How to make Pumpkin Bread Pudding!

Once you really like pumpkins so much, sure enough you’re preparing pumpkin bread or pumpkin pie every thanksgiving or simply for a toasty autumn breakfast. Then you’ll possibly have pumpkin bread scraps in the fridge. Well before they get rotten, use them by simply following this proven-and-tested Pumpkin bread pudding recipe.


For the Bread:

5 cups or 140 grams cubed day old bread (crusts left on or removed), 1/2 cup golden raisins,

For the Custard:

two large eggs plus 1 large egg yolk, 3/4 cup canned pure pumpkin (no spices added), 1 1/2 cups (360 ml) half & half, milk, light cream or a combination there of, three tablespoons (35 grams) unsalted butter, melted and cooled, 1/2 cup (105 grams) light brown sugar, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/4 teaspoon salt,

For Toffee Sauce 🙁 Makes 3/4 cup)

1/2 cup (110 grams) dark brown sugar, four tablespoons (57 grams) unsalted butter, cut into pieces, 1/4 cup (60 ml) heavy whipping cream, 1/4 teaspoon pure vanilla extract,


Preheat your oven to 350 degrees F or 177 degrees C, and rest rack inside the center of the oven. Set up an 8 inch (20 cm) square baking pan.

Make the custard: Using a big mixing bowl, stir in eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Beat or whisk adequately until eventually mixed up. Add the bread cubes and raisins. Shake for a few times until eventually all the bread cubes get painted with the pre-made custard.

Pour out bread pudding into the ungreased baking pan and then bake for approximately 25 minutes or right until a stick or knife inserted in the center slides out thoroughly clean. Take out freshly baked bread pudding from your oven and allow it to cool a little on a wire rack.

Serve hot or frosty next to Toffee Sauce or accompanied by a dollop of lightly whipped cream or perhaps vanilla ice cream.

Prepare the Toffee Sauce: Blend together butter, sugar, and cream in a saucepan and bring to a boil for roughly three minutes. Take out from heat and add vanilla extract. You may make toffee sauce beforehand and then just simply reheat.

The author is a certified baker who loves baking pumpkin breads. He has a site all about Autumn’s pumpkin bread pudding recipe. Check out this recipe and make this exceptional pumpkin pastry. Or Click this blog for more about pumpkins, autumn and pumpkin bread.

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