Pumpkin Cranberry Bread Pudding

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one package Trader Joe's pumpkin bread mix
3 cups half-and-half
3 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup dried cranberries

Topping:
1 cup heavy cream
1/4 cup brown sugar
1/4 cup Trader Joe's pumpkin butter

Preheat oven to 350 deg.
Prepare pumpkin bread according to package directions. Cool, remove from pan and slice. Cut slices into enough cubes to equal 3 cups bread cubes.
Reduce oven heat to 325 deg.

Scald half-and-half in large saucepan. Add pumpkin bread cubes.
In bowl, whisk together eggs, sugar and vanilla. Add a small amount of the hot half-and-half, then add egg mixture to pan. Pour into buttered 2 1/2 quart souffle pan. Place dish into a baking pan which has about one inch of hot water in it and bake for 1 1/2 hours.
To prepare topping, bring to a boil heavy cream and brown sugar over medium heat. Boil until reduced by about one-fourth, then stir in pumpkin butter.
Serve pudding warm or at room temperature with pumpkin butter cream topping.
Serves 8

Submitted on 10/16/2006 by diane n

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