season.
It can seem a little unusual if you’ve never heard of bread pudding before—I know it did for my partner. But one bite of this warm dessert, and he was hooked. What started as a way to use up stale brioche or French bread has turned into one of our go-to festive recipes. Since we love cranberries and chai spice in this house, this recipe was truly a marriage made in heaven. Anytime you’ve got a pile of stale bread hanging around, bread pudding is the easiest way to give it a second life—and a delicious one at that.
Looking for more to make with your cranberries? These cranberry cashew cookies taste similar to a white chocolate macadamia nut cookie with the same great crunch!
Why You’ll Love This Recipe
Stale bread, saved. Bread pudding makes the most of what you already have, transforming scraps into a decadent and comforting dessert.
Cranberry crunch. Tart berries and buttery pecans provide a balance of tang and texture in every bite.
Holiday ready. Perfect for Thanksgiving dessert, Christmas morning brunch, or any seasonal gathering.
A Little Canadian Connection
Cranberries have long been a proud part of Canada’s harvest season. From British Columbia bogs, like Riverside Cranberries, to the farms of Ontario and Québec, Canadian growers bring us those ruby-red berries that brighten so many holiday dishes. They’re hardy fruits, able to withstand our northern climate, and they lend just the right tart pop to this bread pudding.
Bread pudding itself has deep roots in Canadian kitchens. It was a practical way for families to stretch ingredients and avoid waste—stale bread never went into the bin when it could be soaked, baked, and served as a comforting dessert. Generations of Canadian home cooks leaned on it as both a budget saver and a family favorite.
Pairing Canadian cranberries with a thrifty old-fashioned pudding feels like more than just a recipe—it’s a nod to our resourceful food traditions. This delicious bread pudding ties today’s holiday table to the ingenuity of cooks before us, reminding us that good food doesn’t have to be fancy to be memorable.
Let’s Make This Cranberry-Pecan Bread Pudding
Be sure to preheat the oven to the correct oven temperature for baking (350°F).
Next, we start with the basics, of course — the bread. If this is your first time making bread pudding, you may be wondering what kind of bread works. Any stale loaf will do, but brioche, challah, or French bread gives the most decadent flavor. In this instance, I had a whole loaf of Italian bread that needed to be used, and it was perfect. Rip the bread into 1-inch cubes, or cut it into 1-inch cubes, and place the bread cubes in a large bowl. Next you will add the frozen cranberries and pecans.
In a smaller bowl, whisk together five large whole eggs with two cups of cream or milk. Remember, the more sumptuous you want the pudding, the richer your cream should be. I’ve even used condensed milk before, though if you do that, reduce the sugar so it’s not overpowering.
Whisk in half a cup of sugar and a generous two tablespoons of chai spice until smooth. This custard mixture will want to pool at the bottom of your bowl; then, toss the bread around until every piece has soaked up some of that spiced sweetness. Dry bread won’t be custardy — it’ll just toast in the oven.
When you add this to the buttered nine by 13 baking dish, distribute the cranberries and pecans around as much as possible so every portion has some.
As mentioned, you are baking this in a nine by thirteen that you must butter thoroughly. And when I say buttered, I mean generous. It not only prevents sticking but also adds to the flavor of the dessert.
At this stage, fold in two cups of frozen cranberries and half a cup of pecan halves, stirring well to distribute them evenly throughout. When you spoon this mixture into a generously buttered 9×13 baking dish — and I mean generous, because butter not only prevents sticking but also adds flavor — take a moment to ensure the berries and nuts are evenly scattered throughout. You want every serving to hold a little tart and a little nutty crunch.
Lastly, we want to drizzle half a cup of melted butter across the top. Salted or unsalted works fine, but the butter helps create that irresistible golden crust that makes bread pudding so appealing.
Bake it uncovered in a preheated 350°F oven for 40–45 minutes, until the center is set and the top is browned. The cranberries will burst slightly, leaving bright, tart pools of flavor against the soft, spiced custard-soaked bread.
