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Pumpkin Bread Pudding with White Chocolate Sauce

 Pumpkin Bread Pudding with White Chocolate Sauce
This old-fashioned treat is so warm and comforting on chilly evenings. Pumpkin gives it great seasonal appeal, and the white chocolate sauce makes it even more irresistible.—Shirley Glaab, Hattiesburg, Mississippi
6 ServingsPrep: 20 min. + standing Bake: 50 min.


  • 2 eggs, lightly beaten
  • 1-1/2 cups canned pumpkin
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 5 cups cubed day-old French bread
  • 8 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream


  • In a large bowl, combine the first nine ingredients. Add bread cubes;
  • stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt.
  • baking dish. Bake, uncovered, at 350° for 50-55 minutes or until
  • a knife inserted near the center comes out clean.
  • Meanwhile, in a small saucepan, heat white chocolate and cream. Cook
  • and stir over low heat until chocolate is melted. Cool until
  • thickened, about 10 minutes. Serve warm sauce with warm pudding.

2 of 2

Pumpkin Bread Pudding with White Chocolate Sauce (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 6 servings.
Nutritional Facts: 1 cup equals 688 calories, 42 g fat (25 g saturated fat), 180 mg cholesterol, 415 mg sodium, 68 g carbohydrate, 3 g fiber, 11 g protein.