Best 5 Cranberry Pumpkin Bread Pudding Recipes

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Indulge in a delightful culinary journey with our tantalizing Cranberry Pumpkin Bread Pudding, a harmonious blend of tangy cranberries, sweet pumpkin, and the comforting warmth of bread pudding. This delectable dish offers a unique twist on the classic bread pudding, combining the flavors of fall with the festive spirit of the holiday season. With its moist, tender texture and explosion of flavors, this Cranberry Pumpkin Bread Pudding is sure to become a beloved tradition at your family gatherings. Embark on a delightful baking adventure with our carefully curated collection of recipes, each offering variations to suit different tastes and preferences. Discover the simplicity of our classic Cranberry Pumpkin Bread Pudding recipe, explore the gluten-free and dairy-free options for those with dietary restrictions, and satisfy your sweet cravings with the decadent Cranberry Pumpkin Bread Pudding with Cream Cheese Glaze. Let your taste buds embark on a delightful adventure as you explore the diverse flavors and textures of our Cranberry Pumpkin Bread Pudding recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CRANBERRY BREAD PUDDING



Pumpkin Cranberry Bread Pudding image

Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! -Judith Bucciarelli, Johnson, New York

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 8 servings (1-1/3 cups sauce).

Number Of Ingredients 16

8 slices cinnamon bread, cut into 1-inch cubes
4 large eggs, beaten
2 cups 2% milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons vanilla extract
Vanilla ice cream, optional

Steps:

  • Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

Nutrition Facts : Calories 479 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 237mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.

PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE



Pumpkin Bread Pudding with Cranberry Caramel Sauce image

Categories     Milk/Cream     Egg     Dessert     Bake     Thanksgiving     Cranberry     Pumpkin     Fall     Gourmet

Yield Serves 6 generously

Number Of Ingredients 10

1 loaf pumpkin cranberry bread
For ginger custard:
1/3 cup minced peeled fresh ginger
3/4 cup sugar
2 tablespoons water
2 cups milk
1 cup heavy cream
3 large whole eggs
3 large egg yolks
cranberry caramel sauce

Steps:

  • Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
  • Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
  • Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
  • Make custard:
  • In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
  • In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
  • Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
  • To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
  • Serve pudding at room temperature or warm with caramel sauce.

CRANBERRY-PUMPKIN BREAD PUDDING



Cranberry-Pumpkin Bread Pudding image

For fans of pumpkin and bread pudding, this sensible recipe is a marriage made in Heaven. It's perfect for breakfast, brunch or dessert with a dollop of yogurt-autumn comfort food at its best! -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings (1-1/3 cups sauce).

Number Of Ingredients 10

3 large eggs, room temperature
1-1/2 cups 2% milk
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
5 cups cubed day-old bread
1/2 cup dried cranberries
1/2 cup fat-free caramel ice cream topping
1/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the eggs, milk, 1 cup pumpkin, brown sugar, vanilla and pie spice. Stir in bread cubes and cranberries., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Uncover and bake until a knife inserted in the center comes out clean, 10-15 minutes longer., Meanwhile, in a small saucepan, combine ice cream topping and remaining pumpkin. Cook and stir over medium heat until heated through. Stir in walnuts. Serve with pudding.

Nutrition Facts : Calories 230 calories, Fat 5g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 207mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN CRANBERRY BREAD PUDDING



Pumpkin Cranberry Bread Pudding image

This is a wonderful variation on the traditional pumpkin bread pudding recipes because it uses my pumpkin cranberry bread as the main ingredient, (see Pumpkin Cranberry Bread recipe below), but you can use any pumpkin bread. I've included the Amaretto Sauce recipe but you can also use your favorite bread pudding sauce instead if...

