Pumpkin Cranberry Bread Pudding is a warm, cozy dessert that brings together the best flavors of fall. Rich pumpkin custard made with seasonal spices soaks into cubes of bread, while tart cranberries add a pop of brightness to every bite. This comforting dish is baked until golden and topped with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence. Whether served for breakfast, brunch, or as a dessert, this bread pudding is a perfect way to use up day-old bread while celebrating the flavors of autumn.
Ingredients:
- 6 cups day-old bread, cubed (such as French or challah)
- 1 cup pumpkin puree
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans (optional)
- Maple syrup or whipped cream (for serving)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Prepare the Custard:
- In a large bowl, whisk together the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- Assemble the Bread Pudding:
- Place the cubed bread in the greased baking dish. Sprinkle the dried cranberries (and pecans, if using) over the bread. Pour the pumpkin custard evenly over the bread cubes, making sure all pieces are soaked. Let the mixture sit for 10-15 minutes to absorb the liquid.
- Bake:
- Bake for 40-45 minutes, or until the bread pudding is set and golden on top.
- Serve:
- Serve warm with a drizzle of maple syrup or a dollop of whipped cream for an extra touch of sweetness.
This Pumpkin Cranberry Bread Pudding is a delightful blend of autumnal flavors, perfect for a comforting dessert or festive holiday dish that everyone will love!
