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Pumpkin Bread Pudding

Pumpkin Bread Pudding

3 Cups Crusty Bread

2 Cups Cinnamon Bread

15 Oz Pumpkin

4 Eggs

3 Cups Half and Half

2 Cups (or to taste) Sugar

2 tsp Vanilla Extract

1 tsp Ginger

1 tsp Cinnamon

1 tsp Nutmeg

¼ Cup Bourbon Whiskey


1C. Brown Sugar

½ stick butter

2 Tbsp Rum or Bourbon

4 Tbsp of heavy cream

Preparation Steps for Pudding:

Preheat oven to 350 degrees.

Cut the bread into 1" cubes. Set Aside.

In a large bowl, combine all of the ingredients together except the bread. Mix until well combined. Adjust seasonings as needed. Set aside.

Lightly grease a 2 ½ quart baking dish. Place the bread evenly in the dish. Pour mixture over the bread so that it's totally covered.

Cover with foil. Create a hot water bath for pudding by boiling water in a pot. Set the entire pudding baking dish into another baking dish that is bigger so that it sits well. Carefully pour the hot water into the large baking dish around the pudding. Fill the water up ¾ of the way around the pudding dish. Carefully place in oven and bake for about 45 minutes. Uncover and check for doneness. The mixture should be set in a pudding state. Place back in oven and finish cooking until pudding is set. Allow to cool for 30 minutes before serving.

NOTE: Be careful taking the pudding out of the oven because of the hot water bath. It may be easier to lift the pudding out of the hot water first.

Preparation Steps for Sauce:

Place in small saucepan on low heat. Stir. Cook for about 10 minutes. Remove from heat and allow to slightly thicken. Pour over pudding while still warm.