• Prep Time: 10 minutes
  • Cooking Time: 50 minutes
  • Serves: 4

Pumpkin Bread Pudding With Nutella Glaze

  • Recipe Submitted by on

 Ingredients List

  • for the bread pudding
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 big pinch of salt
  • 1 1/2 teaspoon pumpkin spice mix (homemade recipe here)
  • 6 cups challah or other egg bread (preferably on the stale side) cut into 1-inch cubes
  • for the glaze
  • 2 tablespoons milk
  • 2 tablespoon Nutella
  • pinch of salt
  • 1/2 cup confectioners' (powdered) sugar


Preheat the oven to 325°F with a rack in the middle position. Thoroughly butter or spray a 9x9" square pan.
Prepare the bread pudding: In a large mixing bowl, whisk together the cream, milk, pumpkin, sugar, eggs, salt, and spices in a bowl until well-combined and smooth. Fold in the bread cubes gently until coated. Transfer mixture to the pan, and bake until the custard is set, 45 to 50 minutes. Remove, and allow to cool completely in the pan.
Prepare the glaze: In a microwave proof bowl, heat the milk until hot (about 20-30 seconds). Whisk in the nutella until smooth (it will be grainy at first - keep going). Add 1/4 cup of the sugar and whisk until incorporated. Add additional sugar in 1 tablespoon increments until the glaze has a drizzable consistency. Use a spoon (or the whisk) to drizzle about half of the glaze over the bread pudding.
To serve: cut the bread pudding into squares and place on a plate. Drizzle with additional glaze, let it drip attractively off the sides. Top with a scoop of ice cream, or whipped cream (and drizzle more glaze over the ice cream if you're feeling especially saucy).

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