Pumpkin Cranberry Bread Pudding
Prep: 15 min. Cook: 3 hours
Yield 8 servings (1-1/3 cups sauce)
Ingredients:
8 slices of 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
Directions:
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.
Nutritional Facts:
1 serving: 479 calories, 23g fat (13g saturated fat), 147mg cholesterol, 237mg sodium, 61g carbohydrate (48g sugars, 4g fiber), 9g protein.
Recipe courtesy of Taste of Home.com
