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.