Pumpkin Eggnog Bread Pudding
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Long a winter tradition, Bread Pudding is a dessert associated with warmth countering the cold. Soft and moist inside with a crispy top, the traditional version is boosted here with the winter favorites of Eggnog and sweet pumpkin.
Prep Time Cooking Time Servings
6 people
  • 8 cups cubed French Bread or white baguette
  • 3 tbsp melted butter
  • 3/4 cup pumpkin puree or cooked fresh pumpkin
  • 1 cup sugar
  • 2 egg yolks
  • 4 large eggs
  • 2 1/2 cups high-quality eggnog
  • 3/4 teaspoon ground nutmeg
  • 3 tablespoons spiced rum

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NOTE: if using pumpkin pie mix, rather than plain pumpkin puree or fresh cooked pumpkin, reduce the amount of nutmeg to 1/4 tsp. For a fresh pumpkin choice, Sugar Pie Pumpkins are the best for this dish.

  1. In a medium bowl, combine all ingredients except bread and butter, mixing well.

  2. In a large bowl, drizzle bread with butter and pour liquid over bread, then let sit for at least 30 minutes.

  3. Preheat the oven to 350 degrees F. Transfer bread mixture to a 7x11 or 9 inch oven-safe pan. Bake for about 45 minutes, until a knife inserted into the middle comes out clean. If you are using 6 individual sized baking dishes, bake for 35 minutes (or until a knife inserted into the middle comes out clean).

  4. Serve with your favourite tangy compote or ice cream.

  • This recipe is also great with a few pecans and/or apple slices baked inside or on top .

  • Try topping with a caramel or butterscotch sauce

Suitable for these diets:


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