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

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