Pumpkin Bread Pudding Recipe

ByJeannette Jaeger
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Introduction

Pumpkin Bread Pudding is a warm, comforting dessert perfect for the cozy season. This recipe combines spiced pumpkin with custardy bread for a rich and flavorful treat that’s easy to make and sure to please a crowd.

The image shows a square slice of a dense bread pudding sitting on a white plate with a silver spoon on the side. The bread pudding is golden brown with a slightly crispy top layer covered in a sticky caramel sauce and scattered small pieces of chopped nuts. On top of the pudding is a generous dollop of white whipped cream sprinkled lightly with cinnamon. In the background, there are blurred pumpkins in orange and white and some decorative autumn leaves adding a fall feel, all set on a white marbled surface. A deep purple cloth is partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2 large egg yolks
  • 1 cup half and half
  • 1 cup whole milk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 6 cups hearty French bread, cut into cubes
  • Toasted pecans, caramel sauce, and whipped cream for topping (optional)

Instructions

  1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
  2. Step 2: In a mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Step 3: Add the eggs and egg yolks to the sugar and spice mixture, whisking until combined.
  4. Step 4: Stir in the half and half, whole milk, canned pumpkin, and vanilla extract until the mixture is smooth.
  5. Step 5: Place the bread cubes in a large mixing bowl, pour the pumpkin custard evenly over the bread, and gently toss to coat. Let the mixture rest for 10 minutes to allow the bread to absorb the custard.
  6. Step 6: Spoon the soaked bread mixture into a buttered baking dish, spreading it evenly.
  7. Step 7: Bake in the preheated oven until the pudding is set and a knife inserted in the center comes out clean, about 45 to 50 minutes.
  8. Step 8: Let the bread pudding cool for a few minutes before cutting. Serve with toasted pecans, caramel sauce, and whipped cream if desired.

Tips & Variations

  • Use bread that is a day old and wrapped in plastic to soften the crust, making it easier to cut and soak.
  • Prep the bread pudding a day ahead and refrigerate it; bake it fresh the next day for convenience.
  • If you prefer a moister pudding, add an extra 1/2 cup of milk to the custard mixture.
  • Replace the individual spices with 3 teaspoons of pumpkin pie spice if you want a simpler option.
  • Fresh pumpkin puree can be used instead of canned for a homemade touch.

Storage

Store leftover pumpkin bread pudding covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. Avoid reheating too long to prevent drying out.

How to Serve

A close-up view of a baked dessert cut into squares inside a white rectangular dish. The dish has one corner piece missing, showing a soft, moist interior with a yellowish-brown baked layer mixed with visible small chunks. The top surface is uneven and textured, covered with a golden-brown spice-coated layer dotted with glossy caramel drizzle. Scattered whole and broken pecan nuts add a rich brown color and crunchy texture on top. The edges of the dessert appear slightly crisp and browned. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Fresh Pumpkin Puree?

Yes, fresh pumpkin puree works well and can be used in place of canned pumpkin with similar results.

Can I Use Pumpkin Pie Spice?

If you don’t have all the individual spices on hand, 3 teaspoons of pumpkin pie spice can be used as a convenient substitute.

What is Half and Half?

Half and half is a blend of half milk and half cream commonly sold in the United States. If unavailable, you can replace it with 3/4 cup milk and 3/4 cup cream for the recipe.

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Pumpkin Bread Pudding Recipe

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★★★★★

4.6 from 116 reviews

This luscious Pumpkin Bread Pudding is a cozy, comforting dessert perfect for fall and holiday seasons. It combines soft French bread cubes soaked in a rich custard made with canned pumpkin, warm spices like cinnamon, nutmeg, ginger, and cloves, and a blend of half and half and milk. Baked to golden perfection and optionally topped with toasted pecans, caramel sauce, and whipped cream, this bread pudding offers the perfect balance of moistness and spice in every bite.

  • Author: Jeannette
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Custard Mixture

  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large whole eggs
  • 2 large egg yolks
  • 1 cup half and half
  • 1 cup whole milk
  • 1 (15 oz) can pumpkin puree
  • 1 teaspoon vanilla extract

Bread

  • 6 cups hearty French bread, cut into cubes

Toppings (optional)

  • 1/2 cup toasted pecans
  • Caramel sauce, for drizzling
  • Whipped cream

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the bread pudding evenly.
  2. Mix sugars, spices, and salt: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined, creating the flavorful base of the custard.
  3. Incorporate eggs: Whisk in the whole eggs and egg yolks thoroughly to help bind the custard mixture and give it a rich texture.
  4. Add dairy and pumpkin: Stir in the half and half, whole milk, canned pumpkin puree, and vanilla extract, blending the mixture until smooth and uniform.
  5. Prepare the bread: Place the cubed French bread into an extra-large mixing bowl. Pour the custard mixture evenly over the bread cubes and gently toss to coat all pieces. Let the mixture rest for 10 minutes to allow the bread to absorb the custard fully.
  6. Transfer to baking dish: Butter a baking dish generously to prevent sticking, then spoon the soaked bread mixture evenly into the dish, spreading it out smoothly.
  7. Bake the pudding: Place the baking dish in the preheated oven and bake until the custard is set and the top is lightly golden, approximately 45 to 50 minutes. It should look firm but still moist inside.
  8. Cool and serve: Let the bread pudding cool for a few minutes after baking to allow it to settle. Cut into portions and serve warm, optionally topped with toasted pecans, a drizzle of caramel sauce, and whipped cream for added richness and texture.

Notes

  • Using slightly stale French bread (a day old, wrapped in plastic) helps the bread absorb the custard more easily and makes cutting the pudding cleaner.
  • You can prepare the bread pudding a day ahead by soaking the bread cubes in the custard and refrigerating, then baking it fresh the next day.
  • If you prefer a wetter bread pudding, increase the milk by an extra 1/2 cup when mixing the custard.
  • Fresh pumpkin puree can be used as a substitute for canned pumpkin without changing the taste or texture significantly.
  • If you don’t have individual spices, 3 teaspoons of pumpkin pie spice can be used instead for convenience.
  • Half and half can be substituted with a mixture of 3/4 cup milk and 3/4 cup cream if unavailable.

Keywords: Pumpkin bread pudding, fall dessert, pumpkin dessert, bread pudding recipe, holiday dessert, custard bread pudding, spiced pumpkin dessert

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