While the pudding bakes, make the Vanilla Chai Cream Sauce. In a heavy medium saucepan over medium heat, melt 2 tablespoons of butter and whisk in 1 tablespoon of cornstarch until smooth. Add 1¼ cups of heavy cream and ½ cup of brown sugar, stirring until the sugar dissolves.
Remove from the heat and whisk in a teaspoon of chai spice and two tablespoons of vanilla bean syrup (I like Torani’s, but pure vanilla extract works just fine).
To enrich the sauce, slowly whisk in one large egg, tempering it so it doesn’t scramble. The result is a creamy, fragrant sauce that’s just sweet enough, balancing the spice of the pudding without being overbearing.
Serve the bread pudding warm, ladling the hot vanilla chai cream sauce generously over thick squares. The sauce soaks into the crust and pools between the cranberries and pecans for what I can only describe as dessert nirvana. Leftovers can be reheated, though, like most bread puddings, it’s best fresh from the oven. Any extra chai sauce can be stored covered in the fridge for up to four days.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Stale bread – Brioche or French bread works best; the sturdiness absorbs custard without falling apart. A hearty brioche or French loaf from ACE Bakery (baked in Ontario) makes an excellent base. Their breads hold up well to soaking without collapsing, providing a custardy interior with a golden crust. Local bakery loaves or homemade bread are also excellent choices if you’re shopping nearby.
Eggs – Provide the structure that binds the custard together, also enriching the sauce. Farm-fresh eggs from Ontario producers, such as Burnbrae Farms or Gray Ridge, provide the structure for the custard. They whisk smoothly into cream and sugar, setting the pudding as it bakes.
Heavy cream – Creates a rich, silky base for the custard and is also used in the sauce. For a smooth custard, look for 18% cream from Ontario dairies such as Neilson or Sealtest.
Sugar – Sweetens the pudding without overpowering. Standard white sugar works fine here. I like to use Redpath Sugar, which is sustainably sourced.
Brown sugar – Adds caramel depth to the sauce. Again, Redpath brown sugar is a convenient local choice and widely available throughout Ontario.
Chai spice – A warm, aromatic blend of cinnamon, cardamom, ginger, and cloves used in both pudding and sauce.
Whole frozen cranberries – Add tart bursts of flavor; frozen works perfectly out of season.
Pecan halves – Lend a nutty crunch throughout the pudding.
Melted butter – Adds richness and helps toast the top, also enriches the sauce. A generous drizzle of Lactantia butter adds richness and helps the top crisp beautifully.
Cornstarch – Thickens the vanilla chai cream sauce to a smooth consistency.
Vanilla bean syrup or vanilla extract – Finishes the sauce with a sweet, fragrant flavor..
Substitutions and Add-Ins For the Holiday Bread Pudding
Stale bread – Swap brioche or French bread for challah to create a richer custard texture.
Eggs: If needed, replace whole eggs with liquid egg whites, though the texture will be slightly lighter.
Heavy cream – Use half-and-half or whole milk for a lighter custard, or condensed milk for extra richness (reduce sugar if using).
Sugar – Swap with honey, maple syrup, or coconut sugar for a different sweetness profile.
Brown sugar – Use white sugar plus a touch of molasses if you don’t have brown sugar on hand.
Chai spice – Replace with pumpkin pie spice or make your own blend of cinnamon, cardamom, ginger, and cloves.
Whole frozen cranberries – Substitute with fresh cranberries, dried cranberries, or diced apples for a fall twist.
Pecan halves – Swap pecans for walnuts, almonds, or hazelnuts, depending on preference.
Melted butter – Use coconut oil for a dairy-free option, or margarine if preferred.
Cornstarch – Substitute with arrowroot powder or all-purpose flour as a thickener.
Vanilla bean syrup or vanilla extract – Replace with almond extract for a nuttier flavor, or maple syrup for a cozy fall variation.
Looking to make it even more holiday-licious? Try adding a good amount of orange zest to the custard base for a another layer of flavor.
