Cranberry Currant Pumpkin Bread Pudding


User Avatar
Member since 2010
No Video

Serves 12-14 | Prep Time 10 | Cook Time 60

Why I Love This Recipe


Ingredients You'll Need

1 box Dassant Pumpkin Bread Mix
2 large eggs
1/2 cup vegetable oil
1/3 cup water
3/4 cup canned pumpkin
[Note: Prepare up to 2 days ahead.]
For Pudding:
8 to 9 thick slices pumpkin bread
1/2 cup cranberries
1/2 cup currants
3 large eggs
2/3 cup granulated sugar
1/3 dark brown sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 cup milk


Directions

For Bread:


Preheat oven to 350° F.


Lightly grease 8x4 loaf pan with cooking spray or butter.


Combine eggs, oil, water, and canned pumpkin. Add mix.


Fold together until batter is smooth.


Pour batter into prepared loaf pan. Bake for 55 to 60 minutes.


Cool completely.


For Pudding:


Use 8 to 9 slices of pumpkin bread, cut into 1-inch cubes.


Combine bread cubes, cranberries, and currants; set aside.


Whisk together eggs, sugars, vanilla, cream, and milk.


Add pumpkin mixture and soak bread 5-10 minutes.


Transfer to 13x9 glass pan, leveling and pressing down firmly.


Bake for 25 minutes covered with aluminum foil and 20 to 25 minutes uncovered.


Serve with a dollop of whipping cream (optional).


Questions, Comments & Reviews



More Great Recipes: Misc. Dessert | Pudding
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana