Cranberry Bread Pudding and Gooseberry Patch Cookbook Giveaway

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Cranberry Bread Pudding - threadedtogether.comI just finished reading the Sunday paper, full of back-to-school ads, but as I sit at my computer looking out the window, the official temperature is 91° — “feels like” is 103° and we’ve got 86% humidity going on … UGH! I thought it might be difficult to write about fall cooking, but instead I’m daydreaming of apples, crunchy leaves, pumpkins, and much cooler temperatures!  

Once again it is Threaded Together’s privilege to be an Early Bird Reviewer for Gooseberry Patch Cookbooks and I was excited to get Slow-Cooker Fall Favorites in the mail the other day. My slow-cooker used to be reserved pretty much exclusively for fall and winter soups. That changed this spring when I moved into a 90-year-old cottage … when I turn the oven on, the A/C starts pumping! So, the slow-cooker has gotten a workout this summer in an effort to shave a few cents off of the electricity bill.

I’ve got several recipes to share over the next week or so, but wanted to start off with this delicious Cranberry Bread Pudding from Sandra Sullivan of Aurora, Colorado. Currently, I’m a “Southerner by choice” and we do like our bread pudding down here! It only takes a few hours so won’t work for overnight, but would be a perfect treat to come home to after an afternoon of back-to-school shopping or an apple picking expedition. If you’re entertaining, it would be a great dessert to get started and then forget about while you’re putting together the rest of the meal.  If you would like to win a copy of this Slow-Cooker Fall Favorites for your own collection, please scroll down for the directions to enter.

Cranberry Bread Pudding -

Cranberry Bread Pudding -


Cranberry Bread Pudding -

Cranberry Bread Pudding
Serves 8
Write a review
Cook Time
3 hr 30 min
Cook Time
3 hr 30 min
  1. 4 cups whole milk
  2. 4 eggs
  3. 1 cup sugar
  4. 2 tsp. vanilla extract
  5. ½ tsp. salt
  6. 6 cups white bread cubes, toasted
  7. 1 ½ cups sweetened, dried cranberries
  8. Garnish: powdered sugar, whipped topping
  9. Optional: 2 Tablespoons brandy
  1. I started out cutting cubes, but the bread was soft so I ended up just tearing bite-sized chunks.
  2. I toasted my "chunks" on a cookie sheet at 350° for about 8 minutes.
  3. In a bowl, beat milk, eggs, sugar, vanilla, salt and brandy (if using).
  4. Place bread cubes and cranberries in a large slow cooker.
  5. Drizzle egg mixture over bread mixture. Stir to coat evenly.
  6. Cover and cook on low setting for about 3 ½ hours, just until pudding is set.
  7. Sprinkle servings with powdered sugar and top with a dollop of whipped topping. Serves 8.
  1. I used one large loaf of French bread, but after cutting off the crusts I wished I'd had maybe another 1/2 loaf;
  2. You can substitute half-and-half for the whole milk or add chopped dried apples or other dried fruits for a tasty twist;
  3. I lightly greased my slow-cooker to add to ease of clean-up;
  4. I had the powdered sugar and whipped cream out, but the bread pudding was so sweet, I decided it didn't need any garnishment;
  5. It was just as good, if not better, the next day after being refrigerated over night; and
  6. I think I'll add some coconut and cinnamon next time I make this!
Adapted from Gooseberry Patch Slow Cooker Fall Favorites
Adapted from Gooseberry Patch Slow Cooker Fall Favorites
Threaded Together


GIVEAWAY DIRECTIONS Do you want to win a copy of the book for yourself?

How to Enter

We will be giving away ONE copy of the cookbook to one lucky winner. If you would like a chance to win, leave us a comment in this post and tell us about your favorite back-to-school time saving slow cooker recipe. Leave your comment before August 15, 2014 at 9:59 p.m. Eastern Time. Don’t worry about being creative in your comment, the winner will be chosen by a random number generator.

Please make sure that you fill out the required fields by putting your first name in the name field and your email address in the email address field. We do not share email addresses and you will not receive emails from Threaded Together unless you win.


We will choose ONE winner randomly and announce the results here on Threaded Together sometime after August 15, 2014.


No purchase necessary to enter or win. Sweepstakes is open only to legal residents of the 50 states and the District of Columbia and who are at least 18 years of age at time of entry. For this giveaway, entrants can enter 1 time. We will disqualify any entries that we believe are generated by scripts and other automated technology and Threaded Together assumes no responsibility for late or misdirected entries due to SPAM, technological issues or for prizes lost in transit. No substitutions including for cash are permitted, except Threaded Together reserves the right to substitute a prize of equal or greater monetary value for any prize. Void where prohibited by law. Winners shall be responsible and liable for all federal, state, and local taxes on the value of their prize. Relatives of Threaded Together are not eligible to win.

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3 Responses

  1. Sally
    | Reply

    A really quick and good recipe is to layer frozen taquitos with cheese and enchilada sauce on top. Tastes like enchilada casserole!

  2. barbara n
    | Reply

    I like to make pulled pork in my slow cooker!

  3. Stephanie Chorba
    | Reply

    I have a number of Gooseberry cook books and would like to get this one. The Cramnerry Bread Pudding sounds yummy and will give it a try.

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