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Pumpkin bread pudding recipe

Pumpkin bread pudding recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Bread and butter pudding

Adults and kids alike will rave over this recipe. Serve warm with custard or cream.

106 people made this

IngredientsServes: 6

  • 1 egg
  • 3 egg yolks
  • 350ml full fat milk
  • 130g caster sugar
  • 185g pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 120g white bread cubes
  • 60g chocolate chips
  • 2 tablespoons dark brown soft sugar

MethodPrep:20min ›Cook:40min ›Extra time:10min › Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Lightly grease 6 large ramekins.
  2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg and cloves; whisk into a smooth mixture. Add the bread cubes and toss gently to moisten. Set aside for 15 minutes.
  3. Spoon the mixture evenly into the prepared ramekins. Sprinkle chocolate chips and brown sugar over each portion. Arrange the ramekins in a shallow baking tin. Pour hot water into the baking tin to halfway up the sides of the ramekins.
  4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Pumpkin puree...

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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Reviews & ratingsAverage global rating:(115)

Reviews in English (97)

by mom23boysn1girl

Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.-05 Aug 2008

by gourmetkris

OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable. I used heavy cream b/c I was planning on using another recipe when I went grocery shopping. I also used Challah bread which I think made a difference. I tripled the recipe and made it in a 9x13 pan. Served with vanilla icecream and carmel sauce. Everyone thought it was HEAVENLY!!!-03 Nov 2008

by the this site staff

Editor's note: Thanks for the comments about the missing step in the directions for this recipe. The recipe has been edited and is now correct.-17 Oct 2008

Recipe Summary

  • Unsalted butter, room temperature, for ramekins
  • 6 tablespoons dark-brown sugar
  • 1 cup raisins
  • 1/3 cup bourbon
  • 1/3 cup hot water
  • One 15-ounce can pumpkin puree
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
  • Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water let soak until plump, about 20 minutes. Drain set aside.

In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.

Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven let cool slightly. To serve, un-mold onto plates dust with confectioners' sugar.

Bread Pudding is one of my favorite desserts but if you have been reading along, you will notice I have many favorite desserts. Last year I did a similar bread pudding recipe with brioche and Salted Butter Caramel Spread (which is available in our online shop) but I forgot to write down and share the recipe. This time I wanted to make a bread pudding recipe again but be sure to use seasonal products with a little touch of my Caribbean flavor.

This is my first time cooking with pumpkin, and love it because you can make any kind of dish like drinks, desserts and savory recipes. This pumpkin bread pudding recipe is easy and quick to make. I reserve the leftovers for breakfast where sometimes I like to pour on some coffee creamer and the Cinnamon-infused Vermont Maple Syrup. Then later, for dessert eat the pudding with the Salted Caramel Sauce. What an indulgent day!

Besides the Salted Butter Caramel Spread, we have available several flavored Goat&rsquos Milk Caramel Sauces from Fat Toad Farms. For this recipe, there are a few caramel sauces we recommend (and sell in our shop). They are either Cinnamon Caramel Sauce, or Vanilla Bean Caramel Sauce. We also have a Fat Toad Farms &ldquoYou Pick&rdquo two-pack so you can select your favorite flavors out of the eight possibilities.

We don't have a video yet of me making this bread pudding recipe, so for now, check out this one from Tasty. but be sure to make ours )

Pumpkin Bread Pudding Recipe

This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics.

The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.

Pumpkin Bread Pudding Recipe

  • Prep Time: 30 min
  • Cook Time: 3 1/2 hours
  • Serving Size: 8


  • unsalted butter for the pan
  • 8 cups 1/2 inch cubed pumpkin bread
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons pure maple syrup
  • 1 cup canned pumpkin puree
  • 2 tablespoons bourbon
  • fresh whipped cream
Pumpkin Bread
  • 5 tablespoons unsalted butter, softened
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 large eggs
Spicy Caramel Apple Sauce
  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1 one inch piece fresh ginger root, peeled and chopped
  • 4 cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/2 cups sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps


For Pumpkin Bread:

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. If you don't have a mixer, use a beater or mix by hand.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated.

5. Mixing on low speed, slowly add the flour mixture and 2⁄3 cup water and mix until just combined.

6. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.

7. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

For Pumpkin Bread Pudding:

1. Preheat the oven to 325°F. Grease a 10-inch glass baking dish with 1 tablespoon of butter.

2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.

3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

4. Whisk together the egg yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.

5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish.

7. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. While bread pudding is baking, make your Spicy Caramel Apple Sauce.

For Spicy Caramel Apple Sauce:

1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer.

2. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.

3. Combine the sugar, 1⁄2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes.

4. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth.

5. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

6. When the bread pudding is done, remove it from the oven and the water bath and let cool on a wire rack for at least 30 minutes before serving.

7. Serve the warm bread pudding topped with whipped cream and drizzled with spice caramel apple sauce. Sprinkle with pumpkin seeds, if desired.