Provided by Donna Graffagnino

Categories     Sweet Breads

Time 1h30m

Number Of Ingredients 35

8 c or 1 lb loaf, pumpkin bread, cut into 1-inch cubes
1 handful whole cranberries (optional)
6 large eggs
1 1/2 c whipping cream
2 c whole milk
1 1/4 c sugar
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp pure vanilla
AMARETTO SAUCE INGREDIENTS
1/2 c whipping cream
1/2 c whole milk
3 Tbsp sugar
1/4 c amaretto liqueur
2 tsp cornstarch
PUMPKIN CRANBERRY BREAD INGREDIENTS
1 can(s) (15 oz) pumpkin puree, not pumpkin pie mix
4 large eggs
1/2 c canola or vegetable oil
1/2 c apple sauce
1/2 c apple juice or water
2 c white sugar
1/2 c light brown sugar
3 1/2 c all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp pure vanilla
1 c dried cranberries (craisins)
walnut bits for topping (optional)

Steps:

  • 1. Lightly butter or butter flavor spray a 13 by 9 by 2-inch baking dish and put the pumpkin bread cubes and cranberries into the dish.
  • 2. In a large bowl, whisk the eggs, cream, milk, and sugar, nutmeg, cloves, ginger, cinnamon, and vanilla to blend then pour this mixture over the bread cubes. Press the bread cubes gently to submerge.
  • 3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)
  • 4. Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
  • 5. *Tip: For individual servings, pile bread pudding into large muffin pans and bake for about 30-40 minutes. Test for doneness as soon as top of bread pudding begins to toast.
  • 6. AMARETTO SAUCE
  • 7. Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently.
  • 8. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes.
  • 9. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)
  • 10. PUMPKIN CRANBERRY BREAD
  • 11. Pan Options: 3 7x3 inch loaf pans; 2 9x5 loaf pans; 2 8x4 loaf pans and 1 pan of mini size muffins; 7 mini loaf pans; 1 large bundt cake and 6 large muffins. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
  • 12. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, apple juice or water, vanilla, and sugars until well blended.
  • 13. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and dried cranberries (and baking soda if making muffins). Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Top loaves with walnut bits (optional).
  • 14. Bake for about 50 minutes, less for mini-loaves and muffins, in a preheated oven and check for doneness. It will probably take more time depending on the size pan you use.
  • 15. Always do the toothpick test rather than rely on cooking times. When the toothpick comes out clean they are done. Don't overcook them! Remember, cooking times are approximate because everyone's oven cooks differently.
  • 16. If your oven heats unevenly, turn the pans part way through the cooking process for even cooking. If your oven cooks a little hot and the inside isn't done yet according to the toothpick test, but the tops are done and you don't want them to over-brown, put a foil tent on top until the bread is done.
  • 17. *Note: If making muffins instead of bread, add 1/2 tsp baking powder to the recipe.

PUMPKIN CRANBERRY BREAD PUDDING



PUMPKIN CRANBERRY BREAD PUDDING image

Categories     Bread     Dessert     Bake

Yield 8 servings

Number Of Ingredients 15

8 slices cinnamon bread, cut into 1-inch cubes
4 eggs, beaten
2 cups 2% milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup dried cranberries
SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 teaspoons vanilla extract

Steps:

  • Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean. For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce). Nutrition Facts: 1 serving with 8 teaspoons sauce equals 469 calories, 23 g fat (12 g saturated fat), 166 mg cholesterol, 236 mg sodium, 58 g carbohydrate, 4 g fiber, 9 g protein. Prep: 15 min Cook 3 hours

Tips:

  • Use fresh cranberries for a tart and refreshing flavor.
  • If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
  • Use a good quality pumpkin puree for a smooth and creamy texture.
  • You can use any type of bread for this recipe, but a sturdy bread like French bread or sourdough will hold up best.
  • If you want a sweeter bread pudding, you can add more sugar or honey to the custard mixture.
  • Serve the bread pudding warm with a dollop of whipped cream or ice cream.

Conclusion:

This cranberry pumpkin bread pudding is a delicious and festive dessert that is perfect for fall and winter gatherings. It is easy to make and can be made ahead of time, making it a great option for busy hosts and hostesses. The combination of cranberries, pumpkin, and spices creates a warm and comforting flavor that is sure to please everyone at your table.

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