Pumpkin Bread Pudding
Pumpkin Bread Pudding is a warm and delicious pumpkin dessert that is perfect for fall. This recipe is easy to make and uses simple ingredients for a classic pumpkin spice dessert.
Whether you need a Thanksgiving dessert or everyday fall recipe, this classic pumpkin bread pudding is easy to make and gets rave reviews from family and friends. Serve with my Homemade Caramel Sauce.
Ingredients
- Pure pumpkin puree: Can you use pumpkin pie filling instead of pumpkin puree? I prefer pure pumpkin puree as it is just pure pumpkin, while pumpkin pie filling is sweetened and has spices already added.
- Half and half cream: This is cream that is half whole milk and half cream. 10-12 percent fat.
- Challah bread: Brioche or french bread will also work great. Just make sure it is day-old bread. Fresh bread is too soft and will become soggy in the custard.
- Eggs
- Sugar: Both white and brown sugar is used in this recipe.
- Homemade pumpkin spice: a combination of cinnamon, ginger, nutmeg, and cloves.
- Butter: Salted or unsalted, I have never found it made much difference.
- Vanilla
How to make Pumpkin Bread Pudding
Toss together the cubed bread and half and half cream.
Combine the pumpkin, eggs, sugars, melted butter, spices and vanilla.
Pour the pumpkin filling over the bread and cream mixture.
Fold together fully coating the bread with the pumpkin mixture.
Spread into a 8×8 square baking pan that has been greased with butter.
Bake at 350º F for 50-60 minutes. Serve warm with caramel sauce.
Old fashioned desserts you will want to try
Dessert recipes passed down from my Mom and Grandma, classic desserts that have been enjoyed for years.
Pumpkin Bread Pudding
Ingredients
- 8 cups Challah bread cut into cubes
- 2 cups half and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15oz) pumpkin puree 2 cups
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla
Instructions
- Grease a 8×8 square pan with butter. Pre-heat the oven to 350º F.
- Cut bread into cubes and place in a large bowl.
- Add the half and half cream and toss together coating all the bread with cream. Set aside.
- Combine the pumpkin puree, eggs, white and brown sugar, melted butter, spices and vanilla. Mix well.
- Pour the pumpkin mixture over the soaked bread and fold together until well combined.
- Spread the batter into the prepared baking pan.
- Bake 50-60 minutes at 350ºF.
- Let sit for 15 minutes. Serve warm with homemade caramel sauce.
Notes
Nutrition
favorite pumpkin recipes
Try some of my best pumpkin recipes.
Hola, soy de Venezuela, tu postre se ve estupendo, lo voy a hacer, divino,Saludos
This is really interesting. I would never have thought of using pumpkin like this.
All that I’m Eating, if you like Pumpkin Pie, you’re sure to like this bread pudding!!
This looks absolutely delicious Laureen….very seasonal! Love this type of tin, I have one on my wishlist. Beautiful photographs as always!
Thanks Robert
Thanks Mary, this is a tasty dessert, the only thing I would do is double the batch and fill bunt pan heaping full
Oh… My… Gosh! 2 of my favorite things! pumpkin and bread pudding!
hi Gail, I with you on that, delicious combo.