This recipe for a cranberry Breakfast Bread Pudding an overnight recipe perfect for any holiday or weekend!
An easy overnight breakfast bread pudding (French toast casserole) with cream cheese, fresh tart cranberry flavor, and an eggnog infused custard.
Christmas breakfast traditions start here! Who wouldn’t want to wake up on Christmas morning to a fragrant and delicious hot breakfast casserole made with eggnog, fresh cranberries, and cinnamon?
Easy Breakfast Casserole
A breakfast bread pudding is similar to a breakfast strata or a French toast casserole.
- This breakfast bread pudding is the perfect make-ahead meal for cooks that like to sleep in too.
- Swap out the fresh cranberries and use up your leftover cranberry sauce!
- This is a favorite breakfast all year long and an especially great Christmas breakfast idea.
- This is great for holidays, weekends, and guests since it should be made ahead of time and refrigerated overnight.
Got extra cranberries? Here’s some more cranberry recipe inspo!
Ingredients in Breakfast Bread Pudding
CRANBERRY MIXTURE Choose whole cranberries without bruises. Frozen cranberries will work fine. Add a handful of fresh or frozen blueberries for an extra pop of color and flavor! Short on time? Use leftover cranberry sauce.
EGGNOG (or Milk) BATTER Eggnog is mixed with eggs to bring it all together (much like the custard in a breakfast strata)! If you don’t have eggnog, milk and/or light cream work just as well. Add a pinch of nutmeg or even pumpkin pie spice.
BREAD Make bread cubes the easy way by stacking 4 slices at a time and cutting them into strips and then cubes. Try brioche or challah for a different flavor & texture.
CREAM CHEESE MIXTURE Cloves, cinnamon, orange zest, sugar, and cream cheese add a rich yummy flavor!
How to Make Cranberry Bread Pudding
This is a zest cranberry-studded eggnog-spiced French toast cassrole. All of our favorite Christmas flavors are in this dish!
- Simmer cranberries with juice and sugar per the recipe below. Combine the cream cheese mixture in a separate bowl.
- Place half the bread cubes in a dish and cover with dollops of the cream cheese & cranberry mixtures.
- Whisk eggnogs and egg & pour over casserole. Cover & refrigerate overnight.
- Bake as directed & serve hot.
PRO TIP: For an especially decadent looking French Toast Bake, garnish each serving with these tasty Sugared Cranberries.
Tips for the Best Bread Pudding
- For the fluffiest casseroles, always use large eggs.
- Let the cream cheese come to room temperature before using and it will blend easier and faster in any recipe.
- Avoid using heavier breads like whole wheat as they will absorb too much batter and make the casserole too dense.
- Keep leftover casserole in the fridge for up to 3 days, reheat in the oven until heated through.
More Christmas Breakfast Ideas
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Cranberry Breakfast Bread Pudding
This deliciously sweet and tart Cranberry Breakfast Casserole is the perfect make-ahead recipe for the holidays!
Cranberry Mixture (or use 1 1/2 cups leftover cranberry sauce)
Grease a 9×13 inch baking dish. Layer half of the bread cubes in the dish. Top with dollops of the cream cheese mixture and the cranberry sauce. Place remaining bread on top.
Whisk eggs, eggnog, sugar, and vanilla until well mixed. Pour over the bread cubes, cover with foil and refrigerate at least 4 hours or overnight.
Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
Bake covered for 30 minutes then uncover and bake for an additional 30 minutes or until a knife inserted in the center comes out clean and is hot. Garnish with mint and sugared cranberries if desired.
Leftover cranberry sauce can be used in place of the cranberry mixture above. Prepared cranberry sauce tends to be a bit sweeter.
Eggnog can be replaced with milk or a mixture of milk and cream.
- 5 tablespoons icing sugar
- 1 tablespoon eggnog
- ½ teaspoon butter, softened
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or in the microwave until heated through.
Calories: 480, Carbohydrates: 59g, Protein: 17g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 314mg, Sodium: 408mg, Potassium: 393mg, Fiber: 3g, Sugar: 38g, Vitamin A: 954IU, Vitamin C: 22mg, Calcium: 265mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Breakfast, Casserole