Eggnog Pumpkin Bread Pudding

With festive notes of pumpkin and eggnog, this recipe from Nicole Leggio of is a great “wild card” dessert among the classic pumpkin and pecan pies. Even better: it requires little to no preparation – perfect when you’re cooking an entire Thanksgiving feast from start to finish.


  • 3⁄4 cup pumpkin puree
  • 2 cups International Delight® Classic Nog
  • 1⁄4 teaspoon nutmeg
  • 1⁄8 teaspoon salt
  • Powdered sugar, for garnish
  • 1 loaf ciabatta (about 1 lb.), cut into ½” cubes
  • 4 eggs
  • 1 cup whole milk
  • 1 1⁄2 teaspoons ground cinnamon
  • 3 tablespoons brown sugar, packed


  • Preheat the oven to 350°F. Grease a 9”x13.5” oval baking dish.
  • Spread the bread cubes on a baking sheet. Bake until slightly crisp (not brown), about 8 minutes. Pour into the greased baking dish once cool.
  • Whisk together the eggnog, pumpkin, eggs, milk, nutmeg, cinnamon and brown sugar. Pour the mixture on top the bread cubes and gently use the back of a wooden spoon to press the bread into the liquid. Let soak for 15 minutes.
  • Place the baking dish on a large baking sheet and put in the oven. Bake until the pudding is puffed and golden brown, about 60-65 minutes.
  • Let the pudding cool slightly, then dust with powdered sugar. Serve warm, with a scoop of vanilla ice cream, if you’re feeling especially indulgent.