Pumpkin Bread Pudding with Cinnamon Sauce

Total Time
1hr 45mins
50 mins
55 mins
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  1. Combine eggs, pumpkin, whipping cream, half and half, brown sugar, cinnamon, vanilla, and salt in a big bowl.
  2. Add the cubed bread; stir to coat bread cubes.
  3. Cover and chill for 30 minutes.
  4. Pour mixture into a buttered 2-quart baking dish.
  5. Bake at 350 degrees for 55-60 minutes or until tests done.
  6. Meanwhile, beat 4 egg yolks in a small bowl; set aside.
  7. In a saucepan, add 1 1/2 cup milk, 1/2 cup whipping cream, 1/3 cup sugar, and 1/2 teaspoon cornstarch.
  8. Over medium heat, cook and stir until mixture is slightly thickened and bubbly.
  9. Remove from heat.
  10. Stir 1 cup of hot mixture into the egg yolks.
  11. Return all of the mixture to the saucepan.
  12. Cook and stir until thickened and bubbly.
  13. Reduce heat; cook and stir for 2 more minutes.
  14. Pour the hot mixture into a bowl, immediately.
  15. Stir in 1 tablespoon butter, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla.
  16. Serve bread pudding warm with warm Cinnamon Sauce.
Most Helpful

4 5

Was better the 2nd day. The sauce was great, but I think the pudding part needed more spices.

5 5

This was quickly devoured by all at the table, such a great alternative to pumpkin pie or after Thanksgiving for the leftovers! We made it with our own pumpkin puree and plain white sliced bread. The cinnamon sauce really makes it so don't be tempted to leave it off. It didn't quite taste done for us, even after a bit of extra baking, but it is the kind of recipe that works anyway, you don't want it to be totally dry. Would definitely make this again.