Pumpkin Bread Pudding with Cranberries - 8 Servings

A delicious dessert for any Thanksgiving or Holiday gathering, or for any time.




8 ounces French bread, torn into small pieces, about 5 cups 2 cups half-and-half, or half milk and half cream 3 large eggs ⅔ cup granulated sugar ⅔ cup brown sugar 1 can (15 ounces) pumpkin puree 1 cup dried cranberries 3 tablespoons melted butter 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 teaspoon vanilla ·cinnamon sugar, optional

Nutritional information

No nutrition information available


Butter an 11x7-inch baking dish. Heat oven to 350°. In a bowl, cover the torn bread with the half-and-half; set aside. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.