Pumpkin Cranberry Bread Pudding
Pumpkin Bread Pudding is a basic bread pudding but with a fall twist! It has all of the flavors of fall making it the perfect dessert for Thanksgiving. However, it also makes a delicious breakfast, especially drizzled with the warm, buttery orange sauce.
Servings: 8 servings
Calories: 510kcal
Ingredients
Pumpkin Bread Pudding
- 2-3 pound pumpkin
- 2 tablespoons butter melted
- 2 tablespoons sugar
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup butter melted
- 3/4 cup half-and-half
- 3/4 cup chopped pecans
- 1 16-ounce raisin bread, cut into 1-inch cubes
- 1/2 cup dried cranberries
Orange Sauce
- 1 cinnamon stick
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons grated orange peel
- 1/3 cup orange juice
Instructions
- Preheat oven to 350°.
Pumpkin Bread Pudding
- Cut the top off of the pumpkin and remove seeds and pulp. Brush the inside with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Bake, with lid on for 25 minutes.
- While the pumpkin is baking, stir together eggs, 1/2 cup sugar, 1/2 cup melted butter, half-and-half. Add bread cubes, pecans and cranberries. Stir until the bread is moistened. Place in a lightly greased 9-inch baking pan.
- Remove pumpkin from oven. Brush with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Replace the top.
- Place the pumpkin and bread pudding in the oven and bake for 25 minutes.
- Remove pumpkin and bread pudding from oven. Let the pumpkin cool then spoon the bread pudding into the pumpkin.
- Top with orange sauce.
Orange Sauce
- In a sauce pan, combine cinnamon stick, water, sugar, cornstarch and salt. Cook over medium heat, stirring until thick and smooth.
- Stir in butter, orange peel and juice, continue cooking until hot.
- Remove cinnamon stick and use to top the pumpkin bread pudding
Nutrition
Calories: 510kcal