Description
Silky pumpkin bread pudding delights taste buds with rich autumn flavors from classic American comfort cuisine. Warm spices and creamy texture invite diners to savor each luxurious spoonful you’ll remember long after the last bite.
Ingredients
Scale
- 15 oz pumpkin puree
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 8 cups day-old bread cubes (challah or brioche)
- 1/4 cup unsalted butter, melted
- 1/2 cup pecans, chopped (optional)
- 1/2 cup caramel sauce (optional)
- 1/4 cup powdered sugar (optional)
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F and generously coat a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
- Cut bread into uniform 1-inch cubes and distribute them evenly across the prepared baking dish, creating a consistent base for the pudding.
- In a large mixing bowl, combine milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract, whisking vigorously until the mixture achieves a smooth, homogeneous consistency.
- Gently pour the custard mixture over the bread cubes, using a spatula to press down and ensure each bread piece absorbs the liquid thoroughly.
- Allow the bread to soak in the custard for 10 minutes, enabling it to fully absorb the rich, spiced flavors.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, monitoring until the top turns a golden brown and the center becomes firm and set.
- Remove from the oven and let the pudding cool for 10-15 minutes, allowing it to stabilize and develop a more cohesive texture.
- Serve warm, optionally garnishing with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent finishing touch.
Notes
- Choose day-old bread for maximum absorption, creating a richer, more luxurious texture in your pudding.
- Gently press bread cubes into the custard to help them soak up all the delicious pumpkin-spiced liquid without breaking apart.
- Swap regular milk with almond or oat milk for a dairy-free version that’s equally creamy and indulgent.
- Sprinkle chopped pecans or walnuts on top before baking for an extra crunch and nutty flavor boost.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 457
- Sugar: 32 g
- Sodium: 385 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 169 mg