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Pumpkin Bread Pudding

Pumpkin Bread Pudding


• 6 cups stale cubed Pane Turano
• 3⁄4 cup canned pumpkin puree
• 1⁄2 cup whole milk
• 1 cup heavy cream
• 3 whole eggs plus 2 yolks
• 1⁄2 cup brown sugar
• 1 tsp. ground cinnamon
• 1⁄2 tsp. pumpkin pie spice
• 1⁄4 tsp. salt
• 3⁄4 stick butter, melted
• 1 large apple, diced

For the apple cider sauce:
• 1 stick butter
• 1 lb powdered sugar
• 1/4 cup apple cider


① Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.

② Toss the cubed Pane Turano bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.

③ Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes (or up to 3 hours). Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown.

④ To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.

⑤ While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top. Reserve the remaining sauce for serving.

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