I&rsquom a huge fan of pumpkin, and have been since before those PSLs came around.

I always keep some pumpkin on hand in the pantry, just in case I get a craving for pumpkin charlotte, pumpkin pancakes, or pumpkin cheesecake. (Pro tip: Target always has pumpkin on clearance after Thanksgiving, and it has a long shelf life!)

But while I might be craving a nice slice of pie, I don&rsquot generally crave making a pie crust. Pie crust and I have a history. Pie crust has made me cry.

So, I allow pie crust into my life every once in a while, but I like to look for alternatives to get that pumpkin fix. This time, I knew just what to do, thanks to the leftover loaf of bread on the counter.

Pumpkin Bread Pudding comes together really easily, and because you have that creaminess already coming from the pumpkin to add to the custard, you don&rsquot need to add as much milk or eggs as you would in a regular bread pudding.

I&rsquom not going to call this dessert healthy, but it&rsquos healthy-er? Healthy-ish? Let&rsquos just go with the fact it&rsquos delicious.


Preheat the oven to 350 degrees F.

In a small saucepan, combine the currants and dark rum and place over medium heat. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes. Butter and flour a 9 x 5-inch loaf pan.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Place the pumpkin puree in a bowl. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin puree. Set aside the currants.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy. Reduce the speed to low and gradually add the eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin puree, beginning and ending with the dry ingredients. Stir in the currant. Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch. Cool 10 minutes in the pan, then invert onto a wire rack and allow the cake to cool completely.

In a medium saucepan, mix the half-and-half, sugar, and ginger. Bring to a boil over medium heat, stirring frequently. Remove from the heat and steep the ginger for 20 minutes. Strain and reserve. Whisk together the eggs and the vanilla until foamy. Whisk in the halfand- half mixture until thoroughly blended.

To assemble the pudding, cut the loaf of pumpkin bread in half lengthwise. Wrap one half and refrigerate or freeze for another use. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles. In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut side down in overlapping rows to fill the dish completely.

Pour custard mixture into the dish, pouring around the pumpkin bread to keep the top edges dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.

Place the gratin dish in a large roasting pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of the oven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center. Remove the gratin dish from the water as soon as it is taken from the oven. Dust with confectioners sugar, scoop out portions, and serve warm.

Pumpkin Bread Pudding

Cubes of challah are baked in a richly spiced pumpkin custard to make this dairy-free bread pudding. Perfect for fall gatherings on cool nights.

A few days ago, my mom and I were out shopping for dinner again. As we stood in the bakery section at Whole Foods snacking on bread samples, we kept reaching for more and more pieces of this sweet potato bread. We didn’t buy any… it’s the sort of thing that’s best eaten in the store because it’s far too dangerous to have around the house.

However, that night I went to bed and had a dream about making this dessert with that bread… along with pumpkin puree and coconut milk that I had leftover in my fridge. Now, I realize not everyone will have access to this specific kind of bread, but regular challah bread will work just fine too. This sweet potato bread was similar, just subtly more rich and sweet. The real star here was the creamy maple-pumpkin batter. I was also going to add some pecans for crunch, but I forgot.

  1. Coat a 1 1/2-quart soufflé dish with cooking spray. Tear off two 20 x 2-inch pieces of heavy foil. Crisscross the strips and place dish in the center.
  2. In a large bowl, whisk the next nine ingredients (through orange zest) until smooth. Stir in bread cubes and cranberries. Pour into prepared dish. Cover dish with foil.
  3. Place a trivet and 1 cup water in a 6-quart electric pressure cooker. Use the foil strips to transfer the dish into the cooker. Fold ends of foil strips over the top of the dish.
  4. Lock lid in place. Set cooker on high pressure to cook 40 minutes. Let pressure release naturally for 15 minutes. Carefully release any remaining pressure. Open lid carefully.
  5. Using foil strips, lift bread pudding out of the cooker. Place on a wire rack. Remove foil strips and foil cover. Cool slightly. Serve warm, or cover and chill up to 24 hours. In a small bowl combine maple syrup and pecans. Drizzle over bread pudding when serving.

Eat This! Tip

To dry bread cubes, spread in a shallow baking pan. Bake in a 350°F oven for 5 minutes or until dry. Remove and cool completely.

Pumpkin Bread Pudding Recipe & Video

If you think the combination of bread pudding and pumpkin pie sounds delicious, then you will love this Pumpkin Bread Pudding. This dessert takes small chunks of bread and soaks them in a rich and spicy pumpkin flavored custard. And while this bread pudding is delicious on its own, to make it extra special, try serving it with a sweet caramel flavored toffee sauce. This is the perfect dessert to serve in cooler weather or when we just need a little cheering up.

