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!
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Ingredients
For the bread:
- 1 9-inch loaf of prepared pumpkin 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.