Savoury Pumpkin Bread Pudding

Looking to switch up your fall baking routine? Bread Pudding is already so delicious, but we gave it a seasonal twist by including pumpkin. Even better, you can save time by purchasing pre-peeled and cubed pumpkin in the frozen section of your local grocery store.

Prep Time
35 minutes
Cook Time
1 hour and 30 minutes
Savoury Pumpkin Bread Pudding
  • 1 medium pie pumpkin (about 1.5 kg) or 5 cups (700 g) peeled, cubed pumpkin (see Chef’s Tips)
  • 3 tbsp (45 ml) olive oil, divided
  • 1 tsp (6 g) salt, divided
  • 1 tsp (3 g) cinnamon
  • ½ tsp (2 g) ground cardamom
  • ½ tsp (1 g) black pepper
  • ¼ tsp (1 g) ground cloves
  • ¼ tsp (1 g) ground nutmeg
  • ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed
  • 1 cup (135 g) diced celery (about 2 large stalks)
  • 1 cup (125 g) diced onion (about 1 medium onion)
  • 1 large clove (5 g) garlic, minced
  • 3 cups (198 g) white button mushrooms, sliced
  • 1 tbsp (3 g) chopped fresh sage
  • 1 tbsp (3 g) chopped fresh rosemary
  • 1 loaf (450 g) crusty white bread, cut into 1 inch (2.5 cm) cubes
  • 2 ½ cups (600 ml) milk
  • ¾ cup (180 ml) heavy cream
  • 6 large eggs
  • 1 ¼ cups (78 g) grated parmesan cheese, divided

Step 1

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash pumpkin, pierce all over with a fork and place in the oven on the prepared baking sheet; 30 minutes.

Step 3

Cut pumpkin in half and scoop out seeds and stringy flesh. Carefully peel each half and cut into ¾ inch (2 centimetre) cubes.

Step 4

Place pumpkin in a large bowl and toss with 1 tablespoon (15 millilitres) olive oil, ½ teaspoon (3 grams) salt, cinnamon, cardamom, pepper, cloves and nutmeg.

Step 5

Spread pumpkin in a single layer on the prepared baking sheet and roast for 15 minutes. Remove from oven and sprinkle evenly with the Redpath® Demerara Style Sugar. Return to the oven for 15 minutes. Remove and set aside to cool.

Step 6

Grease a 9 x 13 inch (23 x 33 centimetre) baking dish.

Step 7

Heat 1 tablespoon (15 millilitres) of olive oil in a skillet over medium heat. Add the onion, celery and garlic and cook until softened, about 8 minutes. Transfer mixture to a large bowl.

Step 8

Add the remaining 1 tablespoon (15 millilitres) of olive oil to the skillet and sautée the mushrooms with the sage and rosemary until golden and they release their juices.

Step 9

Transfer mushrooms to the bowl with the onion mixture. Add the cooled pumpkin, bread cubes and one cup (62 grams) of parmesan cheese. Toss well to combine and transfer to the prepared baking dish.

Step 10

In a separate large bowl whisk together the milk, cream and eggs. Pour over the bread pumpkin mixture. Cover dish tightly with aluminum foil and refrigerate for 1 hour.

Step 11

Lower oven to 350°F (180°C).

Step 12

Bake bread pudding covered; 45 minutes. Remove foil, sprinkle with remaining ¼ cup (16 g) of parmesan and bake uncovered; 15 minutes.

Step 13

Remove and allow to rest 10 minutes before serving.