This incredible pumpkin bread pudding is the perfect way to welcome the fall season!
Combining pumpkin, warm spices, and custardy bread creates a comforting, nostalgic, and indulgent dish.
The brioche soaks up all the flavors, resulting in a melt-in-your-mouth texture that’s simply irresistible.
Trust me, once you try pumpkin bread pudding, you’ll crave it all season long!
Why You’ll Love This Pumpkin Bread Pudding
Autumn Aroma: The pumpkin puree and warm spices capture the essence of fall, filling your home with the coziest smells.
Perfect for Entertaining: This bread pudding is a crowd-pleaser with its impressive presentation and comforting taste. It can easily be the star of any dinner party or holiday celebration.
Irresistible Taste: Sweet pumpkin, warm spices, and buttery bread combine to create a harmonious and delectable taste. Its creamy, custard-like texture is indulgent.
Ingredients
- Pumpkin Puree: Essential for the pumpkin flavor, this puree forms the base of the custard.
- Heavy Cream & Whole Milk: Add richness and creaminess to the pumpkin custard.
- Granulated & Light Brown Sugar: Add a balanced sweetness with a hint of caramel.
- Large Eggs & Egg Yolks: Enrich the custard with protein and fat. The extra yolks ensure a smooth and creamy texture.
- Vanilla Extract: Adds a subtle, aromatic flavor.
- Spices: A blend of cinnamon, ginger, nutmeg, and salt.
- Brioche or Challah Bread: Rich, dense bread that soaks up the custard perfectly, providing a luxurious texture.
- Caramel Sauce and Whipped Cream or Ice Cream: Add a sweet, indulgent finish to the dish.
How to Make Pumpkin Bread Pudding
Whether you’re hosting a cozy dinner party or just treating yourself on a chilly evening, this pumpkin bread pudding is sure to become a fall favorite.
Check out how easy it is to make:
1. PREP: Grease a 9×13-inch baking dish and cut the bread into 1-inch cubes.
2. TOAST: (Optional) Bake the bread cubes for 20-30 minutes at 350°F, flipping halfway.
3. MIX: Whisk the pumpkin, heavy cream, milk, sugars, eggs, yolks, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
4. COMBINE: Place the bread cubes in the dish and pour the egg mixture over. Gently press to submerge the bread.
5. SOAK: Cover and let sit for 30 minutes at room temperature or refrigerate overnight.
6. BAKE: Remove the cover and bake at 350°F for 40-45 minutes, until set and browned on top.
7. SERVE. Let cool for 10-15 minutes, then drizzle with caramel sauce and top with whipped cream or ice cream. Enjoy!
Tips For the Best Pumpkin Bread Pudding
I’ve always been a fan of bread pudding, but adding pumpkin takes it to a whole new level of cozy deliciousness.
The combination of soft, custard-soaked brioche and warm pumpkin spices is absolutely irresistible.
And let’s not forget about that luxurious caramel drizzle on top! It’s the perfect finishing touch that elevates this dessert from great to downright addictive.
Need a few tips before you start? I’ve got a few below:
- Use stale bread. Cube it and let it dry overnight (uncovered) or toast it in the oven. This results in a more flavorful and well-textured pudding.
- The best bread options. Brioche, challah, French bread, or croissants work well for this recipe. They have a rich texture and buttery flavor that complements the pumpkin custard.
- Don’t skip the soak. Allow the bread cubes to soak in the custard mixture for at least 30 minutes. This guarantees an even distribution of flavors and a creamy texture throughout the pudding. But the longer, the better!
- Water bath. To prevent the pudding’s edges from drying out, place the baking dish in a larger pan filled with hot water.
- Adjust the spices. Adjust the amount of spice to your taste preferences, or experiment with individual spices like cardamom or allspice.
- Optional mix-ins. Elevate the pudding with mix-ins like chocolate chips, dried cranberries, chopped pecans, or golden raisins.
- Topping ideas. Try melted chocolate, maple syrup, or creamy vanilla custard.
How to Store
Yes, you can make this ahead. Yes, it store well in the fridge. And yes, you can even freeze it!
To Store: Place cooled pumpkin bread pudding in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate for up to 3 days.
To Freeze: Wrap cooled bread pudding tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave for 30-60 seconds. Or heat the entire dish in a 350°Fahrenheit oven for 10-15 minutes. Cover with foil to prevent drying out.
More Pumpkin Recipes to Try
Pumpkin Bundt Cake
Pumpkin Banana Bread
Pumpkin Cake
Pumpkin Spice Pancakes
Pumpkin Bread Pudding
12
servings10
minutes45
minutes419
kcalPumpkin bread pudding might just be the ultimate fall dessert, thanks to the creamy pumpkin custard, tender brioche, and luscious caramel drizzle.
Ingredients
1 loaf stale brioche or challah bread (about 6 to 8 cups when cubed)
1 (15-ounce) can 100% pumpkin puree
1 1/2 cup whole milk
1 cup heavy cream
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
caramel sauce, whipped cream or ice cream, for serving
Instructions
- Preheat the oven to 350°Fahrenheit and lightly grease a 9×13-inch baking dish. Cut the bread into 1-inch cubes.
- Optional: Arrange the bread cubes in a single layer on a baking sheet and bake for 20-30 minutes, flipping halfway. Set aside to cool. This is recommended if the bread is fresh.
- In a large bowl, whisk the pumpkin, heavy cream, milk, brown sugar, granulated sugar, eggs, egg yolks, vanilla, cinnamon, ginger, nutmeg, and salt until well blended.
- Place the bread cubes into the baking dish and pour over the egg mixture. Stir and press gently to ensure the bread is submerged. Then, cover the dish and let soak for 30 minutes at room temperature or overnight in the fridge.
- Remove the plastic wrap and bake for 40-45 minutes, until set and lightly browned on top.
- Remove the dish from the oven and let cool for 10-15 minutes. Drizzle with caramel sauce and serve warm with a dollop of whipped cream or a scoop of ice cream on the side. Enjoy!
Notes
- Bread texture: Don’t use fresh bread, as it will just turn soggy. It must be stale and dry in order to soak up the custard.
- No-bake bread hack: Cut the bread into cubes and arrange in a single layer on a baking sheet. Leave out, uncovered, for 24 hours to dry before adding to the custard.
- Soak time: For the best results, cover the dish and refrigerate overnight. This will give you the next taste and texture. Let the dish warm to room temp for 10-15 minutes before baking.
I have made a lot of bread pudding, because when I was young my grandmother made it for us and we loved it. This is the best recipe I have ever made of pumpkin bread pudding! I will be serving this with rum sauce on Thanksgiving day. Thank you!
No fair, Denise!
Talking about pumpkin bread pudding and rum sauce when I am supposed to be dieting before the holidays!
:-p