Pumpkin pie bread pudding puts the flavors of pumpkin pie into a traditional bread pudding recipe. This is the perfect Thanksgiving dessert recipe, or serve it for Christmas brunch!
Bread pudding has been one of my favorite desserts for quite some time now. When Mark and I were first married, our sitter used to make it often, and was kind enough to share it with us. I’ve only actually made bread pudding a few times, which is probably a good thing, since I would most likely end up eating way too much of it anyway.
And then this happened. We were out to dinner the other night and for dessert we ordered bread pudding with pumpkin in it. It was so delicious, I had to try my hand at recreating it.
Can I just tell you that this pumpkin pie bread pudding is decadently rich, incredibly moist, and it has bits of chocolatey goodness in it? It’s two delicious desserts combined into one.
How to Make Pumpkin Pie Bread Pudding
This pumpkin dessert is super easy to make, in fact, my granddaughters were at the house while I was making it and insisted on helping. I just love that they want to help me bake & cook. Olivia will even ask if she can help me clean {love that girl!}
After it came out of the oven, it seemed to be missing something. I knew vanilla sauce would be perfect, so I whipped some up and it was incredible.
I’m thinking this is perfect for Fall, but would actually be delicious year round (thank you Libby’s!). It was already dark by the time I was ready to photograph it, but I am sure it will be gone once after school snacks and after dinner desserts have been served.
This decadently rich pumpkin pie bread pudding has bits of chocolaty goodness!
15 minPrep Time
55 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 6 egg yolks
- 2 cups milk {I used 2%}
- 1 cup heavy whipping cream
- 1 cup sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 large french bread loaf
- 2 oz semi sweet chocolate, coarsely chopped
- 7 oz pumpkin puree {I used 1/2 of a 15 oz can}
- 1 Tbsp heavy cream
- 1 Tbsp sugar
- 1/2 tsp pumpkin pie spice
- 1/4 cup sugar
- 2 tsp all purpose flour
- Dash of nutmeg
- 1 egg
- 2 Tbsp butter
- 1 cup whipping cream
- 2 tsp real vanilla extract
Instructions
- Preheat oven to 375 degrees
- Coat an 8x8 baking dish with non-stick cooking spray
- In a large bowl, whisk egg yolks, milk, heavy cream, sugar,vanilla, salt and nutmeg
- Tear french loaf into 1" pieces and mix into cream mixture, combining well
- Add chocolate pieces
- Set aside
- Combine all ingredients together; set aside
- Spread half of bread mixture into 8x8 dish, top with pumpkin filling, then add remaining bread mixture
- Bake for 45-55 minutes, or until a knife inserted in the center comes out clean
- Combine first six ingredients in a heavy sauce pan on medium heat and whisk constantly for 10-12 minutes or until thickened
- Remove from heat and stir in vanilla
- Serve immediately over warm pumpkin pie bread pudding
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