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Pumpkin Bread Pudding


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20 minutes
45 minutes
Pumpkin Bread Pudding

This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.


  • 1/2 cup (110g) packed light brown sugar

  • 1/2 cup (105g) granulated sugar

  • 2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1/8 tsp ground cloves

  • 1/4 tsp salt

  • 4 large eggs

  • large egg yolks

  • 1 1/2 cups half and half

  • 1 cup whole milk

  • 15 oz pumpkin puree OR 1 can pumpkin

  • 1 tsp vanilla extract

  • 1 (16 oz) loaf hearty crusty french bread cut into 1-inch cubes

  • Salted caramel sauce, for serving

  • 1/2 cup toasted pecans, chopped, for serving


  • Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. 

  • Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.

  • Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.

  • Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes. 

  • Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.


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