Description
A warm, spiced pumpkin bread pudding made by soaking cubed day-old bread in a rich pumpkin custard, baked until golden and set. This comforting fall dessert is perfect for holiday gatherings and is traditionally served with whipped cream, caramel sauce, or chopped nuts for added texture and flavor.
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (brioche or challah works best)
- 1½ cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) brown sugar, packed
- 4 large eggs
- 1 cup (240 g) pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
- ¼ tsp salt
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans or walnuts
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and help with even cooking.
- Prepare bread: Place the cubed day-old bread evenly in the greased baking dish, ensuring a good distribution for consistent soaking.
- Mix custard: In a large bowl, whisk together whole milk, heavy cream, brown sugar, eggs, pumpkin purée, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and homogenous.
- Combine custard and bread: Pour the custard mixture evenly over the bread cubes, then gently press the bread down with a spatula to help it absorb the liquid fully. Allow the mixture to sit for 10–15 minutes so the bread softens thoroughly.
- Bake: Place the baking dish in the oven and bake the pudding for 45–50 minutes, or until the custard is fully set and the top is a golden brown color.
- Cool and serve: Remove from the oven and let cool slightly. Serve warm, topped with whipped cream, caramel sauce, and/or chopped nuts as desired for extra flavor and texture.
Notes
- Use stale bread for the best texture; fresh bread can become too soft and soggy.
- For added flavor, incorporate ½ cup of raisins, dried cranberries, or chocolate chips into the custard before baking.
- To add a boozy twist, soak raisins in bourbon or rum prior to adding them to the mixture.
- Leftovers can be stored covered in the refrigerator for up to 4 days and are best reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pudding
- Method: Baking
- Cuisine: American
