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  • The Best Pumpkin Bread Pudding

    2 votes
    The Best Pumpkin Bread Pudding
    Prep: 30 min Cook: 1 hours Servings: 8
    by MarthaW
    10 recipes
    >
    This is a great substitute for pumpkin pie on your holiday table. The golden color and red cranberries are gorgeous. Serve this plain or with a vanilla dessert sauce, whipped cream or vanilla ice cream.

    Ingredients

    • 5 cups day old French bread torn into small pieces
    • 2 cups half & half (or whole milk)
    • 3 large eggs
    • 2/3 cup granulated sugar
    • 2/3 cup light brown sugar
    • 1 can (15 oz.) pumpkin puree
    • 3 Tbsp. melted butter
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 1 tsp. vanilla extract
    • 1 cup dried cranberries

    Directions

    1. Preheat oven to 350 degrees.
    2. Butter a shallow 11 x 7 inch baking dish.
    3. In a large bowl cover torn bread with half & half, set aside.
    4. In another bowl, whisk together eggs, sugars, pumpkin, melted butter, spices, vanilla, and dried cranberries.
    5. Pour pumpkin mixture over soaked bread and stir to blend.
    6. Let mixture sit for a half hour to absorb some of liquid.
    7. Pour mixture into prepared baking dish.
    8. Bake 45-60 minutes, until bread starts to brown or until set.

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    Reviews

    • Elaine
      This recipe is excellent, even in my using whole wheat-whole grain. Thanks! I've waited 25-years for a good bread pudding recipe, and I finally found it.

      Comments

      • MarthaW
        MarthaW
        This also works well with a Pugliese or Ciabatta loaf from Trader Joes. You can find canned pumpkin and dried cranberries there too!
        • Guilt Free Cuisine by Fergyhun
          Guilt Free Cuisine by Fergyhun
          This looks absolutely delicious. Thanks for sharing.

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