Marci Seither

Urban Retro Fitter

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December 4, 2016 By Marci Leave a Comment

Cranberry Pumpkin Bread Pudding..oh yeah!

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img_4582This year I totally went wild with pumpkin recipes.

I have always loved the comforting taste of pumpkin in bread, cookies, and soup. For some people, Fall hasn’t officially started until they see pumpkin drinks added to their favorite cafe’s menu board.

When I tried to make pumpkin puree from an actual pumpkin versus just opening a can I was totally hooked! There was no comparison to the taste, color, and texture. If you use canned pumpkin, there is not judgment here, but I am just telling you straight up that once you have crossed over to the fresh side, there is no going back.

img_4349 I checked out stores after the Halloween rush and found cooking pumpkins on clearance. I bought 15! I cut, baked, pureed, and measured out my marigold colored squash into freezer bags. I knew I would need a good supply. So glad I did! But now that I have tried several more recipes I am thinking that next year when John puts in a garden he will need to plant a lot of pumpkins.

One of my newest favorites is Cranberry Pumpkin Bread Pudding. I am so glad I have plenty of pumpkin in the freezer because this recipe is something I plan to make long after the turkey is gone and cranberry salad consumed!

This recipe can be easily doubled and frozen, or divided into small ramekins for individual servings. Serve warm with whipped cream.

img_4344

Cranberry Pumpkin Bread Pudding..oh yeah!

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Marci
December 4, 2016
by Marci
Category RECIPE
Cranberry Pumpkin Bread Pudding..oh yeah!

Ingredients

  • 1 1/2 cup half & half
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/2 stick butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 ground cloves
  • 1/4 ground nutmeg
  • 6 cups cubed (1-inch) day-old baguette or crusty bread
  • 1/2 cup dried cranberries
  • Optional:
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Whisk together half & half, pumpkin, milk, sugar, eggs, vanilla, salt, and spices in a bowl.
  3. Put bread cubes in ungreased 8 inch baking dish. Sprinkle on dry cranberries. Pour pumpkin mixture over bread, making sure to coat evenly.
  4. Bake until custard is set, 25 to 30 minutes.

Tags

bake,
cranberry,
fall,
holiday,
homemade,
pumpkin,
recipe,
thanksgiving
https://marciseither.com/cranberry-pumpkin-bread-pudding-oh-yeah/

 

Filed Under: RECIPE Tagged With: bake, cranberry, fall, holiday, homemade, pumpkin, recipe, thanksgiving

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welcome It is hard to talk about me, without talking about us!    The Seither Family.  John and I have been married for over twenty five years. From the day we said “I do”, it has been quite an adventure.  One of the biggest things people notice about our family is the size. Yes, there are six kids, proof that  God has a sense of humor. I tell people that ask if we are done with six. “No” I promptly reply. “We were done at four! But the last two were too cute to send back.” Read More

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