Challah Pumpkin Bread Pudding Recipe

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Challah Pumpkin Bread Pudding

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


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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