Pumpkin Bread Pudding Recipe

Instead of white bread, try using challah for a richer pudding.

1/2 cup granulated white sugar
1/2 cup brown sugar
1-1/4 cups milk
1/2 cup heavy cream
1/2 tsp vanilla
3 large eggs
1 (15 oz.) can pumpkin 
1-1/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg
1/2 cup raisins (optional)
4-1/2 cups cubed bread 
1/4 cup chopped pecans, toasted (optional)


Step 1: Whisk together sugars, milk, cream, vanilla and eggs. Add pumpkin and spices and mix well.

Step 2: Add raisins and bread cubes to pumpkin mixture and toss to coat. Pour into greased 8″ square baking dish. Sprinkle with pecans if desired. Cover with foil and chill for at least 30 minutes and up to 4 hours.

Step 3: Preheat oven to 350°F. Place bread pudding dish in pan on oven rack; add 1″ of hot water to pan and bake covered for 25-30 minutes.

Step 4: Remove foil and bake uncovered for an additional 10-12 minutes, or until inserted knife comes out clean. Serve warm.

© Branan