Pumpkin-White Chocolate Bread Pudding

By Ingrid Gangestad

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

  • Yield: 9 servings


  • 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
  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
  4. Serve warm with whipped cream or ice cream. Cover and refrigerate leftovers.