Pumpkin Bread Pudding

Pumpkin Bread Pudding
  • Prep Time: 20
  • Servings: 10

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About this Recipe


10 Slices Villaggio® Original Thick Sliced Italian Style White Bread, cut into 1” (2.5 cm) cubes, about
1/4 cup (60 mL) Melted butter
1 Vanilla bean, split in half lengthwise
2 cups (500 mL) Whipping cream (35%)
1 cup (250 mL) Milk
5 Egg yolks
1 Egg
1/2 cup (125 mL) Sugar
3 tbsp (45 mL) Maple syrup
1 cup (250 mL) Pumpkin puree
2 tbsp (30 mL) Whiskey (Bourbon or Rye)
1 1/2 tsp (7 mL) Cinnamon
1/8 tsp (.5 mL) Allspice
1/2 tsp (2 mL) Salt


PREHEAT oven to 325°F (160°C).

ARRANGE bread cubes on a baking sheet and toast in the preheated oven for 10 minutes or until slightly toasted. Place in a large bowl and toss with melted butter.

SCRAPE vanilla seeds from the pod and add to a small saucepan along with cream and milk. Set over medium-high heat until steaming. Whisk together cream mixture, egg yolks, egg, maple syrup, pumpkin, whisky and spices. Pour over bread cubes and set stand 15 minutes to absorb, stirring occasionally. Ladle mixture into 3 ½” (9 cm) ramekins. Place in a water bath and bake 25-30 minutes or until set and beginning to brown on top.


To create a water bath, place ramekins in a baking dish and pour boiling water into the pan until it reaches the midpoint on the ramekins.

Serve with a spoonful of vanilla ice cream and a drizzle of caramel sauce.

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