Pumpkin Bread Pudding

Wholesome Pumpkin Bread Pudding

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PREP: 15 min  COOK: 45 min


Bread Pudding:
8 cups French bread, cut into 1/2-inch cubes
2/3 cup brown sugar
4 large eggs
1 cup milk
2 cups pumpkin puree
1 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup cranberries
1/2 cup raisins


1. Place bread in a large mixing bowl. In another mixing bowl, combine the next 11 ingredients; whisk. Add the cranberries and raisins.

2. Pour the mixture over the cubed bread and press the bread down until covered. Allow to rest for 10 minutes.

3. Preheat oven to 350 degrees.

4. Transfer mixture to a 9-inch baking dish. Bake for 30 minutes or until the center is set.

Rum Sauce:
1 cup heavy cream
1/2 cup milk
1/4 cup brown sugar
2 tablespoons cornstarch
1/3 cup spiced rum
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch salt


1. Combine the cream, milk and brown sugar in a saucepan. Bring to a simmer on medium.

2. Whisk the cornstarch and rum. Pour into the saucepan, whisking constantly. Reduce heat to medium-low and simmer for 10 minutes or until thickened. Remove the saucepan from the heat; add butter, vanilla extract and salt and stir until smooth.

3. Divide the bread pudding between serving bowls and top each with prepared rum sauce.

South Dakota Food Wholesome Pumpkin Bread PuddingSouth Dakota Food Wholesome Pumpkin Bread PuddingSouth Dakota Food Wholesome Pumpkin Bread Pudding