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!
Ingredients
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4 cups cubed day-old bread (preferably challah, brioche, or French bread)
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1 1/2 cups whole milk
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1/2 cup heavy cream
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1 cup pumpkin puree (canned or fresh)
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3/4 cup brown sugar (packed)
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3 large eggs
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger (optional)
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1/4 teaspoon salt
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1/2 cup chopped walnuts or pecans (optional)
- Whipped cream or vanilla ice cream (for serving, optional)
Instructions
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Prepare the Bread:
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Preheat your oven to 350°F (175°C) and grease a 9×9-inch or similar-sized baking dish.
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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.
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Make the Custard:
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In a large bowl, whisk together milk, heavy cream, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger (optional), and salt until smooth.
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Add the Bread:
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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.
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Bake the Bread Pudding:
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Transfer the soaked bread mixture to the prepared baking dish, spreading it out evenly. If using, sprinkle chopped nuts on top.
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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.
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Serve:
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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.
