Pumpkin Cranberry Bread Pudding

By Emily Jacobs

Pumpkin Cranberry Bread Pudding

4.7 (3 ratings)
Print

Turn your bread pudding into a fall favorite with pumpkin and dried cranberries. 

servings
6

Ingredients

  • 1/2 quart heavy cream
  • 6 eggs
  • 1 1/2 cup sugar
  • 1 cup pumpkin, roasted, peeled, and diced into ½-inch cubes
  • 1/2 cup dried cranberries
  • 2 ounce whiskey
  • 1 ounce vanilla extract
  • 2 quarts bread, cut into large chunks

Directions

  1. Preheat oven to 350 degrees. Mix all ingredients together. Let mixture sit for at least 4 hours. Place mixture in a large baking pan that has been sprayed with Pam (or any nonstick cooking spray). Bake for 1 hour or until a skewer inserted in the center comes out clean. Serve with whipped cream and spiced vanilla sauce.
Rate this recipe

Recommended