Pumpkin Cranberry Bread Pudding

Is it still pumpkin season?? I think so! It’s definitely still cold out, so warming, satisfying pumpkin sounds great like a great option to me!

Pumpkin not only tastes like delicious coziness, but it is a nutritional powerhouse too. Pumpkin and other winter squash are packed with vitamin A. This vitamin is important for many functions in the body such as good vision, a strong immune system, and cellular communication. Just one cup serving of cubed pumpkin gives you 200% of daily vitamin A needs!

Here is a really easy, and really really delicious way to incorporate vitamin-rich pumpkin into your diet. What is especially great about this recipe is that you make the whole batch and then enjoy it instantly for the rest of the week! This bread pudding makes a nutrient dense, energizing quick breakfast with a big scoop of greek yogurt on the side to round out protein. Or even have it as a healthier dessert option. Enjoy!

Pumpkin Cranberry Bread Pudding

Makes about 9 servings

8 cups 1” whole grain bread cubes

1 cup fresh or frozen cranberries

2 eggs

1-½ cups low fat milk

½ cup brown sugar

1 can (15 oz.) pumpkin puree

1 tsp. vanilla extract

2 tsp. pumpkin spice

Pinch salt

Preheat oven to 375’F/190’C. Spray a 9”x9” (23 cm x 23 cm) baking dish with pan spray. Add in bread cubes and cranberries. Mix and distribute evenly.

In a large bowl, whisk together the eggs. Add in the milk, brown sugar, pumpkin, vanilla, pumpkin spice, and salt. Pour the pumpkin mixture over the bread cubes and mix so all bread is well covered.

Bake in the oven for 1 hour, until very golden on the outside. Enjoy warm, at room temperature, or even cold if you like. Leftovers keep well in the fridge for about a week well covered. Just heat up when you are ready to eat.