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5 from 1 vote

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Holiday's
Servings: 8 servings
Calories: 510kcal
Author: Robin Buster


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


  • 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