Pumpkin Cranberry Bread Pudding

Ready To Make Something Delicious?

Not sure what to do with leftover bread loaves? Try this sweet and savory solution.

Garnish bread pudding with smoked crumbled bacon, walnuts or candied ginger.

Ingredients

Directions

Cut bread into 1” cubes and allow to stale for one day.
Preheat oven to 350⁰F and grease 9×9 inch baking pans.
In a bowl, combine cranberries and orange juice until cranberries are rehydrated. Discard orange juice.
In a separate bowl blend 11 lbs. of crème anglaise, cinnamon and nutmeg together.
Toss together pumpkin quick bread and rehydrated cranberries and put into 9×9 pan.
Pour crème anglaise over cranberry bread mixture and let sit for 1-2 hours.
Let cook in the oven for 45-60 minutes in a water bath, until toothpick comes out clean.
While bread pudding is cooking, melt together remaining 1 lb. of crème anglaise, whiskey and maple syrup.
Let cool for an hour and drizzle maple whiskey sauce on top. Serve and enjoy!

Reach out to learn more!