Back to Pumpkin Cranberry Bread Pudding

Print Options


Card Sizes

Pumpkin Cranberry Bread Pudding Recipe

Pumpkin Cranberry Bread Pudding Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Pumpkin Cranberry Bread Pudding

Sort By :
pamsterhamster User ID: 2978210 179655
Reviewed Sep. 10, 2014

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

IslandWife User ID: 6007790 191271
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!"

menkens User ID: 5877182 175199
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..."

menkens User ID: 5877182 175198
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!"

trinakitty User ID: 4766106 191269
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."

Wildehome User ID: 243609 122941
Reviewed Oct. 27, 2010

"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!"

kkparsons User ID: 3004190 191260
Reviewed Sep. 21, 2010

"This was easy and delicious! I loved the fact that you could put it in the slow cooker ahead of time and then forget about it! I cooked mine for 3.5 hours and one side did get a little burnt, so I would probably only do 3 hours next time. Our only problem was the sauce - it never turned amber, and eventually clumped up into wet sugar, so we used caramel ice cream topping instead. Will definitely be a go-to recipe for a fall dessert."

windsor12553 User ID: 5418796 122933
Reviewed Sep. 20, 2010

"I'm always looking for bread pudding recipes and this one is definitely a winner. Easy to make and absolutely delicious."

Loading Image