Cranberry-Pumpkin Bread Pudding

READY IN: 1hr 10mins
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.

Ingredients Nutrition


  1. Cook's Note: Day-old biscuits or croissants are best for this recipe.
  2. You will need enough to fill a 9 by 13-inch baking dish.
  3. Preheat oven to 350 degrees.
  4. In a mixing bowl, blend all ingredients, except for bread and cranberries.
  5. Fill a 9 by 13-inch baking dish with bread cubes.
  6. Sprinkle cranberries over bread cubes.
  7. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
  8. Bake for about 1 hour, or until pudding is set.
  9. Serve warm.

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