Recipe courtesy of Dave Rowland
Cranberry-Pumpkin Bread Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 10
- Cholesterol
- 172
- Sodium
- 129
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
4 cups milk
1 cup granulated sugar
8 whole eggs
1/4 cup vanilla extract
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
Directions
- 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.
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.