Pumpkin-Cranberry Bread Pudding Recipe

Pumpkin-Cranberry Bread Pudding Recipe

Ingredients

Makes 6 servings

• 4 cups cubed whole grain or white bread
• 1/2 cup sweetened dried cranberries
• 1/2 cup shelled pumpkin seeds (pepitas)
• 1 (16-ounce) can solid-pack pumpkin
• ¾ cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups plain or vanilla soy milk

Method

1. Preheat the oven to 350°F
2. Grease a 9 x 13-inch baking pan
3. Press half the bread cubes, half the cranberries and half the pumpkin seeds into the bottom of the prepared baking pan
4. Set aside
5. In a large bowl, combine the pumpkin, sugar, vanilla, cinnamon, allspice, nutmeg and salt
6. Slowly whisk in the soy milk until smooth and well combined
7. Pour half of the pumpkin mixture over the bread and cranberries in the pan, pushing the bread pieces down beneath the pumpkin mixture to moisten them
8. Top with the remaining bread, cranberries and pumpkin seeds, followed by the remaining pumpkin mixture
9. Bake until firm, about 45 minutes
10. Set aside for 15 minutes and serve, or refrigerate for 2 hours to serve chilled

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