Pumpkin Bread Pudding

Why You’ll Love This Recipe

• Perfect for Fall: The warm spices like cinnamon, nutmeg, and cloves bring out the essence of fall in every bite.

• Crispy and Custardy: The outside of the bread pudding gets golden and slightly crispy, while the inside remains soft and creamy.

• Easy to Make: This dessert requires simple ingredients and minimal effort, making it an easy addition to any meal.

• Versatile: You can add nuts, dried fruits, or chocolate chips for extra texture and flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups cubed day-old bread (preferably challah, brioche, or French bread)

• 1 1/2 cups whole milk

• 1/2 cup heavy cream

• 1 cup pumpkin puree (canned or fresh)

• 3/4 cup brown sugar (packed)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger (optional)

• 1/4 teaspoon salt

• 1/2 cup chopped walnuts or pecans (optional)

• Whipped cream or vanilla ice cream (for serving, optional)

Directions

Prepare the Bread:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish with butter or non-stick spray.

2. Cube the Bread: Cut the day-old bread into bite-sized cubes. If the bread isn’t stale, you can toast it lightly in the oven for 5-10 minutes to dry it out, which helps it soak up the custard better.

Make the Custard:

3. Mix the Custard: In a large bowl, whisk together the milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well combined.

4. Add the Bread: Add the cubed bread to the bowl and gently stir to coat all the bread with the custard mixture. Let it sit for about 10-15 minutes so the bread can soak up the custard.

Bake the Bread Pudding:

5. Transfer to Baking Dish: Pour the soaked bread mixture into the prepared baking dish and spread it out evenly. If using, sprinkle the chopped nuts over the top for added texture.

6. Bake: Bake for 40-45 minutes, or until the top is golden brown and the custard is set. You can check doneness by inserting a toothpick or knife into the center—if it comes out clean or with just a few crumbs, it’s done.

Serve:

7. Cool and Serve: Let the bread pudding cool for a few minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings and Timing

• Servings: 6-8

• Preparation Time: 15 minutes

• Cooking Time: 40-45 minutes

• Total Time: 55-60 minutes

Variations

• Add Chocolate Chips: For a decadent twist, stir in 1/2 cup of chocolate chips before baking.

• Add Dried Fruit: Raisins, dried cranberries, or dried apricots make great additions for extra sweetness and texture.

• Make It Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk and cream alternatives.

• Spiced-Up Version: Add a pinch of ground cloves or allspice for an even more aromatic flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze the bread pudding for up to 2 months. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and reheat in the oven.

• Reheating: Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes until warmed through.

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes! Fresh pumpkin puree works just as well as canned. Make sure to cook and puree the pumpkin until smooth before using it in the recipe.

Can I make this bread pudding ahead of time?

Yes, you can assemble the bread pudding a day ahead and store it in the refrigerator. Bake it just before serving for the best texture.

How do I know when the bread pudding is done?

The bread pudding should be golden brown on top and firm in the center. A toothpick or knife inserted into the middle should come out clean or with just a few moist crumbs.

Can I use a different type of bread?

Absolutely! Brioche, French bread, or even cinnamon raisin bread works great for bread pudding. Just be sure to use day-old or slightly stale bread for the best results.

Conclusion

Pumpkin Bread Pudding is a delightful and comforting dessert that brings the flavors of fall right to your table. With a rich, custardy texture and the perfect balance of spices, it’s an easy dessert that’s sure to become a seasonal favorite. Whether you’re enjoying it for Thanksgiving, a cozy family dinner, or as an indulgent treat, this bread pudding is a delicious way to celebrate the season. Enjoy!

Pumpkin Bread Pudding

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55-65 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Pumpkin Bread Pudding is the ultimate fall dessert, combining the rich flavors of pumpkin, cinnamon, nutmeg, and cloves with the comfort of warm, custardy bread pudding. This easy-to-make recipe is perfect for cozy gatherings, holiday dinners, or a weekend treat. Whether topped with whipped cream or vanilla ice cream, this dessert will be a hit at your table!

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Ingredients

• 4 cups cubed day-old bread (preferably challah, brioche, or French bread)

• 1 1/2 cups whole milk

• 1/2 cup heavy cream

• 1 cup pumpkin puree (canned or fresh)

• 3/4 cup brown sugar (packed)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger (optional)

• 1/4 teaspoon salt

• 1/2 cup chopped walnuts or pecans (optional)

• Whipped cream or vanilla ice cream (for serving, optional)

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Instructions

• Prepare the Bread:

  • Preheat your oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.

  • Cube the bread into bite-sized pieces. If it’s not stale, lightly toast it in the oven for 5-10 minutes to dry it out.

• Make the Custard:

  • In a large bowl, whisk together milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger (optional), and salt until smooth.

• Add the Bread:

  • Add the cubed bread to the custard mixture and stir gently to coat. Let it sit for 10-15 minutes so the bread soaks up the custard.

• Bake the Bread Pudding:

  • Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly. If using, sprinkle chopped nuts on top.

  • Bake for 40-45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean or with a few crumbs.

• Serve:

  • Let the bread pudding cool for a few minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

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Notes

Add Chocolate Chips: Stir in 1/2 cup of chocolate chips for an extra indulgent treat.Add Dried Fruit: Raisins, dried cranberries, or dried apricots add sweetness and texture.Make It Vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and swap milk and cream for non-dairy alternatives.Spiced-Up Version: Add ground cloves or allspice for more aromatic flavors.Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Freeze for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge and reheat in the oven.Reheating: Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes until warm.