New This Month

Pumpkin Bread Pudding


Beneath a golden top, soft cinnamon-, ginger-, and-pumpkin-spiced custard provides a robust treat. A sprinkle of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.

  • Servings: 6

Source: Martha Stewart Living, October 2002


  • Unsalted butter, room temperature, for ramekins
  • 6 tablespoons dark-brown sugar
  • 1 cup raisins
  • 1/3 cup bourbon
  • 1/3 cup hot water
  • One 15-ounce can pumpkin puree
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.

  2. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.

  3. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

Cook's Notes

If you prefer to omit the bourbon, simply double the amount of hot water. Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.

Reviews Add a comment

  • write_or_di
    18 APR, 2019
    I've been making this recipe, with some alterations, for special occasions for years now. There are some in my family that don't care for raisins and we all Love chocolate, so I've replaced the bourbon soaked raisins with semi sweet chocolate mini chips (about 1/2-1/3 cups). My family and friends love it and ask for it often.
  • nicole7v
    13 NOV, 2012
    I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don't even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.