Pumpkin Bread Pudding

Pumpkin Bread Pudding is the ultimate fall-inspired dessert, combining the warm spices of pumpkin pie with the comforting texture of classic bread pudding. Made with cubes of soft bread soaked in a rich pumpkin custard and baked to perfection, this dessert is a celebration of autumn flavors in every bite.

This versatile dessert is perfect for both casual gatherings and festive holiday dinners. Serve it warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream to create a truly indulgent treat. It’s also a fantastic way to repurpose day-old bread, making it as practical as it is delicious.

Whether you’re a fan of pumpkin spice or just looking for a cozy dessert to enjoy on a crisp evening, Pumpkin Bread Pudding is sure to become a favorite. It’s simple to prepare, deeply satisfying, and packed with the nostalgic flavors of fall.

Why You’ll Love This Recipe

Perfect for Fall: With warm spices and pumpkin flavor, this dish is tailor-made for the autumn season.

Simple Ingredients: Made from pantry staples like bread, eggs, milk, and pumpkin puree, this recipe is both budget-friendly and convenient.

Customizable: Add nuts, dried fruits, or even chocolate chips to make it uniquely yours.

Versatile: Serve it as a dessert, a breakfast treat, or even a decadent brunch option.

Crowd-Pleasing Comfort: Its creamy texture and spiced flavor make it a hit with both kids and adults alike.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Rest Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings
• Serving Size: 1 portion

Nutritional Information (per serving)

• Calories: 320 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 12g
• Fiber: 2g
• Sugar: 25g

Ingredients

For the Bread Pudding:

• 6 cups day-old bread, cubed (challah, brioche, or French bread work best)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the Topping (Optional):

• 1/2 cup chopped pecans or walnuts
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter, melted

For Serving:

• Caramel sauce
• Whipped cream or vanilla ice cream

Step-by-Step Instructions

Step 1: Prep the Bread

1. Cut the bread into 1-inch cubes and place them in a large mixing bowl. If the bread isn’t stale, toast the cubes in the oven at 300°F (150°C) for 10 minutes to dry them out slightly.

Step 2: Make the Pumpkin Custard

1. In a medium mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt. Whisk until the mixture is smooth and well combined.

Step 3: Combine Bread and Custard

1. Pour the pumpkin custard mixture over the bread cubes in the large bowl. Gently toss to coat every piece of bread. Let the mixture sit for 10–15 minutes, allowing the bread to soak up the custard.

Step 4: Assemble the Dish

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
2. Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.

Step 5: Add the Topping

1. In a small bowl, combine the chopped nuts, brown sugar, and melted butter. Sprinkle this mixture evenly over the bread pudding for a crunchy, sweet topping.

Step 6: Bake the Bread Pudding

1. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the custard is set. The center should jiggle slightly but not be liquid.

Step 7: Rest and Serve

1. Let the bread pudding rest for 15 minutes before serving. This allows the custard to set fully and makes it easier to slice.
2. Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for the ultimate indulgence.

Ingredient Background

Bread: Day-old bread is ideal for bread pudding because it absorbs the custard mixture without becoming too soggy. Brioche and challah provide a rich, buttery base, while French bread offers a firmer texture.

Pumpkin Puree: The star ingredient of this dish, pumpkin puree adds moisture, flavor, and a warm orange hue. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Spices: The combination of cinnamon, nutmeg, cloves, and ginger creates the quintessential pumpkin spice flavor that makes this dessert so comforting and seasonal.

Heavy Cream and Milk: These ingredients form the base of the custard, providing a rich and creamy texture. The heavy cream adds decadence, while the milk balances it for a smooth consistency.

Brown Sugar: Adds a subtle molasses flavor that complements the pumpkin and spices.

Technique Tips

Use Stale Bread: Stale bread absorbs the custard better than fresh bread, ensuring the perfect texture. If your bread is too fresh, lightly toast it in the oven to dry it out.

Don’t Overmix the Custard: Whisk the custard just until smooth. Overmixing can create air bubbles, which may affect the texture of the bread pudding.

