Pumpkin Bread Pudding with Butterscotch Sauce and served with vanilla ice cream, an exquisite Fall dessert for your Thanksgiving dinner. Easy to make, beautifully moist and a big hit with the whole family, this pudding is absolutely delicious.
What a treat this pumpkin bread pudding is! I must say, if on its own it's delightful, served with ice cream and butterscotch sauce is just WOW. I used the sauce for my Sticky Toffee Pudding too, and it's divine!
It's it amazing that you don't need to worry about making a dessert batter, but just use some good old bread that you might not really like to eat anyway? Because the secret to a good bread pudding is using old bread, at least 1-2 days old. Not proper stale bread, but not fresh either.
The pumpkin custard is very easy to make, since we basically just mix the ingredients together. And the butterscotch sauce is as easy. Not sure why I was under the impression it takes time and effort to make it, I was obviously so wrong about it.
And let's not forget the vanilla ice cream, a classic, but it works like a treat with this pudding. So, why not make it at home? My Easy Homemade Vanilla Ice Cream (No Churn) can't be simpler. So let's say how to put everything together.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the pumpkin bread pudding
- bread slices - I prefer white bread for this dessert, it has a more indulgent touch
- eggs - at room temperature
- evaporated milk - full-fat milk or single cream are other great options
- pumpkin puree - canned or roasted
- light brown sugar - for a caramel touch
- vanilla extract - you can omit it if you wish
- pumpkin pie spice - or just cinnamon
For the butterscotch sauce
- butter - salted or unsalted
- dark brown sugar - for an intense flavour
- double cream - heavy cream
- vanilla extract - for extra flavour
Step-by-step photos and instructions
For the pudding
- cut the bread into bite-sized pieces and add them to a buttered dish
- add the pumpkin puree to a mixing bowl, and use a hand mixer to beat them together
- add the eggs and beat again
- pour in the evaporated milk and add the vanilla extract
- mix well
- pour the mixture over the bread
- set aside for at least 30 minutes at room temperature or overnight in the fridge
- bake for 50 minutes at 180 degrees Celsius (350 Fahrenheit) or until the custard is set, then leave it to cool down
For the butterscotch sauce
- melt the butter, then add the dark sugar
- stir well to break up any lumpy bits the sugar might have, then add the cream
- stir for 3-4 minutes until the sugar is completely dissolved, and the sauce thickens slightly (but do not boil it)
- remove from the heat and add the vanilla extract and salt
- leave to cool before drizzling over the pumpkin bread pudding
Expert tips
To make the pumpkin bread pudding ahead you can either pour the custard over the bread, cover with clingfilm and refrigerate overnight to bake it in the morning or before you want it served, or you can bake it and refrigerate after.
It should last at least 2-3 days in the fridge if it's baked already. The butterscotch sauce can be made in advance too and stored in an air-tight glass container, like Mason jar, and refrigerated.
This is a basic recipe that can be tweaked to your liking. More sugar can be added, as well as any other flavours. I used vanilla extract, but you can go for anything else you like, even some booze: bourbon or rum make an excellent choice.
Don't leave the custard to sit at room temperature for longer than half an hour to an hour, since the eggs are raw. However, in the fridge it can be left for up to 24 hours.
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Pumpkin Bread Pudding with Butterscotch Sauce
Video
Equipment
- Oven
Ingredients
For the pumpkin bread pudding
- 6 slices white bread (3 cups cubed bread)
- 3 eggs
- 1 cup evaporated milk ( 250 ml)
- 1 cup pumpkin puree (250 g)
- ½ cup light brown sugar (100 g)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or just cinnamon)
For the butterscotch sauce
- 50 g salted butter (¼ cup)
- 50 g dark brown sugar (¼ cup)
- 170 ml double cream (â…” cup heavy cream )
- 1 teaspoon vanilla extract
Instructions
- To make the pudding, cut the bread slices into cubes, and add them to a buttered oven-proof dish.
- In a large mixing bowl, add the pumpkin puree and sugar and use a hand mixer to beat them well.
- Add the eggs and beat again.
- Pour in the evaporated milk and add the vanilla extract, and use a whisk to mix well.
- Slowly pour the mixture over the bread, and set aside for at least 30 minutes so that the bread can soak up the custard.
- Preheat the oven to 170 degrees Celsius (350 Fahrenheit).
- Bake for 50 minutes or until the custard is set.
- To make the butterscotch sauce, melt the butter in a pan, add the sugar and stir to get any lumpy bits from the sugar dissolved.
- Add the cream, and continue to stir until the sugar had dissolved completely, and the sauce is smooth, it takes about 3-4 minutes.
- Remove from the heat, add the vanilla extract and allow it to cool.
- Serve the pudding with ice cream and butterscotch sauce.
Notes
- To make the pumpkin bread pudding ahead you can either pour the custard over the bread, cover with clingfilm and refrigerate overnight to bake it in the morning or before you want it served, or you can bake it and refrigerate after.
- It should last at least 2-3 days in the fridge if it's baked already. The butterscotch sauce can be made in advance too and stored in an air-tight glass container, like Mason jar, and refrigerated.
- This is a basic recipe that can be tweaked to your liking. More sugar can be added, as well as any other flavours. I used vanilla extract, but you can go for anything else you like, even some booze: bourbon or rum make an excellent choice.
Nutrition
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Jay says
Delicious!
Daniela Anderson says
Thank you, Jay!