Taste of Home
Pumpkin Cranberry Bread Pudding
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 8 servings (1-1/3 cups sauce).
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
Ingredients
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8 slices cinnamon bread, cut into 1-inch cubes
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4 large eggs, beaten
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2 cups 2% milk
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1 cup canned pumpkin
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1/4 cup packed brown sugar
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 cup dried cranberries
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SAUCE:
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1 cup sugar
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2/3 cup water
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1 cup heavy whipping cream
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2 teaspoons vanilla extract
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Vanilla ice cream, optional
Directions
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1.
Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
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2.
For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts
1 serving: 479 calories, 23g fat (13g saturated fat), 147mg cholesterol, 237mg sodium, 61g carbohydrate (48g sugars, 4g fiber), 9g protein.
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