Pumpkin Bread Pudding

5 from 4 votes

Best Pumpkin Bread Pudding with Vanilla Ice Cream and a rich Butterscotch Sauce or caramel sauce, an exquisite Fall dessert for your Thanksgiving dinner. Easy to make, beautifully moist and a big hit with the whole family, my pudding uses canned pumpkin for the pumpkin custard to create a rich and decadent Thanksgiving dessert.

Prep Time5

Cook Time45

Rest time30

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 678kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

For the pumpkin bread pudding

6 slices white bread (3 cups cubed bread)
3 eggs
½ cup full-fat milk ( 125 ml)
½ cup single cream (125 ml, half-half)
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 butter (¼ cup)
50 g dark brown sugar (¼ cup)
170 ml double cream (⅔ cup heavy cream )
⅛ teaspoon salt
1 teaspoon vanilla extract

Instructions

To make the pudding, cut the bread slices into cubes, and add them to an oven-proof dish.
In a bowl, beat the eggs, add the milk, cream, sugar, pumpkin puree, pumpkin pie spice and vanilla extract.
Whisk well to get a smooth custard-like consistency.
Slowly pour it 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 45 minutes.
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 salt and vanilla extract and allow it to cool.
Serve the pudding with ice cream and butterscotch sauce.

Nutrition