Pumpkin Bread Pudding

OK I know it’s only the beginning of October, but is it ever to early to start thinking about pumpkin desserts? I think not. Before you know it, Thanksgiving will be right around the corner. Sure we are used to pumpkin pie, but how about pumpkin bread pudding. I took my traditional bread pudding and added a little twist perfect for enjoying this Fall. It is so delicious straight out of the oven, but kick it up a notch by enjoying it with your favorite ice cream. I recommend salted caramel or vanilla. This recipe will definitely be a winner for you and your family! Looking for another great pumpkin based dessert idea? Check out my recipe for Pumpkin Banana Pudding Parfait

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Pumpkin Bread Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-10
  • 1 small loaf of day old bread (challah or Italian are my bread of choice)
  • 3 tbsp of butter (melted)
  • ½ cup rasisin
  • 4 eggs beaten
  • 1 and ¼ cup can pumpkin
  • 1 cup milk
  • 1 cup light cream
  • ¾ cups sugar
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp salt
  1. Preheat oven to 350 degrees
  2. In a medium size buttered baking dish break the bread into small pieces. Next pour over the melted butter, then sprinkle on the raisins.
  3. Beat the eggs and salt together in a small bowl and pour it over the bread.
  4. In a medium pot combine the pumpkin, sugar, cinnamon, nutmeg, vanilla, milk and light cream. Cook on low heat until all ingredients are incorporated and warm into a creamy/milky consistency. Pour over the bread.
  5. Bake in the oven for 40 mins

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