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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
  • SAUCE:


  • 1. Place bread in a greased 3- or 4-qt. slow cooker. Combine the next eight ingredients; stir in cranberries. Pour over bread cubes. Cook, covered, on low until a knife inserted near the center comes out clean, 3-4 hours.
  • 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. Yield: 8 servings (1-1/3 cups sauce).

Nutritional Facts

1 serving: 479 calories, 23g fat (13g saturated fat), 147mg cholesterol, 237mg sodium, 61g carbohydrate (48g sugars, 4g fiber), 9g protein.

Reviews for Pumpkin Cranberry Bread Pudding

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Reviewed Nov. 3, 2017

"LOVE this recipe! Cut in half for my smaller crockpot, and served with maple syrup (cuz I was too lazy to make the vanilla sauce - lol). I also just used white, homemade bread. Still...What a keeper!"

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."

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!"

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."

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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