Recipe by Charlotte J
By Dave Rowland, Grove Park Inn Resort and Spa I can't pass this recipe up as it has cranberries in it. Hope to try soon.
Top Review by DailyInspiration
Loved this bread pudding -- how can you go wrong with pumpkin, croissants and cranberries! It turned out just as beautiful as it is delicious too! I love the fact that this bread pudding is not overly sweet - just the right balance of sweetness with the tartness of the cranberries. I thought the 1/4 cup vanilla was an error so I used one tsp. - it still turned out just fine. I also used canned pumpkin vs. pumpkin pie filling as I thought the extra spices would be too overpowering. Made for Make My Recipe Reunion, December, 2012.
- 946.36 ml milk
- 236.59 ml granulated sugar
- 8 eggs
- 59.14 ml vanilla extract
- 14.79 ml ground cinnamon
- 4.92 ml ground cloves
- 4.92 ml ground nutmeg
- 453.59 g can pumpkin pie filling
- 1 loaf stale bread, cubed
- 236.59 ml fresh cranberries
Directions See How It's Made
- Cook's Note: Day-old biscuits or croissants are best for this recipe.
- You will need enough to fill a 9 by 13-inch baking dish.
- Preheat oven to 350 degrees.
- In a mixing bowl, blend all ingredients, except for bread and cranberries.
- Fill a 9 by 13-inch baking dish with bread cubes.
- Sprinkle cranberries over bread cubes.
- Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
- Bake for about 1 hour, or until pudding is set.
- Serve warm.