Spice up your holidays with this Pumpkin Cranberry Bread Pudding drizzled with a warm vanilla butter sauce.

McCormick sponsored this recipe and compensated me for my time; all opinions are my own.

Red baking dish with bread pudding and glaze being poured over the top

Baby, it’s cold outside!! Bring on the cute boots and scarves, sweaters, and gloves. My birthday is also always close to Thanksgiving, so I enjoy this month despite the frigid temperatures.

Cooking and baking for my extended family has always been my favorite Thanksgiving tradition. I love the chaos of it all. When I was little, it was my responsibility to peel the potatoes. In my ten-year-old mind, it was the worst job, but I loved feeling like I was contributing to the meal.

As I got older, I began baking Pumpkin Chocolate Chip Mini Muffins. Now they are a Thanksgiving staple in our family.

glaze being poured over bread pudding on a red plate

Pumpkin Cranberry Bread Pudding

This holiday bread pudding comes together with a loaf of Italian bread. You could also use Brioche, Challah, or a baguette.

Pumpkin puree and dried cranberries pair together wonderfully. Please note that this is pure pumpkin puree (not pumpkin pie filling). You will not be using a whole can. Use the leftover puree to whip up a homemade pumpkin spice latte using our Homemade Pumpkin Spice Coffee Syrup.

We’ve included a few ounces of white chocolate to sweeten things up.

As much fun as preparing the meal is, I enjoy revealing the dessert table afterward. Isn’t this Pumpkin Cranberry Bread Pudding a gorgeous addition to your Thanksgiving table?!

bread pudding on a red plate with a jar pumpkin pie spice

Pour the sauce over the top and watch as everyone stops in their tracks. You won’t have to worry about leftovers with this dessert!

Be sure to grab the recipe for this Pumpkin Spice Vanilla Butter Sauce – I want to pour it over everything.

glass jar of pumpkin glaze with baking dish shown in the background

Pumpkin Cranberry Bread Pudding Recipe

Pumpkin Cranberry Bread Pudding

Spice up your holidays with this Pumpkin Cranberry Bread Pudding drizzled with a warm vanilla butter sauce.

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  • 1 1/4 cups milk
  • 1/2 cup granulated sugar
  • 3 oz white chocolate, cut into chunks
  • 2 Tablespoons butter
  • 2 eggs
  • 1 cup canned pumpkin puree, not pumpkin pie puree
  • 1 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Pure Vanilla Extract
  • 4 Cups Italian bread, cubed
  • 1/2 Cup dried cranberries, + more for garnish


  • PREHEAT oven to 325°F. Mix milk, sugar, white chocolate, and butter in a large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
  • BEAT eggs, pumpkin, pumpkin pie spice, and vanilla in a large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes and cranberries; stir until well coated. Spread evenly in greased 2 Quart baking dish.
  • BAKE 25-30 minutes or until a knife inserted in the center comes out clean.
  • SPRINKLE with more cranberries and serve with Warm Vanilla Butter Sauce.


Calories: 284kcal
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

bread pudding shown in a red baking pan 


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