Pumpkin bread puddingwith dried cranberries recipe

Pumpkin Bread Pudding>with Dried Cranberries recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pumpkin bread puddingwith dried cranberries recipe, recipe Rating: 4.9
Number of votes:116

Ingredients

One 1-pound loaf French bread

4 cups milk

4 whole large eggs

2 egg yolks

8 ounces canned pumpkin

1/2 cup sugar

1-1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

1 cup dried cranberries

Instructions:

Cut French bread into 1/2-inch cubes, set aside. In a large bowl, whisk together the milk, eggs, egg yolks, pumpkin, sugar, and spices. Add the bread cubes and mix well. Stir in the dried cranberries. Spray twelve 1-cup individual souffle cups or ramekins with non-stick cooking spray. Spoon the pudding mixture evenly into the ramekins. Place the ramekins in a large, flat baking pan and pour hot water around the cups. Bake at 350 degrees Fahrenheit for one hour or until set. Serve with Vanilla Custard Sauce.