Pumpkin Bread Pudding

Pumpkin Bread Pudding
Pumpkin Bread Pudding. Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 8 Servings
Ratings (9)

This pumpkin bread pudding is the perfect choice 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

  • 8 ounces French bread, torn into small pieces, about 5 cups
  • 2 cups half-and-half, or half milk and half cream
  • 3 large eggs, slightly beaten
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 cup dried cranberries
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoonvanilla
  • cinnamon sugar, optional

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.