Cranberry Pumpkin Bread Pudding

Experience the cozy flavors of fall with this irresistible Cranberry Pumpkin Bread Pudding, a decadent dessert that's perfect for the holiday table or any autumn gathering. Crafted with cubes of soft challah or brioche infused with a rich pumpkin custard spiced with cinnamon, nutmeg, and ginger, this recipe offers the perfect balance of sweetness and seasonal warmth. Dried cranberries add a delightful tartness to every bite, while a light dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream elevate the treat to indulgent perfection. Ready in just over an hour, this dish transforms stale bread into a luxurious dessert with minimal effort—making it both a comforting and budget-friendly option. Whether served warm as a crowd-pleasing highlight or enjoyed as a next-day treat, this Cranberry Pumpkin Bread Pudding brings all the best flavors of autumn to your plate.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 6 cups stale bread (such as challah or brioche), cubed
• 2 cups milk
• 1 cup heavy cream
• 1 cup canned pumpkin puree
• 4 eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup dried cranberries
• 2 tablespoons powdered sugar, for garnish
• 0 optional whipped cream or vanilla ice cream, for serving

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.

Step 2

Place the cubed stale bread in a large mixing bowl. If the bread is not stale, cube it and lightly toast it in the oven for 10 minutes to dry it out.

Step 3

In a separate large bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.

Step 4

Pour the pumpkin mixture over the cubed bread and gently toss to coat. Let the mixture sit for 10 minutes to allow the bread to absorb the custard.

Step 5

Fold the dried cranberries into the bread mixture.

Step 6

Transfer the mixture to the prepared baking dish, spreading it out evenly. Use the back of a spoon to gently press down the bread to compact it slightly.

Step 7

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

Step 8

Remove the bread pudding from the oven and let it cool for 10 minutes before serving.

Step 9

Dust the top with powdered sugar, and serve warm with whipped cream or a scoop of vanilla ice cream, if desired.

Nutrition Facts

Serving size	(2505.9g)

Amount per serving	% Daily Value*
Calories	5819.0

Total Fat 217.0g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1344.8mg	0%
Sodium 6036.0mg	0%
Total Carbohydrate 825.9g	0%
Dietary Fiber 41.2g	0%
Total Sugars 413.9g
Protein 140.9g	0%

Vitamin D 378.7IU	0%
Calcium 1380.6mg	0%
Iron 31.9mg	0%
Potassium 2650.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.6%

Protein: 9.7%

Carbs: 56.8%