Pumpkin Bread Pudding Recipe
Introduction
This Pumpkin Bread Pudding is a cozy dessert perfect for fall or any time you crave a warm, comforting treat. Made with soft Hawaiian rolls and rich pumpkin flavors, it’s topped with a luscious brown sugar cream sauce that’s simply irresistible.
Ingredients
- 6 Kings Hawaiian Rolls (1/2 12 ct. package or other crusty bread)
- 1 cup half and half
- 1 cup canned 100% pumpkin puree
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup sugar
- 1/2 cup brown sugar (for the pudding mixture)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup brown sugar (for the sauce)
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup heavy cream
Instructions
- Step 1: In a large bowl, break apart the Hawaiian rolls into bite-sized pieces and set aside.
- Step 2: In a medium bowl, whisk together the half and half, pumpkin puree, eggs, and vanilla until smooth.
- Step 3: Add 1/3 cup white sugar, 1/2 cup brown sugar, cinnamon, and pumpkin pie spice to the pumpkin mixture. Whisk until well combined.
- Step 4: Pour the liquid mixture over the bread pieces and gently fold to coat all the bread.
- Step 5: Cover and refrigerate for at least one hour to let the flavors meld and the bread absorb the custard.
- Step 6: Preheat your oven to 350°F (175°C).
- Step 7: Grease an 8×8 inch square baking pan with butter, shortening, or cooking spray.
- Step 8: Pour the bread and pumpkin mixture into the prepared pan and spread evenly.
- Step 9: Bake uncovered for about 35 minutes, or until the top is golden and the pudding is set.
- Step 10: While baking, prepare the sauce by melting 2/3 cup brown sugar and 1/4 cup butter together in a small saucepan over medium heat.
- Step 11: Once the butter is fully melted, stir in the heavy cream and continue stirring until smooth, about three minutes. Remove from heat and let cool slightly.
- Step 12: When the bread pudding is done, remove from the oven. Drizzle the warm brown sugar cream sauce over the top.
- Step 13: Serve warm, optionally with extra sauce, ice cream, or whipped cream for an indulgent finish.
Tips & Variations
- For a richer pudding, substitute half and half with whole milk or add an extra egg yolk.
- If you prefer a denser texture, use day-old crusty bread instead of soft rolls.
- Add toasted pecans or walnuts for a crunchy contrast.
- Replace the pumpkin pie spice with a mix of nutmeg, ginger, and cloves for a homemade spice blend.
Storage
Store leftover pumpkin bread pudding covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm. Keep the brown sugar sauce in a separate container and reheat gently on the stove or in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, you can use challah, brioche, or any sturdy bread you have on hand. Just make sure it’s slightly stale or toasted so it holds up well in the custard.
Can I make this recipe ahead of time?
Absolutely. You can prepare the bread pudding mixture the night before and refrigerate it, then bake it fresh the next day for best results.
PrintPumpkin Bread Pudding Recipe
This Pumpkin Bread Pudding is a comforting autumn dessert featuring soft, sweet bread soaked in a spiced pumpkin custard and baked until golden. Topped with a rich brown sugar and butter sauce, it’s perfect for cozy gatherings or holiday brunches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Pudding
- 6 Kings Hawaiian Rolls (1/2 12 ct. package) or other crusty bread
- 1 cup half and half
- 1 cup canned 100% pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Brown Sugar Butter Sauce
- 2/3 cup brown sugar
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup heavy cream
Instructions
- Prepare Bread: In a large bowl, break the Kings Hawaiian rolls into bite-sized pieces and set aside for soaking.
- Mix Custard: In a medium bowl, whisk together the half and half, pumpkin puree, eggs, and vanilla extract until smooth.
- Add Sugars and Spices: Stir in the granulated sugar, 1/2 cup brown sugar, cinnamon, and pumpkin pie spice into the custard mixture; whisk until well combined.
- Combine Bread and Custard: Pour the custard over the bread pieces and gently fold until all bread is fully coated with the pumpkin mixture.
- Refrigerate: Cover and refrigerate the mixture for at least one hour to allow the bread to soak up the custard.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Grease an 8×8 inch square baking pan with butter, shortening, or cooking spray to prevent sticking.
- Bake Bread Pudding: Pour the soaked bread mixture into the prepared pan and bake uncovered for about 35 minutes, or until the top is golden and the custard is set.
- Make Sauce: While the pudding bakes, melt the brown sugar and unsalted butter together in a small saucepan over medium heat.
- Add Cream: Once the butter has melted completely, stir in the heavy cream and continue cooking until the sauce is smooth, approximately three minutes.
- Cool Sauce: Remove the sauce from heat and let it cool for several minutes to thicken slightly.
- Serve: Drizzle the warm brown sugar butter sauce over the bread pudding. Serve warm with additional sauce and optional ice cream or whipped cream.
Notes
- For best results, use crusty bread if not using Kings Hawaiian rolls to provide texture contrast.
- Refrigeration time improves flavor and ensures the bread absorbs the custard thoroughly.
- Serve warm for the most comforting experience; leftovers can be refrigerated and gently reheated.
- Optional toppings such as vanilla ice cream or whipped cream enhance sweetness and creaminess.
Keywords: pumpkin bread pudding, autumn dessert, pumpkin custard, bread pudding recipe, fall recipes, baked dessert