Expert Tips, Serving And Storing Suggestions For This Bread Pudding
Tip #1: Generously butter the baking dish. Beyond preventing sticking, it adds a layer of flavor to the crust and makes each serving easier to scoop
Tip #2: Let the custard sit and soak. Giving the bread cubes at least 15 minutes to absorb the liquid before baking ensures a creamy interior rather than dry pockets of bread.
Tip #3: Temper egg carefully. Add it slowly while whisking to avoid scrambling — this is the key to a smooth, velvety vanilla chai cream sauce.
This bread pudding is best served warm, cut into thick squares and drizzled with plenty of the vanilla chai cream sauce. It’s a natural fit for holiday gatherings, Sunday dinners, or as a cozy dessert on chilly evenings. The tart cranberries and crunchy pecans balance the richness of the custard, making it a crowd-friendly and festive treat.
Leftovers keep well in the fridge for three to four days. Reheat, covered with foil, at 325°F until warmed through. Gently rewarm the sauce on the stove before serving. I don’t recommend freezing this recipe — the cranberries release extra liquid after thawing, and the bread cubes lose their soft, custard-like texture.
This cranberry pecan bread pudding is proof that simple ingredients can come together to create something extraordinary. If you’ve got extra bread sitting around, give this recipe a try—you might make a believer out of someone in your house, too.
Cranberry Pecan Chai Bread Pudding with Vanilla Chai Cream Sauce
Equipment
- 1 9*13 Baking Dish
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Tablespoon
- 1 measuring cup
- 1 Small Saucepan
Ingredients
The Bread Pudding
- 8 Cups White Bread Torn or cut into cubes
- 5 Lrg Eggs
- 2 Cups 18% Heavy Cream *Lighter cream or milk works too
- ½ Cup Sugar
- 2 Tbsp Chai Spice
- 2 Cups Whole Frozen Cranberries
- ½ Cup Pecans Halves or pieces
- ½ Cup Butter Melted
Vanilla Chai Cream Sauce
- 1¼ Cups 35% Heavy Cream
- 1 Tbsp Cornstarch
- 2 Tbsp Butter
- ½ Cup Brown Sugar
- 1 Lrg Egg
- 1 Tsp Chai Spice
- 2 Tbsp Vanilla Bean Syrup *Or 1 Tbsp Vanilla Extract
Instructions
Making the Bread Pudding
- Generously butter a 9×13 baking dish. Tear the stale bread into pieces or cut into 1-inch cubes and scatter evenly in the dish.8 Cups White Bread
- In a large bowl, whisk together the eggs, heavy cream, sugar, and chai spice until smooth.5 Lrg Eggs, 2 Cups 18% Heavy Cream, ½ Cup Sugar, 2 Tbsp Chai Spice
- Pour over the bread cubes and gently toss so every piece is coated. Let the mixture rest for 15 minutes to soak.
- Be sure that all the bread is wet and all the egg mixture has soaked into the bread.
- Fold in the cranberries and pecans, distributing them evenly throughout the dish so every serving has a balance of tart and nutty flavor.2 Cups Whole Frozen Cranberries, ½ Cup Pecans
- Melt the butter and drizzle it over the top of the bread pudding.½ Cup Butter
- Place uncovered in a 350°F preheated oven and bake for 40–45 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
Making the Vanilla Chai Sauce
- In a medium saucepan, whisk together the butter and cornstarch.2 Tbsp Butter, 1 Tbsp Cornstarch
- Add the heavy cream and sugar and heat until sugar is dissolved. This thickens relatively quickly so keep stirring to avoid scorching.1¼ Cups 35% Heavy Cream, ½ Cup Brown Sugar
- When mixture has thickened remove from direct heat and stir in chai spice and vanilla bean syrup as well as the egg. Be sure to whisk vigorously so the egg doesn't simply scramble in the sauce.1 Lrg Egg, 1 Tsp Chai Spice, 2 Tbsp Vanilla Bean Syrup
- Cut the bread pudding into squares and serve warm with generous spoonfuls of the vanilla chai cream sauce.
