Pumpkin Bread Pudding with Biscoff Sauce

We are starting off I LOVE PUMPKIN week with a bang!  A super easy bread pudding that is delicious as dessert, but could make a mighty fine breakfast as well.  And did I mention that I topped it with biscoff sauce…oh yes, I did.

I have, in the past, tried to make a bread pudding and the recipe included a water bath and all that jazz…well, I did something wrong there because it didn’t turn out well at all.  And I haven’t tried again since.   But I will try just about anything in the name of pumpkin!  This was super easy, no water bath, no worries – just an unbelievably wonderful new way to enjoy pumpkin.

Pumpkin Bread Pudding with Biscoff Sauce


  • 6 Tablespoons BUTTER
  • 5 cups DAY OLD FRENCH BREAD cubed
  • 3/4 cup PUMPKIN PUREE
  • 2 EGGS
  • 1 EGG YOLK
  • 1/2 teaspoon SALT
  • 1 teaspoon GROUND CINNAMON
  • 1/2 teaspoon GROUND GINGER
  • 1/8 teaspoon GROUND ALLSPICE
  • 1/4 cup CORN SYRUP
  • 2 Tablespoons SUGAR
  • 1 teaspoon VANILLA
  • 2 Tablespoons BUTTER
  • 1/2 cup BISCOFF SPREAD


  1. Turn oven to 350°. While oven is heating, place 6 Tablespoons butter in 8x8 or 2 quart baking dish. Put in oven to melt butter.
  2. When it has melted, remove the dish from the oven and add the cubed bread. Stir well to ensure bread is evenly coated.
  3. In a medium bowl, combine remaining ingredients. Pour over bread in dish and stir again to coat all of the bread.
  4. Bake for 25 to 30 minutes, or until center is set. Serve warm topped with biscoff sauce.
  5. To make sauce: Heat corn syrup, sugar, vanilla and 2 Tablespoons butter over medium heat until sugar is dissolved. Add biscoff spread, stir well. Keep warm until serving.


Recipe Source: for bread pudding – Smitten Kitchen

This post is linked to Ingredient Spotlight

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  1. Maryann says

    Wondering if I am missing something…I see butter at the bottom of the ingredient list for the sauce but the recipe calls for butter in the 8×8 pan with the bread and I don’t know the measurement. ???????


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