Save on Pinterest

Pumpkin Cranberry Bread Pudding

Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! —Judith Bucciarelli, Johnson, New York
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    8 servings (1-1/3 cups sauce)


  • 8 slices cinnamon bread, cut into 1-inch cubes
  • 4 large 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
  • Vanilla ice cream, optional


  • Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours.
  • For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.
Nutrition Facts
1 serving: 479 calories, 23g fat (13g saturated fat), 147mg cholesterol, 237mg sodium, 61g carbohydrate (48g sugars, 4g fiber), 9g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Sandy
    Nov 3, 2017

    LOVE this recipe! Cut in half for my smaller crockpot, and served with maple syrup (cuz I was too lazy to make the vanilla sauce - lol). I also just used white, homemade bread. Still...What a keeper!

  • pamsterhamster
    Sep 10, 2014

    I could eat ANYTHING pumpkin & be happy. This was so easy to make.

  • KiphartK
    Nov 13, 2012

    No comment left

  • IslandWife
    Oct 12, 2012

    Oh wow! This was amazing! I made homemade bread (I didn't have cinnamon bread) and added one tsp cinnamon and a dash of vanilla. I have been craving a caramel pecan sauce, so I made that for the sauce. It was SO good! Thanks for sharing - this will definitely be one I will make over and over!

  • menkens
    Mar 1, 2012

    oops ... cooked almost 4 hours and was using cornwaring casserole dishes. Probably could have cooked at higher temp but did not want to burn! Keeps extremely well in refrig too...

  • menkens
    Feb 22, 2012

    Make-over ... I doubled the receipe and baked in a 9x13 casserole (made 2 for meals-on-wheels) baked at 325 for 2-1/2 hours.Since I could not find plain cinnamon bread I used Roman Meal and increased cinnamon to 1 tablespoon. Did not want any left-over pumpkin so used the entire 29oz can. Since I decided not to make sauce and had the half & half used 1 cup milk and 1 cup half & half.Used part dried cranberries and part fresh in one; and used all fresh in the other -- the all fresh was much better. If I used dry again I would definitely hydrate them before using.Will definitely use this again since it was well received -- even a couple of volumteers helping took some of the leftovers!!! Thanks for sharing & I will definitely try in the slow cooker when I don't need to serve 41 folks!

  • trinakitty
    Oct 30, 2010

    Very nice warming dessert. I left the cranberries out cuz I don't really care for them. Also I think it needs a bit more of a crunch so I think next time I'll add nuts.

  • Wildehome
    Oct 27, 2010

    I absolutely LOVED this bread pudding. It was very moist - very easy to make - and extremely flavorful. I keep sneaking the leftovers - and can't wait to make it again. This will be a Thanksgiving staple at our house!

  • pammyb66
    Oct 25, 2010

    No comment left

  • kkparsons
    Sep 21, 2010

    This was easy and delicious! I loved the fact that you could put it in the slow cooker ahead of time and then forget about it! I cooked mine for 3.5 hours and one side did get a little burnt, so I would probably only do 3 hours next time. Our only problem was the sauce - it never turned amber, and eventually clumped up into wet sugar, so we used caramel ice cream topping instead. Will definitely be a go-to recipe for a fall dessert.