pumpkin bread pudding

★★★★★ 7
a recipe by
Tara Pacheco
Fall River, MA

I love bread pudding - and I love pumpkin. I knew combining the two would just be so yummy! I prepared it with our Thanksgiving dinner last year. And I think I will be making it again this time around!

Blue Ribbon Recipe

We love a good bread pudding, and this one is creamy and not too sweet. It's full of wonderful pumpkin and fall flavors. Serve with a dollop of whipped cream for a delicious holiday dessert.

— The Test Kitchen @kitchencrew
★★★★★ 7
serves 9
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pumpkin bread pudding

  • 3/4 can
    pure solid packed pumpkin
  • 1 1/2 c
    whole milk
  • 1/2 c
  • 2 lg
  • 1
    egg yolk
  • 1/2 tsp
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    ginger, ground
  • 1/8 tsp
    allspice, ground
  • 5 c
    Challah bread, cubed (I like this bread best when making bread pudding. However, if unavailable to you, any egg bread or day-old baguette/crusty bread will do just fine.)
  • 3/4 stick
    unsalted butter, melted

How To Make pumpkin bread pudding

  • Pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
    Beat pumpkin, milk, sugar, eggs, yolk, salt, and spices.
  • Bread cubes and butter tossed in pumpkin mixture.
    Toss bread cubes with butter in another bowl. Then add pumpkin mixture and toss to coat.
  • Baking Pumpkin Bread Pudding.
    Pour into an ungreased 8-inch square baking dish. Bake at 350 until custard is set, 25 to 30 minutes.