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 Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6


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


  • Combine pumpkin, milk, sugar, spices, salt and eggs in a large bowl and whisk gently until combined.
  • 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.
  • Cover and chill for at least 1 hour to let bread soak up more flavor. Preheat oven to 350º.
  • Bake 50 to 55 minutes or until golden and crusty on top. Serve warm in individual dessert dishes.


Source of recipe: Ruta Nonacs
5/5 (1 Review)