- 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
- 1 cup sugar
- 2/3 cup water
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 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.
- 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).
Reviews for Pumpkin Cranberry Bread Pudding
Sort By :
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!
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...
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!
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.
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!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Best Bread Pudding Recipes >
- Bread Pudding >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Cranberry Recipes >
- Desserts >
- Dried Cranberry Recipes >
- Egg Desserts >
- Egg Recipes >
- Pudding Recipes >
- Pumpkin Bread Pudding Recipes >
- Pumpkin Desserts >
- Pumpkin Pudding >
- Pumpkin Puddings >
- Pumpkin Recipes >
- Slow Cooker Recipes >
- Taste of Home Magazine Dessert Recipes >