Ingredients for Cranberry Pumpkin Bread Pudding
- 2 1/2 cups milk
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 6 cups stale bread, cut into 1 inch cubes
- 1 1/2 cups fresh cranberries
- 1/2 cup packed light brown sugar
- 1 cup chopped pecans
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How to Make Cranberry Pumpkin Bread Pudding
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, brown sugar, milk, and vanilla extract until well combined.
- In a separate bowl, combine the bread cubes, cranberries, and pecans. Gently toss to coat evenly.
- Pour the pumpkin mixture over the bread mixture, stirring gently to ensure all the bread is moistened.
- Pour the batter into the prepared baking dish. Sprinkle the cinnamon and nutmeg over the top.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and set.
- Let the bread pudding cool slightly before serving. Enjoy warm, possibly with a scoop of vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
156g
Fat
32g
Carbs
36g
