Cranberry-Pumpkin Bread Pudding Recipe
Cranberry-Pumpkin Bread Pudding Recipe photo by Taste of Home
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Cranberry-Pumpkin Bread Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 9 servings


  • 3 eggs
  • 1-1/2 cups 2% milk
  • 1 can (15 ounces) solid-pack pumpkin, divided
  • 1/2 cup packed brown sugar
  • 1 teaspoon 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

Nutritional Facts

1 piece with about 2 tablespoons sauce: 230 calories, 5g fat (1g saturated fat), 74mg cholesterol, 207mg sodium, 40g carbohydrate (25g sugars, 3g fiber), 6g protein.


  1. In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries.
  2. 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.
  3. 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).
Originally published as Cranberry-Pumpkin Bread Pudding in Country Woman October/November 2011, p44

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