Southeast Dairy Association - pumpkin cranberry bread pudding

Pumpkin Cranberry Bread Pudding

Soak up the flavor of cranberries, spices and pumpkin with this golden-crusted bread pudding.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6


  • 1 15-ounce can mashed pumpkin
  • 1 12 cups lactose-free milk
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon, ground
  • 1 teaspoon ginger
  • 14 teaspoon salt
  • 2 large eggs, lightly beaten
  • 8 ounces whole-grain bread, cut into cubes and left overnight (about 4 cups)
  • 12 cup dried cranberries


  1. Combine pumpkin, milk, sugar, spices, salt and eggs in a large bowl and whisk gently until combined.
  2. Fold in bread and cranberries, and mix so that all bread is coated on all sides. Scoop into a 2-quart casserole dish and pack down so that surface is flat.
  3. Cover and chill for at least 1 hour to let bread soak up more flavor. Preheat oven to 350º.
  4. Bake 50 to 55 minutes or until golden and crusty on top. Serve warm in individual dessert dishes.


Source of recipe: Ruta Nonacs

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