Pumpkin Bread Pudding Recipe
This decadent Pumpkin Bread Pudding is the ultimate fall dessert, perfect for cozy nights in or festive gatherings. With its rich, custardy texture and warm autumn spices, it's sure to become a seasonal favorite.
Ingredients
- 1 loaf challah or brioche bread cubed (about 6 cups)
- 1 can 15 oz pumpkin puree
- 2 cups heavy cream
- 1 cup milk
- 4 large eggs
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together pumpkin, cream, milk, eggs, sugar, maple syrup, vanilla, and spices until smooth.
- Add the bread cubes to the prepared baking dish.
- Pour the pumpkin mixture over the bread, making sure all pieces are coated.
- Let sit for 15-20 minutes to allow the bread to soak up the custard.
- Bake for 40-50 minutes, until the top is golden and a knife inserted in the center comes out clean.
- The pudding is done when it's puffed up and golden brown on top, with just a slight jiggle in the center when you shake the pan.
Notes
Sauces and Toppings to Elevate Your Dessert
A great pumpkin bread pudding can stand on its own, but why stop there? Take it to dessert heaven with these toppings:- Classic vanilla sauce or crème anglaise
- Warm caramel sauce (store-bought is fine, I won’t tell!)
- A dollop of freshly whipped cream or a scoop of vanilla ice cream
- Crunchy streusel topping (mix butter, flour, brown sugar, and chopped nuts)