Cranberry Pumpkin Bread Pudding
Experience the cozy flavors of fall with this irresistible Cranberry Pumpkin Bread Pudding, a decadent dessert that's perfect for the holiday table or any autumn gathering. Crafted with cubes of soft challah or brioche infused with a rich pumpkin custard spiced with cinnamon, nutmeg, and ginger, this recipe offers the perfect balance of sweetness and seasonal warmth. Dried cranberries add a delightful tartness to every bite, while a light dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream elevate the treat to indulgent perfection. Ready in just over an hour, this dish transforms stale bread into a luxurious dessert with minimal effort—making it both a comforting and budget-friendly option. Whether served warm as a crowd-pleasing highlight or enjoyed as a next-day treat, this Cranberry Pumpkin Bread Pudding brings all the best flavors of autumn to your plate.
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Recipe Information
Ingredients
- 6 cups stale bread (such as challah or brioche), cubed
- 2 cups milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 2 tablespoons powdered sugar, for garnish
- optional whipped cream or vanilla ice cream, for serving
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Place the cubed stale bread in a large mixing bowl. If the bread is not stale, cube it and lightly toast it in the oven for 10 minutes to dry it out.
In a separate large bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the pumpkin mixture over the cubed bread and gently toss to coat. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.
Fold the dried cranberries into the bread mixture.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Use the back of a spoon to gently press down the bread to compact it slightly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Dust the top with powdered sugar, and serve warm with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
5819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.0 g | 278% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1345 mg | 448% | |
| Sodium | 6036 mg | 262% | |
| Total Carbohydrate | 825.9 g | 300% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 413.9 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1381 mg | 106% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2650 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
