Pumpkin Bread Pudding
With great pumpkin flavor, warm spices and a smooth and creamy vanilla sauce, this Pumpkin Bread Pudding is one you'll make on repeat!
Servings: 10 servings
Calories: 380kcal
Ingredients
Bread Pudding
- 1 1/2 cups half and half
- 1 cup milk
- 3/4 cup + 2 tablespoons brown sugar divided
- One 15 ounce can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 4 eggs
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 10 cups diced bread*
Vanilla Sauce
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon vanilla
- 2 tablespoons salted butter
Instructions
Bread Pudding
- Preheat the oven to 350°F and grease a baking dish. (Mine was an ceramic 9x13" baking dish with rounded edges).
- In a large bowl, whisk together the half and half, milk, 3/4 cup of the brown sugar, pumpkin, pumpkin pie spice, eggs, vanilla and salt.
- Add the bread cubes and fold them in.
- Pour the mixture into the prepared pan and spread to an even layer.
- Sprinkle the remaining brown sugar on top.
- Bake for 50-60 minutes, or until the center of the bread pudding is almost set (a little wobble is fine). The center of the bread pudding should be at least 165°F in the center.
- Serve warm with vanilla sauce.
Vanilla Sauce
- In a medium sized mixing bowl, whisk together the half and half, cornstarch, brown sugar and egg.
- Place the pan over medium heat, whisking frequently, until bubbly and thickened.
- Remove from heat and stir in the vanilla and butter.
- Serve warm with the bread pudding.
Notes
*For this recipe, I recommend using a crusty French bread, brioche or challah.
Nutrition
Calories: 380kcal | Carbohydrates: 57g | Protein: 11.5g | Fat: 11.7g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.2g | Trans Fat: 0.3g | Cholesterol: 103.6mg | Sodium: 431mg | Potassium: 235mg | Fiber: 3.9g | Sugar: 28g | Vitamin A: 5827IU | Vitamin C: 0.6mg | Calcium: 192mg | Iron: 3.5mg