Pumpkin Bread Pudding

Raisins or chopped pecans can be used in place of the dried cranberries,
or try another chopped dried fruit.

8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional

Butter an 11x7-inch baking dish. Heat oven to 350 . In a bowl, cover the
torn bread with the half-and-half; set aside. In another bowl, combine
eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla;
blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with
cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or
vanilla ice cream.


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