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    Home » Recipes » Recipes

    Pumpkin Bread Pudding

    November 7, 2020 by Laureen King

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    Pumpkin bread pudding is a tastes like pumpkin pie and bread pudding in one delicious bite. A great Holiday great. via @artandthekitchPumpkin Bread Pudding is a fantastic fall dessert. Pumpkin spice flavor in one of the best bread puddings ever! via @artandthekitch
    Pumpkin bread pudding is a fantastic Holiday dessert that combines the flavors of pumpkin pie and bread pudding in one delicious bite.
    Slice of pumpkin flavored bread pudding covered with caramel sauce. Served on a white plate with gold fork.
    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.
    Slice of pumpkin flavored bread pudding covered with caramel sauce. Served on a white plate with gold fork.

    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.

    Slice of pumpkin flavored bread pudding covered with caramel sauce. Served on a white plate with gold fork.

    Slice of pumpkin flavored bread pudding covered with caramel sauce. Served on a white plate with gold fork.

    Pumpkin Bread Pudding

    Laureen King
    Pumpkin bread pudding is a fantastic Holiday dessert that combines the flavors of pumpkin pie and bread pudding in one delicious bite.
    5 from 4 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 859 kcal

    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
    Keyword bread pudding, pumpkin bread pudding, Thanksgiving dessert, pumpkin
    Tried this recipe?Let us know how it was!

    Enjoy more delicious Pumpkin recipes!

    No Bake Triple Layer Pumpkin Pie

    Soft Pumpkin Pecan Cookies

    Pumpkin Cheesecake Tarts

    Pumpkin Cheesecake Pie with Gingersnap Crust

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    Reader Interactions

    Comments

    1. Gail's Card Cafe'

      October 21, 2012 at 4:33 am

      Oh... My... Gosh! 2 of my favorite things! pumpkin and bread pudding!

      Reply
      • Laureen

        October 21, 2012 at 6:26 am

        hi Gail, I with you on that, delicious combo.

        Reply
    2. Laureen

      October 21, 2012 at 6:25 am

      Thanks Mary, this is a tasty dessert, the only thing I would do is double the batch and fill bunt pan heaping full

      Reply
    3. Laureen

      October 21, 2012 at 8:18 am

      Thanks Robert

      Reply
    4. Emma Deirdre

      October 21, 2012 at 7:51 pm

      This looks absolutely delicious Laureen....very seasonal! Love this type of tin, I have one on my wishlist. Beautiful photographs as always!

      Reply
    5. All That I'm Eating

      October 24, 2012 at 8:04 pm

      This is really interesting. I would never have thought of using pumpkin like this.

      Reply
      • Laureen King

        October 24, 2012 at 9:35 pm

        All that I'm Eating, if you like Pumpkin Pie, you're sure to like this bread pudding!!

        Reply
    6. Zulai Cumana

      November 10, 2020 at 7:39 am

      Hola, soy de Venezuela, tu postre se ve estupendo, lo voy a hacer, divino,Saludos

      Reply

    Trackbacks

    1. Pumpkin Bread Pudding says:
      September 26, 2015 at 5:26 pm

      […] Adapted from Art & The Kitchen […]

      Reply
    2. No Bake Triple Layer Pumpkin Pie | Art and the Kitchen says:
      September 9, 2016 at 8:08 am

      […] Notes *note I only use E.D Smith pure pumpkin which is really thick. Other people have used other brands which are not as thick (too much water content) and have had problems with pumpkin layer being too runny. Strain pumpkin if it is watery. 3.5.3208    Here’s another great pumpkin recipe my family enjoys, Pumpkin Bread Pudding […]

      Reply
    3. Apple Bread Pudding | Art and the Kitchen says:
      February 20, 2017 at 7:05 am

      […] you like bread pudding, be sure to try this recipe for Pumpkin Bread Pudding here a great image for […]

      Reply

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