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Pumpkin & Fresh Cranberry Bread Pudding

Baked pumpkin and cranberry bread pudding in a white baking dish, rustic wood backdrop.
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Perfect for holiday gatherings, this unique dessert will serve about ten and be a big win among the sweet tooths.

Yield 8-10 Servings
Prep Time 10 Minutes
Total Time 50 Minutes

Ingredients

Bread Pudding

  • 6 large slices sourdough bread
  • 1 cup pumpkin puree
  • 5 eggs
  • 2 cups whole milk
  • 1 cup fresh cranberries
  • ½ cup Nate’s 100% Pure Honey
  • 1 Tbsp pumpkin pie spice
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp salt

Sauce

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Directions

Bread Pudding

Preheat oven to 350°F. Butter a 9 x 13-inch baking dish.

Tear bread into pieces and layer into the baking dish. Whisk together all remaining bread pudding ingredients and pour over the bread. Bake for 40 minutes.

Sauce

Before serving, heat the butter for the sauce in a small saucepan. When it is foamy and begins to brown, whisk in the honey and cinnamon. Pour over warm bread pudding.

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