Description
Pumpkin bread pudding is a delicious, comforting dessert blending fall flavors with a warm, gooey texture. Featuring Hawaiian rolls, rich pumpkin filling, and decadent brown sugar sauce, it’s a perfect alternative to traditional pumpkin pie.
Ingredients
- Kings Hawaiian Rolls (soft and slightly sweet)
- Half and Half
- Canned Pumpkin
- Eggs
- Vanilla Extract
- Brown Sugar
- Cinnamon
- Pumpkin Pie Spice
- Unsalted Butter
- Heavy Cream
Instructions
- Tear Hawaiian rolls into bite-sized pieces and place in a large mixing bowl.
- Whisk together half and half, canned pumpkin, eggs, vanilla extract, white and brown sugar, cinnamon, and pumpkin pie spice until smooth.
- Pour pumpkin mixture over bread cubes and gently stir to coat evenly. Refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Pour soaked bread mixture into pan and bake uncovered for 35 minutes until golden brown and set.
- In a saucepan, melt brown sugar and butter over medium heat. Stir in heavy cream and cook 3 minutes until smooth. Remove from heat and cool slightly.
- Drizzle brown sugar sauce over warm bread pudding and serve with whipped cream or vanilla ice cream.
Notes
Ensure bread is fully soaked before baking for rich texture. Avoid overbaking to keep center soft. Refrigerate soaked mixture for at least an hour. Store leftovers airtight in fridge up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg