Pumpkin Bread Pudding
This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
Nutrition Facts
277 kcalCalories
6 gProtein
44 gCarbs
7 gFat
Ingredients
Instructions
Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
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Toppings not included in nutritional information.
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Reviews from the Original Source
YUM YUM YUM. Absolutely a fantastic recipe. I never leave reviews, but when I hear my guest say things like, “10/10” and “Restaurant quality” a review is warranted.
Absolutely a hit Thanksgiving morning, shared some with neighbors and everyone raved about it.
The only changes I made was, I used 1 cup heavy cream and 1.5 cups unsweetened almond milk, instead of the nutmeg, ginger and cloves I used 3 teaspoons of pumpkin pie spice.
This recipe is a keeper.
Loved this recipe - super delicious! Thank you :)
This is so yummy! I made it and the caramel sauce according to the recipe, but tripled it for a women's get- together and then Bible study a few days later. Everyone LOVED it! We are substituting this for our traditional pumpkin pie for Thanksgiving and I'd like to know if I can make a second recipe and freeze it before baking to use at Christmas. Has anyone tried this?
Really yummy! I left out the cloves because I didn’t have them and personally don’t like that taste. Great autumn flavor. 😁
Really great! My family and I agreed that it tasted more like Pumpkin Spice Latte than purely pumpkin because of all the spices, but that maybe made it even better. I also made the CC salted caramel sauce which was lovely. Be sure to toast the pecans to take it over the top.
Also, I used a seasonal pumpkin brioche from Trader Joe’s which may have changed the texture. In my experience, brioche bread puddings tend to be lighter and fluffier than other bread puddings. But they both have their place.
Great recipe and super tasty! I had a load of hotdog buns leftover from a camping trip last weekend and used those instead of French bread. Turned out delicious! My kids (4, 7 & 9) said "this tastes better than heaven!!!" Thanks for sharing this recipe!
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