Pumpkin-White Chocolate Bread Pudding

By: Ingrid Gangestad

  • Yield:

    9 Servings

  • Prep:

    10 mins

  • Ready In: 1 hr 55 mins
  • Cook: 45 mins
  • Course:



6 cups stale bread cubes
1/2 cup white chocolate chips
1/2 cup dried cranberries
1 1/2 cups half-and-half
1 cup canned pumpkin
2 eggs
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice or ground cinnamon
1 teaspoon vanilla
Whipped cream or vanilla ice cream, if desired


  1. Heat oven to 350°F. Butter 8-inch square baking pan. Place half the bread cubes, chocolate chips and cranberries in pan; repeat layers.
  2. In large bowl, whisk together half-and-half, pumpkin, eggs, sugar, pumpkin pie spice and vanilla. Pour over bread mixture.
  3. Place bread pudding pan in bottom of 13x9-inch baking pan; place in middle rack of oven. Fill larger pan halfway with boiling water. Bake 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.
  4. Serve warm with whipped cream or ice cream. Cover and refrigerate leftovers.