Try this Pumpkin Pie Bread Pudding recipe, or contribute your own.
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons ground cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons vanilla extract
- 1/4 cup dark corn syrup
- 1/2 teaspoon ground all spice
- 3 1/3 cups imperial sugar extra fine granulated sugar
- 1 cup (2 sticks) butter room temperature
- 10 large eggs
- 1 can (15 ounces) canned pumpkin
- 1 quart vitamin d milk
- optional: 1 1/3 cups raisins (i prefer to use gold
- 1 1/2 pounds stale french or italian bread loaf - cubed by cutt
- 1 3/4 cups walnut pieces (could substitute black walnuts for
- butter sauce
- 2 1/4 cups light corn syrup
- 1 1/2 cups (3 sticks) unsalted butter room temperature
- Carbohydrate 6.46760457039801 g
- Cholesterol 337.003571428571 mg
- Fat 20.2963148867137 g
- Fiber 0.619415162811396 g
- Protein 9.18500059762753 g
- Saturated Fat 10.5601607191029 g
- Serving Size 1 1 serving (156g)
- Sodium 109.477218070133 mg
- Sugar 5.84818940758662 g
- Trans Fat 2.12854781080202 g
- Calories 275 calories
Step-by-step
- Preheat oven to 275°F.
- Cream butter and sugar together. Then, add eggs to mix. Once eggs have fully been incorporated into the batter, mix in spices as well as vanilla extract. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
- Fold in canned pumpkin until thoroughly combined. Add milk and mix until all of ingredients are mixed fully. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
- Place mixture in a large glass mixing bowl. Gently add bread cubes, walnuts and raisins (if using) to mixture. Gently push on bread to let bread soak up mixture. It is best if this mix sets overnight, but at least let it set for 4 hours in a refrigerator. Please cover with plastic wrap.
- Check bread cubes to make sure that pieces have soaked up mixture. Take 4 tablespoons of unsalted butter and grease a 9 x 13 inch glass baking dish.
- Place bread mixture in baking dish. Bake until pudding has puffed and custard mixture is set in the center. Depending on your oven, it should be about 75-95 minutes. Remove and cool for 1 1/2 hours before serving. Can top with butter sauce (see below) for extra decadence or serve with a scoop of vanilla ice cream on the side. If using butter sauce - pour over each individual serving of bread pudding.
- Butter sauce: In a medium saucepan, heat corn syrup and vanilla to a simmer over medium-low heat. DO NOT bring to a rolling boil. Remove from heat and cool for 5 minutes.
- Once mixture has cooled for a few minutes, place in a food processor. Add softened butter. Gently pulse mixture with softened butter. The consistency will change and you will see a glistening sauce stream when you dip a spoon to see if it is ready. Look at back of spoon. Keep at room temperature until ready to serve. This makes approximately 3 cups of butter sauce.
Traditional pumpkin pie relies on a delicate pastry crust to support its dense, starch-thickened custard. Bread pudding bypasses pastry entirely, using cubed bread as a structural sponge that absorbs dairy and eggs while baking. Stale French or Italian loaves work best here because their dry crumbs lack moisture, allowing them to greedily pull in the spiced pumpkin mixture without dissolving into mush.
Allowing the cubed bread to soak in the refrigerator for at least four hours—or preferably overnight—is critical. This extended resting window gives the proteins in the bread and eggs time to hydrate fully, ensuring the interior sets firmly rather than separating into watery layers during the long bake at 275 degrees Fahrenheit. Creaming the butter and sugar thoroughly before adding the eggs creates a stable fat-in-water emulsion, trapping air that helps lighten the heavy pumpkin purée.
Common failures usually stem from rushing the resting phase or baking at too high a temperature, which causes the eggs to curdle before the center fully sets. Watch for the custard to puff and feel firm in the center, which typically takes between 75 and 95 minutes. For the accompanying butter sauce, heating the corn syrup and gently pulsing it in a food processor with softened butter creates a glossy emulsion without breaking the fats.
