Indulge in the Cozy Flavors of Pumpkin Bread Pudding
Fall is officially here, and what better way to celebrate than with a warm, comforting dessert that screams autumn? Forget pumpkin spice lattes (just for today!), and let’s dive into a decadent Pumpkin Bread Pudding that will have your taste buds singing. This isn’t just any bread pudding; it’s a symphony of pumpkin spice, creamy custard, and soft, pillowy bread, all baked to golden perfection. Imagine the aromatic spices wafting through your kitchen, creating a cozy and inviting atmosphere. This is the perfect treat for a chilly evening, a holiday gathering, or simply when you crave something a little special.
Growing up, Mom always had a knack for transforming simple ingredients into something extraordinary. Her bread pudding was legendary, a staple at family dinners and holiday celebrations. This recipe is a nod to her delicious creation, but with a seasonal twist that elevates it to a whole new level of deliciousness. It’s incredibly easy to make, even if you’re a baking novice, and the results are guaranteed to impress. Think of it as a warm hug in every bite!
What makes this Pumpkin Bread Pudding so special is its simplicity and versatility. You can use whatever bread you have on hand, from leftover challah to day-old croissants. The pumpkin puree adds a subtle sweetness and a gorgeous orange hue, while the spices create a warm and inviting flavor profile. And the best part? It’s incredibly customizable! Add chocolate chips, nuts, or even a drizzle of caramel sauce for an extra touch of indulgence.
Beyond the taste, this Pumpkin Bread Pudding is a fantastic way to use up leftover bread, preventing food waste and creating something delicious in the process. It’s also a crowd-pleaser, perfect for feeding a hungry family or impressing your friends at a potluck. So, grab your mixing bowls, preheat your oven, and let’s get baking! You’re about to create a dessert that will become a new family favorite.
And if you’re in the mood for other comforting desserts, consider trying a flavorful Banana Cake Recipe as a follow-up, or maybe a simple classic like Moist Banana Bread. Who doesn’t love a slice?
Why You’ll Love This Pumpkin Bread Pudding
- Ultimate Comfort Food: Warm, spiced, and utterly satisfying.
- Easy to Make: Perfect for beginner bakers.
- Uses Leftover Bread: A great way to reduce food waste.
- Crowd-Pleasing: A guaranteed hit at parties and gatherings.
- Customizable: Easily adapted to your tastes and available ingredients.
- Perfect Fall Dessert: The epitome of autumnal flavors.
Ingredients for Pumpkin Bread Pudding
- Bread: 8 cups cubed (challah, brioche, French bread, or any sturdy bread will work)
- Pumpkin Puree: 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- Eggs: 6 large eggs
- Milk: 2 cups whole milk (or half-and-half for a richer texture)
- Heavy Cream: 1 cup heavy cream
- Sugar: ¾ cup granulated sugar
- Brown Sugar: ¼ cup packed light brown sugar
- Pumpkin Pie Spice: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Salt: ¼ teaspoon
- Butter: 2 tablespoons, melted (for greasing the baking dish)
- Optional Toppings: Whipped cream, caramel sauce, chopped pecans, chocolate chips
Substitutions:
- Bread: Gluten-free bread can be used for a gluten-free option.
- Milk: Almond milk or soy milk can be substituted for dairy milk.
- Heavy Cream: Coconut cream can be used for a dairy-free option.
- Sugar: Maple syrup can be used in place of granulated sugar.
How to Make Pumpkin Bread Pudding
Step-by-Step Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes. You can use fresh bread, but slightly stale bread works best as it absorbs the custard better. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This step helps prevent the bread from becoming soggy. Alternatively, you can leave the bread cubes out overnight to dry out naturally. Making Homemade Banana Bread for this recipe would be great as well!
- Prepare the Baking Dish: While the bread is toasting, grease a 9×13 inch baking dish with the melted butter. Make sure to coat the bottom and sides evenly to prevent the bread pudding from sticking.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined. The mixture should be smooth and creamy with no lumps of pumpkin.
- Combine Bread and Custard: Place the toasted bread cubes in the prepared baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is soaked. Gently press down on the bread with the back of a spoon to ensure it’s fully submerged in the custard. Let the bread soak for at least 30 minutes, or up to an hour, before baking. This allows the bread to absorb the custard completely, resulting in a moist and delicious bread pudding.
- Bake the Bread Pudding: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. The internal temperature should reach 175°F (80°C).
- Cool and Serve: Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving. This allows the custard to set up and prevents it from being too runny. Serve warm, topped with whipped cream, caramel sauce, chopped pecans, or chocolate chips, if desired. A scoop of vanilla ice cream would also be a delightful addition.
Pro Tips & Variations
- Don’t Overbake: Overbaking will result in a dry bread pudding. Check for doneness by inserting a knife into the center; it should come out clean.
- Use Good Quality Bread: The type of bread you use greatly affects the texture of the bread pudding. Brioche, challah, or French bread work best.
