Pumpkin bread pudding is like the warm hug you didn’t know you needed on a chilly autumn evening. Imagine sinking your spoon into a creamy, custard-like delight that combines the sweet, spicy notes of pumpkin with the comforting, cozy texture of bread. The aroma wafting through your kitchen will have everyone asking if they can just camp out there until dessert is served.
As I stir the mixture, I’m transported back to my grandmother’s kitchen. She would whip up her famous bread pudding, and I’d sit on the counter, eagerly waiting for the first slice to emerge from the oven. Now, I’ve combined her classic recipe with a twist of pumpkin magic, perfect for those fall gatherings or any day you need a little sunshine in your dessert.
Why You'll Love This Recipe
- This pumpkin bread pudding recipe is incredibly easy to prepare, making it perfect for beginners
- The flavor profile blends sweet and spicy notes beautifully
- Its golden-brown crust and soft center create visual appeal that wows guests
- Versatile enough to serve as breakfast or dessert, it fits any occasion
Ingredients for Pumpkin Bread Pudding Recipe
Here’s what you’ll need to make this delicious dish:
- Stale Bread: Use day-old bread like brioche or challah for the best texture; fresh bread can get too soggy.
- Pumpkin Puree: Opt for pure canned pumpkin (not pie filling) for rich flavor and vibrant color.
- Eggs: Large eggs help bind everything together; they’re crucial for that custardy consistency.
- Sugar: A mix of granulated sugar and brown sugar adds sweetness and depth; feel free to adjust according to taste.
- Heavy Cream: For a decadent richness; substituting with milk can work but won’t be as luxurious.
- Spices: Cinnamon, nutmeg, and cloves provide that quintessential fall flavor profile; don’t skip this step!
- Vanilla Extract: A splash brings all the flavors together beautifully; opt for pure vanilla if possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin Bread Pudding Recipe
Start by preheating your oven to 350°F (175°C). This temperature ensures your bread pudding bakes evenly while achieving that beautiful golden top.
Next, chop your stale bread into cubes about one inch in size. Feel free to let out any frustrations as you chop—it’s therapeutic! Spread them evenly in a greased baking dish so they can soak up all that delicious custard.
In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, heavy cream, and spices until smooth. The vibrant orange of the pumpkin will brighten your day even before it hits the oven!
Pour this luscious mixture over the cubed bread and gently fold everything together using a spatula. Make sure each piece of bread gets a loving embrace from that creamy goodness!
Let it rest for about 15 minutes so the bread can soak up all those flavors while you sip some coffee and contemplate life choices.
Once you’ve drooled enough at the thought of how good this will be, pop it into your preheated oven. Bake for about 45-50 minutes until it’s set but still slightly jiggly in the center—this is essential for keeping that gooey texture we crave.
After removing it from the oven, let it cool slightly before serving. The aroma will have everyone peeking into the kitchen like kids on Christmas morning!
Serve warm with whipped cream or vanilla ice cream on top because why not? You deserve this treat! Enjoy every bite while reminiscing about simpler times spent in grandma’s cozy kitchen.
And there you have it—your scrumptious pumpkin bread pudding awaits! Perfect for sharing or keeping all to yourself (no judgment here).
You Must Know
- This Pumpkin Bread Pudding Recipe transforms leftover bread into a delightful dessert that’s perfect for fall
- With its creamy texture and warm spices, it’s comfort food at its finest
- Whether you serve it with whipped cream or a scoop of ice cream, this dish will win hearts
Perfecting the Cooking Process
Start by preheating your oven to 350°F. While it warms up, whisk together eggs, milk, sugar, and pumpkin puree. Tear the bread into chunks, mix everything in a large bowl, then pour it into a greased baking dish for a dreamy bake.
Add Your Touch
Feel free to swap out the spices! Add nutmeg or even chocolate chips for a twist. You can also use stale croissants instead of bread for an extra richness. Get creative and make it your own!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop individual servings in the microwave for about 30 seconds or warm the entire dish in the oven at 350°F until heated through.
Chef's Helpful Tips
- For best results, let the pudding sit overnight before baking to allow flavors to meld beautifully
- Avoid overbaking; it should be custardy, not dry
- Don’t skimp on toppings—whipped cream adds magic!
It reminds me of the time I made this Pumpkin Bread Pudding Recipe for Thanksgiving dinner. My family devoured it so fast that I barely got a taste! Their smiles were worth every ingredient I had to hunt down at the store.
FAQs :
What ingredients do I need for the Pumpkin Bread Pudding Recipe?
To make a delicious pumpkin bread pudding, gather the following ingredients: stale bread, canned pumpkin puree, eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. You can also add raisins or nuts for extra texture and flavor. Using high-quality ingredients will enhance the outcome of your dessert. Make sure your bread is stale enough to absorb the custard mixture without falling apart.
How long does it take to bake the Pumpkin Bread Pudding?
The baking time for your pumpkin bread pudding will typically range from 45 minutes to one hour. Preheat your oven to 350°F (175°C) before placing the pudding in. Keep an eye on it towards the end; you want a golden top and a firm custard consistency. Allowing it to cool slightly before serving will help set the pudding further and improve its texture.
Can I make Pumpkin Bread Pudding ahead of time?
Yes, you can prepare pumpkin bread pudding ahead of time. Assemble the dish a day in advance and store it covered in the refrigerator. When you’re ready to bake, just pop it into the preheated oven. This method allows the flavors to meld beautifully overnight. If desired, you can also reheat individual portions in the microwave or oven for a quick dessert.
What are some serving suggestions for Pumpkin Bread Pudding?
Serve your pumpkin bread pudding warm, drizzled with caramel sauce or topped with whipped cream for added indulgence. A sprinkle of cinnamon or nutmeg enhances its fall flavors beautifully. For an extra touch, consider pairing it with a scoop of vanilla ice cream or adding fresh fruit on top. Each serving can be customized to suit individual preferences.
Conclusion for Pumpkin Bread Pudding Recipe :
In summary, this pumpkin bread pudding recipe offers a delightful way to enjoy fall flavors while minimizing waste with stale bread. The combination of creamy custard and aromatic spices creates a comforting dessert that’s perfect for any occasion. Remember to experiment with additional ingredients like nuts or chocolate chips to personalize your dish. Whether enjoyed warm or cold, this dessert is sure to impress your family and friends!
Pumpkin Bread Pudding
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
Description
Pumpkin bread pudding is a delightful dessert that embodies the warmth of autumn. This creamy, custard-like treat combines sweet pumpkin puree with cozy spices, all soaked up by cubes of stale bread. Perfect for gatherings or cozy nights in, serve it warm with whipped cream or vanilla ice cream for a comforting indulgence that transforms leftover bread into a cherished dish.
Ingredients
- 4 cups stale bread (brioche or challah), cubed
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, eggs, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
- Place the cubed stale bread in a greased baking dish and pour the pumpkin mixture over it. Gently fold to ensure all bread pieces are coated.
- Let it rest for 15 minutes to absorb the flavors.
- Bake for 45-50 minutes until set but slightly jiggly in the center.
- Allow to cool slightly before serving warm with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 290
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
