Pumpkin Cranberry Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! âJudith Bucciarelli, Johnson, New York Ingredients:
8 slices cinnamon bread, cut into 1-inch cubes |
4 eggs, beaten |
2 cups 2% milk |
1 cup canned pumpkin |
1/4 cup packed brown sugar |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup dried cranberries |
sauce: |
1 cup sugar |
2/3 cup water |
1 cup heavy whipping cream |
2 teaspoons vanilla extract |
Directions:
1. Place bread in a greased 3- or 4-qt. slow cooker. In a large bowl, combine the eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon and nutmeg; stir in cranberries. Pour over bread cubes. Cover and cook on low for 3-4 hours or until a knife inserted near the center comes out clean.
2. For sauce, in a large saucepan, bring sugar and water to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. Remove from the heat; stir in vanilla. Serve warm with bread pudding. Yield: 8 servings (1-1/3 cups sauce).
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