Yes, it's another recipe for bread pudding. I just love the stuff...what can I say? But this year, instead of my usual cranberry bread pudding, I decided to do a pumpkin-cranberry version. It's like all the flavors of fall in one velvety bite. I threw this together yesterday evening while Mike was finishing up our outdoor Christmas lights. It's perfect for breakfast or dessert.
Pumpkin-Cranberry Bread Pudding
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
1 teaspoon vanilla
1 can (15 ounces) pumpkin (not pumpkin pie mix)
6 cups bread cubes
1/2 cup dried cranberries
1/2 cup chopped pecans
Heat oven to 350ºF. Grease bottom and sides of baking dish.
Mix all ingredients except bread cubes, cranberries and pecans in large bowl until well blended. Stir in bread, cranberries and chopped pecans. Let mixture stand 10 minutes; spoon into greased baking dish.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Serve warm with whipped cream.