This pumpkin bread pudding is a delightful mix of warm spices and sweet pumpkin goodness. It’s like a cozy hug in dessert form, perfect for chilly days!
Honestly, I can’t resist sneaking a piece while it’s still warm, especially with a scoop of vanilla ice cream on top. It’s a fall favorite that warms the heart! 🍂
Key Ingredients & Substitutions
Bread: Using day-old bread is key for this pudding. Brioche or challah adds richness, but if you have sourdough or a whole grain loaf, those work too! Just be aware that the texture will change slightly.
Pumpkin Puree: Canned pumpkin puree is easiest, but you can use homemade if you have it. If you’re looking for a twist, try using sweet potato or butternut squash puree instead!
Milk and Cream: Whole milk and heavy cream make this rich. If you want a lighter version, substitute with 2% milk and skip the cream. For a dairy-free option, use almond milk or coconut milk but check the flavor balance.
Spices: Pumpkin pie spice is fantastic for this recipe, but you can use just cinnamon and a bit of nutmeg instead. If you love cloves, add a pinch for an extra kick!
How Do I Ensure My Bread Pudding Is Perfectly Set?
Getting your pumpkin bread pudding just right can be a little tricky. Here’s how to make sure it sets perfectly:
- Let the bread soak in the custard for about 15-20 minutes. This helps it absorb the flavors.
- When baking, keep an eye on it. The pudding should be golden brown and puffed up. Use a knife to test the center – it should come out clean.
- If the top starts browning too quickly, cover it loosely with aluminum foil.
Following these tips will help you end up with a creamy, delicious pudding that’s not too dry or too soggy. Enjoy your baking!
Delicious Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 6 cups cubed day-old bread (like brioche or challah)
- 1 cup pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
For Serving:
- Whipped cream or vanilla ice cream
- Caramel or maple syrup, for drizzling
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep, and then you’ll bake it for 50-60 minutes. Plus, giving it a few minutes to cool before serving is a good idea. All in all, it’s about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, take a 9×9 inch baking dish and butter it well to prevent sticking. This will help your pudding come out easily!
2. Assemble the Bread:
Now, take your cubed bread and place it evenly in the prepared baking dish. Make sure it’s all spread out nicely; this will ensure that every bite gets that delicious pumpkin flavor!
3. Whisk Together the Custard:
In a large mixing bowl, combine the pumpkin puree, eggs, milk, heavy cream, brown sugar, and granulated sugar. Add the vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk everything together until it’s nice and smooth. This will be your luscious custard base!
4. Combine and Soak:
Pour the pumpkin custard mixture over the cubed bread, making sure to soak all the pieces. Use your hands or a spatula to gently press down the bread into the liquid. Sprinkle in the chopped nuts and give it a gentle mix—this adds a lovely crunch!
5. Let It Soak:
Let the mixture sit for about 15-20 minutes. This allows the bread to soak up all that yummy custard and helps everything blend beautifully.
6. Bake to Perfection:
Place your dish in the oven and bake uncovered for 50-60 minutes. Keep an eye on it; it should be golden brown on top and set in the middle. You can test it by inserting a knife into the center—if it comes out clean, it’s ready!
7. Cool and Serve:
Once it’s done, take it out of the oven and let it cool for a few minutes. Then, serve warm with a generous scoop of whipped cream or vanilla ice cream. Don’t forget to drizzle some caramel or maple syrup on top, and add extra nuts if you like!
Enjoy your warm, spiced pumpkin bread pudding—it’s the perfect cozy fall dessert that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just steam or roast and puree the pumpkin until it’s smooth. Make sure it’s well-drained to avoid excess moisture in the pudding.
What Bread Works Best?
Day-old brioche or challah is ideal because they are soft and absorb the custard well. You can also use other types of bread like sourdough, but be mindful that the texture might be different.
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), use plant-based milk, and swap heavy cream for coconut cream. You’ll still get a delicious outcome!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or oven before serving, and consider adding a little cream or ice cream for moisture. Enjoy!