Pumpkin Fresh Cranberry Bread Pudding
Prep Time 10 minutes
Total Time 40 minutes
- 1 cup pumpkin puree
- 5 eggs
- 2 cups whole milk
- 1 cup fresh cranberries
- 1/2 cup Nature Nate’s Raw & Unfiltered Honey
- 1 tablespoon pumpkin pie spice
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 6 large slices sourdough bread
- 1/3 cup butter
- 1/3 Nature Nate’s Raw & Unfiltered Honey
- 1 teaspoon cinnamon
Preheat oven to 350 degrees.
Butter a 9×13-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.
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.