|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pumpkin bread pudding is the perfect choice for a fall or winter dessert, and it would make an excellent choice for a Thanksgiving menu. The pumpkin puree and spices make it especially moist and flavorful.
- 5 cups/8 ounces French bread (torn into small pieces)
- 2 cups half-and-half
- 3 large eggs (slightly beaten)
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 (15-ounce) can pumpkin puree
- 1 cup dried cranberries
- 3 tablespoons butter (melted)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla
- Optional: cinnamon sugar
Gather the ingredients.
Heat oven to 350 F/180 C/Gas 4 and butter an 11x7-inch baking dish.
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 the pumpkin mixture over the 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 the pudding is firm and set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
- Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.