|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|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.
Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.
- 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 and heat oven to 350 F/180 C/Gas 4.
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.