Pumpkin bread pudding is a fantastic Holiday dessert that combines the flavors of pumpkin pie and bread pudding in one delicious bite.
Bread pudding is an old-fashioned, comfort-food dessert, and this recipe for Pumpkin Bread Pudding is amazing!
I made a simple brown sugar sauce to drizzle over the bread pudding, but a caramel sauce or bourbon sauce would also taste great. This makes a great Thanksgiving dessert, as does my Apple Bread Pudding.
Ingredients you need for this recipe.
- 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. So if using this you will have to adjust the sugar and spices.
- 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 that combines cinnamon, ginger, nutmeg, and cloves.
- Butter. Salted or unsalted, I never found it made much difference.
- Vanilla
- Heavy cream for the Brown Butter Sauce.
How to make Pumpkin Bread Pudding
Generously butter the baking pan. I used a bundt cake pan but a 9x9 square baking pan will work as well.
Toss together the half and half cream with the cubed bread.
Combine pumpkin, eggs, sugars, melted butter, spices, and vanilla.
Pour pumpkin mixture over the bread and cream mixture. Fold together and pour into the baking pan.
Bake 45-60 minutes.
Pumpkin Bread Pudding
Pumpkin bread pudding is a fantastic Holiday dessert that combines the flavors of pumpkin pie and bread pudding in one delicious bite.
Ingredients
- 6 cups Challah bread cut into cubes
- 2 cups half and half cream
- 3 large eggs
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 can (15oz) pumpkin puree
- 3 tablespoon melted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
- Brown Sugar Sauce
- 1 ¼ cups brown sugar packed
- ½ cup butter
- ½ cup heavy cream
Instructions
- Butter a bundt pan or 9x9 square pan. Heat oven to 350º F.
- Using a large bowl toss together the bread and half and half cream. Set aside.
- Combine together pumpkin, eggs, white and brown sugar, melted butter, spices and vanilla.
- Pour pumpkin mixture over soaked bread and fold together until combined.
- Pour mixture into prepared baking dish.
- Bake 45-60 minutes.
- Let sit for 15 minutes, then serve warm with Brown Sugar Sauce.
- Brown Sugar Sauce Directions
- Melt butter and brown sugar over medium heat stirring constantly.
- Bring to a slow boil, continue to cook for 5 minutes.
- Remove from heat and whisk cream into sugar mix a bit at a time.
- Serve warm over bread pudding.
Notes
recipe adapted from Diana Rattray of Southern Food
Nutrition
Calories: 859kcalCarbohydrates: 125gProtein: 17gFat: 33gSaturated Fat: 17gCholesterol: 196mgSodium: 708mgPotassium: 312mgFiber: 3gSugar: 57gVitamin A: 1131IUVitamin C: 1mgCalcium: 240mgIron: 5mg
Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!
Gail's Card Cafe'
Oh... My... Gosh! 2 of my favorite things! pumpkin and bread pudding!
Laureen
hi Gail, I with you on that, delicious combo.
Laureen
Thanks Mary, this is a tasty dessert, the only thing I would do is double the batch and fill bunt pan heaping full
Laureen
Thanks Robert
Emma Deirdre
This looks absolutely delicious Laureen....very seasonal! Love this type of tin, I have one on my wishlist. Beautiful photographs as always!
All That I'm Eating
This is really interesting. I would never have thought of using pumpkin like this.
Laureen King
All that I'm Eating, if you like Pumpkin Pie, you're sure to like this bread pudding!!
Zulai Cumana
Hola, soy de Venezuela, tu postre se ve estupendo, lo voy a hacer, divino,Saludos