Kimberly in the Kitchen Pumpkin Bread Pudding

[postlink] http://cooking-recipes4u.blogspot.com/2012/10/kimberly-in-kitchen-pumpkin-bread.html[/postlink] [starttext]

PUMPKIN BREAD PUDDING

1 LOAF PUMPKIN BREAD

2 CUPS HEAVY CREAM

1 CUP BROWN SUGAR

1 16 OZ CAN PUMPKIN PUREE

4 LARGE EGGS

1 ½ TSP VANILLA

½ TSP CINNAMON

½ CUP CRANBERRIES (DRIED)

Dice the pumpkin bread loaf into large cubes and place on a sheet pan. Toast the cubes in a 350 degree oven for about 30 minutes. Set aside. Turn the oven down to 325.

Mix the cream, sugar, eggs, cinnamon and vanilla together in a large bowl. Mix in the pumpkin puree. Place the toasted bread into a 9 x 13 baking dish that has been sprayed with nonstick spray. Sprinkle the cranberries over and around the bread. Pour your pumpkin mixture over the bread, press it down so that all of the bread is coated with the mixture and let it sit for 15 minutes. Put the dish on a sheet pan and bake at 325 for 1 hour, or until the sides are a little puffed up and the center doesn't jiggle much. Let it cool for at least 30 minutes to finish setting up. After that, either serve it warm or at room temperature. Cover and refrigerate the leftovers. It is good cold too.

[endtext]http://www.youtube.com/watch?v=sQhEp0bp2PQendofvid