Pumpkin Bread Pudding

Thomas J. Moss

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.

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Prep Time 20

Cook Time 50

Soaking Time 30

Total Time 1 30

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

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

Equipment

9x13-inch baking dish,
Mixing bowl
- Whisk
Baking sheet
Aluminum foil

Method

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 9x13 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.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 6gCholesterol: 165mgSodium: 220mgPotassium: 300mgFiber: 3gSugar: 28gVitamin A: 8500IUVitamin C: 2mgCalcium: 150mgIron: 2.5mg

Notes

This recipe is highly customizable. Add chocolate chips, nuts, or caramel sauce for extra indulgence. Use leftover bread to avoid waste. Perfect for fall gatherings or cozy nights.

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