Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 84
Calories from Fat 57 (68%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 3.4g 17%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 18.5mg 6%
Sodium 69.3mg 3%
Potassium 28mg 1%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.4g 1%
Sugars 0.7g
Protein 2.5g 5%

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Recipe Description
Traditionalists may disagree, but we think this decadent bread pudding makes a nice change from pumpkin pie for the holidays.  While the pumpkin puree in both desserts is spiced with the alluring aroma of cinnamon, nutmeg, and clove, the bread pudding is brightened with cranberries, and spiked with liqueur.
Prep time
45 min
Cook time
55 min
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  almond liqueur or rum
1/2 Cup(c)  dried cranberries
6 Cup(c)  stale bread cubes
1 Cup(c)  pumpkin puree
3/4 Cup(c)  light brown sugar, firmly packed
1 Teaspoon(t)  pumpkin pie spice
1 Tablespoon(T)  pure vanilla extract
2   large eggs
1/2 Cup(c)  heavy cream
3/4 Cup(c)  whole milk
1 Tablespoon(T)  butter, for greasing the baking pan


Position a rack in the lower third of the oven and preheat the oven to 350°F.  Butter a 9 inch square baking pan and set it aside.  Pour the milk and cream into a small saucepan and cook over medium heat, stirring occasionally, until small bubbles form around the edge of the pan, just before the mixture comes to a boil.  Remove the saucepan from the heat.  Place the eggs, vanilla, pumpkin pie spice, brown sugar and pumpkin puree in a medium sized bowl and whisk to combine.  Add the hot milk mixture and whisk to combine.  Place the bread cubes in a large bowl and add the pumpkin and milk mixture, the cranberries and liqueur, if using.  Stir to combine.  Let the bread sit, stirring occasionally, until it absorbs most of the liquid, about 20 minutes.  Transfer the bread mixture to the prepared baking pan.  Make a water bath by placing the baking pan in a larger pan and adding enough hot water to the larger pan so that it comes halfway up the side of the smaller pan.  Bake the bread pudding in the water bath until it is set and golden, 40 to 45 minutes.  Remove the smaller pan from the water bath and place the pan on a wire rack to cool for about 30 minutes.  Serve the bread pudding warm.  If you are not planning on serving the bread pudding within 4 hours, it can be refrigerated, covered, for up to 3 days.  To serve, let the bread pudding return to room temperature, then warm it in a 275°F oven for 15 to 20 minutes.

Additional notes

Variation:  Raisins make a great addition, or substiture for the cranberries.

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