Pumpkin Bread Pudding

  • 5 cups bread, cubed (half a baguette or challah)
  • 2 cups half and half
  • 3 large eggs, well beaten
  • 3/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 oz) pumpkin puree
  • 1/2 stick melted butter
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp vanilla extract

Preheat oven to 350°.

Butter an 11×7-inch baking dish. Fill with cubed bread. Combine remaining ingredients and pour over bread.

Allow to sit for 10 minutes, cover with foil, and bake for 45 minutes.

Uncover and bake an additional 5 minutes.

Serve warm or at room temperature with ice cream or whipped cream. feel free to embellish with dried cranberries, raisins, nuts, or candied ginger.

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