Pumpkin Cranberry Bread Pudding

You know what stinks?

Not being able to eat something you want.

Whether its because if allergies, diets, tummy troubles, or just a lack of availability, when you can’t or shouldn’t eat something, it’s not the best feeling.

Sometimes moments when that feeling shows up can increase during the holidays.  Though gathering with family and friends around the table is definitely a lovely thing to do, you’re still likely at a different home where people may not be quite as accustomed to your personal dietary needs as you are, in your own kitchen.

It can get a bit annoying at times, to say the least.  Saying things like “I can’t eat that” or “No thank you, is there a healthier option?” aren’t things many people are totally comfortable doing.

Luckily, there are some products on the market that help us cope.  One of which being lactose free milk.

Lactose free milk is pretty much just what is sounds like: A milk that has no lactose.  It’s still tasty, it still has all the nutrients of “normal” milk, but it doesn’t have the lactose.  Anyone and everyone can drink it worry free!

In an attempt to make the holidays a more enjoyable time for everyone, even those with lactose intolorences, I’ve created a delicious holiday dessert thats entirely lactose free (thanks to lactose free milk).  It’s crazy good and there’s no way anyone will miss the lactose one bit.

Pumpkin Cranberry Bread Pudding*
(serves 6)

  • 220 grams whole grain bread, left out overnight and cut into 2″ squares/cubes (a little over 4 cups, unpacked)(lactose free)
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups lactose free milk
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 2 eggs, lightly beaten
  • 1/2 cup dried cranberries
Combine pumpkin, milk, spices, and eggs in a large bowl and whisk gently until combined.  Fold in bread and cranberrie, and mix so that all bread is coated on all sides.  Scoop into casserole dish and pack down so that surface is flat.  Place in fridge for at least 1 hour to let bread soak up more flavor.  Preheat oven to 350 degrees.  Bake 50-55 minutes or until bread pudding is golden and crusty on top. Let cool slightly before serving, or store in fridge for later.

If you’re looking for a new Thanksgiving dessert to try, this bread pudding is a great candidate.  It’s tasty, “fall” themed, ok for lactose intolorances (!) and makes a fair number of servings.  It’s also much healthier than most other holiday desserts, which is always a plus, at least at my house.

Heck, you could even make this for breakfast!  It does take a bit of time to put together, but reheats beautifully (and also tastes delicious cold), so it wouldn’t be much of a problem to just make the afternoon before.  Also, it’s plenty filling and would probably keep you going until lunch without any problems.  Especially, topped with some Greek yogurt and a sprinkle if cinnamon.

Mmmmmmm.  The more I think about it, the better it sounds.  I know what I’m having for breakfast this Thanksgiving!

*By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.

Revisited Recipe of the Day: 

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    November 12, 2012 at 11:03 am

    I’m a sucker for any kind of bread pudding – I’ve never though of a pumpkin, ginger & cranberry combo – looks delish!!

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      So am I! Gooey, eggy bread, there isn’t much that’s better! I hope you give this reacipe a try.

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