Pumpkin Bread Pudding

White Chocolate Pumpkin Cheesecake Bread Pudding

Pumpkin Bread Pudding

White Chocolate Cheesecake Pumpkin bread pudding

This recipe is a riff on a few versions of bread pudding I have made over the years.  Personally, I find bread pudding to be a super flexible and enjoyable dish that lends itself to endless variation.  I came up with this one year before Christmas as an alternative to having another pumpkin pie during the holidays.  Since then, this has been a staple on our holiday menu (as well as a welcome change to endless pumpkin pies while still keeping the theme intact.)


1 loaf bread (I recommend a country style loaf, or brioche) – left out overnight to become stale

1 package (8oz) Philly Cream Cheese

1 cup pecan pieces

1/2 cup white chocolate chips

2 cups heavy cream

2 cups milk

1 15oz can Libby’s Pumpkin

1 cup sugar

1 cup brown sugar

2 tbsp coffee bourbon

1 tbsp

1 tsp

1 tsp fresh grated nutmeg

Pinch of salt

6 eggs plus 4 yolks

Butter (to grease a casserole dish)


Slice the bread up into half inch cubes and place in a large mixing bowl.  Slice the cream cheese into half inch squares and sprinkle over the bread. Do the same with the white chocolate chips and pecans.

Next, in a separate mixing bowl combine all remaining ingredients except the eggs. Mix well and adjust to taste. Whisk in the eggs and egg yolks. Pour the custard over the bread and fold together gently. Mixture should be wet. If the pudding mixture appears dry, add a bit of milk or half and half.

Cover and refrigerate overnight.

Preheat oven to 350•.

Use butter to grease a . Then spread pudding evenly in dish and bake for 45 mins or until center appears set. Cool for 15 minutes.

Serve with whipped cream and bourbon coffee.