Pumpkin and Cranberry Bread Pudding Recipe
Pumpkin and Cranberry Bread Pudding is the perfect dessert for Thanksgiving or any autumn dinner meal. An easy and flavorful twist on a favorite dessert.
Pumpkin and Cranberry Bread Pudding
- 1 1/2 loaves of egg bread - raisin bread or brioche
- 1 pint whipping cream
- 1 pint milk
- 5 eggs
- 2 egg yolks
- 1 cup sugar
- 2 cups canned pumpkin puree
- 1 cup dried cranberries
- 1 t vanilla extract
- 1/2 t pumpkin pie spice
- 1/4 cup Hot Chocolate sauce - bottled or homemade
- Preheat oven to 325 degrees. Grease a 4-quart baking dish with butter.
- Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.
- Place cream and milk in a saucepan; bring to boil. Remove from heat.
- Place all remaining ingredients in large bowl; stir to blend. Stir in milk mixture and pour over bread.
- Bake in a preheated oven for 30-40 minutes or until top is golden brown and custard is firm. Serve with whipped cream or a fruit sauce such as raspberry. Drizzle with chocolate sauce
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