Pumpkin Pie Bread Pudding

Products Used
Pumpkin Pie Bread Pudding


  • 3 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) butter, room temperature
  • 10 large eggs
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons vanilla extract
  • 1 can (15 ounces) canned pumpkin
  • 1 quart vitamin D milk
  • Optional: 1 1/3 cups raisins (I prefer to use golden raisins)
  • 1 1/2 pounds stale French or Italian bread loaf - cubed by cutting into 1/2 inch cubes*
  • 1 3/4 cups walnut pieces (could substitute black walnuts for increased decadence)

    Butter Sauce

    • 2 1/4 cups light corn syrup
    • 1/4 cup dark corn syrup
    • 1 1/2 cups (3 sticks) unsalted butter, room temperature
    • 2 tablespoons vanilla extract


    1. Preheat oven to 275°F.
    2. Cream butter and sugar together. Then, add eggs to mix. Once eggs have fully been incorporated into the batter, mix in spices as well as vanilla extract. Remember to periodically scrape sides of the bowl so that everything is mixed well.
    3. Fold in canned pumpkin until thoroughly combined. Add milk and mix until all of ingredients are mixed fully.
    4. Place mixture in a large glass mixing bowl. Gently add bread cubes, walnuts and raisins (if using) to mixture. Gently push on bread to let bread soak up mixture. Let mix set overnight, or at least for 4 hours in a refrigerator. Cover with plastic wrap.
    5. Check bread cubes to make sure that pieces have soaked up mixture. Take 4 tablespoons of unsalted butter and grease a 9 x 13 inch glass baking dish.
    6. Place bread mixture in baking dish. Bake until pudding has puffed and custard mixture is set in the center, approx 75-95 minutes. Remove and cool for 1 1/2 hours before serving. Top with butter sauce (see below) for extra decadence or serve with a scoop of vanilla ice cream on the side. If using butter sauce - pour over each individual serving of bread pudding.
    7. Butter sauce: In a medium saucepan, heat corn syrup and vanilla to a simmer over medium-low heat. DO NOT bring to a rolling boil. Remove from heat and cool for 5 minutes.
    8. Once mixture has cooled for 5 minutes, place in a food processor. Add softened butter. Gently pulse mixture with softened butter. The consistency will change and you will see a glistening sauce stream. Keep at room temperature until ready to serve. Makes approximately 3 cups of butter sauce.
    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.

    Rate & Review
    or to post comments
    Aug 09, 2013

    This will be at our Thanksgiving for sure, great fall flavor and packed full of bread chunks. The sauce is highly recommended but would be great with some ice cream.

    Oops.. there is no Spanish translation to this recipe