Cranberry-Pumpkin Bread Pudding Recipe

Name: Cranberry-Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 cups milk; 1 cup granulated sugar; 8 eggs; 1/4 cup vanilla extract; 1 tablespoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1 (16 ounce) can pumpkin pie filling; 1 loaf stale bread, cubed; 1 cup fresh cranberries

Servings: persons

4 cups milk
1 cup granulated sugar
8 eggs
1/4 cup vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (16 ounce) can pumpkin pie filling
1 loaf stale bread, cubed
1 cup fresh cranberries

1
Cook's Note: Day-old biscuits or croissants are best for this recipe.
2
You will need enough to fill a 9 by 13-inch baking dish.
3
Preheat oven to 350 degrees.
4
In a mixing bowl, blend all ingredients, except for bread and cranberries.
5
Fill a 9 by 13-inch baking dish with bread cubes.
6
Sprinkle cranberries over bread cubes.
7
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
8
Bake for about 1 hour, or until pudding is set.
9
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups milk, 1 cup granulated sugar, 8 eggs, 1/4 cup vanilla extract, and more.

Yes, Cranberry-Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Pumpkin Bread Pudding

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