Pumpkin and Cranberry Bread Pudding brings together soft pumpkin custard, crusty Italian bread, and tart dried cranberries in a dessert made for cool fall evenings. The bread absorbs the spiced custard as it bakes, becoming tender in the center while the edges develop a little more texture.
What makes this version especially interesting is the cranberry contrast. Their tartness cuts through the rich pumpkin custard, while a final layer of brown sugar melts over the top during the second part of baking, creating a lightly caramelized finish.
Choosing Bread That Can Handle Custard
The bread needs enough structure to absorb the pumpkin custard without collapsing.
Crusty Italian bread is a good choice because the interior becomes tender while the sturdier crust retains some texture. French bread and sourdough are also suitable.
Cut the bread into relatively small ⅓-inch cubes so the custard can reach as much of the bread as possible.
The 10-Minute Soak Makes a Difference
Once the custard is poured over the bread, press the cubes down gently so they become thoroughly coated.
Let the mixture stand for 10 minutes before baking. This gives the bread time to absorb the pumpkin mixture rather than leaving dry pieces throughout the pudding.
You don’t need to soak it for an extended period. The bread will continue absorbing moisture as the pudding bakes.
Ingredient Breakdown
Pumpkin Puree: Use plain pumpkin puree rather than pumpkin pie filling. It provides moisture, body, and the main seasonal flavor for the custard.
Crusty Italian Bread: A sturdy bread absorbs the custard while keeping enough structure to prevent the pudding from becoming mushy. Day-old bread works especially well.
Dried Cranberries: These add chewy texture and a tart, fruity contrast to the rich pumpkin custard. They also become softer and plumper as the pudding bakes.
Light Brown Sugar: Brown sugar sweetens the custard while adding a subtle molasses note. A second portion is sprinkled over the pudding during baking to create the lightly caramelized top.
Whole Milk + Heavy Cream: This combination gives the custard a rich but pourable consistency. The milk keeps it from becoming excessively heavy, while the cream adds richness.
Warm Spices: Cinnamon, ginger, and allspice give the pumpkin base its fall character without overwhelming the cranberry flavor.
Eggs: The eggs provide the structure that allows the custard to set around the soaked bread while keeping the finished pudding soft and creamy.
Pumpkin and Cranberry Bread Pudding
Equipment
- 7×11-inch baking dish
- Large mixing bowl
- Whisk
- Spatula
- Wire Rack
Ingredients
- 4 large eggs
- 1 cup packed light brown sugar
- 3 tablespoons light brown sugar for topping
- 1 cup whole milk
- 1 cup heavy whipping cream
- 15 ounces pumpkin puree
- 2¾ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground allspice
- 5½ cups crusty Italian bread cut into ⅓-inch cubes
- 1½ cups dried cranberries
- Vanilla ice cream for serving
Instructions
- Preheat oven to 325°F (165°C). Lightly spray a 7×11-inch baking dish. Put 4 eggs a bowl.
- Whisk eggs until smooth and frothy.
- Add 1 cup brown sugar and whisk until well combined.
- Whisk in milk, heavy cream, pumpkin.
- Add cinnamon, ginger, and allspice and whisk until smooth.
- Cut bread into 1/3″ cubes, remove the crust if you like.
- Add cubed bread to the prepared baking dish.
- Pour the pumpkin custard over it and add the cranberries. Press the bread down gently so it becomes thoroughly soaked. Let stand for 10 minutes.
- Bake for 25 minutes.
- Remove from the oven and sprinkle the remaining 3 tablespoons brown sugar evenly over the top.
- Return to the oven and bake another 20–25 minutes, until the center is set and the top is lightly browned.
- Cool on a wire rack for 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Use sturdy bread: Crusty Italian, French bread, or sourdough works well because it holds its texture after soaking.
- Soak thoroughly: Press the bread into the custard before baking so there are no dry pieces.
- Don’t overbake: The center should be set but remain soft and moist.
- Cranberry swap: Raisins or dried cherries can be used instead of dried cranberries.
Nutrition
Serving Size: 1 serving
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 59 g |
| Protein | 8 g |
| Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 125 mg |
| Sodium | 300 mg |
| Fiber | 4 g |
| Sugar | 39 g |
Nutrition information is an estimate and will vary depending on the bread, pumpkin, and serving size.
Common Problems and Easy Fixes
- Dry Bread Pieces: Press the cubes thoroughly into the custard before the 10-minute soak.
- Mushy Pudding: Use sturdy bread and avoid extending the soaking time unnecessarily.
- Overly Firm Center: Start checking toward the end of the second baking period.
- Dark Sugar Topping: Spread the brown sugar evenly so no concentrated patches burn.
- Uneven Cranberries: Distribute them throughout the bread rather than leaving them only on the surface.
Easy Fruit and Flavor Changes
- Dried Cherries: Use dried cherries for a deeper tart-fruit flavor.
- Raisins: Choose raisins for a softer, more traditional bread-pudding profile.
- Extra Ginger: Increase the ginger slightly if you want more warmth.
- Sourdough: Use sourdough for a subtle tang beneath the sweet pumpkin custard.
- Pecan Finish: Add chopped pecans when serving for extra crunch.
- Caramel: Finish with a thin drizzle of caramel sauce for a richer dessert.
Try More Dessert Recipes
- Pumpkin Cheesecake Truffles
- Pumpkin Chocolate Chip Scones
- No-Bake Pumpkin Cheesecake
- Apple Cider Donut Cake
- Cranberry Apple Galette
Make-Ahead and Storage
The assembled pudding can be refrigerated overnight before baking, making it convenient for a planned breakfast or dessert preparation.
Store baked leftovers in the refrigerator for up to 4 days.
Reheat individual portions gently before serving. Add ice cream or whipped cream after reheating rather than before.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, as long as the cooked pumpkin is pureed until smooth and has a consistency similar to canned pumpkin puree.
2. Do I need to use stale bread?
Stale or day-old bread is preferred because it absorbs the custard more effectively while retaining some structure.
3. Can I assemble the bread pudding the night before?
Yes. The assembled pudding can be refrigerated overnight before baking.
4. Can I use fresh cranberries instead of dried cranberries?
The recipe is designed for dried cranberries. Fresh cranberries contain considerably more moisture and have a much sharper flavor, so substituting them would change both the texture and sweetness.
5. Why is the brown sugar added after the first bake?
Adding it halfway through gives the sugar enough time to melt and lightly caramelize without exposing it to the oven’s heat for the entire baking period.
6. Can I use a different baking dish?
You can, but changing the dimensions will affect the depth of the pudding and therefore the baking time. The recipe is written for a 7×11-inch dish.
7. How can I tell if the center is done?
The center should be set but still soft and moist. It shouldn’t look like liquid custard, but it also shouldn’t feel firm like cake.
8. Can I serve this without ice cream?
Absolutely. The pudding can be served on its own, with whipped cream, or with a small drizzle of caramel sauce.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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