Name: Pumpkin Cranberry Bread Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 8 slices cinnamon bread, cut into 1-inch cubes -; 4 large eggs, beaten -; 2 cups 2% milk -; 1 cup canned pumpkin -; 1/4 cup packed brown sugar -; 1/4 cup butter, melted -; 1 teaspoon vanilla extract -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/2 cup dried cranberries -; Sauce: -; 1 cup sugar -; 2/3 cup water -; 1 cup heavy whipping cream -; 2 teaspoons vanilla extract -; Vanilla ice cream, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cranberry Bread Pudding

1. 8 slices cinnamon bread, cut into 1-inch cubes -

2. 4 large eggs, beaten -

3. 2 cups 2% milk -

4. 1 cup canned pumpkin -

5. 1/4 cup packed brown sugar -

6. 1/4 cup butter, melted -

7. 1 teaspoon vanilla extract -

8. 1/2 teaspoon ground cinnamon -

9. 1/4 teaspoon ground nutmeg -

10. 1/2 cup dried cranberries -

11. Sauce: -

12. 1 cup sugar -

13. 2/3 cup water -

14. 1 cup heavy whipping cream -

15. 2 teaspoons vanilla extract -

16. Vanilla ice cream, optional -

How to cook deliciously - Pumpkin Cranberry Bread Pudding

1. Stage

Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.

2. Stage

For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.