Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 sticks Unsalted Butter, melted; 5 cups Cubed Cinnamon Bread {Crusty, From The Bakery Is Best!}; 1-1/2 cup Whole Milk; 3/4 cups Canned-Solid Packed Pumpkin; 1/2 cups Granulated Sugar; 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 2 Tablespoons Bourbon {I've Substituted Scotch Before!}; 2 whole Eggs, Plus 1 Egg Yolk

Servings: persons

3/4 sticks Unsalted Butter, melted
5 cups Cubed Cinnamon Bread {Crusty, From The Bakery Is Best!}
1-1/2 cup Whole Milk
3/4 cups Canned-Solid Packed Pumpkin
1/2 cups Granulated Sugar
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
2 Tablespoons Bourbon {I've Substituted Scotch Before!}
2 whole Eggs, Plus 1 Egg Yolk

1
Preheat oven to 350 F. While the oven is preheating, put the butter in the bottom of an 8-inch square baking dish and put the dish in the oven.
2
When the butter has melted, take the dish out of the oven. Add the bread cubes and stir (with a spatula or other hand tool) until they are evenly coated with butter. Set aside.
3
In a separate bowl, mix together the remaining ingredients.
4
Pour them over buttered bread cubes in baking dish. Toss to make sure all pieces are evenly coated with the delicious custard mix.
5
Bake 25 to 30 minutes or until custard is set.
6
I like to serve with fresh whipped cream sprinkled with cinnamon and/or nutmeg!
7
Recipe adapted from Smitten Kitchen and Gourmet Magazine.

1080

kcal

Calories

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 sticks Unsalted Butter, melted, 5 cups Cubed Cinnamon Bread {Crusty, From The Bakery Is Best!}, 1-1/2 cup Whole Milk, 3/4 cups Canned-Solid Packed Pumpkin, and more.

Yes, Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread Pudding

How did you like this recipe?

Frequently Asked Questions