Pumpkin Bread Pudding


Recipe by: Chef Shane McAnelly


1 1/2 cup milk

1 1/2 cup heavy cream

1 cup white granulated sugar

3/4 cup dark brown sugar

8 eggs

1 cup pumpkin purée

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 teaspoon salt

5 cups cubed bread, preferably brioche

1 cup of pomegranate seeds for garnish


Preheat oven to 325°F.

In a large mixing bowl whisk together all ingredients except for bread. Pour wet mixture over bread and mix gently. Spray individual portion cups, muffin tins or loaf pan generously with pan spray to avoid sticking. Place bread mixture into whatever you choose to use (muffin tins make nice individual portions) and place into oven for 30-35 minutes, or until toothpick inserted into the center comes out clean. Serve with whip cream and caramel sauce.

Don’t forget to garnish with pomegranate seeds!


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