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Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
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Nutritional 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.
Originally published as Pumpkin Cranberry Bread Pudding in Taste of Home August/September 2010, p59
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Reviewed on Oct. 12, 2012 by IslandWife
Oh wow! This was amazing! I made homemade bread (I didn't have cinnamon bread) and added one tsp cinnamon and a dash of vanilla. I have been craving a caramel pecan sauce, so I made that for the sauce. It was SO good! Thanks for sharing - this will definitely be one I will make over and over!
Reviewed on Mar. 01, 2012 by menkens
oops ... cooked almost 4 hours and was using cornwaring casserole dishes. Probably could have cooked at higher temp but did not want to burn! Keeps extremely well in refrig too...
Reviewed on Feb. 22, 2012 by menkens
Make-over ... I doubled the receipe and baked in a 9x13 casserole (made 2 for meals-on-wheels) baked at 325 for 2-1/2 hours.Since I could not find plain cinnamon bread I used Roman Meal and increased cinnamon to 1 tablespoon. Did not want any left-over pumpkin so used the entire 29oz can. Since I decided not to make sauce and had the half & half used 1 cup milk and 1 cup half & half.Used part dried cranberries and part fresh in one; and used all fresh in the other -- the all fresh was much better. If I used dry again I would definitely hydrate them before using.Will definitely use this again since it was well received -- even a couple of volumteers helping took some of the leftovers!!! Thanks for sharing & I will definitely try in the slow cooker when I don't need to serve 41 folks!
Make-over ... I doubled the receipe and baked in a 9x13 casserole (made 2 for meals-on-wheels) baked at 325 for 2-1/2 hours.
Since I could not find plain cinnamon bread I used Roman Meal and increased cinnamon to 1 tablespoon. Did not want any left-over pumpkin so used the entire 29oz can. Since I decided not to make sauce and had the half & half used 1 cup milk and 1 cup half & half.
Used part dried cranberries and part fresh in one; and used all fresh in the other -- the all fresh was much better. If I used dry again I would definitely hydrate them before using.
Will definitely use this again since it was well received -- even a couple of volumteers helping took some of the leftovers!!! Thanks for sharing & I will definitely try in the slow cooker when I don't need to serve 41 folks!
Reviewed on Oct. 30, 2010 by trinakitty
Very nice warming dessert. I left the cranberries out cuz I don't really care for them. Also I think it needs a bit more of a crunch so I think next time I'll add nuts.
Reviewed on Oct. 27, 2010 by Wildehome
I absolutely LOVED this bread pudding. It was very moist - very easy to make - and extremely flavorful. I keep sneaking the leftovers - and can't wait to make it again. This will be a Thanksgiving staple at our house!
Reviewed on Sep. 21, 2010 by kkparsons
This was easy and delicious! I loved the fact that you could put it in the slow cooker ahead of time and then forget about it! I cooked mine for 3.5 hours and one side did get a little burnt, so I would probably only do 3 hours next time. Our only problem was the sauce - it never turned amber, and eventually clumped up into wet sugar, so we used caramel ice cream topping instead. Will definitely be a go-to recipe for a fall dessert.
Reviewed on Sep. 20, 2010 by windsor12553
I'm always looking for bread pudding recipes and this one is definitely a winner. Easy to make and absolutely delicious.
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