Pumpkin Bread Pudding With Gingered Crème Anglaise

Pumpkin Bread Pudding with Gingered Crème Anglaise

A new twist on a classic fall flavor-—-the Crème Anglaise is worth the effort!


8 to 10 servings



  • 4 cups white bread, stale or day-old, cut into 1/2-inch cubes
  • 4 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup canned pumpkin purée
  • 1 cup Granulated Sugar
  • 1/4 teaspoon salt
  • 1 tablespoon rum or brandy (or 1 teaspoon vanilla extract)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves, ground
  • 2 tablespoons butter, cold, cut into tiny pieces

Crème Anglaise

  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1/2 cup Granulated Sugar



Preheat oven to 350°F. Butter a 13x9x2-inch baking pan.

Dry bread cubes on cookie sheet in oven 10 to 15 minutes. Place dried bread cubes in buttered pan.

In large mixing bowl, whisk together all other pudding ingredients, except butter. Pour mixture evenly over bread cubes. Let sit for 10 minutes to make sure bread is soaked and well-coated. Dab butter over top.

Bake 40 to 50 minutes. Pudding should be set in center; do not overbake. When baking, pudding edges will puff up higher on the sides, but will deflate once removed from the oven. Divide pudding evenly into serving dishes.

Crème Anglaise

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally. Remove from heat.

In a medium mixing bowl, whisk together egg yolks and sugar until smooth. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. This is to temper the mixture so that the eggs do not cook when combining the two temperatures. Gradually add egg yolk mixture back into remaining milk mixture in pot, whisking constantly. Return pot to the stove; continue to cook, stirring constantly, until the mixture coats the back of a spoon. Do not boil, or sauce may curdle. Set aside, uncovered.

Pour Crème Anglaise over warm pudding, and serve.

Store pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat pudding just before serving.


If the sauce curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot sauce does not splash out of the blender while blending.