Print

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.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  2. 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.
  3. In a separate bowl, toss the cubed bread with optional raisins/cranberries and nuts.
  4. Pour the pumpkin custard over the bread cubes. Stir gently to ensure all pieces are coated.
  5. Let the mixture sit for 15 to 20 minutes to allow the bread to soak up the liquid.
  6. Transfer the mixture to the prepared baking dish and spread evenly.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
  8. 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

Keywords: Pumpkin Bread Pudding, Fall Dessert, Pumpkin Recipes, Bread Pudding Recipe, Easy Thanksgiving Dessert