How to Make Pumpkin Bread Pudding

Pumpkin Bread Pudding with caramel sauce being poured over it

Updated Pumpkin Bread Pudding September 2019 // This is still one of the best pumpkin desserts around. I haven’t changed a thing about the recipe, I just updated the pictures and added salted caramel to finish. It doesn’t need it, but why not, right?

When I was a kid I used to love watching the cooking shows on PBS on Saturday mornings. While most kids were watching Saturday morning cartoons I was spending my Saturday morning with Jaques Pepin, Julia Child, and Great Chefs of the World. I guess that sort of explains a few things about me now. But my all-time favorite was Caprial’s Cafe. Caprial Pence had the ugliest 80’s kitchen and for some reason, I loved her and this show. Looking back, I guess that I liked her because she was really personable and made bistro fare that I wanted to eat. In those days, (when all I ate was white foods, you know, pasta, chicken, and rice) there was always something that she made that I found appetizing.

Caprial and her husband John had a restaurant in Portland, Oregon for many years, but now she and her husband run a cooking school. If you ever get the chance, you should take a class. I know that if I ever find myself in Portland, that is on my list of things to do. I got this recipe off of their website many years ago (it is no longer there) and I make it every fall. This bread pudding is how I celebrated the first day of fall.

pumpkin spice custard ingredients in a bowl

I love anything pumpkin as you will soon find out. I have a distinct feeling that this little blog will be full of pumpkin recipes in the upcoming weeks. What I really love about this pumpkin bread pudding is that it is really easy to make, but is the texture and the spice that do me in. The toasted pecans and the chewy pieces of crystallized ginger add just enough crunch and texture to make this bread pudding truly special.

pumpkin bread pudding recipe

Pumpkin Bread Pudding //

1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 Tablespoon crystallized ginger diced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice

pumpkin bread pudding recipe

Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.

pumpkin bread pudding recipe

Whisk together the half-and-half, pumpkin and sugar.

pumpkin bread pudding recipe

Add the rest of the ingredients and whisk until combined.

pumpkin bread pudding recipe

Pour the mixture over the bread.

pumpkin bread pudding recipe

Bake in a preheated 350-degree oven. Bake for 45 minutes or until a knife inserted in the center comes out clean.

Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Give it one more mix before you put it in the oven.

Baked Pumpkin Bread Pudding

Slice into wedges. Caprial is super fancy, she puts a light layer of sugar on top and will brulee the bread pudding. I am not that fancy, but I think that I need a kitchen torch because of this recipe.

Pumpkin Bread Pudding with Whipped Cream and Salted Caramel

But I do add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.

Pumpkin Bread Pudding on a plate with a gold fork

Pumpkin bread pudding is so good. I think that it even would be perfect to serve at a brunch. It has eggs in it right?

Clay will eat it anytime. He was a big fan. “More Momma, p-ease”.

Pouring caramel over bread pudding

How do I know if my bread pudding is done?

Insert a knife and if it comes out clean, it is finished.

Can I make this in a slow cooker?

Yes! You can absolutely cook this bread pudding in the slow cooker. Cook on LOW for 2.5 to 3 hours.

Do I have to use baquette?

No! You can use whatever leftover bread you have on hand. White bread, croissants, dinner rolls, anything that tastes good.

Pumpkin Bread Pudding on a plate with a gold fork

Pumpkin Bread Pudding

Yield: serves 8 to 10

Pumpkin Pecan Bread Pudding - How to make Pumpkin Bread Pudding. Ginger, pumpkin, nutmeg, and cinnamon custard soaked into baguette. Topped with whipped cream and salted caramel.

Ingredients

  • 1 baquette, diced
  • 1 cup toasted pecans
  • 2 1/2 cups half-and-half
  • 3/4 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 5 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 Tablespoon crystallized ginger diced
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice

Instructions

  1. Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
  2. Whisk together the half-and-half, pumpkin and sugar.
  3. Add the rest of the ingredients and whisk until combined.
  4. Pour the mixture over the bread.
  5. Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Give it one more mix before you put it in the oven.
  6. Bake in a preheated 350 degree oven. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  7. Slice into wedges. Caprial is super fancy, she puts a light layer of sugar on top and will brulee the bread pudding. I am not that fancy, but I think that I need a kitchen torch because of this recipe.
  8. But I do add a dollop of cinnamon whipped cream. Just for good measure.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 76mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 56 Comments

  1. Alex

    I made this tonite for a potluck birthday breakfast on Saturday! I had to alter the recipe though because I was grating the ginger and it went right into the trash! :/ laaaame. So instead I put in grated orange peel! I also used a variety of unsalted nuts which were macadamia, brazil, almont, pecan and walnut! soooo tasty! I also had to adjust the temp in the oven towards the end because my oven lets heat escape. boohoohoo. But it’s super tasty! Got my bread from grand central. Twas a good choice 😀 Oh! And I added raisins. yay!

    1. bakedbree

      Glad that your version was good.

  2. geet

    Absolutely love this …going to try this week. How lovely you live in Kansas. We should meet up :}

    1. bakedbree

      Where are you in Kansas?

  3. Karen

    This sounds amazing Can I make it a day ahead and bake just before serving? Thanks.

    1. bakedbree

      Yes, you can.

  4. Kerrie

    The pumpkins have started to roll out of the garden and this is tops on the list of recipies to try. Thank you!

    1. bakedbree

      I love this recipe, and make it every fall. Hope you like it!

  5. Olivia

    made this over the weekend! really easy to do and it turned out really tasty! i liked that it didn’t taste too sweet at all. i kind of missed having some kind of sauce over the pudding, but still thought it was very delicious and would definitely make it again 🙂

    1. bakedbree

      You could easily make a quick hard sauce or caramel to go on it. I personally just like whipped cream, but I would never say no to caramel.

  6. naomi winkel

    If I want to bake this in my Crockpot Express, like an Instapot, how long would I could it?

    1. Bree Hester

      Don’t miss out! I promise you, it is incredible!

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