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  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Serves: 6

A comfy autumn dessert that is easy to serve through the holidays.


2 c. half and half

1-16 oz. can pumpkin pie filling

1 c. packed dark brown sugar

2 large eggs

1 1/2 t. vanilla extract

10 c. egg bread, such as challah, 1/2 inch cubes, approx. 12 oz.

1/2 c. dried cranberries, optional


1 1/4 c. dark brown sugar

1/2 c. unsalted butter

1/2 c. whipping cream

To Prepare

To prepare bread pudding, preheat oven to 350°F. Whisk together half and half, pumpkin pie filling, brown sugar, eggs and vanilla. Fold in bread cubes. Add canberries if desired.

Spray baking dish with non-stick cooking spray or grease dish with butter. Pour mixture in prepared baking dish. Allow to set for 15 minutes. Bake for 40 minutes, or until tester comes out clean when inserted in the center of the dish.

Meanwhile, to prepare the caramel sauce, stir together the brown sugar and butter in a heavy medium saucepan over medium heat until butter is melted. Whisk in cream and stir until sauce is smooth and sugar is dissolved, about 5 minutes.

To Serve

Serve bread pudding warm with warm sauce on the side.

Pair with Eddie's Pumpkin Spice Coffee.

Eddie's Recipe Tip:

Try serving pumpkin sundaes with warm bread pudding on the bottom, vanilla ice cream on top, then drizzled with warm caramel sauce and crunchy pecans.