This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!
Pumpkin Bread Pudding
Yields 6 servings
5 cups cubed (1-inch) day-old baguette or crusty bread*
3/4 stick unsalted butter, melted
1 1/2 cup whole milk
1 1/2 cups canned solid-pack pumpkin
3/4 cup sugar
2 large eggs plus 1 yolk
3 tablespoons Grand Marnier (optional)
1/2 cup pecan, chopped (optional)
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoons ground allspice
2 teaspoons nutmeg
1 teaspoon ground cloves
Whipped cream, caramel sauce, and more chopped pecans, for garnish
Preheat oven to 350 degrees.
Toss bread cubes with butter in a bowl and set aside.
Whisk together the rest of the ingredients in another bowl, then pour pumpkin/cream mixture over the bread. Toss to coat the bread well. Let it sit, covered, for about 30 minutes in the refrigerator to let the custard absorb into the bread.
Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Alternatively, for individual servings, divide and transfer to 6 ramekins.
Garnish with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkling of chopped pecans.
*Note: Since day-old bread is preferable in this dessert, I went to the “sale” section of my local Ralphs grocery store where damaged or almost expired products are discounted. I found a package of 2 small baguettes from La Brea Bakery that were a day old for .79 cents.
Adapted from Gourmet magazine, October 2007
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Gorgeous bread pudding!
This looks out of this word, Daisy. I think I’m going to give it a shot this upcoming weekend. My husband has been on a pumpkin kick for some reason (its not even that time of year!). His newest obsession is a pumpkin flavored New York style crumb cake.
Always enjoy your posts; keep up the sharing/great work.
Thank you so much, Margie! I hope your husband like it. I, myself, just bought a can of Libby’s pumpkin puree. I was going to make pumpkin pie, but I might make this instead. It’s funny how we relegate pumpkin to the fall, but canned pumpkin is available year round. Please share your results.
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wow this looks so so good.
Thank you, Olga!
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Hi! Just happened to stumble upon your blog today. Love it! Your photos and recipes look great. Can’t wait to try them.
Thanks, Faye! I hope you enjoy making some of these recipes.
I saw the Pumpkin Bread Pudding on another blog- “ThisModernWife” and it looked so good that I had to come and explore yours. My girlfriend loves making pumpkin cheesecake, perhaps I can give her a little competition by making this. Many of your other recipes look fantastic also, so I imagine I will be visiting regularly.
Have you ever tried this with fresh pumpkin, and if so are there any changes you would suggest, or just 1 1/2 cups of roast pumpkin mashed up?
Hello and welcome to my world. I hope you do make this recipe to surprise your gf, perhaps?
I’ve never tried this with fresh pumpkin so I couldn’t comment on it. I would think that it would be fine. Just taste the custard and adjust from there. That’s what I did with the original recipe. I didn’t think it had enough spices or pumpkin so I kept adding until I thought the custard was good enough. Let me know how it turns out if and when you make it.
This looks so good – and I don’t even like bread pudding =)
Thanks, Peggy! You should try it.
This pumpkin bread looks so great! My pumpkin pie for Thanksgiving is getting boring. I am planning to serve this for the holidays. I won’t have problems looking for day old bread, my baker-friend will love to give me some…(Thanks in advance ‘Mir!) I am sharing this recipe with you!
I am planning to replace my tired old pumpkin pie with this bread pudding as well. I hope you and your family enjoy it at your Thanksgiving gathering.
P.S. Your blog is incredible!
Dude. This. Looks. Insane!
Hahaha! Yes. it. does! It’s actually really good. I hope you try it for yourself.
Saw you on Foodgawker and came running over. Looks…amazing! I’m pinning this to my Pumpkin Board on pinterest b/c it looks so crazy good!
Thanks alot, Averie! Your blog is awesome! I am a newbie photographer and I will have to spend time reading your posts on photography to get some tips.
My next thing to figure out is Pinterest.
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Alanna reblogged this on thismodernwife and commented: Adding this to my list of recipes to try when I bake my pumpkins and portion off the pulp after Halloween this year. Go check out this recipe!
Sorry, I tried reblogging but it totally looked like I ripped your post off and I didn’t like it. Instead I switched it up and just put a post that links over to this post! (http://thismodernwife.com/2011/10/10/pumpkin-bread-pudding/)
Your so sweet, Alanna! Thanks so much for the mention on your blog and the link back.
This looks amazing. Pumpkin is one of my favorites and I don’t know that I’ve ever seen a pumpkin bread pudding so this is on my “Must Try” list for my pumpkins this year!
Oh man. I might have to make this for Thanksgiving. My dad LOVES bread pudding…if I put this in front of him, he’d be over the moon.
How good with the salted caramel sauce from Veronika post be on this pumpkin bread pudding?!
How have I not seen your blog til now?? I have subscribed and I, of course, have to try this 🙂
Thanks for subscribing. I hope you enjoy my blog!
Ooh, I’m going to make this on Monday — it’s a perfect low maintenance dessert! I’ll let you know how it turns out. 🙂
Make some creme anglaise with it to send it completely over the top! I hope you like it.
Gotta go on record for everyone to see — this pumpkin bread pudding is amazing! I followed the recipe to the letter, but used bourbon (having a love affair with it right now) instead of Grand Mariner. Om nom nom! Will make again. Soon. And not share.
Thanks, Christine! It is really good, isn’t it? Now my family is expecting this for Thanksgiving, too. I was thinking of making a little pumpkin dessert bar and making little mini versions of different things including the bread pudding and your pumpkin honey cheesecake. There are so many awesome pumpkin treats floating around wordpress, I’m sure I can find a few more. It would be a lot of work, though….
Wow! This looks good. I make bread pudding a lot with leftover bread: I’ve used rum and jam and peaches and other kinds of fruit, but never pumpkin. Thanks! — Sharyn
This was my first time making bread pudding and I was surprised at how easy it is to make. I’ll have to try it with other fruits and jams, like you have. Thanks for visiting!
How totally delicious this looks! And I love your photos!
Thanks, Julie! I am now following your blog for inspiration. Thanks for visiting!