Yield: 6 servings


1 tablespoon unsalted butter, softened

5 to 6 cups cubed day-old crusty French or Italian bread (about 8 ounces)

1 cup heavy cream

JackOBreadPudding13/4 cup Jack-O Traveler Pumpkin Shandy

1/2 cup milk, preferably whole milk

3/4 cup canned solid-pack pumpkin

3 eggs

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/8 ground cloves

For serving:

1 cup heavy cream, whipped if desired


  1. Center an oven rack and preheat oven to 350 degrees F. Spread the softened butter evenly over the bottom and sides of an 8-inch square baking pan. Set aside. Bring several cups of water to a boil and keep hot at a simmer.
  2. Put the bread into a deep bowl and pour the 1 cup heavy cream, the Jack-O Traveler Pumpkin Shandy, and the milk over it. Let sit, stirring occasionally, while you make the rest of the dish. You want the bread to absorb most of the liquid.
  3. In a separate bowl, stir together the pumpkin, eggs, sugars, vanilla, cinnamon, salt, ginger and cloves until smooth. Pour over the soaked bread and mix well.
  4. Pour into the prepared pan. Place the pan into a larger baking dish, and fill that dish with about 1 inch of the hot water. Bake for 45 minutes, or until a table knife inserted in the center comes out clean (don’t over-bake).
  5. Remove pudding pan from the pan with water and allow to cool a bit. Serve warm or at room temperature with whipped cream or heavy cream drizzled on top.


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