Description
This Pumpkin Bread Pudding is the ultimate cozy fall dessert. Made with warm spices, creamy pumpkin, and hearty bread, it’s the perfect sweet treat for any occasion. Whether you're enjoying it for dessert or a special breakfast, it's guaranteed to delight your taste buds!
Ingredients
Scale
- 6 cups of day-old bread (challah, brioche, or French bread), cut into cubes
- 1 can (15 oz) pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of salt
- Optional toppings: Whipped cream, caramel sauce, or chopped nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Prepare the Bread: Cut the day-old bread into 1-inch cubes and place them in the baking dish.
- Make the Custard: In a large mixing bowl, whisk together the eggs, pumpkin puree, milk, cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until fully combined and smooth.
- Soak the Bread: Pour the custard mixture over the bread cubes, ensuring they are well-coated. Let the bread sit for 10-15 minutes to absorb the custard.
- Bake: Bake the pudding in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the pudding cool for at least 10 minutes before serving. Top with whipped cream, caramel sauce, or chopped nuts if desired.
Notes
- Bread Choice: For best results, use slightly stale bread. Brioche and challah are ideal for their richness and flavor.
- Make Ahead: This pudding can be assembled a day in advance. Simply refrigerate overnight and bake the next day.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze the unbaked pudding for up to 2 months. Thaw overnight in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g