Pumpkin Bread Pudding

This post may contain affiliate links.

Pumpkin Bread Pudding

I served this for a fall dinner party and it received raves. I added the bourbon cream sauce (mentioned in the tips below) and we loved that too. Would make this again in a heartbeat- very moist and flavorful.

Yield: 12 servings

Prep Time: 35 min

Cook Time: 35 min


1 3/4 cups whole milk
1 1/2 cups heavy whipping cream
15 ounces stale Italian bread with crusts on, cut into cubes
3/4 cup butter, softened
1/2 cup light brown sugar
3/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of ground ginger
6 large egg yolks
1 3/4 cups pumpkin purée, at room temperature
3 large egg whites
1 1/2 tablespoons granulated white sugar
3/4 teaspoon salt


1. Preheat oven to 350° F. Butter and sugar a 9x-13-inch pan (or use twelve 3-inch ramekins).

2. In a medium saucepan, bring milk and cream to a simmer over low heat. Place bread cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the bread cubes.

3. With an electric mixer, cream butter and sugar in a large bowl until light and fluffy. Add cinnamon, nutmeg, ginger and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

4. Fold the soaked bread into the pumpkin mixture.

5. In a separate bowl, beat the egg whites and sugar and salt until they form stiff peaks and gently fold into the batter.

6. Pour batter into the prepared pan.

7. Bake 35-45 minutes, or until knife inserted in center comes out clean.


*This dessert may be baked and then wrapped and refrigerated for up to 3 days. Re-heat in the oven wrapped in foil, or microwaved until warm.
*Bourbon Cream Sauce option: Heat 1 cup of heavy cream just enough to melt about one-half cup of white chocolate chips, and add 1/3 cup bourbon. Pour lightly over individual servings for a delightful finishing touch.

Source: RecipeGirl.com (Adapted from Epicurious)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Sally wrote:

    I make bread pudding frequently. I’ve used everything from squishy white bread to artisanal loaves of bread to leftover hamburger or hot dog buns. The denser the bread is, the better. I cut it into about 1-inch cubes and put them on a cookie sheet and bake them in a 325 F oven for about 15 minutes and let cool. (I do the same for dressing/stuffing.)

    The Italian sandwich loaf will probably work just fine, especially if oven-dried.

    I picked up the drying in the oven trick from Cook’s Illustrated. I can’t remember the exact reason (and can’t find it now on their website), but it works better than letting the bread dry at room temperature.

  • Denise wrote:

    Hi, I’m planning on making this for Thanksgiving, I bought sandwich style Italian bread, will that work? Or is it too soft? I’m afraid the texture won’t hold up in the batter. Should I be using something similar to a crusty baguette? Thanks!

    • Lori Lange wrote:

      I usually use French bread. You can always cut it up and leave it out to get a little bit more stale before preparing it.