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

Yes! While Hawaiian rolls are a great option for their sweetness, you can also use other types of bread such as French bread, challah, or brioche. Just be sure to use slightly stale bread for the best texture. Fresh bread can make the pudding soggy, so it’s better to let your bread sit out for a day or so before making the recipe.

How can I make this pumpkin bread pudding gluten-free?

To make this recipe gluten-free, simply swap out the Hawaiian rolls for gluten-free bread. Make sure to choose a firm bread that won’t get too soggy. Also, check the ingredients for any hidden gluten in your spices or other ingredients.

Can I prepare pumpkin bread pudding in advance?

Absolutely! You can assemble the pudding and let it sit in the refrigerator overnight before baking it. This gives the bread more time to soak up the pumpkin mixture, resulting in a richer, more flavorful dessert. When ready to bake, just pop it in the oven as directed.

Can I freeze pumpkin bread pudding?

Yes, pumpkin bread pudding can be frozen for later use. Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, simply thaw in the refrigerator overnight and bake at 350°F (175°C) for about 15–20 minutes, or until warmed through.

Easy Pumpkin Bread Pudding Recipe with Brown Sugar Sauce

Name: Easy Pumpkin Bread Pudding
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 6 Kings Hawaiian Rolls (or other crusty bread); 1 cup half and half; 1 cup canned 100% pumpkin puree; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup white sugar; 1/2 cup brown sugar; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice; 2/3 cup brown sugar (for sauce); 1/4 cup unsalted butter; 1/4 cup heavy cream

Description

Pumpkin bread pudding is a delicious and easy dessert that combines the warm flavors of pumpkin and cinnamon with soft, sweet Hawaiian rolls. Topped with a rich brown sugar sauce, this fall-inspired dish is perfect for Thanksgiving or any cozy gathering. It’s a unique alternative to pumpkin pie and can be enjoyed with whipped cream or vanilla ice cream.

Ingredients

Scale

6 Kings Hawaiian Rolls (or other crusty bread)
1 cup half and half
1 cup canned 100% pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1/3 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2/3 cup brown sugar (for sauce)
1/4 cup unsalted butter
1/4 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, break apart the Hawaiian rolls into bite-sized pieces.
In a medium bowl, whisk together the half and half, canned pumpkin, eggs, and vanilla extract.
Add the white and brown sugar, cinnamon, and pumpkin pie spice to the mixture and whisk until well combined.
Pour the pumpkin mixture over the bread pieces and gently stir to coat. Refrigerate for at least one hour.
Preheat the oven to 350°F (175°C) and grease an 8×8-inch square baking pan.
Pour the bread mixture into the greased pan and bake uncovered for 35 minutes, or until the pudding is golden brown and set.
In a small saucepan, melt the 2/3 cup of brown sugar and butter over medium heat. Stir in the heavy cream and cook until smooth, about 3 minutes.
Remove from heat and let cool for a few minutes.
Drizzle the brown sugar sauce over the warm bread pudding and serve with vanilla ice cream or whipped cream, if desired.

Notes

Use slightly stale bread to avoid sogginess in the pudding.
Feel free to use any type of bread, such as French bread or brioche, if you prefer.
If you prefer a thicker sauce, you can increase the amount of brown sugar or butter in the sauce.
This recipe can be made ahead by assembling the pudding the night before and baking it the next day.

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

Nutrition

Serving Size: 1 slice
Calories: 490 kcal
Sugar: 35g
Sodium: 180mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg