Pumpkin Bread Pudding: Easy and Cozy Fall Recipe.
A warm, comforting fall dessert featuring day-old bread soaked in a rich, spiced pumpkin custard, baked until golden brown and perfect for any autumn gathering.
- Author: info.mealsmell
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 4 cups day-old bread, cubed (French bread or challah)
- 1 can (15 ounces) pure pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- In a separate bowl, toss the cubed bread with optional raisins/cranberries and nuts.
- Pour the pumpkin custard over the bread cubes. Stir gently to ensure all pieces are coated.
- Let the mixture sit for 15 to 20 minutes to allow the bread to soak up the liquid.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Cool for 10 minutes before serving. Top with whipped cream or ice cream if desired.
Notes
- Use day-old or slightly stale bread to prevent the pudding from becoming too mushy.
- If you don't have individual spices, you can substitute the cinnamon, nutmeg, and ginger with 2 teaspoons of Pumpkin Pie Spice.
- For a more decadent version, drizzle with caramel sauce before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 24g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg
Keywords: Pumpkin Bread Pudding, Fall Dessert, Pumpkin Recipes, Bread Pudding Recipe, Easy Thanksgiving Dessert