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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.

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

Find it online: https://topreci.com/pumpkin-bread-pudding-recipe/