Pumpkin Cranberry Bread Pudding

Pumpkin Cranberry Bread Pudding
Staff Writer

Salty Sow

Turn your bread pudding into a fall favorite with pumpkin and dried cranberries. 

6
Servings
322
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  quart heavy cream
  • eggs
  • 1 1/2  Cup  sugar
  • 1  Cup  pumpkin, roasted, peeled, and diced into ½-inch cubes
  • 1/2  Cup  dried cranberries
  • 2  Ounces  whiskey
  • 1  Ounce  vanilla extract
  • quarts bread, cut into large chunks

Directions

Preheat oven to 350 degrees. Mix all ingredients together. Let mixture sit for at least 4 hours. Place mixture in a large baking pan that has been sprayed with Pam (or any nonstick cooking spray). Bake for 1 hour or until a skewer inserted in the center comes out clean. Serve with whipped cream and spiced vanilla sauce.

Nutritional Facts

Total Fat
14g
20%
Sugar
18g
20%
Saturated Fat
5g
21%
Carbohydrate, by difference
54g
42%
Protein
2g
4%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
8mg
1%
Choline, total
3mg
1%
Fiber, total dietary
8g
32%
Folate, total
25µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Sodium, Na
47mg
3%
Water
42g
2%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.