If you love bread pudding then Pumpkin Bread Pudding is a recipe you must try. One of the best bread pudding recipes I’ve ever made. A perfect Fall dessert!
I just returned from an amazing trip to Memphis Tennessee. It is famous for its music and food especially on legendary Beale Street. A trip to Memphis is not complete without enjoying some great tasting BBQ and listening to an awesome Blues Band. One of our favourite spots was B.B. King’s Blues Club. Some of the best barbecued ribs, deep fried pickles, and bread pudding I’d ever tasted. I love travelling for the inspiration it gives me to try new recipes like this incredible Pumpkin Bread Pudding with brown sugar sauce.
After spending some time in Memphis we took a drive down the legendary Blues Highway along the Mississippi river. The road led us to the quaint town of Clarksdale. Clarksdale is famously known for the “Crossroads”. Legend has it, this is where blues musician Robert Johnson sold his soul to the Devil for the ability to play a mean guitar. We toured the town a bit and finished the day with some great catfish, fried pickles and a beer at Morgan Freeman’s Ground Zero Blues Club! Home of some fantastic blues music, this is a must see stop in Mississippi!
Pumpkin Bread Pudding
Pumpkin Bread Pudding is my All Time favourite bread pudding recipe. Perfect for Thanksgiving dessert or any time of the year.
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Servings: 10
Calories: 510kcal
Ingredients
- 6 cups French bread cut into small chunks
- 2 cups half and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15oz) pumpkin puree
- 3 tbsp melted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla
- Brown Sugar Sauce
- 1 1/4 cups packed brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
Instructions
- Butter a bundt pan. Heat oven to 350 degrees.
- In a bowl toss the bread with the half and half cream; set aside.
- In another bowl, combine eggs, sugars, pumpkin, melted butter, spices and vanilla, blend well.
- Pour pumpkin mixture over soaked bread and stir to blend.
- Pour mixture into prepared baking dish.
- Bake 45-60 minutes.
- Serve with Brown Sugar Sauce, whipped cream, or vanilla ice cream.
- Brown Sugar Sauce Directions
- Melt butter and brown sugar over medium heat stirring constantly.
- Bring to slow boil and cook for about 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: 510kcal | Carbohydrates: 68g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 271mg | Potassium: 176mg | Fiber: 1g | Sugar: 55g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg
If you love bread pudding be sure to also try my Apple Bread Pudding recipe.
For another terrific Thanksgiving dessert, try my No Bake Triple Layer Pumpkin Pie
This looks and sounds amazing! I can’t wait to try it!
I didn’t necessarily want to be anonymous, but I wasn’t sure what url you were looking for when I went to put my name in.
Mary Kay
Carlsbad,California
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.
Thanks Robert
This looks absolutely delicious Laureen….very seasonal! Love this type of tin, I have one on my wishlist. Beautiful photographs as always!
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!!
Hi Jo, please send me the recipe if you are able to vegan and gluten free it. I have some friends that would be interested.
Wow! This is AMAZING – I made it with cinnamon raisin bread cause that’s what I had and in a 9×8 pan cause I don;t have a bunt pan and it is SO amazing! I will be making this a lot more often, the sauce really is the perfect finishing touch
Thank you, we love this recipe in our family and make it every fall.
This looks amazing! Have you tried doubling it? Does it fit in the bundt pan? Do you cook it longer? I am debating making this for a get-together, more would be better!
Hey Matt and Mandy, I have not doubled the recipe, but it can’t see there being any problems with doing so. I made the recipe in a bundt pan.
Hi Laureen. I am going to make this for Thanksgiving. Do the left overs need to be refrigerated? Could i make it the day before?
What a great dessert for Thanksgiving. I have always served mine warm. Yes refrigerate any leftovers.