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Pumpkin-Cranberry Bread Pudding with B&B and Vanilla Custard Sauce


Prep Time:


Cooking Time:

1 hour




  • 4 c. milk
  • 4 eggs
  • 2 egg yolks
  • 16 oz. canned pumpkin puree
  • 1 c. sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg, ground gloves, ground ginger
  • 3/4 pound whole wheat bread cut in 1/2 inch cubes
  • 2 c. cranberries, fresh or frozen
  • 1/2 c. bourbon
  • 2 c. half and half
  • 6 egg yolks
  • 3/4 c. sugar
  • 1 tsp. vanilla extract


For Pudding:

1. Combine all pudding ingredients. Spoon into greased 9x13 baking pan. Bake 350 degrees for 1 hour

For Sauce:

2. Bring half and half just to simmer in a saucepan. Combine yolks and sugar in a heat proof bowl. Add a very small amount of half and half to the yolks and sugar beating constantly with a wire whisk. Pour mixture back into sauce pan with remaining half and half, still beating with the whisk. Place over low heat and stir constantly until thickened and can coat the back of the spoon. Do not boil. Stir in vanilla extract. Keep warm until ready to serve with the pudding.

3. Spoon cooked bread pudding into an attractive serving dish. Ladle some custard sauce over the top. Serve the rest of the sauce on the side.