Cranberry-Pumpkin Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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. Ingredients:
4 cups milk |
1 cup granulated sugar |
8 eggs |
1/4 cup vanilla extract |
1 tablespoon ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground nutmeg |
1 (16 ounce) can pumpkin pie filling |
1 loaf stale bread, cubed |
1 cup fresh cranberries |
Directions:
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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