Pumpkin Bread Pudding
If you're looking for a warm, comforting dessert that perfectly captures the essence of fall, look no further than pumpkin bread pudding. This delightful twist on traditional bread pudding combines the rich flavors of pumpkin, warm spices, and creamy custard to create a dish that is both indulgent and satisfying. Whether served warm with a scoop of ice cream or enjoyed on its own, pumpkin bread pudding is sure to become a seasonal favorite at your table.
Recipe Card
Pumpkin Bread Pudding
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- Yield: 1 (9×13 inch) baking dish
- Cuisine: American
- Course: Dessert
Ingredients
- 6 cups of cubed day-old bread (preferably brioche or challah)
- 2 cups of canned pumpkin puree
- 2 cups of whole milk
- 1 cup of heavy cream
- 4 large eggs
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of salt
- Optional: 1/2 cup of raisins or chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
- Place the cubed bread into a greased 9×13 inch baking dish. If using, sprinkle the raisins or pecans over the bread.
- Pour the pumpkin mixture evenly over the bread, pressing down gently to ensure all the bread absorbs the liquid.
- Let the mixture sit for about 15 minutes to soak in.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove from the oven and let cool slightly before serving.
Recipe Notes
- For a richer flavor, consider using homemade bread or adding a splash of bourbon to the custard mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute almond milk or oat milk for a dairy-free version.
- This dish can be made ahead of time; simply prepare it up to the baking step, refrigerate overnight, and bake the next day.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, just ensure it is well-cooked and smooth for the best texture.
How should I store leftover pumpkin bread pudding?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven before serving.
Can I make this recipe ahead of time?
Absolutely! Prepare the bread pudding, cover it, and refrigerate overnight. Bake it just before serving for a warm dessert.
What can I substitute for dairy in this recipe?
You can use non-dairy milk alternatives like almond milk or coconut milk, and replace heavy cream with coconut cream for a dairy-free version.
Pumpkin Bread Pudding is the ultimate comfort dessert, perfect for cozy gatherings or holiday celebrations.
