This Pumpkin Bread Pudding is a warm and cozy dessert that’s perfect for fall! Made with soft bread, sweet pumpkin, and warm spices, it’s like a hug in a bowl!
Honestly, once you try it, you’ll be going back for seconds (maybe even thirds!). I love serving it warm with a scoop of ice cream. It’s a real treat that makes any day special!
Key Ingredients & Substitutions
Bread: Day-old bread like brioche or challah works best. This type of bread soaks up the custard beautifully. If you don’t have these, any sturdy bread will do—just avoid super soft kinds that will fall apart.
Pumpkin Puree: Canned pumpkin puree is super convenient and always a go-to for me. If you want to use fresh pumpkin, just roast and puree it. Make sure it’s not watery; drain it well if needed.
Milk and Cream: While whole milk and heavy cream give a rich texture, you can substitute low-fat milk and half-and-half if you’re looking for a lighter version. Non-dairy milk like almond or oat also works, though the flavor and texture may change a bit.
Spices: Cinnamon, nutmeg, and ginger are key for that warm, comforting flavor. If you’re in a pinch, pumpkin pie spice is a great all-in-one substitute! It’s a perfect blend of these spices.
Walnuts: I love adding walnuts for crunch, but pecans or even chocolate chips can be fun alternatives. If you have nut allergies, you can skip them completely.
How Do I Make Sure My Bread Pudding Sets Properly?
One common concern when making bread pudding is achieving the right consistency. You want it to be creamy but not too wet. Here are a few tips:
- Let the bread soak for at least 10-15 minutes after adding the custard. This helps the bread absorb the mixture fully.
- Check for doneness by inserting a knife in the center; it should come out clean. If it’s still runny, give it an extra few minutes in the oven.
- Using outdated or stale bread is totally fine! It helps the pudding hold its shape better since it’s drier and absorbs the custard more efficiently.
With these tips, you’ll have a delicious, perfectly set pumpkin bread pudding that everyone will love!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding Base:
- 8 cups day-old bread cubes (preferably brioche or challah)
- 1 ½ cups pumpkin puree (canned or fresh)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
For Optional Add-Ins:
- ½ cup chopped walnuts (optional)
For Serving:
- Whipped cream, for topping
- Maple syrup, for drizzling
How Much Time Will You Need?
This delightful pumpkin bread pudding will take approximately 15 minutes to prepare and then around 45-55 minutes to bake. Allow an additional few minutes for it to cool before serving. In total, you’re looking at about 1 hour and 15 minutes before you get to enjoy this delicious dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab your 9×13-inch baking dish and grease it with butter or non-stick spray to prevent sticking.
2. Prepare the Bread:
In your greased baking dish, evenly place the day-old bread cubes. Make sure they are spread out well to soak up the custard mixture later.
3. Make the Custard Mixture:
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until everything is smooth and well blended—this is the heart of your pudding!
4. Combine Bread and Custard:
Pour the luscious pumpkin mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread cubes to ensure they’re well soaked in the custard.
5. Add Optional Ingredients:
If you want some extra crunch, sprinkle the chopped walnuts on top of the bread mixture. They add a lovely texture!
6. Let It Soak:
Let the bread mixture sit for about 10-15 minutes to give the bread time to soak up as much custard as possible. This helps make it extra delicious!
7. Bake to Perfection:
Place your baking dish in the oven and bake for 45-55 minutes. The top should be golden brown and a knife inserted in the center should come out clean—this means your pudding is set!
8. Cool & Serve:
Once done, remove it from the oven and let it cool for a few minutes. It smells amazing! Serve it warm, topped with a dollop of whipped cream and a drizzle of maple syrup for that extra touch of sweetness.
Enjoy your cozy, spiced pumpkin bread pudding, perfect for savoring during the fall season or any time you’re in the mood for a comforting dessert!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first, then puree it. Just ensure the puree is not too watery, as this can affect the texture of your bread pudding.
What Should I Do with Leftover Pumpkin Bread Pudding?
Leftover pumpkin bread pudding can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or bake it in the oven until heated through.
Can I Freeze Pumpkin Bread Pudding?
Yes, you can freeze pumpkin bread pudding! Cover it tightly with plastic wrap or foil, and it will keep well in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can replace heavy cream with half-and-half or even whole milk, although the pudding may be slightly less rich. Non-dairy milk like almond or coconut milk can be an option too, but keep in mind it may change the flavor a bit.