susan's pumpkin bread pudding

★★★★★ 3 Reviews
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By Susan Feliciano
from Oak Ridge, TN

Thanksgiving Day Brunch! Made with my own homemade pumpkin yeast bread (see comments for recipe). I based this recipe off Thea Pappalardo's "Old-Time Spiced Bread Pudding" recipe. Thanks, Thea!

★★★★★ 3 Reviews
serves 6
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For susan's pumpkin bread pudding

  • 8 1/2 oz
    sliced homemade bread (i used pumpkin yeast bread)
  • 1/4 c
    (or so) softened butter
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    pumpkin pie spice
  • 1
    generous grating of nutmeg
  • 1/2 tsp
    salt
  • 2 lg
    eggs
  • 1/2 c
    cooked pureed pumpkin
  • 1 c
    evaporated milk
  • 1 c
    very hot water
  • 1/2 c
    half & half

How To Make susan's pumpkin bread pudding

  • 1
    Preheat oven to 325°F. Place a large baking pan in oven with about 3 cups hot water in it; let this preheat while you prepare the recipe.
  • 2
    Spread the butter on the sliced bread, then cut the bread into cubes. Place bread cubes in the bottom of a 1-1/2 quart baking dish (one that will fit into the pan of water).
  • 3
    Stir together the brown sugar, pumpkin pie spice, and nutmeg until well mixed. Sprinkle evenly over the bread.
  • 4
    Beat the salt with the eggs slightly. Beat in the pumpkin. Combine the evaporated milk, hot water,and cream; then whisk this into the egg mixture. Pour carefully over the bread.
  • 5
    Place baking dish in the pan of hot water. Bake about 35 minutes, or until set.
  • 6
    May be served with whipped cream, or topped with a hard sauce. See my recipe for Orange Hard Sauce below. I like pouring the hot Orange Hard Sauce over the entire casserole before serving.

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