Bread pudding with pumpkin

    2 hours 15 min

    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.

    35 people made this

    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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    Average global rating:

    Reviews in English (30)


    5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread, then skipped adding raisins. Instead of the cream and soy milk, I used 2 cups whole milk. Instead of puree I used a can of pumpkin pie filling, and then didn't add the cinnamon. I cut the sugar to 1/4 cup, and added a cup of walnuts. Cooked in two square pans for 40 minutes- but next time will check it sooner. Absolutely heavenly dessert that everyone raved about.  -  26 Nov 2010  (Review from Allrecipes US | Canada)


    This was heavenly (if you like pumpkin). I used 1% milk instead of the soy milk and 1 cup half and half instead of the heavy cream. Used a long french bread loaf. Made it in a 9x13 pan and baked at 350 for about 40-45 minutes. Some people liked Cool Whip on theirs but I preferred just the bread pudding. My adult daughter could not get enough of it and all my guests liked it also. I will make this again and do the same things as it was very good.  -  29 Nov 2010  (Review from Allrecipes US | Canada)


    Overall was very good! I used reg milk and it came out fine. I am not a fan of raisins, so I add some milk chic chips. I also put in a 9x13 glass dish and baked for 45 minutes and it was perfect.  -  10 Oct 2010  (Review from Allrecipes US | Canada)