PUMPKIN CRANBERRY BREAD PUDDING

Pumpkin Cranberry Bread Pudding image

Savor your favorite fall flavors with this scrumptious bread pudding, served warm with a sweet vanilla sauce. Yum! -Judith Bucciarelli, Johnson, New York

Provided by Taste of Home

Time 3h15m

Yield 8 servings (1-1/3 cups sauce).

Number Of Ingredients 16

Ingredients

8 slices 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

Steps:

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.

Nutrition Facts : Calories 479 calories, Fat 23g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 237mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.