After spending some time in Memphis we took a drive down the legendary Blues Highway along the Mississippi river. This took us to to Clarksdale, famous for “The Crossroads”, where legend say 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 then stopped into Morgan Freeman’s Ground Zero Blues Club for some very tasty, crispy catfish and fried pickles. This place is full of character with people’s signatures covering every inch of the place. Next time we visit I definitely want to take in an evening of life blues music.
Pumpkin Bread Pudding
This Pumpkin Bread Pudding is my All Time favourite bread pudding recipes. Perfect for Thanksgiving dessert or any time of the year.
Ingredients
- 8 oz French bread cut into small pieces, about 5-6 cups
- 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
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Butter a bundt pan. Heat oven to 350 degrees.
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In a bowl toss the bread with the half and half cream; set aside.
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In another bowl, combine eggs, sugars, pumpkin, melted butter, spices and vanilla, blend well.
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Pour pumpkin mixture over soaked bread and stir to blend.
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Pour mixture into prepared baking dish.
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Bake 45-60 minutes.
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Serve with Brown Sugar Sauce, whipped cream, or vanilla ice cream.
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Brown Sugar Sauce Directions
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Melt butter and brown sugar over medium heat stirring constantly.
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Bring to slow boil and cook for about 5 minutes.
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Remove from heat and whisk cream into sugar mix a bit at a time.
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Serve warm over Bread Pudding.
Recipe Notes
recipe adapted from Diana Rattray of Southern Food
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.
Very tasty!
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!!
Mmmm, looks amazing…now my challenge will be to make a vegan and gluten free version!! 🙂
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.