Pumpkin Bread Pudding

October 8, 2011

Pumpkin bread pudding is a delicious fall dessert.  Pumpkin puree is mixed with cubes of stale bread, spices, cream, and eggs and then baked until perfection.  The bread becomes soft, almost like custard and the pumpkin adds an earthy sweetness. I like to serve this dish creme anglaise, a French custard sauce (a good cheat is to melt vanilla ice cream).  Try this dessert at home and let me know what you think in the comment section.

Pumpkin Bread Pudding


1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
Preheat oven to 350°F with rack in middle.
Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

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Jahnaviu's picture

My mouth is watering already...I just saw some eye candy. I can't wait to try. I love pumpkin and bread pudding...so this is great to put both into one dish.

Kathleen Meyer's picture

Haven't tried it yet, but love bread pudding--anxious to make this.