Pumpkin Bread Pudding With Apple Cider Butter Sauce

Name: Pumpkin Bread Pudding With Apple Cider Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD PUDDING; 3/4 cup canned pumpkin puree; 1/2 cup whole milk; 1 cup heavy cream; 3 whole eggs; 2 egg yolks; 1/2 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon pumpkin pie spice; 1/8 teaspoon ground cloves; 1/4 teaspoon salt; 6 cups stale bread, cubed; 3/8 cup butter, melted; 1 large apple, diced; FOR THE APPLE CIDER SAUCE; 1/2 cup butter; 1 lb confectioners' sugar (powdered sugar); 1/4 cup apple cider

Servings: persons

FOR THE BREAD PUDDING
3/4 cup canned pumpkin puree
1/2 cup whole milk
1 cup heavy cream
3 whole eggs
2 egg yolks
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground cloves
1/4 teaspoon salt
6 cups stale bread, cubed
3/8 cup butter, melted
1 large apple, diced
FOR THE APPLE CIDER SAUCE
1/2 cup butter
1 lb confectioners' sugar (powdered sugar)
1/4 cup apple cider

1
["Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.", "Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.", "Pour into a 9"" x 13"" baking dish or 10"" - 12"" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.", "To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.", "While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.", "NOTE: I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency."]

1326

kcal

Calories

Fat

152

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

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: FOR THE BREAD PUDDING, 3/4 cup canned pumpkin puree, 1/2 cup whole milk, 1 cup heavy cream, and more.

Yes, Pumpkin Bread Pudding With Apple Cider Butter Sauce 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!