Pumpkin Cranberry Bread Pudding

Just when you thought there couldn't be any more pumpkin shenanigans I come up with this. It's a riff on one of my favorite scone recipes and is basically a pumpkin custard. Delicious any time, but my favorite is dessert; top this with some whipped cream and caramel and call it an evening!

Until the next dish, ciao!

Ingredients and Directions

5 brioche rolls (mine were from Trader Joe's) but a loaf of challah or brioche would work too. Torn into cubes and dried out i.e. stale

4 eggs

1 1/2 cups heavy cream

1 tablespoon vanilla

1 cup sugar

1 tsp cinnamon

1/2 tsp each nutmeg and clove

1 15oz can of pumpkin

1/2 cup cranberries cut in half

2 tbsp butter

Preheat oven to 375F

Spray a large pan (I used a 9 x13) and add the torn bread cubes.

In a large bowl, mix heavy cream and eggs together. Add sugar, vanilla spices and pumpkin and mix well. Pour mixture over bread. Cut butter into small pieces and evenly top bread mixture with butter. Add chopped cranberries.

Place in over for 45 minutes. Refrigerate leftovers, that is, if you have any!