Bread Pudding, 2 Ways
When we hosted Fall fest this year, I could not make up my mind about whether I wanted a traditional bread pudding or a pumpkin-flavored one. So, of course, I made both. Here are my bread pudding recipes!
Today, I’m super excited to be bringing you not only a delicious dessert recipe, but a Friendsgiving-Themed blog hop with my friends! Whether you’re looking for recipes, table setting ideas, or even games to play with family and friends, you’ll want to check out every one of my friends’ posts! The links are at the end of this post!
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If you’ve been around here a bit, you probably know my love for all things Fall. And one of my favorite things to do during this season is to host friends and family.
I love making and baking warm, rich, comfort foods–the kinds that not only fill up your stomach, but warm your heart and soul.
Whether you’re hosting a dinner party, Thanks Giving, or Friends Giving, these bread pudding recipes are sure to do all of that and more–they are just that good!
Gather Ingredients:
Old-Fashioned Bread Pudding
- 8 large eggs
- 3 1/2 cups milk
- 2 cups sugar
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 loaf cinnamon swirl bread cut into 1-inch cubes
- 1 cup chopped pecans (optional)
- pinch salt
Pumpkin Bread Pudding
- 1 pound loaf day old Bread (French, Italian, or Challah), torn into small pieces
- 1 cup heavy cream
- 1 cup Half and Half
- 1 15-ounce can pumpkin puree
- 1-1/2 cups granulated sugar
- 3 tablespoon Melted Butter
- 4 Eggs
- 2 teaspoons vanilla
- 1 tablespoon Pumpkin Pie Spice
Preheat & Prep Your Baking Dish:
For both recipes you can preheat your oven to 350 degrees F.
Then take a stick of salted (or unsalted) butter and coat the bottom and sides of a 9 x 13 inch baking dish. I personally prefer a glass dish, but any baking dish will do.
Tear Up or Cut Your Bread:
For both recipes, you’ll want to teat up or cut your bread into small cubes or pieces.
You’ll want the pieces to be between 1 and 2 inches long/wide.
You really do not need to be precise with this part, though, because it’s all about to be covered with your mixture. You just want the pieces small enough that it’s easy to coat each one.
You can place them in the baking dish and cover with your mixture or stir them into your mixture in a bowl when it’s time.
Assemble the Mixture & Incorporate Bread:
Old Fashioned Bread Pudding:
Whisk eggs in a large bowl to blend.
Add milk, sugar, cream, and vanilla; whisk to blend well.
Stir in pecans.
Pour mixture into baking dish over your bread (or add the bread to the bowl first).
Pumpkin Bread Pudding:
Whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
Party tip: Prepare Ahead!
For best results and to help you save time on the day of your event, prepare the bread pudding up to this point and refrigerate for at least 2 hours. I personally like to make it the night before and pop it into the oven when my guests arrive. The whole house smells delicious while we’re having appetizers and drinks.
Bake:
Both bread puddings will bake at 350 for at least an hour, likely an hour and 15-25 minutes. Bake uncovered until the bread is puffed up and golden brown. Remember, once you pull it out of the oven to let it cool, it will fall back down. That’s totally normal.
Make Rum Sauce:
Ingredients:
- 1 cup (packed) brown sugar
- 1/2 cup (1 stick) butter
- 1/2 cup whipping cream
- 2 tablespoons rum (or spiced rum)
- 3/4 teaspoon ground cinnamon
Directions:
Stir brown sugar and butter in medium sauce pan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm.
Plate:
I like to plate the bread pudding with caramel and either whipped cream or vanilla bean ice cream. If you want it to look extra fancy, make a design on the plate with the caramel before adding the bread pudding, rum sauce, and anything else.
No one will go home hungry and everyone will be super satisfied if you end your dinner with this dessert, which is what I aim for. And, depending on the size of your dinner party or Friends Giving, everyone can go home with leftovers for the next day. Be sure to check out all of my other recipes for appetizers, side dishes, main course, and cocktail recipes for your special day as well! And, if you get the chance, I’d love it if you could follow me on Instagram and pin this article on Pinterest. Thanks friends!
Check out my friends’ posts with fabulous Friendsgiving Ideas!
Thank you to Juliet from A Loverly Life for hosting this hop. Welcome if you’re coming from Chas, I’m so happy to have you here. After my post please continue down the list to Betsy from Happily Ever After, Etc. and her resin leaves.
These recipes both look so delicious! I can’t wait to try them out! Thanks for sharing these! Also, thank you for hopping with us today!
Wow, that sounds really delicious. I love that you shared 2 ways to make it as well. Gives me options. Thanks for sharing.
Alicia ~ I LOVE bread pudding and your recipe has inspired me to make try it this weekend. I didn’t realize you could make it the day before. What a total time-saver!!
They both look so delicious, but I need to try the pumpkin bread pudding, first!
Thank you so much for joining the Friendsgiving Hop!
This looks delicious Alicia! I love bread pudding and it’s such a great traditional dessert for this time of year.
This looks great, bet it would be a hit at any friendsgiving. Plus it looks easy enough that I could try it which is great since I am not great at desserts!