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. I used half brown sugar in the pudding and then topped it off with a brown sugar sauce.
Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.
- 8 ounces French bread, torn into small pieces, about 5 cups
- 2 cups half-and-half, or half milk and half cream
- 3 large eggs, slightly beaten
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15 ounces) pumpkin puree
- 1 cup dried cranberries
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoonvanillacinnamon sugar, optional
- Butter an 11-by-7-inch baking dish. Heat oven to 350° F (180° C/Gas 4).
- 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||3 g|