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Pumpkin, Pecan and Cranberry Bread Pudding

servings: 8
Pumpkin, Pecan and Cranberry Bread Pudding

prep time


total time





Pumpkin, Pecan and Cranberry Bread Pudding

servings: 8
  • 1 loaf of brioche
  • 2 cups pumpkin puree
  • 4 cups Hood® Half & Half
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground allspice
  • 3/4 tsp. salt
  • 1/2 tsp. fresh ground nutmeg
  • 1 tsp. vanilla extract
  • 3/4 cup sugar
  • 1/2 cup packed light brown sugar
  • 8 eggs
  • 1 cup dried cranberries
  • 1 cup toasted and chopped pecans

Remove the crust from the loaf of brioche and dice into cubes.

Place the pumpkin puree, Hood® Half & Half, spices, vanilla, sugar and eggs in a bowl and whisk to combine. Set aside custard mixture.

Place one third of the brioche cubes in the bottom of an 8” x 8” pan, top with half of the cranberries and half of the pecans, continue layering with the bread, fruit and nuts until it has all been used.

Pour the custard over the bread and lightly press the bread down to ensure that all the top pieces are submerged in the custard. Let the mixture sit refrigerated for 1 hour to fully absorb. Bake at 350°F for 40 to 45 minutes.

Enjoy warm or cold topped with freshly-whipped Hood® Cream.


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