- Soak the Bread Thoroughly: Soaking the bread in the custard for at least 30 minutes ensures that it’s fully saturated and results in a moist bread pudding. You might discover Banana Recipes Overripe can be repurposed in similar recipes like bread pudding!
- Add-Ins: Get creative with your add-ins! Chocolate chips, dried cranberries, chopped nuts, or even a swirl of Nutella can add extra flavor and texture.
Variations:
- Vegan Pumpkin Bread Pudding: Use plant-based milk and cream alternatives, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the eggs.
- Gluten-Free Pumpkin Bread Pudding: Use gluten-free bread for a gluten-free option.
- Spiced Rum Pumpkin Bread Pudding: Add 2-3 tablespoons of spiced rum to the custard mixture for an extra kick of flavor. Consider making a Bread Pudding With Bourbon Sauce for an extra boozy dessert!
- Crockpot Pumpkin Bread Pudding: For a hands-off approach, try adapting this recipe for a Crockpot Bread Pudding!.
Serving Suggestions
- Whipped Cream: A dollop of fresh whipped cream adds a light and airy sweetness that complements the richness of the bread pudding.
- Caramel Sauce: A drizzle of warm caramel sauce elevates the bread pudding to a decadent treat.
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool and creamy contrast to the warm bread pudding.
- Maple Syrup: A drizzle of maple syrup adds a touch of natural sweetness and enhances the pumpkin flavor.
- Pecan Crumble Topping: Combine chopped pecans, brown sugar, and melted butter to create a crunchy pecan crumble topping to sprinkle over the bread pudding before baking.
Storage & Reheating
Storage:
- Refrigerator: Store leftover Pumpkin Bread Pudding in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Preheat the oven to 350°F (175°C). Place the bread pudding in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
- Microwave: Reheat individual slices in the microwave for 30-60 seconds, or until heated through. Be careful not to overheat, as it can become rubbery.
FAQ about Pumpkin Bread Pudding
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, pumpkin pie filling contains added spices and sugar, which will affect the flavor and texture of the bread pudding. Use plain pumpkin puree (100% pumpkin) for best results.
Q: Can I use different types of bread?
A: Yes, you can use a variety of breads, such as challah, brioche, French bread, or even croissants. Sturdy breads that can absorb the custard well work best. Perhaps you can make a Croissant Bread Pudding next!
Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Bake as directed when ready to serve. Consider preparing this before baking a Zucchini Banana Bread loaf the following day.
Q: My bread pudding is soggy. What did I do wrong?
A: Soggy bread pudding is usually caused by too much liquid or not enough baking time. Make sure to use the correct amount of milk and heavy cream, and bake the bread pudding until it is set and a knife inserted into the center comes out clean.
Q: Can I make a savory bread pudding?
A: Absolutely! While this recipe focuses on a sweet bread pudding, you can definitely adapt it for a savory version. Omit the sugar and pumpkin pie spice, and add ingredients such as cheese, herbs, vegetables, and cooked meats. A Savory Bread Pudding can be a surprisingly delicious and versatile dish!
Final Thoughts on Pumpkin Bread Pudding
And there you have it – a comforting and delicious Pumpkin Bread Pudding that’s perfect for fall! I hope you enjoy making and sharing this recipe as much as I do. It’s a fantastic way to use up leftover bread and create a memorable dessert that everyone will love. Don’t forget to experiment with different add-ins and variations to make it your own.
If you try this recipe, please leave a comment below and let me know how it turned out! Your feedback is invaluable and helps other readers discover new and exciting recipes. I’d also love to see your creations – tag me on social media using #PumpkinBreadPudding and #MyAwesomeBakes.
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Pumpkin Bread Pudding
Equipment
- 9×13-inch baking dish,
- Mixing bowl
- – Whisk
- Baking sheet
- Aluminum foil
Ingredients
Bread
- 8 cups cubed bread challah, brioche, French bread, or any sturdy bread
- 1 15-ounce can pumpkin puree not pumpkin pie filling
- 6 large eggs
- 2 cups whole milk or half-and-half for richer texture
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter melted, for greasing the baking dish
Optional Toppings
- whipped cream
- caramel sauce
- chopped pecans
- chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes. You can use fresh bread, but slightly stale bread works best as it absorbs the custard better. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. Alternatively, you can leave the bread cubes out overnight to dry out naturally.
- Grease a 9×13 inch baking dish with melted butter, coating bottom and sides evenly.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth and creamy with no lumps.
- Place toasted bread cubes in the prepared baking dish. Pour custard evenly over the bread, ensuring all is soaked. Gently press down with back of a spoon to submerge. Let soak for at least 30 minutes, up to an hour.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 20-30 minutes until golden brown and set. Inserted knife should come out clean; internal temperature should be 175°F (80°C).
- Remove from oven and cool for at least 15 minutes. Serve warm topped with whipped cream, caramel sauce, chopped pecans, or chocolate chips, if desired. Vanilla ice cream is also a delightful addition.
