Pumpkin Cranberry Bread Pudding

Total Time Prep: 15 min. Cook: 3 hours
Yield 8 servings (1-1/3 cups sauce)
Contest Winner
Test Kitchen Approved
Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York

Ingredients

  • 8 slices cinnamon bread, cut into 1-inch cubes
  • 4 large 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
  • Vanilla ice cream, optional

Directions

  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.
  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.

Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Newburgh, New York
Recipe Creator

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