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
Scale
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
