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Pumpkin Bread Pudding with Cranberries

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This Pumpkin Bread Pudding recipe starts with a rich pumpkin custard pudding stuffed with dark chocolate chips and dried cranberries, then garnished with melted white chocolate, caramel drizzle, and chocolate chips on top. It’s decadent, over-the-top, and perfect for celebrating the holidays!

A large white bowl filled with slices of Pumpkin Bread Pudding with Lily's Dark Chocolate, Cranberries and White Chocolate Drizzle sits on a table along with a spoon and three small orange pumpkins.

Good morning! The holidays are fast approaching and I am trying to narrow down my menu. Honestly, I can do without the turkey, just give me the mashed potatoes, gravy, yeast rolls, and some sort of pumpkin dessert.

Of course I LOVE pumpkin pie but I also love to try new recipes at the holidays. When Lily’s Sweets offered to let me try their new stevia-sweetened chocolate I thought it might be an interesting accompaniment to my pumpkin bread pudding.

Lily’s Sweets is the maker of no sugar added, Fair Trade chocolate bars and baking chips, which are both sweetened with all natural, plant-based stevia. In addition to the baking chips they sent me two of their delicious candy bars.

I have to be honest, I was a little skeptical that I was going to like chocolate sweetened with stevia, but all of the products are delicious!

They taste exactly like the other chocolate chips and bars that I frequently buy and they melt just like chocolate too! If you are watching your sugar or are looking for products to use in addition to other chocolate, they are a wonderful alternative to traditional bars and chips.

I also think they are a great way to shave a few calories off your baked treats this holiday season.

NOTE: I was not compensated in any way for this post. I was given complimentary products to sample but all opinions are my own. 

Image of an open dark brown bag of Lily's dark chocolate chips with chips spilling on a white surface.

If you would like additional information about Lily’s Sweets chocolates visit their link or if you would like to purchase them they are sold at Whole Foods Market.

Also, if you are looking for other scrumptious baked goods made with Lily’s chips, click HERE.

A closeup side view of a white bowl with two pieces of Pumpkin Bread Pudding with Lily's Dark Chocolate, Cranberries and White Chocolate Drizzle itting on a brown and white table cloth along with a serving spoon.

Why you’ll love this Pumpkin Bread Pudding recipe

This pumpkin bread pudding is fabulous! It has great pumpkin flavor and the custard is almost like a thin layer of pumpkin pie filling over the top of the pumpkin bread.

The addition of the dark chocolate and tart cranberries bring in an added layer of goodness and the flavors of the holidays. This dessert is going to be a staple at my table this holiday season.

It’s also a great way to use up leftover pumpkin bread if you somehow end up with too much!

Ingredients

A closeup view of two large pieces of pumpkin bread pudding with Lily's dark chocolate, cranberries and white chocolate drizzle are sitting in a white bowl on a brown and white table cloth along with three orange pumpkins.

How to Make Pumpkin Bread Pudding

The pumpkin bread recipe is found on my blog, Pine Cones and Acorns.

The custard recipe is originally from Bobby Flay Food Network.

  1. Heat oven to 325.
  2. Cut loaf of pumpkin bread into cubes and place on baking sheet.
  3. Bake until toasted, about 15-20 minutes.
  4. Set aside.
  5. Prepare a 9 x 13 inch baking pan with butter, and scatter toasted pumpkin bread cubes across bottom.
  6. In a medium saucepan, combine heavy cream, milk and vanilla bean paste.
  7. Bring to a simmer and set aside. In a large bowl combine eggs, maple syrup, pumpkin and whisk together.
  8. Slowly whisk the cream mixture into the egg mixture, then add the bourbon.
  9. Add the Lily’s Dark Chocolate Chips and the dried cranberries, mix well.
  10. Pour the custard mixture over the pumpkin cubes and let sit for 15 minutes to soak in.
  11. Press down on the cubes to submerge.
  12. Place the pan into a larger roasting pan and then pour hot tap water into the large roaster until it comes half-way up the sades of the pan containing the custard mixture.
  13. Bake in the water bath until the sides are slightly puffy and the center jiggles, about 1 hour.
  14. Remove pan from water bath and let cool for at least 30 minutes before serving.
  15. Slice bread pudding and drizzle with melted white chocolate, and caramel.
  16. Garnish with cranberries and dark chocolate chips.
An overhead view of two triangles of Pumpkin Bread Pudding with Lily's Dark Chocolate, Cranberries and White Chocolate Drizzleon a white surface.

Tips & Variations

  • Add crunch. Top with a sprinkle of toasted pecans, hazelnuts or walnuts
  • Swap the cranberries. For a sweeter taste, try adding chopped dried cherries, raisins, dates, or dried figs instead.
  • Make it non-alcoholic. This recipe is also delicious if you want to leave out the bourbon.

Storage

Bread pudding is best enjoyed immediately after preparing, and leftovers can be stored in the refrigerator in a covered container for up to 4 days.

More Pumpkin Recipes

large graphic with cacao pod for once upon a chocolate life blog.

Did you enjoy this recipe?

Leave a comment and a review below to share your thoughts.

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A large white bowl filled with slices of pumpkin bread pudding with dark chocolate chips and cranberries covered with caramel and white chocolate glazes and dark chocolate chips sits on a table along with a spoon and three small orange pumpkins.

Pumpkin Bread Pudding with Cranberries

This Pumpkin Bread Pudding recipe starts with a rich pumpkin custard pudding stuffed with dark chocolate chips and dried cranberries, then garnished with white chocolate, caramel drizzle, and chocolate chips on top. It's decadent, over-the-top, and perfect for celebrating the holidays!
Print Recipe

Ingredients

For the bread:

For the custard:

  • 2 cups heavy cream
  • 1 cup milk
  • 2 TBSP vanilla bean paste
  • 6 large eggs
  • 2 TBSP maple syrup
  • 1 15-oz. can pumpkin puree
  • 2 TBSP bourbon
  • 1/2 cup dried cranberries
  • 3/4 cup Lily’s Dark Chocolate Baking Chips

For the Garnishes:

  • dried Cranberries and Baking Chips
  • caramel sauce store bought or homemade
  • 1 cup white chocolate chips melted for drizzle

Instructions

  • Heat oven to 325.
  • Cut loaf of pumpkin bread into cubes and place on baking sheet.
  • Bake until toasted, about 15-20 minutes.
  • Set aside.
  • Prepare a 9 x 13 inch baking pan with butter, and scatter toasted pumpkin bread cubes across bottom.
  • In a medium saucepan, combine heavy cream, milk and vanilla bean paste.
  • Bring to a simmer and set aside. In a large bowl combine eggs, maple syrup, pumpkin and whisk together.
  • Slowly whisk the cream mixture into the egg mixture, then add the bourbon.
  • Add the Lily’s Dark Chocolate Chips and the dried cranberries, mix well.
  • Pour the custard mixture over the pumpkin cubes and let sit for 15 minutes to soak in.
  • Press down on the cubes to submerge.
  • Place the pan into a larger roasting pan and then pour hot tap water into the large roaster until it comes half-way up the sades of the pan containing the custard mixture.
  • Bake in the water bath until the sides are slightly puffy and the center jiggles, about 1 hour.
  • Remove pan from water bath and let cool for at least 30 minutes before serving.
  • Slice bread pudding and drizzle with melted white chocolate, and caramel.
  • Garnish with cranberries and dark chocolate chips.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bread Pudding, pumpkin bread pudding with cranberries

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