Craving something sweet, spicy, and utterly comforting? This pumpkin bread pudding is your answer. Combining the cozy flavors of pumpkin pie with the soft, custardy texture of bread pudding, it’s a dessert that feels like a hug in every bite. Perfect for using up stale bread, it’s a thrifty yet luxurious treat that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of pumpkin puree and warm spices gives this bread pudding a deep, autumnal flavor that’s irresistible.
- Using day-old bread ensures the perfect texture—soft and custardy on the inside with slightly crisp edges.
- It’s incredibly versatile; serve it warm with ice cream for dessert or enjoy it cold for breakfast.
- The recipe is forgiving, allowing for substitutions based on what you have on hand.
- It’s a great make-ahead dish, tasting even better the next day as the flavors meld together.
Ingredients
- 6 cups day-old bread, cubed (about 1 loaf)
- 1 1/2 cups pumpkin puree
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Instructions
Step 1: Prep Your Bread
Start by cubing your day-old bread into 1-inch pieces. If your bread is too fresh, you can dry it out in a 300°F oven for about 10 minutes. This step ensures your bread pudding won’t turn out mushy. Tip: A mix of bread types adds interesting textures and flavors—try using brioche, challah, or even croissants for a richer pudding.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, and spices until smooth. This mixture is the custard that will give your bread pudding its signature soft, creamy texture. Make sure all the ingredients are well incorporated for the best results.
Step 3: Combine Bread and Custard
Add the cubed bread to the custard mixture, gently folding until all the bread is evenly coated. Let the mixture sit for about 15 minutes to allow the bread to absorb the custard. This waiting period is crucial for achieving that perfect texture where every bite is infused with flavor.
Step 4: Bake to Perfection
Preheat your oven to 350°F. Transfer the bread and custard mixture into your prepared baking dish, spreading it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly. Tip: Cover with foil if the top starts browning too quickly to prevent burning.
Step 5: Serve and Enjoy
Let the bread pudding cool for at least 10 minutes before serving. This allows it to set further, making it easier to slice. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Tip: For a breakfast version, drizzle with maple syrup instead.
Tips and Tricks
For those looking to elevate their pumpkin bread pudding, consider these advanced tips. First, toasting the bread cubes before adding them to the custard can add a deeper flavor and prevent sogginess. Second, incorporating a layer of caramelized pecans or walnuts between layers of bread pudding adds a delightful crunch and nutty flavor. Third, for a boozy twist, soak raisins in rum or bourbon before mixing them into the custard. Lastly, experimenting with different spices like cardamom or allspice can introduce new flavor dimensions to this classic dish.
Recipe Variations
- Chocolate Chip Pumpkin Bread Pudding: Stir in 1/2 cup of chocolate chips with the bread cubes for a sweet twist.
- Apple Pumpkin Bread Pudding: Add 1 cup of diced apples to the custard mixture for a fruity flavor.
- Gluten-Free Pumpkin Bread Pudding: Use gluten-free bread and ensure all other ingredients are gluten-free.
- Vegan Pumpkin Bread Pudding: Substitute the eggs with flax eggs, use plant-based milk and cream, and opt for a vegan bread.
Frequently Asked Questions
Can I make pumpkin bread pudding ahead of time?
Absolutely! Pumpkin bread pudding is a fantastic make-ahead dish. You can assemble it the night before, cover it, and refrigerate it overnight. Just bake it the next day, adding a few extra minutes to the baking time if it’s cold from the fridge. This actually allows the flavors to meld together even more, resulting in a richer taste.
How do I store leftovers?
Leftover pumpkin bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for about 30 seconds or warm it in the oven at 350°F for 10-15 minutes. It’s also delicious cold, straight from the fridge!
Can I freeze pumpkin bread pudding?
Yes, pumpkin bread pudding freezes well. Cool it completely, then wrap it tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven. Note that the texture may be slightly different after freezing, but it will still be delicious.
Summary
This pumpkin bread pudding is a must-try for anyone who loves the flavors of fall. Easy to make, versatile, and utterly delicious, it’s perfect for any occasion, from holiday dinners to cozy breakfasts. With options for customization and make-ahead convenience, it’s a recipe you’ll return to again and again.
