Pumpkin Bread Pudding

Pumpkin Bread Pudding
Pumpkin Bread Pudding. Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (5)

This pumpkin bread pudding is the perfect dessert for a fall or winter dessert, and it would make an excellent choice for a Thanksgiving menu. The pumpkin puree and spices make it especially moist and flavorful. I used half brown sugar in the pudding and then topped it off with a brown sugar sauce.

Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

What You'll Need

How to Make It

  1. Butter an 11-by-7-inch baking dish. Heat oven to 350° F (180° C/Gas 4). 
  2. In a bowl, cover the torn bread with the half-and-half; set aside.
  3. In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over the soaked bread and stir to blend.
  4. Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired.
  5. Bake for 45 to 60 minutes, or until the pudding is firm and set.
  1. Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

Serves 8.

The bread pudding in the photo is shown with Brown Sugar Sauce

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