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Pumpkin Pie Bread Pudding with Challah


  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes

Ingredients

Scale
  • 1 large challah loaf, day old
  • 1 15 oz. can pumpkin
  • 8 eggs, beaten
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 1 tablespoon butter, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the Pecan Topping:

  • 2 cups pecan halves, diced
  • 1 cup brown sugar
  • 1 stick butter, unsalted, room temperature

For the Cream Cheese Glaze:

  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 stick butter, unsalted, room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 13×9 inch dish with 1 tablespoon of softened butter.
  3. Cut Challah into 3/4 inch chunks and place in butter dish.
  4. Mix eggs, pumpkin, heavy cream, sugar, and vanilla, and spices in a separate bowl, beat well.
  5. Pour batter mixture over challah bread and press down to soak challah.
  6. Mix brown sugar, pecans and butter together until crumbly.
  7. Place nut mixture over bread.
  8. Bake bread pudding at 350 degrees for 50-60 minutes.

To Prepare Cream Cheese Glaze:

  1. Place all ingredients into a mixer and mix well.
  2. Heat mixture in microwave for about 15 seconds to thin.
  3. Remove bread pudding from oven, drizzle with half the cream cheese glaze.
  4. Allow bread pudding to cool 30 minutes, drizzle with remaining glaze.
  5. Serve with extra glaze.

Nutrition

  • Serving Size: 6-8