Pumpkin Bread Pudding Recipe

The Ultimate Cozy Dessert for Autumn

Experience the ultimate comfort of fall with this luscious Pumpkin Bread Pudding Recipe. Perfectly spiced and incredibly moist, this dessert turns simple pantry staples into a gourmet masterpiece that will impress your dinner guests. Whether you are hosting a holiday gathering or simply looking for the best pumpkin treats for your weekend brunch, this dish is a crowd-pleaser that is shockingly easy to pull together. You can assemble it in minutes, even on your busiest days! Get ready to fill your home with the intoxicating aroma of cinnamon, nutmeg, and warm pumpkin custard in every single bite. 🎃

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 8 servings

📝 Ingredients List

• 1 loaf (about 1 pound) French bread or brioche, cut into 1-inch cubes
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs
• 3/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1/2 cup chopped pecans (optional for crunch)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Whisk
• Baking dish (9×13 inch)
• Bread knife and cutting board
• Measuring cups and spoons
• Rubber spatula

Step-by-Step Beginner-Friendly Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease your 9×13 baking dish with butter or non-stick spray.
2. Prepare the Bread: Spread your cubed bread evenly across the baking dish. If you prefer a crunchier top, you can toast the bread cubes in the oven for 5 minutes first. 🍞
3. Whisk the Custard: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, vanilla, and pumpkin pie spice until smooth and fully combined.
4. Combine: Pour the custard mixture slowly over the bread cubes, using a spatula to ensure every piece is thoroughly soaked. Gently press the bread down to submerge it.
5. Bake: Sprinkle the top with optional pecans and bake for 40-45 minutes until the center is set and the top is golden brown. ✨
6. Serve: Let it rest for 10 minutes before serving warm, perhaps with a dollop of whipped cream on top!

💡 Pro Tips Section

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm.
• Bread Choice: Stale bread actually works better than fresh bread as it absorbs the custard without turning into mush.
• Non-Alcoholic Serving: This recipe is naturally alcohol-free and perfect for family gatherings. Instead of traditional glazes using spirits, try an apple cider reduction or a simple powdered sugar icing.

Variations

• Add Texture: Fold in dried cranberries or chocolate chips to the bread mixture before baking to add a burst of sweetness.
• Topping Ideas: Drizzle with a homemade maple cream cheese glaze for an extra decadent touch.

FAQ

Can I make this ahead of time? Yes! You can assemble the dish, refrigerate it covered for up to 4 hours, and then bake it just before you are ready to serve.

Can I use gluten-free bread? Absolutely, just ensure the gluten-free bread you choose is firm enough to hold the custard without breaking apart completely.

Pumpkin Bread Pudding

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• Author: Samantha Jones
• Total Time: 60
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Experience the ultimate comfort of autumn with this luscious Pumpkin Bread Pudding. Perfectly spiced and incredibly moist, it transforms simple pantry staples like French bread and pumpkin puree into a gourmet masterpiece. This dessert is perfect for holiday gatherings or a cozy weekend brunch, filling your home with the warm, intoxicating aromas of cinnamon, nutmeg, and pumpkin custard. It is surprisingly simple to assemble and guaranteed to impress your guests, making it a definitive crowd-pleaser for the cooler months.

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Ingredients

Scale 1x2x3x

1 loaf (1 lb) French bread or brioche, cut into 1-inch cubes
1 can (15 oz) pure pumpkin puree
1 cup heavy cream
1 cup whole milk
3 large eggs
3/4 cup brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice
1/2 cup chopped pecans (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Spread the cubed bread evenly across the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, vanilla, and pumpkin pie spice until smooth.
Pour the custard mixture slowly over the bread cubes, pressing down with a spatula to ensure every piece is soaked.
Sprinkle with optional pecans if desired.
Bake for 40-45 minutes until the center is set and the top is golden brown.
Allow the pudding to rest for 10 minutes before serving warm.

Notes

Stale bread works better than fresh bread as it absorbs the custard more effectively. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave.

• Prep Time: 15
• Cook Time: 45
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 310mg
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 110mg