5 from 16 votes
Pumpkin Bread Pudding
Pumpkin Bread Pudding is a custardy dessert featuring cubed French bread soaked in a mixture of pumpkin puree, half and half, eggs, brown sugar, and warm spices like cinnamon and pumpkin pie spice. Optional dried cranberries and toasted pecans add texture and bursts of sweetness. It's baked until set, then topped with a rich caramel sauce made with brown sugar, butter, and cream, offering a luscious finish with a balance of creamy, sweet, and spiced flavors.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
16
servings
Calories:
607 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
Ingredients
- 8 cups French bread cubed
- 2 cups half and half
- 15 ounce pumpkin pure
- 1 cup dark brown sugar lightly packed
- 4 large egg lightly beaten
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ cup dried cranberries optional
- ¼ cup pecans optional, toasted, chopped
For the Caramel Sauce
- 1 ¼ cups dark brown sugar packed
- ½ cup butter salted
- ½ cup heavy whipping cream
- powdered sugar optional, for garnish
Instructions
For Bread Pudding
- Preheat oven to 350°F, with rack on lower middle position. Lightly gerase a 9x11 glass baking dish. Set aside.
- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to a lightly greased 9x11 glass baking dish.
- Sprinkle cranberries and pecans over the top evenly, if using. Let stand at least 15 minutes to allow bread to soak.
- Bake until toothpick inserted into center comes out clean, about 40 minutes. Let rest at room temperature until ready to serve - up to overnight, covered. Cover and chill if bread pudding will be sitting out longer than overnight.
Cup of Yum
For the Caramel Sauce
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Pour warm sauce over warm bread pudding. Serve warm.
Notes
- Use stale or dried-out bread cubes to ensure the custard soaks in properly.
- The caramel sauce can be made ahead and reheated before serving for convenience.
- Cranberries and pecans can be replaced with chocolate chips, white chocolate chips, or roasted pumpkin seeds.
- Consider serving with vanilla bean ice cream, homemade apple butter, or stabilized whipped cream for added richness.
Nutrition Information
Calories
607kcal
(30%)
Carbohydrates
99g
(33%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.2g
(10%)
Cholesterol
81mg
(27%)
Sodium
806mg
(34%)
Potassium
312mg
(7%)
Fiber
4g
(16%)
Sugar
41g
(82%)
Vitamin A
4600IU
(92%)
Vitamin C
2mg
(2%)
Calcium
146mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 607
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 99g | 33% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 806mg | 34% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 4600IU | 92% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.