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Pumpkin Bread Pudding - this easy make ahead dessert is perfect for the Fall Season.

Pumpkin Bread Pudding

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Hi Bold Bakers! This week, I’m making Pumpkin Bread Pudding which is a perfect fall treat for breakfast, brunch or dessert. Plus, you’ll find links to two other great pumpkin recipes from Fifteen Spatulas and Honeysuckle Catering. So let’s get baking!

 

 

5.0 from 1 reviews
Pumpkin Bread Pudding
 
Author:
Ingredients
  • Pumpkin Bread Pudding
  • 1 (1lb) loaf day old Bread (French, Italian, or Challah),
  • ½ cup Raisins (or dried cranberries)
  • ½ cup toasted, chopped Pecans
  • 2 cup (16oz/ 450g) Heavy Cream
  • 1 cup (8oz/ 225g) Milk
  • 2 Cups 15oz (1can) Pumpkin Puree
  • 1-1/2 cups Brown Sugar
  • 3 tablespoon (1½oz) butter, melted
  • 4 Eggs
  • 2 teaspoons Vanilla
  • 1 tablespoon Pumpkin Pie Spice, or cinnamon (recipe below for pie spice)
  • Praline Sauce
  • (Video Recipe Reference: http://bit.ly/gemmaspumpkinchscake)
  • 1 Cup (8oz/ 225g) Unsalted Butter
  • 1 Cup (8oz/ 225g)Heavy Cream
  • 1 Cup (8oz/ 225g)Dark Brown Sugar
  • 1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
  • 1 pinch of salt
  • Pumpkin Pie Spice
  • 2 tsp Cinnamon
  • ⅛ tsp Nutmeg
  • ¼ tsp Ground Ginger
  • ¼ tsp Ground Cloves
  • ½ tsp Ground Allspice
Instructions
  1. In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
  2. Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
  3. Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
  4. Generously butter a deep 9 x 13 baking dish
  5. Bake in a preheated oven at 350oF (180oC) for about 1 hour.
  6. To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
  7. Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

  1. Cris Es on July 29, 2017 at 9:16 pm

    Hey Gemma! I want to start using cast iron in my baking, I’m told you have to “season” the pan. Could you please explain in detail on how to “season” and properly clean the pan? I know you shouldn’t bake and cook using the same pan because flavors can transfer but that’s all I know..

    • Gemma Stafford on July 30, 2017 at 3:00 am

      Hi there,
      Seasoning a steel or iron pan is particularly important. This prevents the pans from rusting out, but it is really important to dry them well, re-season, and to keep them in a dry place too.
      When new a skillet can be washed with a mild washing up liquid, dried thoroughly, I do this on the stove top with a gentle heat. Then lightly oil it, rub it in with kitchen paper, and transfer to an oven at 180C for about 1 hour. Turn the pan upside down for this, you can put it on to a baking sheet.
      After use I tend to clean this type of pan with a little water and salt, bring it to the boil, and allow it to stand, This will loosen the residue of the food, and a nylon brush will then take it off, then I re-oil the pan, and pop it on the stove on a gentle heat to dry thoroughly.
      Storing the pans in a dry place is vital too.
      Some brands such as Staube, ans Le Creuset are treated before leaving the factory, and are a lot easier to maintain. My Mum has a Le Creuset pan for 40 years, and a Staube pot for years, and it does not rust! These are a bit more expensive but may be worth the investment.
      I do hope this is of help to you,
      Gemma 🙂

  2. SoCalMrs on December 9, 2016 at 8:07 pm

    I finally got time to make this and now my pumpkin bread pudding is IN THE OVEN . Well it’s not really mine. It will be for my husband and family. I’m on a no-carb diet. (Fine time to bake, huh?)

    • Gemma Stafford on December 10, 2016 at 2:11 am

      Hi there,
      Ah! that is too bad, you do know calories don’t count at Christmas! so give yourself a break for that day at least.
      I hope your family enjoy this recipe,
      Gemma 🙂

  3. Sue on September 22, 2016 at 9:49 am

    This bread pudding looks so good can’t wait to try it especially since bread pudding is a big favorite of mine. Thanks Gemma.

    • Gemma Stafford on September 23, 2016 at 2:04 am

      Hi Sue, that is great, I am happy to have oyu with us,
      Gemma 🙂

  4. Yasmin on October 19, 2015 at 9:15 pm

    love your page and all of your recipes. Thank you!

    • Gemma Stafford on October 20, 2015 at 6:54 pm

      Thanks so much, Yasmin 🙂

  5. Algernon Henry Sr on October 19, 2015 at 6:32 pm

    Awesome stuff

    • Gemma Stafford on October 20, 2015 at 6:55 pm

      Thanks so much! 🙂

  6. Doreen on October 17, 2015 at 5:33 am

    love the recipes for mug cooking

  7. Kenn on October 16, 2015 at 3:36 pm

    thanks

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