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Cranberry-Pumpkin Bread Pudding

Recipe courtesy Dave Rowland, Grove Park Inn Resort and Spa, Asheville, NC

Prep Time:: 10 min
Inactive Prep Time:: hr min
Cook Time:: 1 hr 0 min

Level:: Easy

Serves:: 6 to 8 servings

Ingredients

4 cups milk
1 cup granulated sugar
8 whole eggs
1/4 cup vanilla extractCook's Note: Day-old biscuits or croissants are best for this
recipe. You will need enough to fill a 9 by 13-inch baking dish.
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (16-ounce) can pumpkin pie filling
Cubed bread (see Cook's Note)
1 cup fresh cranberries

Cranberry-Pumpkin Bread Pudding

Recipe courtesy Dave Rowland, Grove Park Inn Resort and Spa, Asheville, NC

Cook's Note: Day-old biscuits or croissants are best for this recipe. You will need enough
to fill a 9 by 13-inch baking dish.

Instructions

Preheat oven to 350
degrees F.

In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by
13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard
mixture over bread cubes, making sure that all cubes are submerged (push cubes down if
necessary). Bake for about 1 hour, or until pudding is set. Serve warm.

Printed from FoodNetwork.com on 10/11/2008