This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Warm fall desserts
Warm fall desserts shine with this Pumpkin Bread Pudding Recipe, a dish that brings together tender bread cubes soaked in pumpkin-spiced custard and baked to golden perfection. Ready in just over an hour, this recipe serves 8 generous portions of spiced, creamy comfort. A perfect choice for holiday gatherings or quiet autumn evenings.
The aroma of cinnamon, nutmeg, and ginger wafting from the oven makes this recipe a fall favorite. I first fell in love with this dish when experimenting with leftover brioche and pumpkin puree, and it’s been a must-make ever since!
Table of Contents
- Why is Pumpkin Bread Pudding Recipe so popular?
- What ingredients do you need for Pumpkin Bread Pudding Recipe?
- How do you make Pumpkin Bread Pudding Recipe step by step?
- Frequently Asked Questions About Pumpkin Bread Pudding Recipe
- What are easy ingredient swaps for this recipe?
- How can you serve Pumpkin Bread Pudding Recipe?
Why is Pumpkin Bread Pudding Recipe so popular?
This Pumpkin Bread Pudding Recipe is so popular because it combines the rich, spiced flavors of pumpkin with the soft, custardy texture of bread pudding. It’s versatile, comforting, and perfect for autumn celebrations.
- Perfect for fall: The warm spices and pumpkin puree make it a quintessential fall dessert.
- Simple ingredients: You can make it with pantry staples and leftover bread, reducing waste.
- A crowd pleaser: Its rich flavor and lightly sweetened custard appeal to all ages.
- Make-ahead option: Prep it in advance for an easy, stress-free dessert on busy days.
What ingredients do you need for Pumpkin Bread Pudding Recipe?
To create this Pumpkin Bread Pudding Recipe, you’ll need a mix of pantry staples and fresh ingredients for a spiced custard that coats chunks of bread perfectly. Here’s the full list:
- 8 cups cubed day-old bread (preferably brioche or challah)
- 2 cups pumpkin puree
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped walnuts (optional)
- Powdered sugar for dusting (optional)
Day-old brioche or challah is key, as these breads are sturdy enough to soak up the custard while staying tender. Pumpkin puree provides the rich base for the dessert’s signature flavor.
How do you make Pumpkin Bread Pudding Recipe step by step?
This Pumpkin Bread Pudding Recipe is surprisingly simple to prepare. Follow these steps to bring this warm fall dessert to life:
Step 1 — Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure the pudding doesn’t stick to the pan.
You might also enjoy our sourdough pumpkin bread.
Step 2 — Mix the Custard
In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Make sure the mixture is smooth and well combined.
Step 3 — Combine Bread and Custard
Add the cubed bread to the bowl with the custard. Gently fold the bread into the mixture until fully soaked. If using raisins or walnuts, fold them in at this stage.
Step 4 — Transfer to Baking Dish
Pour the bread and custard mixture into the prepared baking dish. Use a spatula to spread it out evenly to ensure even baking.
Step 5 — Bake
Bake in the preheated oven for 45-55 minutes. The bread pudding is done when the top is golden brown and a knife inserted in the center comes out clean.
For more ideas, check out our pumpkin sourdough artisan bread.
Step 6 — Cool and Serve
Remove the dish from the oven and let it cool slightly before serving. Dust with powdered sugar if desired for an extra touch of sweetness.
Frequently Asked Questions About Pumpkin Bread Pudding Recipe
Can I use any type of bread for this recipe?
Brioche or challah work best because they are soft yet sturdy, but you can use sourdough for a tangier flavor.
Can this recipe be made ahead of time?
Yes, you can assemble the dish a day in advance, refrigerate it overnight, and bake it the next day.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the texture.
Looking for something similar? Try our easy homemade pumpkin sourdough bread recipe.
Can I make this recipe without eggs?
Yes, you can use a flaxseed egg substitute or a store-bought egg replacer. This may slightly change the texture.
What can I serve with Pumpkin Bread Pudding Recipe?
Serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added indulgence.
What are easy ingredient swaps for this recipe?
This recipe is adaptable with easy ingredient swaps if something isn’t on hand. Here are some ideas:
- Bread: Swap brioche for sourdough for a slightly tangy flavor. This works well in balancing the sweetness of the custard.
- Dairy: Use almond or oat milk instead of cow’s milk for a dairy-free option. The result will still be creamy, though slightly less rich.
How can you serve Pumpkin Bread Pudding Recipe?
This Pumpkin Bread Pudding Recipe is versatile and can be paired with various accompaniments. Here are some ideas:
- Vanilla Ice Cream: Serve warm pudding with a scoop of ice cream for a hot-and-cold dessert combination.
- Caramel Sauce: Drizzle with caramel sauce to enhance the caramel notes in the crust.
- Whipped Cream: Lightly sweetened whipped cream provides a fluffy, creamy contrast to the dense pudding.
- Spiced Latte: Pair it with a pumpkin spice latte for a fully festive fall treat.
Pumpkin Bread Pudding Recipe
Equipment
- mixing bowl
- whisk
- baking dish
- oven
- knife
Ingredients
- 8 cup cubed day-old bread (preferably brioche or challah)
- 2 cup pumpkin puree
- 2 cup milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup raisins or chopped walnuts (optional)
- powdered sugar (for dusting (optional))
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.
- Add the cubed bread to the pumpkin mixture and gently fold until the bread is fully soaked in the mixture. If using, fold in the raisins or walnuts.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool slightly before serving. Dust with powdered sugar if desired.
Notes
Nutrition
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
