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Get ready to fall head over heels for Pumpkin Bread Pudding! This autumn-inspired masterpiece combines the rich, custard-like texture of classic bread pudding with the warm and cozy goodness of pumpkin pie in every delicious bite!
Pumpkin Bread Pudding Like No Other
If you’re a fan of classic bread pudding and the warm, comforting embrace of pumpkin pie, get ready for a delectable treat! Pumpkin bread pudding is a symphony of flavors, where a rich, custard-like texture melds seamlessly with the earthy notes of canned pumpkin puree and a medley of warm spices, all laced with a hint of crunchy sweetness to finish. It’s my favorite bread pudding and I’m sure you’ll love it too!
Why You’ll Love This Pumpkin Bread Pudding
- Easy Dessert! This recipe offers an effortless dessert solution. With just a handful of simple steps and basic ingredients, it’s an excellent choice for both busy people and novice bakers.
- Irresistibly Delicious! By combining a custard-like texture with creamy pumpkin, this dessert features a rich, subtly sweet flavor, enhanced by warm spices. Each bite is a comforting taste of the season.
- Crowd-Pleaser! This pumpkin bread pudding is versatile. It’s sure to steal the spotlight whether you’re hosting a holiday gathering, a dinner party, or simply enjoying a family meal.
- French Bread: Day-old French bread serves as the foundation of this dessert, offering a unique chewy texture and a slightly crusty exterior. You can also use day-old challah bread or brioche.
- Whole Milk: Plays a crucial role in creating a creamy and indulgent custard.
- Heavy Cream: Adds an unmistakable richness to the custard, contributing to the dessert’s luxurious texture.
- Canned Pumpkin Puree: The star ingredient that infuses the pumpkin bread pudding with earthy richness and a hint of natural sweetness.
- Granulated Sugar: Serves as the primary sweetener of the custard.
- Brown Sugar: Adds depth and caramel-like richness to the dessert’s overall flavor.
- Large Eggs: Act as a binding agent for the custard, creating its smooth and velvety texture.
- Vanilla Extract: Enhances the overall taste by highlighting the pumpkin.
- Spices: A blend of ground cinnamon, nutmeg, and ginger contributes warm and spicy notes. For variety, you can add a dash of ground cloves, or allspice, or just use ready-made pumpkin pie spice.
- Salt: Balances the sweetness and elevates all flavors.
- Granulated Sugar: Additional granulated sugar on top creates a sweet and crispy layer on top of the bread pudding.
- Ground Cinnamon: Mixed with the sugar it provides warmth and a final burst of flavor.
- Unsalted Butter: Adds richness and helps to form the golden, crispy layer.
It might surprise you to discover how easily you can whip up a dessert that tastes like a pastry chef crafted it! Just make sure to use day-old French bread and let it soak up the liquid for a few minutes, and your bread pudding will turn out perfectly!
Start by preheating your oven to 350°F (175°C). Then lightly grease a 9×13-inch baking dish to ensure that your bread pudding won’t stick. Now, add the bread pieces to the dish and spread them out evenly.
Next, whisk the whole milk, heavy cream, pumpkin puree, granulated sugar, and brown sugar together in a large mixing bowl until well combined. Then beat the eggs into the mixture one at a time followed by the vanilla extract, spices, and salt.
After you’ve made the custard mixture, pour it over the bread in the prepared baking dish. Then gently press the bread cubes into the liquid. Now, just let it sit for 10 minutes to absorb all the custard mixture.
While you’re waiting for the bread, make the topping by mixing the granulated sugar and ground cinnamon together in a small bowl. Then once the 10 minutes are up, sprinkle the sugar mixture over the soaked bread and then drizzle it with the melted butter.
With your bread pudding assembled, pop it into the preheated oven to bake for 45 minutes or until golden on top and set. Next, remove it from the oven and let it cool for a few minutes. Then serve the bread pudding warm topped with some whipped cream and chopped pecans if you like!
Frequently Asked Questions
What can I add to the bread pudding?
You can easily add various ingredients to customize your dessert. Common additions include raisins, chopped nuts, chocolate chips, or dried fruit.
Why is my bread pudding soggy?
It may turn out soggy if the bread hasn’t absorbed the custard mixture adequately. To prevent this, ensure the bread soaks in the custard for a sufficient amount of time before baking. Additionally, avoid using too much liquid in the custard by properly measuring your ingredients.
Why is my bread pudding dry?
It may be due to overbaking. To prevent dryness, monitor the dessert closely during the final minutes of baking. Remove it from the oven as soon as the top is golden and the pudding has set. You can also try adjusting the quantity of bread and custard for a moister result.
- Choose the right bread. Opt for a day-old French bread or a similar rustic bread with a crusty exterior for the best bread pudding. The dryness of older bread helps it absorb the custard mixture better, resulting in a creamy interior and slightly crispy top.
- Ensure even soaking. After pouring the custard mixture over the bread, gently press the bread down and let it sit for the full 10 minutes. This step guarantees a consistent custard-like texture.
- Let it cool. This helps the flavors of the pumpkin bread pudding meld and gives the custard more time to set for a perfect consistency.
- Make it boozy. Consider adding a splash of your favorite liquor, such as bourbon or rum, to the custard mixture for an adult-friendly twist. This adds a subtle, boozy note that elevates the dessert.
- Dress it up with toppings. Drizzle with caramel sauce for richness, add maple syrup for natural sweetness, or bourbon sauce for fun. For classic comfort, serve with a scoop of vanilla ice cream.
To store pumpkin bread pudding, cover it with plastic wrap or aluminum foil, and refrigerate it for up to 3 days. For longer storage, freeze it by wrapping it in individual portions and then placing them in an airtight container or freezer-safe bag for up to 3 months.
To reheat, simply thaw the frozen portions in the fridge overnight, then warm them in the oven at 350°F (175°C) for about 20 minutes. Alternatively, reheat single servings in the microwave for a quick, warm treat.
Discover More Fall Desserts
- Pecan Pie Cheesecake
- Classic Apple Pie
- Apple Pie Cake
- Classic Pumpkin Pie
- Pecan Pie Recipe
- Apple Crumble
- Bread Pudding
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Add the cubed bread to the dish, distributing evenly.
- In a mixing bowl, whisk together the whole milk, heavy cream, pumpkin puree, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Pour the custard mixture over the bread in the baking dish. Gently press down the bread to absorb the liquid. Let it sit for 10 minutes to soak up the custard.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this over the soaked bread, then drizzle with melted butter.
- Bake in the preheated oven for 45 minutes, or until the top is golden and the pudding has set. Remove from the oven and let it cool slightly before serving. Feel free to top with whipped cream and chopped pecans.
- Bread Choice Matters: For the best texture, use day-old French bread. If you can’t find French bread, any crusty loaf will do. Just ensure it’s a bit stale so it soaks up the custard without getting soggy.
- Pumpkin Puree: Make sure to use pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Customize Your Spice: Feel free to adjust the amount of cinnamon, nutmeg, and ginger to suit your taste. Love spices? Add a pinch of cloves or allspice for an extra flavor kick.
- Dairy Alternatives: You can substitute whole milk and heavy cream with almond milk or coconut milk for a dairy-free version. The result will be slightly less rich but still delicious.
- Serving Suggestions: Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. For a crunchy contrast, sprinkle chopped pecans or walnuts on top.
- Make Ahead: This pudding can be assembled a day in advance and kept in the refrigerator. Just add the topping before baking. It’s perfect for stress-free holiday entertaining!
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a warm treat.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.