This cozy pumpkin bread pudding is the perfect fall treat. With tender bread soaked in a creamy pumpkin mixture, it’s warm and sweet, making it a great dessert for chilly nights!
I just love how the spices fill the kitchen with a heartwarming scent! It’s like a hug in a bowl, and I’ll often add a scoop of ice cream on top for extra fun. Yum!
Key Ingredients & Substitutions
Day-Old Bread: I love using brioche or challah for their soft texture. If you don’t have these, any sturdy bread like French bread or sourdough works too. Just ensure it’s a little stale so it absorbs the custard well!
Pumpkin Puree: Canned pumpkin is super convenient! If you’re feeling adventurous, you can cook and puree fresh pumpkin. Just be sure it’s entirely pureed without any chunks for a smooth pudding.
Heavy Cream & Milk: For a lighter option, use half-and-half or even whole milk only. I enjoy the richness that heavy cream brings, but it’s all about your taste preference!
Spices: The spices really define this dish. Feel free to adjust the amounts based on what you like. For a twist, add a little allspice or cardamom for extra warmth. You can even skip the cloves if you’re not a fan.
Nuts: Chopped pecans or walnuts add a nice crunch. If allergies are a concern, you can leave them out or use sunflower seeds instead!
What’s the Best Way to Soak the Bread for Even Flavor?
Soaking the bread is a critical step to ensure each bite is flavorful and moist. Here’s the trick:
- Once you’ve poured the pumpkin mixture over your bread, gently press down with a spatula. This helps each piece of bread soak up the custard.
- Let it sit for about 15 minutes. You can even cover the dish with plastic wrap and refrigerate for up to a few hours before baking if you’re prepping ahead.
- This waiting time lets the flavors mingle and the bread absorb more creaminess, ensuring a perfect pudding!
These steps ensure your pumpkin bread pudding comes out moist and full of flavor. Enjoy baking!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 6 cups cubed day-old bread (e.g., brioche or challah)
- 1 can (15 oz) pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
For Serving:
- Butter for greasing the baking dish
- Maple syrup or caramel sauce, for serving
- Whipped cream, for topping
How Much Time Will You Need?
This delicious pumpkin bread pudding takes about 15 minutes to prep and 45 to 55 minutes to bake. Just let it cool a bit before serving, and you’ll have a warm, comforting dessert ready in about an hour. Perfect for cozy gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s warming up, take a moment to butter a 9×13-inch baking dish to prevent the pudding from sticking.
2. Add the Bread:
Place the cubed day-old bread in the greased baking dish. Spread it out evenly. This will be the base of our tasty pudding!
3. Whisk the Pumpkin Mixture:
In a large mixing bowl, combine the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until it’s nice and smooth. This mixture is what will soak into the bread and give it that lovely flavor!
4. Combine Bread and Mixture:
Now, pour the pumpkin mixture evenly over the bread cubes. Use your hands or a spatula to press down gently, so every piece of bread gets soaked. Let it sit for about 15 minutes to soak up all the goodness.
5. Add the Nuts:
If you’re using nuts, sprinkle the chopped pecans or walnuts evenly over the soaked bread mixture. They add a nice crunch and flavor!
6. Bake to Perfection:
Carefully place the baking dish in your preheated oven and bake for 45 to 55 minutes. You’ll know it’s ready when the custard is set and the top is beautifully golden brown.
7. Cool and Serve:
Once done, remove the pudding from the oven and let it cool slightly. This makes it easier to cut into squares. Serve warm and top with a drizzle of maple syrup or caramel sauce, plus a big dollop of whipped cream. Enjoy!
This pumpkin bread pudding is a delightful treat for any occasion, especially during the fall. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just make sure to roast it first, then puree it until smooth. You’ll need about 2 cups of fresh pumpkin to replace the 15 oz can.
What Kind of Bread Works Best for This Pudding?
Day-old bread is ideal because it absorbs the custard without turning too mushy. Brioche or challah are great options, but you can also use French bread or sourdough. Just make sure it’s a bit stale!
Can I Make This Recipe Gluten-Free?
Yes! You can use a gluten-free bread of your choice in place of regular bread. Just ensure that all other ingredients, like the spices and pumpkin puree, are also gluten-free to keep the entire dish safe for gluten-sensitive diners.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or in the oven. Just add a little splash of milk if it seems dry when reheating!
