| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 cups milk
- 1 cup granulated sugar
- 8 whole eggs
- 1/4 cup vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (16-ounce) can pumpkin pie filling
- Cubed bread (see Cook’s Note)
- 1 cup fresh cranberries
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 10 g |
| Cholesterol | 172 mg |
| Sodium | 129 mg |
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 10 g |
| Cholesterol | 172 mg |
| Sodium | 129 mg |
Reviews
This was so good! I’ve made a cranberry pumpkin bread before so I knew the combination of the two was good and I love bread pudding. This recipe was easy to make, I made it put it in the oven and by the time I was finished with dinner it was ready to eat. Will make again.
Excellent and so easy to make! I used day-old old challah bread. I halved the recipe and cooked it in a 10-ince cake pan. It turned out perfect. I will make this again and again.
This is fantastic!!!! I used croissants and the pudding was light and airy. The flavor was indescribably delicious!!!
just found this recipe here & it sounds good, I really appreciate the info. from the reviews-i’ve never made bread pudding-but something w/pumpkin sounded delicious, I think some type of a caramel sauce to pour over it would be very appealing to–got that idea from Bobby Flay’s thanksgiving show last year-one of his guests had brought a dish like that to share-sounded heavenly to me!!
Thank You again reviewers & fellow foodies!!!
I also had to adapt this recipe. The 1/4 cup of vanilla is way to much I used 2 teaspoons. I cooked mine also in a water bath. I was worried that there would be to much liquid to fit into the 9 x 13 pan, but if you let it soak in you can fit everything in just fine. I didn’t care for the cranberries since they are unsweetened they are to tart for my taste, they seemed out of place. Besides that a great recipe especially for the Holiday’s. Oh I also used brown suger instead of white suger and used croissants. This is a rich recipe so it serves a lot of people.
Made this twice. First time w/white sugar the second time w/brown…MUCH better with the brown. Gives you that warm, cozy feeling. Yum.
My entire family loves this recipe and they want me to make it every time that I come home from college.
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This tastes great, IF you overcome 3 mistakes in printing…1) use only 1-2 T vanilla, not 1/4C. 2) use EITHER pumpkin pie filling/omit spices; OR canned pumpkin with spices. 3) bread pudding ALWAYS needs to be baked in a bath of boiling water so it doesn’t dry out (fill outer bowl to 1/2 depth of your pan). Additionally, the volume of filling fills two 9×13 pans.