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Pumpkin Bread Pudding

The Culinary Institute of America’s pumpkin bread pudding is a delicious, warm, and creamy dessert.

This recipe may be made using a hot water bath. A hot water bath provides even heat at a constant temperature, which allows even baking. In addition, it prevents crust formation and rapid expansion, which can lead to cracking of surfaces, and also guarantees a smooth texture.

To bake with a hot water bath:

  • Select a pan with sides at least as high as the sides of the mold.
  • Set baking dish or molds in the center of the pan—if using molds, leave about one inch around each mold so hot water can circulate.
  • When the baking dish or molds are in the pan, take the pan to the oven and rest it securely on a deck or rack.
  • Add enough boiling water to the pan to come up to about two-thirds of the mold’s height. Avoid splashing or pouring water into the molds.

Watch Chef Bill Briwa show how to bake using a water bath in our techniques video.

Pumpkin bread pudding recipe by The Culinary Institute of America

Ingredients

Makes 8 Servings

  • 3 1/2 cups heavy cream
  • 1 cup pumpkin purée
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 9 egg yolks
  • 15 cups 1/2-inch cubes challah bread, from 2 small loaves

Directions

  1. In a medium saucepan over medium heat, combine the cream, pumpkin purée, half of the sugar, and the salt and bring to a simmer, stirring with a wooden spoon. Remove from the heat.
  2. Use a paring knife to split the vanilla bean in half lengthwise and scrape the seeds from the pod. Add the bean and the seeds to the pan, along with the cinnamon, ginger, and nutmeg. Cover the pan and allow to steep for 15 minutes.
  3. Return the mixture to a boil over medium heat. Meanwhile, in a medium-size bowl, combine the egg yolks with the remaining sugar. Once the mixture in the pot comes to a boil, while whisking the egg yolks constantly, add about 1/3 of the hot mixture to the yolks to warm them. Whisk in the remaining cream mixture. If necessary, strain the mixture through a mesh strainer to remove any egg solids.
  4. Preheat the oven to 350 degrees F and lightly grease a 9- by 13-inch baking dish. Place the cubed bread in a large bowl and pour the cream and egg mixture over the bread. Toss until the bread is coated and transfer to the prepared pan. Allow the mixture to soak for about 30 minutes before placing it in the preheated oven. Bake in a water bath until the custard is set and the top of the pudding is a light golden brown, about 30 minutes.
 Per serving: 693 CALORIES, 9.5 g PROTEIN, 67 g CARBOHYDRATES, 3 g FIBER, 49 g TOTAL FAT (27 g saturated fat), 478 mg SODIUM, 348 mg CHOLESTEROL

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