Pumpkin Bread Pudding - By Cynthia Beaulieu In St.

Name: Pumpkin Bread Pudding - By Cynthia Beaulieu In St. Pete Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups half and half; 1 (15 ounce) pumpkin (not pie filling); 1 cup plus 2 TB light brown sugar, firmly packed; 1 1/2 tsp pumpkin pie spice; 1 1/2 tsp ground cinnamon; 10 cps 1/2 in cube bread (croissant); 1/2 cup golden raisins or dried cranberries; For the carmel sauce:; 1 1/4 cups packe dark brown sugar; 1/2 cup (1 stick) unsalted butter; For the cinnamon whipped cream:; 2 cups heavy cream; 1/2 cup powdered sugar; 1 tsp cinnamon; 1/2 tsp grand marnier

Servings: persons

2 cups half and half
1 (15 ounce) pumpkin (not pie filling)
1 cup plus 2 TB light brown sugar, firmly packed
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon
10 cps 1/2 in cube bread (croissant)
1/2 cup golden raisins or dried cranberries
For the carmel sauce:
1 1/4 cups packe dark brown sugar
1/2 cup (1 stick) unsalted butter
For the cinnamon whipped cream:
2 cups heavy cream
1/2 cup powdered sugar
1 tsp cinnamon
1/2 tsp grand marnier

1
Preheat oven to 350 degrees.To make the bread pudding, whisk half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in a large bowl to blend.
2
Fold in Bread cubes (croissants). Stir in dried fruit.
3
Transfer mixture to an 11X17 inch glass baking dish coated with nonstick cooking spray and let stand 15 minutes.
4
Bake bread pudding about 430 minutes or until tester inserted into center comes out clean.
5
While the pudding is cooking, make the caramel sauce and whipped cream. In a heavy saucepan over medium heat whisk the brown sugar and butter together, cooking until the butter melts.
6
Whisk in the cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
7
To make the whipped cream topping, in a separate, clean bowl, whip the heavy cream . Slowly add the powdered sugar, cinnamon and Grand Mariner, beating until stiff peaks form.
8
Serve bread pudding warm with caramel sauce and a dollop of whipped cream.

1306

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 cups half and half, 1 (15 ounce) pumpkin (not pie filling), 1 cup plus 2 TB light brown sugar, firmly packed, 1 1/2 tsp pumpkin pie spice, and more.

Yes, Pumpkin Bread Pudding - By Cynthia Beaulieu In St. Pete Times 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.

That's it — enjoy your meal!

Pumpkin Bread Pudding - By Cynthia Beaulieu In St. Pete Times

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions