Pumpkin Bread Pudding Recipe
If you’re craving a cozy, comforting dessert that tastes like the very essence of autumn, look no further than this Pumpkin Bread Pudding. This dish beautifully marries the warm spices of cinnamon, nutmeg, and ginger with the creamy sweetness of ripe pumpkin puree and custardy bread. It’s a simple yet luxurious way to transform humble ingredients into a celebration of fall flavors that your family and guests will adore. Once you’ve tried this Pumpkin Bread Pudding, it’s bound to become your go-to for chilly evenings and holiday gatherings alike.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, whether it’s bringing creamy texture, subtle sweetness, or that unmistakable pumpkin flavor. You’ll be amazed how a few basic items come together to create such an irresistibly cozy treat.
- Stale bread, 8 cups, cubed: The foundation of the pudding, absorbing all those luscious flavors without getting mushy.
- Pumpkin puree, 2 cups: The star ingredient that delivers rich moisture, vibrant color, and that classic fall taste.
- Whole milk, 2 cups: Adds the creamy custard base; swap it with half-and-half for an even richer pudding.
- Large eggs, 4: Help bind everything together and give the pudding its velvety texture.
- Granulated sugar, 1 cup: Balances the spices and pumpkin with just the right amount of sweetness.
- Vanilla extract, 1 teaspoon: Enhances all the other flavors with a warm, fragrant note.
- Ground cinnamon, 2 teaspoons: Essential for that cozy spice warmth.
- Ground nutmeg, 1 teaspoon: Adds a subtle earthy spiciness that complements the pumpkin perfectly.
- Ground ginger, 1/2 teaspoon: Provides a gentle zing to round out the spice profile.
- Salt, 1/2 teaspoon: Balances sweetness and heightens the overall flavor.
- Raisins or pecans, 1/2 cup (optional): For a delightful texture contrast and natural bursts of sweetness or crunch.
How to Make Pumpkin Bread Pudding
Step 1: Prepare Your Oven and Ingredients
First things first: preheat your oven to 350°F (175°C). This ensures your pumpkin bread pudding bakes evenly and develops a gorgeous golden top. While the oven warms, gather your ingredients so everything is within easy reach.
Step 2: Mix the Pumpkin Custard
In a large bowl, whisk together pumpkin puree, whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is silky smooth. This custard base is where the magic happens, infusing the bread with luscious flavor and creamy texture.
Step 3: Add the Bread and Optional Mix-ins
Gently fold your cubed stale bread into the pumpkin custard, making sure each piece is fully soaked but not falling apart. Toss in raisins or pecans if you’re using them — these add a lovely surprise with every bite.
Step 4: Transfer and Spread
Pour your custard-soaked bread mixture into a greased 9×13-inch baking dish, spreading it out evenly. This helps the pudding bake uniformly so each serving has that perfect texture.
Step 5: Bake Until Golden and Set
Slide the dish into your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the surface is beautifully golden brown and a knife inserted in the center comes out clean. The pudding should feel set but still moist and tender.
Step 6: Cool and Serve
Remove the pudding from the oven and let it cool for roughly 10 minutes. This brief rest allows the custard to settle, making it easier to cut and enhancing the flavors before serving.
How to Serve Pumpkin Bread Pudding
Garnishes
To elevate your Pumpkin Bread Pudding even further, a dollop of freshly whipped cream or a scoop of vanilla ice cream is heaven on a plate. Sprinkle a pinch of cinnamon or chopped toasted pecans on top for extra whimsy and texture that guests will rave about.
Side Dishes
This pudding pairs wonderfully with a cup of hot coffee, chai tea, or even mulled cider. If you’re serving it as part of a bigger meal, light fruit salads or crisp green salads balance the richness beautifully.
Creative Ways to Present
For a festive touch, serve individual portions in ramekins topped with a drizzle of caramel sauce. Alternatively, layer the bread pudding with whipped mascarpone in clear glasses for a stunning parfait-style dessert that feels both rustic and refined.
