Pumpkin Cranberry Bread Pudding
Soak up the flavor of cranberries, spices and pumpkin with this golden-crusted bread pudding.
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PREP TIME: 15 minutes
COOK TIME: 1 hour
SERVING: 6
TOTAL TIME: 1 hour 15 minutes
Ingredients
1 15-ounce can mashed pumpkin
1 1⁄2 cups lactose-free milk
1 cup granulated sugar
1 tablespoon cinnamon, ground
1 teaspoon ginger
1⁄4 teaspoon salt
2 large eggs, lightly beaten
8 ounces whole-grain bread, cut into cubes and left overnight (about 4 cups)
1⁄2 cup dried cranberries
Notes
Yield may be 4-6 servings.
Source of recipe: Jaimie Proctor
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Instructions
Combine pumpkin, milk, sugar, spices, salt and eggs in a large bowl and whisk gently until combined.
Fold in bread and cranberries, and mix so that all bread is coated on all sides. Scoop into a 2-quart casserole dish and pack down so that surface is flat.
Cover and chill for at least 1 hour to let bread soak up more flavor. Preheat oven to 350º.
Bake 50 to 55 minutes or until golden and crusty on top. Serve warm in individual dessert dishes.