Sugar, Spice & Everything Nice: Pumpkin Butterscotch Bread Pudding Recipe & Video

Written by Chris -

All the flavors of pumpkin pie – plus one delicious extra – come together in this classic bread pudding. Soft cinnamon challah bread is soaked with spiced pumpkin custard, topped with butterscotch morsels and cinnamon sugar, and then baked till warm and golden. There’s no better dessert to cozy up with on a chilly autumn day than this delicious bread pudding!

We recently shot a video for this recipe in our Nestlé Kitchens. Take a look, a few extra tips are shared.

Pumpkin Butterscotch Bread Pudding

Ingredients for 12 servings:

1 loaf (12 to 14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
4 large eggs
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 cup plus 1 tablespoon granulated sugar, divided
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2 tablespoons packed brown sugar
Vanilla DREYER’S or EDY’S SLOW CHURNED Light Ice Cream

Directions:

Preheat oven to 350º F. Grease 13 x 9-inch baking pan or dish.

Spread bread cubes in single layer on rimmed baking sheets (note: cinnamon challah bread works beautifully in this recipe, but regular challah, brioche and French bread work well too).

Bake, tossing occasionally, for 10 minutes or until dry (above). Don’t skip this step – the cubes need to be dried out so that they can absorb all the delicious filling!

Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat (above).

Transfer mixture into prepared baking pan.

Let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally as needed). Take a look at the image above, the bread absorbed the filling.

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean (above).

Cool on wire rack for about 30 minutes (this will allow bread pudding to set). This bread pudding is lovely by itself, but I find vanilla ice cream to be the perfect complement.

Hope you enjoy this recipe as much as I do!

Links:

Related recipes:

Pumpkin Bread Pudding with Brown Sugar-Yogurt Sauce

Mocha Bread Pudding with Whipped Topping

Nestlé Kitchens