Of course, bread pudding is all about the bread, and the type and freshness of the bread you use will affect the taste and texture of the finished pudding. So remember that breads that are a day old and have a firm texture will keep their shape better than breads that are fresh or have a really soft texture. Also, leaving the crusts on the bread will make the bread pudding more chewy than if they are removed. Some good choices are a day old baguette, French, Italian, whole wheat, Broiche, Challah, Panettone, or you can even use Croissants. I like to cut the bread into bite sized chunks and I also like to add some chopped pecans to the bread pudding. You could use other types of nuts or even dried fruits like raisins, currants, dried cranberries or cherries, figs, prunes, or dates. You could even add some chunks of chopped apples or pears.

Pumpkin Bread Pudding: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. You will need an 8 x 2 inch (20 x 5 cm) square baking pan.

Custard: In an large bowl whisk together the eggs, pumpkin, cream and/or milk, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the custard.

Transfer the bread pudding to your pan and bake for about 25 minutes or until a toothpick inserted in the center just comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

I like to serve the bread pudding warm with the Toffee Sauce. You could also serve it with a sprinkling of chopped pecans and a dollop of softly whipped cream or a small scoop of vanilla, cinnamon or pumpkin ice cream. Leftovers can be covered, stored in the refrigerator, and then reheated in the microwave.

Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil, stirring occasionally. Let the mixture gently boil for about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

5 cups (1.2 l) day-old bread, cut into 1 inch (2.5 cm) cubes

1/2 cup (55 grams) coarsely chopped pecans

3/4 cup (170 grams) canned pure pumpkin puree (no spices added)

1 1/2 cups (360 ml) half & half, milk, light cream, heavy cream (or a combination of milk and cream)

4 tablespoons (55 grams) unsalted butter, melted and cooled to room temperature

Bobby&rsquos Pumpkin Bread Pudding

Any of you who tuned in to watch my Throwdown against Bobby Flay this week likely saw the part when my precious daughter Petunia sold me down the river and told the camera that she preferred Bobby&rsquos dessert to mine.

I think her exact words were &ldquoDon&rsquot tell my mom, but I really think Bobby&rsquos recipe is the best.&rdquo

Turns out, though, homegirl knows her stuff. Bobby&rsquos dessert was &ldquoPumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise,&rdquo and my eleven-year-old was so smitten with the recipe during filming, it&rsquos totally ruined her forever on the typical sweets eleven-year-olds might like.

&ldquoHoney, you want a piece of chocolate cake?&rdquo

&ldquoNo, I&rsquom waiting for more of that pumpkin bread pudding.&rdquo

&ldquoSweetie, you want a chocolate chip cookie?&rdquo

&ldquoNo, I&rsquoll just have some of that pumpkin bread pudding of Bobby&rsquos.&rdquo

&ldquoSugar Lump, would you like this bag of Skittles?&rdquo

&ldquoI want Bobby and his wife to adopt me.&rdquo

My point is, the dessert raised the bar for desserts as far as my sweet girl is concerned. Problem is, we haven&rsquot been able to make the recipe ourselves because we haven&rsquot been able to find it. But this week, in conjunction with the show, Food Network posted all the recipes. You can find them here:

Friday afternoon, my daughter made it all by herself.

She started by making the pumpkin bread. Very simple ingredients. A piece of cake. (Well, a loaf of bread.) Then she cubed the bread, put it on a big sheet pan, and toasted the bread for about forty-five minutes or so, just to dry it out a little bit. While the bread was drying, she made the pumpkin custard, which sounds complicated but really isn&rsquot at all.

I wandered into the kitchen from time to time to lick bowls and steal cubes of pumpkin bread out of the oven.

Once the bread was slightly dried out, she made the bread pudding by throwing the cubes in a baking dish and pouring the pumpkin custard over the top, then baking it.

Bobby spooned his onto plates. but my girl cut hers into squares.

I wonder what that says about their respective personalities? I&rsquoll ask Freud the next time I bump into him. I see him at The Wal Marts occasionally.

While the bread pudding baked, Petunia made the vanilla bean creme anglaise, which is in the family of creme brulee or any sort of custard cream. She did really well with it there were some slightly cooked curdles of eggs that wound up in the strainer, but the strained cream itself was just as it should be.

By the way, I&rsquom putting this on PW Home and Garden soon as a Holiday Gift Idea. It is a heavenly, perfect product. I absolutely love it, and will tell you more about it later.

I should tell you that my girl opted not to make the caramel apple sauce. She didn&rsquot want to wait that long.

And I really can&rsquot blame her. This was actually photographed the next day, and both the bread pudding (reheated) and the creme anglaise were just as delicious as they&rsquod been the night before.

I will tell you that this recipe has many different elements, and many can be made ahead of time. Make the pumpkin bread now, for instance it only gets better if it gets a little dry. Make the creme anglaise Tuesday, then cover it tightly and keep it in the fridge. I think you could easily make the custard the day before Thanksgiving and keep it cold, and the same would probably hold true for the caramel apple sauce. Then you&rsquod just need to assemble, bake, heat, drizzle, and bring it all together in an explosion of perfect deliciousness on Thanksgiving day.


  1. Dassous

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  2. Grey

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  3. Knud

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  4. Tas

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