Pumpkin Cranberry Bread Pudding

Staff Writer
Pumpkin Cranberry Bread Pudding
Salty Sow

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

6
Servings
809
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 quart heavy cream
  • 6 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
  • 2 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.

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.

Nutritional Facts

Total Fat
36g
56%
Sugar
65g
N/A
Saturated Fat
20g
100%
Cholesterol
269mg
90%
Protein
16g
31%
Carbs
100g
33%
Vitamin A
478µg
53%
Vitamin B12
0.5µg
8.8%
Vitamin B6
0.2mg
9.8%
Vitamin C
2mg
4%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
7µg
9%
Calcium
185mg
18%
Fiber
4g
15%
Folate (food)
77µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
15µg
N/A
Iron
4mg
21%
Magnesium
49mg
12%
Monounsaturated
11g
N/A
Niacin (B3)
5mg
23%
Phosphorus
260mg
37%
Polyunsaturated
3g
N/A
Potassium
334mg
10%
Riboflavin (B2)
0.5mg
30.4%
Sodium
486mg
20%
Sugars, added
50g
N/A
Thiamin (B1)
0.4mg
24.5%
Zinc
2mg
12%

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