Pumpkin Cranberry Bread Pudding Recipe

Name: Pumpkin Cranberry Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices cinnamon bread, cut into 1-inch cubes; 4 eggs, beaten; 2 cups 2% milk; 1 cup canned pumpkin; 1/4 cup packed brown sugar; 1/4 cup butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup dried cranberries; SAUCE:; 1 cup sugar; 2/3 cup water; 1 cup heavy whipping cream; 2 teaspoons vanilla extract

Servings: persons

8 slices cinnamon bread, cut into 1-inch cubes
4 eggs, beaten
2 cups 2% milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons vanilla extract

1
Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.
2
For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce).
3
Nutrition Facts: 1 serving with 8 teaspoons sauce equals 469 calories, 23 g fat (12 g saturated fat), 166 mg cholesterol, 236 mg sodium, 58 g carbohydrate, 4 g fiber, 9 g protein.
4
Prep: 15 min Cook 3 hours

931

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 15 ingredients. The key ingredients include: 8 slices cinnamon bread, cut into 1-inch cubes, 4 eggs, beaten, 2 cups 2% milk, 1 cup canned pumpkin, and more.

Yes, Pumpkin Cranberry 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.

Pumpkin Cranberry Bread Pudding

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