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Pumpkin Cranberry Bread Pudding

 Pumpkin Cranberry Bread Pudding
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
8 ServingsPrep: 15 min. Cook: 3 hours

Ingredients

  • 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

Directions

  • 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

2 of 2

Pumpkin Cranberry Bread Pudding (continued)

Directions (continued)

  • 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).
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.