Pumpkin Challah Bread Pudding

Pumpkin Challah Bread Pudding
Serves: 2

Total time: 45 mins
  • 2 slices pumpkin challah bread (better a day or two old)
  • 1 tablespoon dried cranberries
  • 1 tablespoon chopped walnuts
  • ½ cup plus two tablespoons milk
  • 1 egg
  • 3 tablespoons white or brown sugar (I used white but either would work!)
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Break challah into small pieces into two ramekins layering with walnuts and cranberries if desired.
  3. Mix milk, egg, sugar and vanilla in a bowl and pour over the challah making sure to cover it all.
  4. Bake for 35 minutes or until the challah springs back when you touch it.

Whipped Cream


  • 1/2 cup heavy cream
  • 1 tablespoon confectioner’s sugar
  • 1/2 teaspoon vanilla extract


  1. Beat heavy cream with a mixer until peaks start to form.
  2. Add in confectioner’s sugar and vanilla and beat until still peaks form and you have whipped cream!

Caramel Sauce


  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream


  1. Melt butter and brown sugar in a pot over high heat and whisk until the sugar is dissolved.
  2. Add cream and whisk until you have caramel! Serve immediately or reheat before serving.


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