Ingredients
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4
-
1
-
8
-
1/4
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Cranberry-Pumpkin Bread Pudding, 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 , 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 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 , Great bread pudding! I cut the recipe in half (using a 8 x 8-inch pan) with no problems I was skeptical that the amount of vanilla would be overpowering, but it wasn’t This will be on my fall/winter menu on a regular basis
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Steps
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1
Done
|
Cook's Note: Day-Old Biscuits or Croissants Are Best For This Recipe. |
|
2
Done
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You Will Need Enough to Fill a 9 by 13-Inch Baking Dish. |
|
3
Done
|
Preheat Oven to 350 Degrees. |
|
4
Done
|
in a Mixing Bowl, Blend All Ingredients, Except For Bread and Cranberries. |
|
5
Done
|
Fill a 9 by 13-Inch Baking Dish With Bread Cubes. |
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6
Done
|
Sprinkle Cranberries Over Bread Cubes. |
|
7
Done
|
Pour Custard Mixture Over Bread Cubes, Making Sure That All Cubes Are Submerged (push Cubes Down If Necessary). |
|
8
Done
|
Bake For About 1 Hour, or Until Pudding Is Set. |
|
9
Done
|
Serve Warm. |
