Pumpkin White Chocolate Bread Pudding

Pumpkin White Chocolate Bread Pudding
Meyer Canada

9 servings
Prep time:
Cook time:
1 Rating

Ingrid Gangestad Pumpkin pie meets bread pudding in this rich yet easy dessert.


  • 6 cups bread cubes stale
  • 1/2 cup white chocolate chips
  • 1/2 cup cranberries dried
  • 1 1/2 cups half-and-half
  • 1 cup pumpkin canned
  • 2 eggs
  • 1/2 cup sugar granulated
  • 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.