Pumpkin Bread Pudding is a basic bread pudding but with a fall twist! It has all of the flavors of fall making it the perfect dessert for Thanksgiving. However, it also makes a delicious breakfast, especially drizzled with the warm, buttery orange sauce.
Last night I had a really hard time sleeping so I decided since I couldn’t sleep I’d bake something, baking seems to cure everything.
I’ve had this pumpkin dessert idea that I’ve been wanting to try for awhile and since I couldn’t sleep it seemed like the perfect time to figure it out. Unfortunately I didn’t have everything that I needed and shopping at 3am wasn’t an option so I decided to make a few adjustments to my original idea.
I’m sure the original idea would have been delicious, but the adjustments that I made put it over the top!
▪ Small Pumpkin
▪ Raisin Bread
▪ Cinnamon Sticks
▪ Orange Zest
▪ Orange Juice
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HOW TO PREPARE PUMPKIN CRANBERRY BREAD PUDDING & THE ORANGE SAUCE
Preheat oven to 350°F. Cut the top off of the pumpkin and remove seeds and pulp.
Brush the inside with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Bake, with lid on for 25 minutes.
Cut the raisin bread into 1-inch cubes.
While the pumpkin is baking, stir together eggs, ½ cup sugar, ½ cup melted butter, half-and-half. Add bread cubes, pecans and cranberries. Stir until the bread is moistened. Place in a lightly greased 9-inch baking pan.
Remove the pumpkin from oven. Brush the inside with 1 tablespoon melted butter and sprinkle with another tablespoon sugar. Replace the top and place both the pumpkin and the bread pudding in the oven for an additional 25 minutes.
Remove pumpkin and bread pudding from oven. Let the pumpkin cool, then spoon the bread pudding into the pumpkin.
While the pumpkin is cooling, make the orange sauce. Combine the cinnamon stick, water, sugar, cornstarch and salt in a saucepan and cook over medium heat, stirring util it becomes thick and smooth.
Stir in butter, orange zest and orange juice and continue to cook over medium heat until well combined and hot.
Remove cinnamon stick and use it to drizzle over the bread pudding.
MAKE IT A MEAL
Appetizer/Starter: Roasted Potato Salad Bites
Entrée: Slow Cooker Pork Chops & Pears
Side Dish #1: Air Fryer Garlic Hasselback Potatoes
Side Dish #2: 10-Minute Garlic Edamame
Drink: Ginger Lemonade
HOW TO SERVE BREAD PUDDING WITH ORANGE SAUCE
Use the pumpkin as the serving dish. Then when serving from the pumpkin drag the serving spoon along the inside of the pumpkin, scooping up some of the pumpkin along with the bread pudding. Drizzle with the orange sauce before serving.
HOW TO STORE THE LEFTOVERS
Place the pumpkin on a sturdy plate and loosely cover with plastic wrap, store in the refrigerator for 4-5 days. The orange sauce can be stored in a squeeze bottle or in a small pitcher for 6-8 days.
Happy pumpkin season, and I hope that you are enjoying all of the wonderful flavors of fall!😃
Pumpkin Cranberry Bread Pudding
Pumpkin Bread Pudding
- 2-3 pound pumpkin
- 2 tablespoons butter melted
- 2 tablespoons sugar
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup butter melted
- 3/4 cup half-and-half
- 3/4 cup chopped pecans
- 1 16-ounce raisin bread, cut into 1-inch cubes
- 1/2 cup dried cranberries
- 1 cinnamon stick
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons grated orange peel
- 1/3 cup orange juice
- Preheat oven to 350°.
Pumpkin Bread Pudding
- Cut the top off of the pumpkin and remove seeds and pulp. Brush the inside with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Bake, with lid on for 25 minutes.
- While the pumpkin is baking, stir together eggs, 1/2 cup sugar, 1/2 cup melted butter, half-and-half. Add bread cubes, pecans and cranberries. Stir until the bread is moistened. Place in a lightly greased 9-inch baking pan.
- Remove pumpkin from oven. Brush with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Replace the top.
- Place the pumpkin and bread pudding in the oven and bake for 25 minutes.
- Remove pumpkin and bread pudding from oven. Let the pumpkin cool then spoon the bread pudding into the pumpkin.
- Top with orange sauce.
- In a sauce pan, combine cinnamon stick, water, sugar, cornstarch and salt. Cook over medium heat, stirring until thick and smooth.
- Stir in butter, orange peel and juice, continue cooking until hot.
- Remove cinnamon stick and use to top the pumpkin bread pudding
Making This Recipe?We’d really love to see how it turned out. Snap a pic & tag it on Instagram with @flusterbuster
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BDessertB BPumpkinB BFallB
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updated: 10/14/19 (pictures & format)
Looks so good! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
Oh my, this sounds delicious! I so want to try this over the holidays. Pinned 🙂
Johanna Chick says
Oh! This takes me back. My mum used to make bread pudding all the time! It’s been years since I’ve had any. And this looks SO good! I may have to see how well gluten free bread works for this.
Oh my goodness, Robin! This sounds delicious and perfect for fall!
Looks yummy!! Thanks so much for stopping by!!
Miz Helen says
Congratulations your post is featured on Full Plate Thursday this week! Thanks so much for sharing your talent with us and hope you will share with us again soon!
I find myself going back to the older style recipes… who doesn’t love a bread pudding!
Thank you for sharing at Create, Bake, Grow & Gather this week.