Pumpkin Bread Pudding


  • 1 can (15 ounces) 100% pure pumpkin
  • 6 tablespoons dark brown sugar
  • ½ teaspoon each: ground ginger and cinnamon
  • ¼ teaspoon ground cardamom
  • 3 large eggs
  • 2 cups half and half
  • 6 thick slices good quality raisin bread, cut into large dice (about 6 cups)
  • ¾ cup coarsely chopped walnuts
  • 2 teaspoons granulated sugar
  • 2 tablespoons brandy
  • ¾ cup heavy cream
  • A generous ½ cup your favorite caramel sauce



  • Adjust the oven rack to lower-middle position and heat oven to 325 degrees.
  • Lightly grease a 9-inch baking pan.
  • Heat pumpkin, brown sugar, ginger, cinnamon, and cardamom in a medium heavy-bottomed saucepan over medium heat until sputtering hot.
  • Meanwhile, beat eggs in a medium bowl. Working slowly at first to keep eggs from curdling, whisk pumpkin mixture into eggs. Continue to whisk in pumpkin mixture until smooth, then whisk in half and half. Add raisin bread: gently toss to coat, then turn into prepared casserole.
  • Cover with foil and bake pudding for 20 minutes. Remove foil and sprinkle with walnuts. Continue to bake, uncovered, until fully set, about 30 minutes longer.
  • Remove from bread pudding from oven and let stand until warm until ready to serve.
  • Meanwhile, add sugar and brandy to cream and beat to soft peaks. Refrigerate until ready to serve.
  • To serve, cut warm pudding into 8 or 9 pieces and transfer to serving plates. Drizzle with caramel sauce, a dollop of cream, and serve.
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pumpkin Bread Pudding

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