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.
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 //
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
Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
Whisk together the half-and-half, pumpkin and sugar.
Add the rest of the ingredients and whisk until combined.
Pour the mixture over the bread.
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.
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.
But I do add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.
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”.
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
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
- Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
- Whisk together the half-and-half, pumpkin and sugar.
- Add the rest of the ingredients and whisk until combined.
- Pour the mixture over the bread.
- 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.
- Bake in a preheated 350 degree oven. Bake for 45 minutes or until a knife inserted in the center comes out clean.
- 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.
- But I do add a dollop of cinnamon whipped cream. Just for good measure.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 76mgCarbohydrates: 32gFiber: 2gSugar: 28gProtein: 6g
This Post Has 55 Comments
I love pumpkin bread pudding. There is a little tea room that is close to me that serves this as one of their desserts in the fall and I love it! I will be making this very soon!
Please share how it turns out for you. Hope that you like it as much as I do.
mmmm……I love pumpkin and this looks delicious! I am very excited to see your next pumpkin creation… love your blog! 🙂
Thank you…. I just may have some more pumpkin posts in the works….
This recipes looks AMAZING! Seriously.
thank you Jamie.
I LOVE pumpkin bread pudding! Yours look amazing!
Thank you Jennifer. It is pretty amazing. I love making it.
I had bread pudding for the first time last year and have been experimenting with different flavors ever since. My last was Apple Walnut Bread Pudding with Cider-Soaked Raisins and a Homemade Caramel Sauce…so good!
Next I am thinking of a Chocolate Covered Banana version, and maybe a Crunchy Blueberry Granola experiment. Great pictures, as always!
The Apple Walnut ones sounds delicious!
I’m SO excited to try this recipe. It’s exactly the type of pumpkin dessert I’ve been looking for! Thanks for sharing it!
it is one of my faves. hope that you like it just as much.
Very, very nice. Much more my style than the candy corn parfait! Of course were I still an adorable rug-rat like the one in the photo, I’d probably being singing a different tune. GREG
Honestly, me too! But every now and again you need to break out the instant pudding for the kids.
“pumpkin” is the largest (and still growing) section of my recipes, this looks like it will be an amazing addition! looks delicious. thank you for sharing the recipe with the world, your picture are beautiful
I love pumpkin, you will be seeing lots more.
Hi Bree,
Your recipes look amazing!! I can’t wait to try some. I have a question….why do you call for lining the springform pan on this recipe? I see in the pictures you put it on the outside of the pan.
Thanks,
Nichole
In case it leaks, and to keep water out of the pan. It is a safety measure.
Oh that looks incredible. That cinnamon whipped cream is the perfect touch.
The whipped cream does send it over the top. So spicy and rich. Yum.
I have to say how happy it made me to read the opening lines of this post! Now I am assured that I wasn’t the only strange child on Saturday mornings – I actually wrote a post on my own blog several months ago referring to the fact that I always chose Burt Wolf, Martin Yan, Julia Child, etc. on PBS over cartoons and kids’ shows. 🙂 Thanks to those shows (and watching/ helping my mother and grandmother in the kitchen growing up), I seem to have all of this strange inherent knowledge in the kitchen, and know how to do things without really knowing where the skills actually came from. Fantastic!
This recipe looks wonderful as well… and, as soon as our guests from the States arrive next week, I’ll be raiding their spare suitcase in search of pumpkin and pecans so I can make it for myself. This will be my 2nd Fall (my fave season!) living in tropical Southeast Asia, and I will do anything I can to get a taste of home! 🙂
You were not the only strange child, I still love cooking shows on PBS. I agree that my early exposure to good food and watching on TV has gotten me to this point. A good cook and an even better eater.
We had friends over tonight and I made this tonight for our dessert! It was a HIT! Everyone loved it, which made me happy because really I just made it for me-my all time favorite dessert is bread pudding and this is the best recipe I’ve found yet-the pumpkin (I’m also a huge pumpkin fan) just makes it perfect! I topped it with a butterscotch sauce and served it warm with vanilla ice cream! YUMMMY! There is one piece left over and I cant wait until tomorrow! 🙂 It may just be my breakfast!
The butterscotch sauce sounds so decadent… I cannot even imagine how good that must have been.
Holy cow! This could be the best recipe I’ve ever seen! Why did I have to discover this right after my mom told me it looks like I’ve gained weight? Maybe I can treat myself this weekend if I’m good between now and then. Thanks for sharing! Spotted your link at eighteen25’s link party and could not resist the idea of pumpkin and bread pudding combined!
Wow, thank you! Everything in moderation, right?
I’ve been putting off anything pumpkin for as long as possible but this might have pushed me over the edge into Autumn! Beautiful blog 🙂
Thank you Sasa, I don’t know how you avoided pumpkin this long!
Love you blog, though this may be my first comment!
I’m going to make this for book club this week…I needed a bread pudding recipe, and this one looks perfect. One question: where in the grocery store should I be able to find the crystallized ginger? I’m assuming it should be by the spices, but I’ve never seen it. Thanks.
Look either in the health food aisle, or in the Asian foods aisle. Your regular grocery store should carry it.
Oh yummy! I just made some myself but used a different recipe. I love the addition of crystallized ginger!
https://damegoodeats.blogspot.com/2010/10/pumpkin-bread-pudding.html
Thank you Tarrah, I need to go check your out right now.
Yum! The photos are so beautiful!
With all these giant pumpkins sold at grocery stores this time of the year, you can make tons of yummy pumpkin bread puddings 🙂
Thank you!
hey Bree –
I just thought I would let you know I am making this for the THIRD time since you posted the recipe. First was for Canadian Thanksgiving, second for when one set of inlaws visited two weeks ago and then tonight for our “official” unofficial Thanksgiving. Each and every time it has received raves and requests for the recipe.
Thanks again for letting me in on the secret pleasures of bread pudding! I may never eat Pumpkin Pie again!
Happy Thanksgiving, many blessings to your family.
d
Wow Dana! I am flattered and thrilled that you like it so much!
Oh wow I can’t wait to try this. How much bred does the baguette yield? I am thinking to make some french to go with the roast tonight and using the second one from the recipe for the pudding.
I love Caprial found her on PBS and have 2 of her cookbooks. One is currently MIA Try her blueberry cheesecake with Lemon Curd. YUm and the lemon curd is great all on its own. I will put her class on my list. Her restuarant was, but I never made it to Portland to try it.
I would guess about 6 cups? I used the size of my pan to dictate.
Julia Childs taught you well! I love everything pumpkin related. Now, I will have to try your recipe for pumpkin bread pudding. I am salivating just looking at the pictures!
Thank you Richard!
You must try this recipe guys i know you all gonna like it…i already tried it and its so heavenly delicious..
thanks!
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!
Glad that your version was good.
Absolutely love this …going to try this week. How lovely you live in Kansas. We should meet up :}
Where are you in Kansas?
This sounds amazing Can I make it a day ahead and bake just before serving? Thanks.
Yes, you can.
The pumpkins have started to roll out of the garden and this is tops on the list of recipies to try. Thank you!
I love this recipe, and make it every fall. Hope you like it!
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 🙂
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.
If I want to bake this in my Crockpot Express, like an Instapot, how long would I could it?
We don’t make a lot of pumpkin desserts in the UK, but this sounds too delicious miss out on!
Rae
http://www.foodnerd4life.com
Don’t miss out! I promise you, it is incredible!