Pumpkin bread pudding

    1 hour 10 min

    Adults and kids alike will rave over this recipe. Serve warm with custard or cream.

    106 people made this

    Serves: 6 

    • 1 egg
    • 3 egg yolks
    • 350ml full fat milk
    • 130g caster sugar
    • 185g pumpkin puree
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 120g white bread cubes
    • 60g chocolate chips
    • 2 tablespoons dark brown soft sugar

    Prep:20min  ›  Cook:40min  ›  Extra time:10min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease 6 large ramekins.
    2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg and cloves; whisk into a smooth mixture. Add the bread cubes and toss gently to moisten. Set aside for 15 minutes.
    3. Spoon the mixture evenly into the prepared ramekins. Sprinkle chocolate chips and brown sugar over each portion. Arrange the ramekins in a shallow baking tin. Pour hot water into the baking tin to halfway up the sides of the ramekins.
    4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:

    Reviews in English (97)


    Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.  -  05 Aug 2008  (Review from Allrecipes US | Canada)


    OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable. I used heavy cream b/c I was planning on using another recipe when I went grocery shopping. I also used Challah bread which I think made a difference. I tripled the recipe and made it in a 9x13 pan. Served with vanilla icecream and carmel sauce. Everyone thought it was HEAVENLY!!!  -  03 Nov 2008  (Review from Allrecipes US | Canada)


    Editor's note: Thanks for the comments about the missing step in the directions for this recipe. The recipe has been edited and is now correct.  -  17 Oct 2008  (Review from Allrecipes US | Canada)