Pumpkin Bread Pudding with Toffee Sauce


I know it isn’t quite time for fall recipes any more but I made this wonderful bread pudding for Thanksgiving and forgot to post it.  I have had a slight obsession with bread pudding lately.  It’s so warm and comforting.  This recipe took the place of our pumpkin pie this year.


For the Bread Pudding:

  • 1 loaf of challah bread
  • 2 large eggs
  • 1 can of pumpkin puree
  • 1 ½ cups of milk
  • 4 tablespoons of unsalted butter
  • ½ cup of light brown sugar
  • ½ teaspoon of vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ½ teaspoon allspice
  • ¼ teaspoon salt

For the Toffee Sauce:

  • ½ cup dark brown sugar
  • 4 tablespoons butter
  • ¼ cup heavy whipping cream
  • ¼ teaspoon vanilla extract


For the Bread Pudding:

  1. Preheat oven to 350 degrees F
  2. Cut loaf of challah into one-inch cubes.
  3. Whisk together eggs, pumpkin, milk, melted butter, sugar, vanilla, spices, and salt.
  4. Place bread cubes into a large baking pan and pour custard over the bread.  Make sure that all of the bread is covered in custard.  Using challah bread is the secret to this bread pudding.
  5. Bake for about 30 minutes or until golden brown.

For the Toffee Sauce:

  1. Place the butter, sugar, and cream in a saucepan and bring to a boil.
  2. Stir occasionally.
  3. Let boil for about 3 minutes.
  4. Then remove from heat and stir in vanilla.


This recipe is extremely easy.  My whole family loved it.  Give it a try!




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