Pumpkin Cranberry Bread Pudding
Turn your bread pudding into a fall favorite with pumpkin and dried cranberries.
- 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
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.