Eggnog Pumpkin Bread Pudding

Created by: Nicole Leggio, Cooking for Keeps

With festive notes of pumpkin and eggnog, this recipe from Nicole Leggio of is a great “wild card” dessert among the classic pumpkin and pecan pies we all love so much. Even better: it requires little to no preparation – perfect when you’re cooking an entire Thanksgiving feast from start to finish.

1 hour | Prep time: 20 minutes | Serves: 8
  • ¾ cup pumpkin puree
  • 1 loaf ciabatta (about 1 lb.), cut into ½” cubes
  • 2 cups International Delight® Classic Nog
  • 4 eggs
  • 1 cup whole milk
  • ¼ tsp. nutmeg
  • 1½ tsp. ground cinnamon
  • ⅛ tsp. salt
  • 3 Tbsp. brown sugar, packed
  • Powdered sugar for garnish
  1. Preheat the oven to 350° F. Grease a 9”x13.5” oval baking dish.
  2. Spread the bread cubes on a baking sheet. Bake until slightly crisp (not brown), about 8 minutes. Pour into the greased baking dish once cool.
  3. Whisk together the eggnog, pumpkin, eggs, milk, nutmeg, cinnamon and brown sugar. Pour the mixture on top the bread cubes and gently use the back of a wooden spoon to press the bread into the liquid. Let soak for 15 minutes.
  4. Place the baking dish on a large baking sheet and put in the oven. Bake until the pudding is puffed and golden brown, about 60-65 minutes.
  5. Let the pudding cool slightly, then dust with powdered sugar. Serve warm, with a scoop of vanilla ice cream, if you’re feeling especially indulgent.

View Party Plan: Thanksgiving Feast