This pumpkin bread pudding is warm, creamy, and oh-so-cozy! Made with soft bread, pumpkin puree, and a hint of spice, it’s like a hug in a bowl during fall.
Honestly, who can resist that sweet pumpkin flavor? I love serving it with a scoop of ice cream on top. Trust me, it’s the perfect treat after a chilly day! 🥰
Key Ingredients & Substitutions
Bread: Day-old brioche or challah is ideal for this recipe because it’s soft and soaks up the custard well. If you don’t have it, you can use stale white bread or even a mix of whole wheat and white bread.
Pumpkin Puree: Canned pumpkin makes this recipe super easy! If you choose to make your own, be sure to roast and blend pumpkin until smooth. You can also use butternut squash puree for a similar flavor.
Milk and Cream: Whole milk and heavy cream create a rich texture. For lighter options, you can substitute with 2% milk or half-and-half. Keep in mind this might change the creaminess a bit.
Spices: Pumpkin pie spice is fantastic, but if you don’t have it, individual spices like cinnamon and nutmeg work great! Customizing the spice level to your taste can enhance the flavor.
Nuts: Pecans or walnuts add a nice crunch. If you have nut allergies, feel free to skip them or replace with seeds like sunflower or pumpkin seeds for texture.
How Do I Ensure Even Cooking of the Bread Pudding?
To achieve the best texture and flavor, let the bread soak in the custard mixture. After pouring it over the bread cubes, gently press down to help the bread absorb the liquid. Don’t rush this step; giving it 15 minutes to soak makes a difference!
- Preheat your oven so it reaches the right temperature before baking.
- Make sure the custard is well mixed to avoid any eggy taste.
- Check the pudding towards the end of baking. It should be slightly wobbly in the center; it will set as it cools.
Following these steps will help you serve a perfectly creamy and delicious pumpkin bread pudding that everyone will love!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 1 loaf (about 12-16 slices) of day-old brioche or challah bread, cut into cubes
- 1 cup pumpkin puree (canned or homemade)
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice (or alternative spices)
- 1/2 tsp salt
- 1 cup chopped pecans or walnuts (plus extra for garnish)
For Serving:
- Whipped cream
- Maple syrup for drizzling
How Much Time Will You Need?
This delightful pumpkin bread pudding takes about 20 minutes to prepare, plus an additional 45-55 minutes for baking. Don’t forget to let it cool a bit before serving, for a total time of around 1 hour and 15 minutes. Perfect for a cozy dessert or breakfast treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven warms up, butter a 9×13 inch baking dish to prevent sticking. This will ensure your bread pudding comes out nice and easy!
2. Arrange the Bread:
Next, take your bread cubes and arrange them evenly in the prepared baking dish. Make sure they’re well distributed; this helps every piece absorb that delicious custard mixture later!
3. Mix the Custard:
In a large mixing bowl, combine the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk everything together until it’s nice and smooth. This is where all the pumpkin goodness comes from!
4. Add Nuts:
Fold in the chopped nuts (pecans or walnuts) into the custard mixture. They add a lovely crunch factor to your pudding!
5. Combine and Soak:
Pour that creamy custard mixture evenly over the bread cubes. Use a spatula to gently press down the bread so it can soak up all that custard goodness. Let it sit for about 15 minutes—this step is key for a moist bread pudding!
6. Bake:
Now it’s baking time! Place the dish in your preheated oven and bake uncovered for 45-55 minutes. You’ll know it’s done when the custard is set and the top has turned a lovely golden brown color.
7. Cool and Serve:
Once done, remove the baking dish from the oven and let it cool for a few minutes before serving. To enjoy, serve warm with a dollop of whipped cream, a sprinkle of extra chopped nuts on top, and a warm drizzle of maple syrup.
Enjoy this richly flavored and comforting pumpkin bread pudding, perfect for any fall occasion or simply when you want to indulge a little!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and purée fresh pumpkin for this recipe. Just make sure to use a smooth, cooked texture similar to canned pumpkin. It’s a great way to use up fresh pumpkins if you have them!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can replace heavy cream with half-and-half or whole milk. Just keep in mind that it won’t be as rich, but it will still be tasty!
Can I Add Other Flavors or Mix-Ins?
Definitely! Feel free to add chocolate chips, dried fruit, or a splash of bourbon to the custard mixture for extra flavor. Just be sure not to overload it so it still bakes evenly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it gently in the microwave or in the oven at a low temperature. A little drizzle of fresh cream or maple syrup can liven it back up!
