.
home
home
00
Pumpkin Bread PuddingPumpkin Bread Pudding
Pumpkin Bread Pudding
Pumpkin Bread Pudding
Create your own special occasion with this sweet Pumpkin Bread Pudding. Our Pumpkin Bread Pudding is finished with a creamy topping and warm caramel sauce.
Logo
Recipe - Gourmet Garage Corporate
PumpkinBreadPudding.jpg
Pumpkin Bread Pudding
Prep Time15 Minutes
Servings16
Cook Time45 Minutes
Ingredients
12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup plus 2 Tbsp. packed brown sugar, divided
1 tsp pumpkin pie spice, divided
1 tsp vanilla
1/2 cup chopped Pecans
1/2 cup BREAKSTONE'S Sour Cream
1 cup thawed COOL WHIP Whipped Topping
1/4 cup maple-flavored or pancake syrup
Directions

1. Heat oven to 350°F.

 

2. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.

 

3. Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.

 

4. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

 

5. Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

 

Tip1:Make Ahead Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean.

 

Tip2: Shortcut Omit sour cream, COOL WHIP and maple-flavored syrup. Top each serving with a light drizzle of warmed caramel ice cream topping.

 

15 minutes
Prep Time
45 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
Thomas' Cinnamon Raisin Swirl Bread, 1 lb
Thomas' Cinnamon Raisin Swirl Bread, 1 lb
$4.79$0.30/oz
4 eggs
Eggland's Best Eggs, Large, 12 count
Eggland's Best Eggs, Large, 12 count
$7.99
1 cup milk
Organic Valley Low Fat Milk, half gallon
Organic Valley Low Fat Milk, half gallon
$7.99$15.98/gal
1 can (15 oz.) pumpkin
Libby's 100% Pure Pumpkin, 15 oz
Libby's 100% Pure Pumpkin, 15 oz
On Sale! Limit 4
$4.74 was $4.99$0.32/oz
1 cup plus 2 Tbsp. packed brown sugar, divided
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
$3.19$3.19/lb
1 tsp pumpkin pie spice, divided
Not Available
1 tsp vanilla
Morton & Bassett Vanilla Extract
Morton & Bassett Vanilla Extract
$15.99$8.00/fl oz
1/2 cup chopped Pecans
Fairway Pecan Halves, 8 oz
Fairway Pecan Halves, 8 oz
$8.99$1.12/oz
1/2 cup BREAKSTONE'S Sour Cream
Breakstone's All Natural Sour Cream, 8 oz
Breakstone's All Natural Sour Cream, 8 oz
$2.99$0.37/oz
1 cup thawed COOL WHIP Whipped Topping
Cool Whip Original Whipped Topping, 8 oz
Cool Whip Original Whipped Topping, 8 oz
$3.59$0.02/g
1/4 cup maple-flavored or pancake syrup
Not Available

Directions

1. Heat oven to 350°F.

 

2. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.

 

3. Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.

 

4. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

 

5. Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

 

Tip1:Make Ahead Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean.

 

Tip2: Shortcut Omit sour cream, COOL WHIP and maple-flavored syrup. Top each serving with a light drizzle of warmed caramel ice cream topping.