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Cranberry-Pumpkin Bread Pudding

 Cranberry-Pumpkin Bread Pudding
For fans of pumpkin and bread pudding, this sensible recipe is a marriage made in Heaven. It's perfect for breakfast, brunch or dessert with a dollop of yogurt—autumn comfort food at its best! —Lisa Varner, Charleston, South Carolina
9 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 3 eggs
  • 1-1/2 cups 2% milk
  • 1 can (15 ounces) solid-pack pumpkin, divided
  • 1/2 cup packed brown sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 teaspoon pumpkin pie spice
  • 5 cups cubed day-old bread
  • 1/2 cup dried cranberries
  • 1/2 cup fat-free caramel ice cream topping
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar,
  • vanilla and pie spice. Stir in bread cubes and cranberries.
  • Transfer to an 8-in. square baking dish coated with cooking spray.
  • Cover and bake at 350° for 25 minutes. Uncover and bake 10-15
  • minutes longer or until a knife inserted near the center comes out
  • clean.
  • Meanwhile, in a small saucepan, combine ice cream topping and
  • remaining pumpkin. Cook and stir over medium heat until heated
  • through. Stir in walnuts. Serve with pudding. Yield: 9 servings
  • (1-1/3 cups sauce).

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Cranberry-Pumpkin Bread Pudding (continued)

Nutritional Facts: 1 piece with about 2 tablespoons sauce equals 230 calories, 5 g fat (1 g saturated fat), 74 mg cholesterol, 207 mg sodium, 40 g carbohydrate, 3 g fiber, 6 g protein.