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

Pumpkin Cranberry Bread Pudding Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 469 calories, 23g fat (12g saturated fat), 166mg cholesterol, 236mg sodium, 58g carbohydrate (45g sugars, 4g fiber), 9g protein


  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).
Originally published as Pumpkin Cranberry Bread Pudding in Taste of Home August/September 2010, p59

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Reviewed Sep. 10, 2014

"I could eat ANYTHING pumpkin & be happy. This was so easy to make."

Reviewed Oct. 12, 2012

"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 Mar. 1, 2012

"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 Feb. 22, 2012

"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 Oct. 30, 2010

"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."

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