Allow Time to Soak: Letting the bread sit in the custard mixture for 10–15 minutes ensures even absorption, which leads to a uniform texture throughout the dish.

Check for Doneness: The bread pudding is ready when the edges are golden brown, and the center is set but slightly jiggly. Avoid overbaking, as this can dry out the custard.

Recipe Variations

Chocolate Chip Pumpkin Bread Pudding: Add 1/2 cup of chocolate chips to the bread mixture for a sweet twist.

Pumpkin Cranberry Bread Pudding: Mix in 1/2 cup of dried cranberries or raisins for a tangy, fruity contrast.

Maple Pecan Bread Pudding: Replace the brown sugar with maple syrup and add chopped pecans for a nutty, maple-infused version.

Gluten-Free Pumpkin Bread Pudding: Use gluten-free bread to make this dish suitable for those with dietary restrictions.

Freezing and Storing

Refrigeration: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or oven before serving.

Freezing: Freeze individual slices or the entire bread pudding in a freezer-safe container for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Reheating Tip: For the best results, reheat in a 325°F (160°C) oven until warmed through. Cover with foil to prevent the topping from over-browning.

Serving Suggestions for Events

Holiday Dinner Dessert: Serve this bread pudding warm with caramel sauce or whipped cream as the perfect ending to a Thanksgiving or Christmas feast.

Brunch Star: Include it in your brunch spread alongside dishes like quiche, fruit salad, and breakfast sausage for a hearty, sweet addition.

Potluck Contribution: Transport the bread pudding in a casserole dish and serve with a side of caramel sauce for a crowd-pleasing dessert.

Casual Weeknight Treat: Enjoy a warm slice with a drizzle of maple syrup or honey for a cozy dessert at home.

Special Equipment

9×13-Inch Baking Dish: The perfect size for evenly baking the bread pudding and accommodating the custard mixture.

Mixing Bowls: Use separate bowls for the bread cubes, custard mixture, and topping to keep the preparation process organized.

Whisk: Essential for blending the custard ingredients into a smooth, cohesive mixture.

Rubber Spatula: Useful for folding the custard mixture into the bread cubes without breaking them.

Frequently Asked Questions (FAQs)

1. Can I make Pumpkin Bread Pudding ahead of time?
Yes! Assemble the bread pudding and refrigerate it (covered) for up to 24 hours before baking.

2. Can I use fresh bread instead of day-old bread?
You can, but it’s best to toast fresh bread lightly to help it absorb the custard better.

3. What’s the best way to reheat leftovers?
Reheat in a 325°F (160°C) oven, covered with foil, until warmed through. For quicker reheating, use the microwave.

4. Can I substitute canned pumpkin with fresh pumpkin puree?
Absolutely! Just ensure the fresh puree is well-drained to avoid adding extra moisture to the custard.

5. Can I make this dessert dairy-free?
Yes, use non-dairy milk (like almond or coconut) and replace heavy cream with full-fat coconut milk.

6. How do I know when the bread pudding is done baking?
The edges should be golden brown, and the center should jiggle slightly but not appear wet.

7. Can I omit the nuts in the topping?
Of course! Simply skip the nuts or replace them with a sprinkle of extra brown sugar.

8. Can I freeze bread pudding after baking?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight and reheat before serving.

Conclusion

Pumpkin Bread Pudding is a dessert that captures the essence of fall in every bite. With its warm spices, rich pumpkin flavor, and comforting texture, it’s a dish that satisfies both the palate and the soul. Whether served as a decadent holiday dessert or a cozy weeknight treat, this recipe is sure to become a seasonal favorite.

Its versatility, ease of preparation, and customizable nature make it a must-have addition to your autumn baking repertoire. From holiday gatherings to casual brunches, Pumpkin Bread Pudding brings warmth and joy to the table.

Treat yourself and your loved ones to this classic dessert, and enjoy the flavors of fall in the most delicious way possible. Pumpkin Bread Pudding is more than just a dessert—it’s an experience that will have everyone coming back for seconds!