Pumpkin Challah Pudding with Dried Cranberries

Today I had an interview with Becky from the Cheney Free Press.  She’s a reporter for our small town newspaper.  We’ve been trying to get together now for a week and finally were able to make it happen today.  Since she’s doing a piece on farmgirlgourmet.com, I figured I’d better whip up something tasty for us to snack on while she was here.

p.s. – yes that’s a Pumpkin Spice Latte top right.  Hello, my name is Heather and I’m a Pumpkinspicelatteaholic!

Remember the Challah from yesterday?

I used it to make this pumpkin bread pudding.  I only used about half of the loaf, so there’s still plenty for butter and jam.

This recipe is super quick to make and is perfect to pop in the oven just before you head out for a Fall morning stroll.  When you get back you’ll have warm bread pudding that will smell up your house with pumpkinee, spicy goodness.  A dusting of powdered sugar and a big mug of hot coffee and you have the perfect fall breakfast.

You could also bake the bread pudding in 1 cup ramekins, pop them out on a plate and drizzle with a bourbon sauce like this one and serve as an elegant holiday dessert.  All I know is that there’s a large baking dish downstairs that’s screaming my name.  LOUDLY.   Can you hear it?

Pumpkin Challah Pudding with Dried Cranberries
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Ingredients
3/4 cup pumpkin puree
3 eggs
1 cup heavy cream
1/2 cup whole milk
1/4 cup white sugar
1/4 cup dark brown sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
8 cups cubed Challah bread, 2 inch cubes
1 cup dried cranberries
6 tablespoons unsalted butter, melted
powdered sugar

Directions


1 Preheat oven to 350.  Coat a 9×13 inch baking dish with cooking spray.

2 In a large bowl whisk together the pumpkin, eggs, heavy cream, milk, sugars, pumpkin pie spice and salt until well blended.  Add the cubed challah and dried cranberries and stir to coat evenly with the pumpkin mixture.  Pour into the prepared dish and spread evenly.  Pour the melted butter over the top evenly.  Bake for 35-40 minutes or until the center is set.  Remove from the oven and allow to cool for about 5 to 10 minutes before serving.  Dust with powdered sugar and serve.

Makes 8 servings

Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.