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious (if not more) the next day.
Freezing
If you want to save the Pumpkin Bread Pudding for later, it freezes beautifully. Wrap tightly with plastic wrap and aluminum foil or place in an airtight container, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Warm individual servings in the microwave for about 30-60 seconds or reheat a larger portion in the oven at 325°F (160°C) covered with foil to maintain moisture. Add your favorite garnishes to refresh the experience.
FAQs
Can I use fresh bread or does it have to be stale?
Stale bread works best because it soaks up the custard without turning soggy. If your bread is fresh, you can dry it out by baking cubes at 300°F for 10-15 minutes before using.
Is it possible to make this recipe dairy-free?
Absolutely! Swap whole milk for almond, oat, or coconut milk, and use a dairy-free butter or oil to grease the baking dish. The texture will still be creamy and delicious.
Can I add other spices to the Pumpkin Bread Pudding?
Feel free to experiment! Cloves, allspice, or cardamom can add interesting depth. Just start with smaller amounts so the spice blend stays balanced.
How do I make the pudding richer?
Using half-and-half or even heavy cream in place of milk will make the pudding extra creamy and indulgent. Just remember that it will be a bit heavier, which can be perfect for special occasions.
Can I prepare the pudding ahead of time?
Yes! Assemble the pudding up to the baking step, cover it tightly, and refrigerate overnight. Bake it the next day, adding a few extra minutes to the cooking time if baking straight from the fridge.
Final Thoughts
I genuinely could not be more excited to share this Pumpkin Bread Pudding recipe with you. It’s a heartfelt celebration of autumn’s best flavors, simple to make, and irresistibly comforting. Whether for a casual family dessert or a holiday centerpiece, I hope you enjoy every warm, spiced, and creamy bite as much as I do. Happy baking!
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Pumpkin Bread Pudding Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Bread Pudding is a cozy, autumn-inspired dessert that combines the rich flavors of pumpkin, spices, and custardy bread for a comforting treat. Perfect for using up stale bread, it’s a warm and inviting recipe that can be served on its own or topped with whipped cream or vanilla ice cream for an indulgent finish.
Ingredients
Main Ingredients
- 8 cups stale bread, cubed (About 1 loaf)
- 2 cups pumpkin puree
- 2 cups whole milk (Can substitute with half-and-half for a richer pudding)
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Spices and Seasonings
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup raisins or pecans (Optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pudding evenly.
- Mix wet ingredients and spices: In a large mixing bowl, whisk together the pumpkin puree, whole milk, eggs, sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well blended.
- Add bread and optional mix-ins: Gently fold the cubed stale bread into the pumpkin custard mixture, ensuring the bread absorbs the liquid completely. If desired, fold in raisins or pecans to add extra texture and flavor.
- Prepare baking dish: Grease a 9×13-inch baking dish thoroughly, then pour the bread and custard mixture into it, spreading evenly to ensure uniform baking.
- Bake the pudding: Place the dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool before serving: Remove the pudding from the oven and allow it to cool for approximately 10 minutes to set before serving.
- Serve with toppings: Optionally, serve warm pudding topped with whipped cream or a scoop of vanilla ice cream for a richer dessert experience.
- Milk substitution: For a creamier texture, you can substitute whole milk with half-and-half before mixing.
- Advance preparation: This dessert can be assembled the night before and refrigerated. If baking straight from the fridge, allow extra baking time to ensure it cooks evenly.
Notes
- Use stale bread as it soaks up the custard better than fresh bread, preventing sogginess.
- Adjust spices to taste; pumpkin spices can be increased for a stronger flavor.
- Raisins or pecans add texture and sweetness, but can be omitted if preferred.
- For a richer pudding, use half-and-half instead of whole milk.
- You can prepare the mixture the night before and bake the next day for convenience, just add a few extra minutes to the baking time.
- Serve warm for the best flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8th of the recipe)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg
Keywords: pumpkin bread pudding, pumpkin dessert, autumn recipes, baked pudding, holiday dessert
