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Pumpkin Bread Pudding

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Pumpkin Bread Pudding Recipe Pumpkin Bread Pudding Recipe

This smooth and creamy, golden-orange bread pudding gets rave reviews from our taste testers — also known as our Customer Service Team, the people you talk to when you call our 800 number or Baker's Hotline.

At a glance

Prep
Bake
Total
Yield
2 dozen small servings, or fewer larger servings

Ingredients

Choose your measure:

  • 6 large eggs
  • 1 1/2 cups (15-ounce can) pumpkin or squash purée
  • 2 cups light cream or half & half
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup rum, optional
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 8 cups bread, cut in 3/4" cubes (See "tips", below.)

Garnish

Instructions

  1. In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
  2. Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven.
  3. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
  4. Preheat your oven to 350°F.
  5. When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread.
  6. Sprinkle with grated nutmeg, if desired; and bake until set and beginning to brown, about 40 to 50 minutes.
  7. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.
  8. Store, covered, in the refrigerator for up to 5 days.