This Pumpkin Bread Pudding is a cozy treat that combines soft bread with creamy pumpkin, eggs, and warm spices like cinnamon and nutmeg. Perfect for chilly days!
It’s like a warm hug in a bowl! I love enjoying it with a scoop of ice cream or a drizzle of caramel sauce on top. Trust me, an extra sprinkle of cinnamon never hurts! 🍂
Key Ingredients & Substitutions
Bread: Day-old brioche or challah works best for its texture and sweetness. If you don’t have those, any hearty bread like sourdough or even a classic white bread will do. Stale bread is key here; it soaks up the custard without falling apart.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. If you’re feeling adventurous, you can use homemade pumpkin puree from roasted pumpkin. Just ensure you strain it to remove excess moisture!
Eggs: These provide structure to the pudding. If you’re looking for a vegan alternative, use flax eggs or silken tofu blended until smooth (about 1/4 cup of blended tofu equals one egg).
Milk and Cream: Whole milk gives a rich texture, but you can swap it with almond milk or oat milk for a lighter version or if you’re dairy-free. Just remember that it might affect the richness.
Spices: Cinnamon and nutmeg are traditional, but feel free to add more spices like cardamom or allspice for an extra layer of flavor.
Nuts: Walnuts add a nice crunch, but pecans or even pumpkin seeds make great alternatives. Skip the nuts for a nut-free version.
How Do You Ensure Your Bread Pudding Turns Out Perfectly?
The soaking process is crucial! It helps the bread absorb the custard, leading to a soft yet set pudding. Here’s how to do it right:
- After pouring the custard over the bread, use a spatula to gently press down on the bread cubes. This helps them soak in all those yummy flavors!
- Let it rest for at least 15-20 minutes before baking. This way, every bite will be creamy and flavorful.
- Watch your baking time! A golden top is a good sign, but make sure the center is set. A toothpick inserted should come out mostly clean.
Let it cool for a moment before serving. This helps it firm up a bit. Then, add your favorite toppings like whipped cream or caramel for a delightful finish!
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 10 cups day-old bread cubes (preferably brioche or challah)
- 1 ¾ cups canned pumpkin puree
- 4 large eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup chopped walnuts or pecans (plus extra for topping)
- Butter, for greasing the baking dish
For Serving:
- Whipped cream or vanilla ice cream
- Maple syrup or caramel sauce (optional)
How Much Time Will You Need?
This Pumpkin Bread Pudding recipe will take about 25-30 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. So overall, set aside about 1.5 to 2 hours for cooking and cooling time before serving.
Step-by-Step Instructions:
1. Prepping the Oven and Dish
Start by preheating your oven to 350°F (175°C). While it heats, take your butter and grease a 9×13-inch baking dish well. This will keep your pudding from sticking!
2. Assemble the Bread
Once your dish is ready, evenly place your day-old bread cubes into the baking dish. Make sure they are spread out for even soaking later on.
3. Make the Pumpkin Custard
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix until everything is smooth and well combined.
4. Combine the Bread and Custard
Now, pour the pumpkin custard mixture evenly over the prepared bread cubes. Use a spatula to gently press down on the bread so it can soak up all that delicious custard.
5. Add Some Crunch
Sprinkle the chopped walnuts or pecans evenly over the top of the pumpkin bread pudding for added texture and flavor!
6. Let It Soak
Let your pudding sit for about 15-20 minutes. This gives the bread time to absorb the custard mixture, making it rich and flavorful!
7. Bake to Perfection
Place your baking dish in the oven and bake it for 50-60 minutes. You want the top to become golden brown and the custard to set, but be sure not to overbake!
8. Cool Before Serving
When it’s done, take it out and let it cool slightly. This will help it firm up a bit, making it easier to dish out.
9. Serve and Enjoy
Serve your warm Pumpkin Bread Pudding with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling extra indulgent, drizzle it with maple syrup or caramel sauce and top with a little more chopped nuts.
Enjoy this comforting autumn treat that perfectly balances rich pumpkin flavor with sweet bread and warm spices!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just be sure to strain it to remove any excess moisture; you want to maintain the right consistency in your pudding.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with more whole milk or use a plant-based cream like coconut cream. Just keep in mind that this may slightly alter the richness of the pudding.
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free bread as a substitute for the regular bread. Make sure to check that all other ingredients are gluten-free as well!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or oven until heated through. A few seconds in the microwave should do the trick!
