Pumpkin and Cranberry Bread Pudding
This Pumpkin and Cranberry Bread Pudding is the kind of cozy dessert that makes fall feel extra special. Creamy pumpkin custard soaks into crusty Italian bread, while tart dried cranberries add little bursts of sweetness. A sprinkle of brown sugar creates a lightly caramelized top that is perfect with a scoop of vanilla ice cream.
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.