Imperial Sugar
Imperial Sugar

Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding imperial


  • 4 large eggs
  • 1 1/2 cups (300g) Imperial Sugar Light or Dark Brown Sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon (6g) cinnamon (Vietnamese preferred)
  • 1 teaspoon (2g) dried ginger
  • 1/8 teaspoon cloves (optional)
  • 1/2 (3g) teaspoon salt
  • 1-15 ounce can pumpkin puree (not pumpkin pie filling)
  • 3 cups (720g) milk
  • 15 cups (540g) day old bread pieces/chunks, from about 15 average size slices
  • 1 1/2 cups (225g) raisins
  • 1 cup (120g) walnut or pecan pieces
  • 2 tablespoons (28g) melted butter
  • 3 tablespoons (37g) Imperial Sugar Extra Fine Granulated Sugar 

Toppings (optional)


  1. In a bowl large enough to hold all ingredients whisk eggs until well blended. Add sugar and whisk rapidly until smooth.
  2. Add vanilla, spices, and salt. Whisk in pumpkin puree and once smooth add milk. Remove whisk and replace with it with a rubber or wooden spatula.
  3. Add bread pieces and stir together. Mixture will be very wet-looking. Let it sit for 20 minutes and stir occasionally.
  4. Meanwhile, turn oven to 350°F.
  5. Prepare pan: Line a 9 x 13-inch pan with aluminum foil. Brush with melted butter and sprinkle with granulated sugar. Set aside. 
  6. Add raisins and nuts to pumpkin mixture.
  7. Transfer mixture to prepared pan and place in oven.
  8. Bake for approximately 50-60 minutes or until center has puffed and is set.  
  9. While bread pudding is baking, prepare Whiskey Caramel Sauce.
  10. Serve bread pudding warm with Whiskey Caramel Sauce and Crème Chantilly, if desired.
Imperial Sugar Insight

*Hint: To save a little money, look in the bakery section for loaves or yeast rolls that have been marked down due to being stale.