Can I use a different type of bread for pumpkin bread pudding?

Yes, you can use different types of bread for this recipe. While Hawaiian rolls add sweetness and flavor, you can substitute with French bread, brioche, or even challah. Just make sure to use slightly stale bread for the best texture.

Can I make pumpkin bread pudding ahead of time?

Yes, you can prepare pumpkin bread pudding ahead of time. Assemble the bread and custard mixture, then refrigerate it overnight before baking. The next day, just bake it and enjoy a delicious, stress-free dessert!

How do I store leftovers?

Store any leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven for a few minutes or microwave it for a quick warm-up.

Pumpkin Bread Pudding: A Fall Dessert Delight

Description

This easy pumpkin bread pudding recipe is the perfect fall dessert. Made with Hawaiian rolls, a rich pumpkin custard, and topped with a gooey brown sugar sauce, it’s a comforting and delicious alternative to pumpkin pie. Serve it warm with whipped cream or vanilla ice cream for the ultimate treat.

Ingredients

Scale

6 Kings Hawaiian Rolls (or other crusty bread)
1 cup Half and Half
1 cup Canned 100% Pumpkin Puree
2 Eggs
1 tsp Vanilla Extract
1/3 cup White Sugar
1/2 cup Brown Sugar
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2/3 cup Brown Sugar (for sauce)
1/4 cup Unsalted Butter
1/4 cup Heavy Cream

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Instructions

Break the Hawaiian rolls into bite-sized pieces and set aside.
In a medium bowl, whisk together half and half, pumpkin puree, eggs, and vanilla extract. Add white sugar, brown sugar, cinnamon, and pumpkin pie spice. Whisk until smooth.
Pour the custard mixture over the bread pieces and gently stir until fully coated.
Refrigerate the mixture for at least 1 hour to allow the bread to absorb the custard.
Preheat the oven to 350°F (175°C). Grease an 8×8-inch square baking pan.
Pour the soaked bread mixture into the pan and bake uncovered for about 35 minutes or until the top is golden and set.
For the brown sugar sauce, melt the brown sugar and butter in a small saucepan over medium heat. Stir in heavy cream and cook until smooth (about 3 minutes).
Remove the sauce from heat and cool for several minutes.
Drizzle the brown sugar sauce over the bread pudding and serve warm with extra sauce and whipped cream or vanilla ice cream, if desired.

Notes

For the best results, use slightly stale bread to avoid a soggy pudding.
Feel free to reduce the sugar in the pudding since the brown sugar sauce is already quite sweet.
You can prepare the bread pudding a day ahead and bake it the next day.
If you’re making it ahead of time, refrigerate the uncooked mixture overnight and bake the next day.

Prep Time: 1 hour 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 42 g
Sodium: 170 mg
Fat: 23 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 68 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg