My love for a pumpkin roll and bread pudding is the inspiration for the recipe. The flavors of fall spices in the tender pumpkin roll cake and the sweetness of the cream cheese frosting are the beginning of an epic bread pudding.
Pumpkin Roll Bread Pudding
The bread pudding takes on a whole new level of deliciousness using a pumpkin roll cake cut up into cubes, and to add more richness, a pumpkin puree custard is poured over all the cubes. It is served with the Ultimate Custard Sauce, made with a secret ingredient.
Bread pudding is often served with a custard sauce of milk, eggs, and vanilla. But listen, Ina Garner skips the hassle and just buys a pint of ice cream instead, brilliant.
A little time in the microwave turns ice cream into a luscious, pourable sauce for your pudding. Try it with classic vanilla bean ice cream, or mix it up with coffee ice cream, butter pecan, or your favorite flavor.
Whether you want to reveal the secret behind the sauce when you serve it is totally up to you, shh I will never tell.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR PUMPKIN ROLL BREAD PUDDING
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Southern Baked Beans and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
PUMPKIN ROLL BREAD PUDDING TIPS AND TIDBITS
A day before making the bread pudding, slice the pumpkin roll into 1-inch cubes on a cutting board and let it sit out for 6-8 hours to dry out some.
Butter the baking dish really well before adding the pumpkin roll cubes.
Prepare the pumpkin custard and pour it over each pumpkin roll cubes. Place a sheet of wax paper over the top and press down gently to soak the pumpkin roll cake cubes. Place the prepared bread pudding in the refrigerator for up to two days before baking.
If you like your bread pudding wet, add a 1/2 cup to 1 cup more whole milk before baking it.
Cover the bread pudding with foil for the last 30 minutes of baking to keep the top from drying out.
Once the bread pudding is baked and cooled completely before placing it in the refrigerator for a couple of hours, you can double wrap it and freeze it. I usually cover with plastic wrap or press and seal plastic wrap first and then wrap again with foil. It will keep in the freezer for up to one year.
WHAT YOU NEED TO MAKE PUMPKIN ROLL BREAD PUDDING
FOR THE BREAD PUDDING
Large mixing bowl.
9" x 13" baking dish.
Large cutting board or Rimmed Baking Sheet Pan.
9" x 13" baking dish.
Large cutting board or Rimmed Baking Sheet Pan.
2 Pumpkin Roll Cake. Cut into 1" cubes.
Pumpkin Puree. Canned or homemade.
Heavy Cream. Or Whipping cream.
Whole Milk. Or Half and half.
Vanilla Bean Paste. Or Vanilla Extract.
Granulated Sugar.
Pumpkin Puree. Canned or homemade.
Heavy Cream. Or Whipping cream.
Whole Milk. Or Half and half.
Vanilla Bean Paste. Or Vanilla Extract.
Granulated Sugar.
FOR THE ULTIMATE CUSTARD SAUCE
Melted Vanilla Bean Ice Cream
HOW TO MAKE PUMPKIN ROLL BREAD PUDDING
Generously grease a 9" x 13" baking dish with butter; set aside
Slice and cut the Pumpkin Roll into 1-inch cubes. Lay out on a cutting board and let dry for 4-6 hours or overnight. (I hesitate to dry the cubes in the oven because of the cream cheese layers.)
Transfer the Pumpkin Roll cubes to the prepared baking dish; set aside.
In a large bowl, add the eggs, granulated sugar, and brown sugar. Using a wire whisk, whip until creamy smooth. Add the cinnamon and pumpkin spice and whip into the mixture using a wire whisk.
Add the heavy cream, whole milk, and vanilla bean paste, stirring until completely incorporated.
Slowly evenly pour the custard over the top of the cubed pumpkin roll, making sure it is distributed all around them. Place wax paper over the top of the soaked bread cubes and gently press down to absorb in the custard. At this point, you may cover it and place it in the refrigerator to bake in the morning or later.
To bake, preheat the oven to 325 degrees F. Place the prepared bread pudding in the oven. Bake for 30 minutes or until a toothpick comes out clean and the tips of the cubes on top begin to toast, 45-55 minutes. If the top looks like it is getting too dark before the custard is done, place a piece of foil loosely over the top.
Transfer the bread pudding to a wire rack and let cool for 10 minutes before serving.
Place ice cream in the microwave for 30 seconds intervals until warm.
Stir the melted ice cream until completely smooth and pourable. Transfer to a serving bowl.
Spoon over each serving.
WHERE YOU MAY SEE THIS RECIPE
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