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Southern Pumpkin Bread Pudding

  • Author: Debbie Lawrence
  • Total Time: 45 minutes
  • Yield: 6 1x


Part cake, part pudding. Fully flavorfull.


  • 5 cups freshly cooked or canned pumpkin purée
  • 2 whole eggs plus 2 egg yolks
  • 3 cups half-and-half
  • 1/4 cup packed dark brown sugar
  • 1 1/4 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tablespoon ground cardamom (optional)
  • 3/4 cup plus 1/4 cup heavy whipping cream
  • 10 cups 2-inch cubes slightly dry french (Italian, whole wheat or challah bread)


  1. In a large bowl, mix pumpkin with eggs and egg yolks, half-and-half, brown sugar, 1/4 cup of thegranulated sugar, cinnamon, nutmeg, and cardamom; set aside.
  2. In a small saucepan, combine 2 tablespoons water and remaining 1 cup granulated sugar and heat over high heat.( As sugar melts, swirl the pan often to ensure even melting. )Do not stir with a spoon because it will slow the melting process and cause uneven browning.
  3. Cook for 3 to 4 minutes, or until sugar has a deep caramel color; remove from the heat.
  4. Carefully whisk 1/4 cup of the heavy cream into the caramel until well combined, then whisk in remaining 3/4 cup heavy cream.
  5. Pour caramel mixture into a 2 1/2-quart oblong casserole dish or individual ramekins.
  6. Top with half of the bread cubes, then pour half of the pumpkin mixture over the top.
  7. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
  8. Set aside to let sit for 30 minutes.
  9. Meanwhile, preheat the oven to 350°F.
  10. Bake for 30 to 45 minutes in a water bath, or until set.


serve in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American