This cozy pumpkin bread pudding is like a warm hug in dessert form! Made with soft bread, pumpkin puree, spices, and sweet cream, it’s perfect for fall or any time you crave comfort food.
I love how yummy and easy this dish is to whip up. Just mix everything, bake it, and let the warm aroma fill your home. It’s best served warm with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
Bread: Day-old bread works best because it absorbs the custard without falling apart. Brioche or challah adds richness, but you can use any bread you have on hand, like French or Italian bread. Just ensure it’s slightly stale!
Milk: Whole milk gives a creamy texture, but 2% or even almond milk are great alternatives if you want a lighter version. If you’re looking for a dairy-free option, coconut or oat milk can also work well.
Pumpkin Puree: Canned pumpkin puree is convenient and saves time. You could also use fresh pumpkin puree if you have roasted pumpkin on hand. Just remember to strain it to avoid excess moisture!
Spices: The warm spices are key for flavor. If you don’t have certain spices, a pumpkin pie spice mix is a quick substitute. Just use about 2-3 teaspoons to capture that warm flavor.
Nuts: Chopped pecans or walnuts add crunch, but feel free to skip them if you prefer a nut-free dessert. You could also use seeds like pumpkin seeds for extra texture!
How Can I Make Sure My Bread Pudding Is Perfectly Set?
Getting your bread pudding just right can be tricky! Here’s how to ensure it has that satisfying custardy texture:
- Let the bread soak: Once you mix the custard with the bread cubes, let them soak for about 20 minutes. This really helps the bread absorb flavors.
- Watch the baking time: Bake until the top is golden brown and the center feels set but slightly jiggly. It’s normal for it to firm up as it cools, so don’t worry if it seems a bit soft at first.
- Cooling is key: Let it cool for a few minutes before serving. This allows the pudding to settle and makes it easier to cut into portions.
With these tips, you’re set to create a delicious pumpkin bread pudding that your friends and family will love!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For The Pudding:
- 6 cups day-old bread cubes (preferably brioche or challah)
- 1 ¾ cups milk (whole or 2%)
- 1 cup pumpkin puree
- 4 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans or walnuts (optional)
- Butter (for greasing the baking dish)
For Serving:
- Whipped cream
- Maple syrup or caramel sauce (for drizzling)
How Much Time Will You Need?
This delicious pumpkin bread pudding takes about 15 minutes of prep time, followed by about 45-55 minutes of baking time. Once baked, let it cool for a few minutes before serving. Altogether, you’ll be enjoying this lovely dessert in under an hour and a half!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, butter a 9×9-inch baking dish (or similar size) to ensure your pudding doesn’t stick. This will make it much easier to serve later!
2. Prepare the Bread:
In a large mixing bowl, place your day-old bread cubes. Using day-old bread helps the pudding soak up the custard without becoming mushy. If your bread is fresh, just leave it out a bit to dry out first.
3. Make the Pumpkin Custard:
In a separate bowl, whisk together the milk, pumpkin puree, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt. Blend these ingredients well until you have a smooth mixture. The spices give it that wonderful autumn flavor!
4. Combine the Mixtures:
Pour the pumpkin custard mixture over your bread cubes. Gently fold everything together, making sure that all the bread is well coated in the custard. Allow the mixture to sit for about 20 minutes. This soaking time allows the bread to soak up all those delicious flavors.
5. Add Nuts (Optional):
If you’re using nuts, like chopped pecans or walnuts, stir them into the mixture after the bread has soaked. They add a delightful crunch to your pudding.
6. Bake the Pudding:
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly. Place it in your preheated oven and bake for 45-55 minutes. It’s done when the center is set and the top is golden brown and slightly puffed.
7. Cool and Serve:
Once baked, remove the dish from the oven and let it cool for a few minutes. This helps it firm up a bit, making it easier to serve. Cut into squares and serve warm, topped with a generous dollop of whipped cream and a drizzle of maple syrup or caramel sauce. Enjoy every delicious bite!
Indulge in this rich, spiced pumpkin bread pudding. It’s the perfect treat to share during the autumn season!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! You can use fresh pumpkin puree if you prefer. Just make sure to roast and soften the pumpkin first, then blend it until smooth. Be sure to drain any excess moisture to prevent your bread pudding from becoming too soggy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop individual portions in the microwave or warm in the oven at a low temperature until heated through.
Can I Make This Recipe Vegan?
Yes! You can substitute the eggs with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water equals 1 egg) and use a non-dairy milk, like almond or oat milk. Make sure your bread is also vegan-friendly!
What Can I Serve with Pumpkin Bread Pudding?
This pudding pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup or caramel sauce. You can also serve it with a sprinkle of pecans or walnuts on top for added crunch!
