Challah Pumpkin Bread Pudding

Challah Pumpkin Bread Pudding Recipe

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Sharon Grotsky


I am a kindergarten teacher and every other Friday at my school, different teams/grade levels take turns cooking breakfast for the staff. Last fall, I found myself intrigued by, and slightly obsessed with, all things pumpkin. Armed with my obsession and absolutely bored of preparing sausage breakfast casserole 2 times a year for 6 years, I set out to bring something new to the table. And so, in November 2010, this recipe for Challah Pumpkin Bread Pudding was born. I hope your tastebuds will fall in love with this sweet and savory treat!

★★★★★ 2 votes
1 Hr
1 Hr


1/2 c
3 Tbsp
dark rum
5 large
eggs, beaten
2 c
whole milk
1 c
light brown sugar, lightly packed
1/2 c
white granulated sugar
1/2 tsp
ground cinnamon (penzey's vietnamese cinnamon adds nice warmth and spice)
1/4 tsp
each, ground cloves, nutmeg, and allspice
1/4 tsp
1 tsp
pure vanilla extract
15 oz
pumpkin puree (not pumpkin pie filling)
4 Tbsp
butter, melted
1 large
challah, about 16 oz (substitute brioche, or any egg bread, if challah is not available in your market)
1/2 c
pecans, in pieces

How to Make Challah Pumpkin Bread Pudding


  • 1Preheat oven to 375’ F. Pour rum over raisins and stir. Let sit, at minimum, 30 minutes.
  • 2Whisk together eggs, milk, both sugars, cinnamon, cloves, nutmeg, allspice, salt, vanilla, pumpkin puree, and melted butter until well combined. Set pumpkin custard aside.
  • 3Place challah in a buttered 9x13 casserole. Pour pumpkin custard over challah. Add raisins (and the rum) and the pecans. Stir well.
  • 4Allow the mixture to rest for 30 minutes. Bake for about an hour, or until custard is set. You are looking for a golden crust on top of the bread pudding. Serve hot.

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About Challah Pumpkin Bread Pudding