Pumpkin Bread Pudding with BB&Co Caramel Drizzle October 31 2013, 0 Comments

Want the recipe for the Pumpkin Bread Pudding that BB&Co creator Wayne Shive served at the YELP Indy Black Magic event on Halloween? Well, here it is! Be sure to serve it with a generous drizzle of one of our caramel sauces of course :)

Pumpkin Bread Pudding


  • 16 oz. dried or toasted bread cubes (about 6 cups).
  • 3 cups light cream
  • 5 large eggs
  • 15 oz. can of pumpkin puree
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • ½ cup dried current
  • 1/3 cup chopped pecans
  • 1 t. vanilla extract
  • 1 t. cinnamon
  • ½ t. ginger powder
  • ½ t. nutmeg powder
  • ½ t. salt


Set oven to 425 degrees.

Place bread cubes in a bowl and pour in the cream. Stir and let soak.  In a bowl add the pumpkin, eggs, sugars, currents, pecans, vanilla and spices.  Stir to combine.  Add to the bread mixture and combine. Pour the mixture into a greased 9 x 13 inch dish and place on middle shelf in oven. Lower temp after 10 minutes to 350 degrees and continue baking for 45 minutes or until custard is set.  Remove from oven and allow to cool.

Drizzle with Best Boy & Co. Ginger infused Caramel sauce and a touch of whipped cream.