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Pumpkin Bread Pudding with Classic Hard Sauce

Makes a 9x13” pan.

Bread Pudding


8 medium-size Croissants

1-1/2 Cup Whole Milk

1-1/2 Cup Heavy Cream

1 15-oz. Can Pumpkin

½ Cup White Granulated Sugar

1-1/2 Cup Light Brown Sugar

5 Large Eggs, at room temperature

2 Teaspoons Vanilla

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Cinnamon

½ Teaspoon Nutmeg


  • Preheat oven to 350 degrees.

  • Spray a 9”x13” baking dish with non-stick cooking spray.

  • Tear bread into 1’ to 2” pieces and add to a large bowl.

  • In another bowl, whisk together the milk, cream, pumpkin, eggs, white sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg until combined.

  • Pour liquid mixture over bread and stir gently to coat. Let soak for about 20 minutes.

  • Spread into baking dish and bake in oven for about 50 to 60 minutes, until center is set.

  • Cut warm pudding into squares, plate, and drizzle with warm Classic Hard Sauce.

Classic Hard Sauce


¾ Cup White Granulated Sugar

½ Cup Unsalted Butter, melted

1 Teaspoon Pure Vanilla Extract

1 Large Egg, beaten, at room temperature

¼ Cup Brandy

Pinch Grated Nutmeg

Pinch Orange Zest


Mix together the white granulated sugar, unsalted butter, vanilla extract, and egg in a saucepan set over medium heat.

Cook, stirring, until the sugar melts.

Add the brandy and stir for one minute.

Add the grated nutmeg and orange zest.

Serve warm.

Download Recipe

Pumpkin Bread Pudding with Classic Hard Sauce
Download DOCX • 145KB

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