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.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty french bread, (such as La Brea, cut into 1-inch cubes)
- Salted caramel sauce, (for serving (see footnotes for recipe))
- 1/2 cup toasted pecans, (chopped, for serving)
- Sweetened whipped cream, (for serving)
Instructions
- 1
Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
- 2
Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
- 3
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.
- 4
Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
- 5
Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
- 6
Follow link HERE for salted caramel sauce step-by-step photos and recipe.