This Pumpkin Bread Pudding is a warm, cozy dessert that mixes soft bread with creamy pumpkin and spices. It’s like a hug in a bowl, especially in cooler weather!
Honestly, who can resist that pumpkin flavor with hints of cinnamon? I love serving it warm with a scoop of ice cream on top. It’s the perfect comfort treat! 😊
Key Ingredients & Substitutions
Bread: Using day-old French bread or brioche gives this pudding a soft texture. If you don’t have these, any sturdy bread like challah or sourdough will work. Just avoid soft sandwich bread as it disintegrates too much!
Pumpkin Puree: Canned pumpkin puree is super convenient and easy to find, but you can make your own from roasted pumpkins if you’re feeling adventurous! Just remember to use pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Dairy: Whole milk and heavy cream create a rich custard. You can swap these for almond milk or oat milk for a dairy-free option. Just keep in mind that the texture might be slightly different.
Nuts: Pecans or walnuts add a nice crunch, but feel free to omit them if you have nut allergies. You could also add chocolate chips for a sweet twist!
Spices: Pumpkin pie spice is a lovely mix, but if you don’t have it, use a mix of cinnamon, nutmeg, and ginger. I like to add a pinch of allspice for extra warmth!
How Do I Ensure My Bread Pudding is Creamy and Not Dry?
Getting the right balance between custard and bread is key! Here are my tips:
- Make sure to use enough liquid in the custard. The egg mixture should thoroughly soak the bread cubes, so press the bread gently after pouring it over.
- Let the bread soak for at least 15-20 minutes before baking. This is crucial! The longer it soaks, the creamier your pudding will be.
- Keep an eye on the baking time. If it starts to brown too quickly, cover it with foil to prevent burning while the custard sets.
Following these tips should give you a deliciously creamy pumpkin bread pudding with the perfect texture!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 6 cups day-old bread cubes (French bread or brioche works well)
- 1 1/2 cups pumpkin puree (canned or fresh)
- 1 cup whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts plus extra for garnish
- Butter for greasing the baking dish
For Serving:
- Whipped cream or vanilla ice cream
- Maple syrup (optional, for drizzling)
How Much Time Will You Need?
This delicious pumpkin bread pudding takes about 15-20 minutes to prep, and then you’ll bake it for 45 to 55 minutes. In total, expect about an hour and a half from start to finish, including some soaking time for the bread. It’s a cozy dessert perfect for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). Get your baking dish ready by buttering a 9×13-inch dish or something similar to keep the pudding from sticking.
2. Add the Bread:
Evenly spread the bread cubes in the bottom of your prepared baking dish. This will be the base of your comforting dessert!
3. Mix the Custard:
In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until everything is blended and smooth.
4. Add the Nuts:
Gently fold in the chopped pecans or walnuts to give the pudding some extra crunch and flavor! 🌰
5. Combine Bread and Custard:
Pour the pumpkin mixture over the bread cubes in the baking dish. Make sure it’s evenly distributed, and then gently press the bread with a spatula or your hands to soak up all that delicious custard.
6. Soak for Flavor:
Let the bread soak in the custard for 15-20 minutes. This helps the flavors meld and makes for a creamier pudding.
7. Bake:
Now it’s time to bake! Place the dish in the oven and bake uncovered for 45 to 55 minutes. The top should turn golden brown, and the center should set. If you poke a knife into the middle, it should come out clean.
8. Cool and Serve:
Once baked, remove from the oven and let it cool slightly. Serve warm and top with a generous dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, sprinkle some more nuts on top and add a fresh mint leaf for garnish.
9. Drizzle with Maple Syrup (Optional):
If you’re a fan of sweet treats, drizzle some maple syrup over your warm bread pudding just before serving. It’s the perfect finishing touch!
Enjoy every bite of this rich, delicious pumpkin bread pudding, and savor those cozy flavors! 🍂✨
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until it’s soft, then scoop out the flesh and mash it until smooth. This will give you a wonderful flavor and texture in your bread pudding just like canned puree.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute the whole milk and heavy cream with almond milk, coconut milk, or oat milk. Just ensure you use unsweetened varieties to keep the flavors balanced!
Can I Make This Ahead of Time?
Yes! You can prepare the mixture the night before and store it in the fridge. Just assemble it in the baking dish before soaking and baking. It may need an extra few minutes in the oven if you bake it straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or in the oven at a low temperature. You can add a splash of milk or cream to revive the moisture if needed!
