Pumpkin Cranberry Bread Pudding

Pumpkincranberrybreadpudding_thumbSpread some Christmas cheer with this festive twist on a classic. Fresh cranberries offer a tangy note to this unique, buttery rich alternative to a pumpkin pie. A perfect hostess contribution, your friends and family will love this pudding as the dramatic conclusion to any holiday meal.

This dessert is a dish prepared by youth in our Cooking for Life culinary arts training program, which prepares youth for a career in the hospitality industry.





Custard for Pudding

Egg or Brioche bread 1 loaf
Butter, unsalted, softened 6 oz.
White sugar 6 oz.
Eggs, lightly beaten 6 each
Salt 1/2 tsp.
Vanilla extract 1/2 tsp.
Ginger, dried, ground 2 tsp.
Cinnamon, ground 2 tsp.
Pumpkin, cooked, canned purée 1 1/2 cups
Half and half cream, scalded 3 cups
Heavy cream, scalded 1 cup
Cranberries, fresh, whole 6 oz.

Topping for Pudding

Brown sugar 1/2 cup
Butter, unsalted, softened 6 oz.
Sugar, white 6 oz.
Butter unsalted 6 each
Flour, all purpose 1/2 tsp.


One 9 X 11-inch non stick pan or 12 servings

Method for the Pudding

  1. Trim crust of bread, then cut into ½-inch thick slices.
  2. Beat the softened butter and granulated sugar together. Beat in the eggs. Set mixture aside.
  3. Mix the spices and salt into the pumpkin purée.
  4. Stir in the scalded half and half and heavy cream into the pumpkin mixture. Set mixture aside.
  5. Combine the two mixtures by stirring the pumpkin and cream mixture into the egg and sugar mixture. Note: the mixture may appear broken at this point; this will have no adverse effect on the outcome of the dessert in any manner.
  6. Place a single, even layer of bread in the prepared pan. Trim the bread slices as needed so that each piece fits tightly against the others and the entire pan is covered.
  7. Sprinkle the cranberries over the bread slices.
  8. Slowly pour half of the custard mixture evenly over the bread.
  9. Add a second layer of bread slices covering the entire pan in the same manner as before. Pour the remaining custard mixture over the bread. Cover pan with plastic wrap.
  10. Refrigerate overnight.

Method for the Streusel Topping

  1. Mix brown sugar, granulated white sugar, butter, cinnamon, salt and vanilla.
  2. Stir in the flour. The mixture should be crumbly and should not stick together like a dough; you may need to add extra flour to adjust consistency.

Method for Assembly and Baking Instructions

  1. Remove bread pudding from refrigerator. Bring to room temperature approximately 2 hours.
  2. Distribute the streusel topping evenly over the pudding.
  3. Bake covered at 350°F over for 30 minutes. Uncover and continue baking approximately 30 minutes longer or until the custard is set and the pudding is golden brown on the top. Remove and allow cooling before serving.
  4. Serve with whipped cream or dust with confectioner powdered sugar.


Stainless steel bowls, measuring spoons, measuring cups, kitchen knife, electric mixer with whip attachment, rubber spatula, heavy stainless steel sauce pot

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