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Pumpkin Bread Pudding

Pumpkin Bread Pudding

8 to 10
15 min
55 min


4 cups Panettone, diced

3 eggs

2 egg yolks

3/4 cup canned pumpkin puree

1/2 cup sugar

1/2 cup maple syrup

3/4 cup half and half

3/4 cup heavy cream

1/2 teaspoon cinnamon

1/4 teaspoon grated nutmeg

Zest of one orange

3 apples, cored, peeled and diced

2 tablespoons unsalted butter

1 tablespoon light brown sugar

Pinch of salt

3/4 cup toasted chopped pecans 


Preheat the oven to 325°F. Butter a 9 x 13 inch baking dish. 

For the apples:

In a large saute pan over medium heat, melt 1 tablespoon of the butter. Add brown sugar, apples, salt and cinnamon and saute; until soft and golden brown, about 10 minutes.

For the custard:

In a non-reactive bowl, whisk together eggs, egg yolks, pumpkin puree, nutmeg and maple syrup. Add orange zest, heavy cream and half and half, mix thoroughly. Arrange Panettone pieces on the bottom of the prepared baking dish, overlapping slightly. Spread the apples over the Panettone and add the custard. Sprinkle with the pecans.

Place baking dish in a larger vessel filled with 1 inch of water for a water bath. Bake the custard for 35-45 minutes, checking for doneness after 35 minutes, by inserting a knife in center. If the knife comes out clean, it is done. Serve with whipped cream drizzled with maple syrup.