Bread pudding with pumpkin

Bread pudding with pumpkin


35 people made this

About this recipe: A deliciously spiced bread pudding. French bread is mixed with cream, soy milk, eggs, pumpkin puree, brown sugar, cinnamon, vanilla extract, salt and raisins, before being baked to perfection. Serve with a dusting of icing sugar, if desired.


Serves: 8 

  • 210g French bread, cubed
  • 250ml double cream
  • 250ml vanilla soya milk
  • 3 eggs
  • 450g pumpkin puree
  • 220g dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 80g raisins

Prep:45min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr15min 

  1. Preheat an oven to 180 C / Gas 4.
  2. Toss the bread cubes with the cream and soya milk in a large bowl until the liquid has been absorbed; set aside.
  3. Beat the eggs in a separate bowl; whisk in the pumpkin puree, dark brown soft sugar, cinnamon, vanilla and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  4. Divide the mixture between eight 175ml ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.


Pumpkin puree can be purchased online.

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