Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

challah pumpkin bread pudding

(2 ratings)
PaperCupConfections avatar
Recipe by
Sharon Grotsky
@PaperCupConfections
Olney, MD

I am a kindergarten teacher and every other Friday at my school, different teams/grade levels take turns cooking breakfast for the staff. Last fall, I found myself intrigued by, and slightly obsessed with, all things pumpkin. Armed with my obsession and absolutely bored of preparing sausage breakfast casserole 2 times a year for 6 years, I set out to bring something new to the table. And so, in November 2010, this recipe for Challah Pumpkin Bread Pudding was born. I hope your tastebuds will fall in love with this sweet and savory treat!

(2 ratings)
yield 10 -12
prep time 1 Hr
cook time 1 Hr

Ingredients For challah pumpkin bread pudding

  • 1/2 c
    raisins
  • 3 Tbsp
    dark rum
  • 5 lg
    eggs, beaten
  • 2 c
    whole milk
  • 1 c
    light brown sugar, lightly packed
  • 1/2 c
    white granulated sugar
  • 1/2 tsp
    ground cinnamon (penzey's vietnamese cinnamon adds nice warmth and spice)
  • 1/4 tsp
    each, ground cloves, nutmeg, and allspice
  • 1/4 tsp
    salt
  • 1 tsp
    pure vanilla extract
  • 15 oz
    pumpkin puree (not pumpkin pie filling)
  • 4 Tbsp
    butter, melted
  • 1 lg
    challah, about 16 oz (substitute brioche, or any egg bread, if challah is not available in your market)
  • 1/2 c
    pecans, in pieces

How To Make challah pumpkin bread pudding

  • 1
    Preheat oven to 375’ F. Pour rum over raisins and stir. Let sit, at minimum, 30 minutes.
  • 2
    Whisk together eggs, milk, both sugars, cinnamon, cloves, nutmeg, allspice, salt, vanilla, pumpkin puree, and melted butter until well combined. Set pumpkin custard aside.
  • 3
    Place challah in a buttered 9x13 casserole. Pour pumpkin custard over challah. Add raisins (and the rum) and the pecans. Stir well.
  • 4
    Allow the mixture to rest for 30 minutes. Bake for about an hour, or until custard is set. You are looking for a golden crust on top of the bread pudding. Serve hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT