If you are searching for a warm, comforting dessert that perfectly captures the essence of autumn, you have just found the one. The Best Ever Pumpkin Bread Pudding Recipe is the ultimate treat that combines the cozy flavors of pumpkin, spice, and rich custard-soaked bread into one irresistible dish. It’s wonderfully simple to make but feels incredibly indulgent, making it perfect for family gatherings or a special weekend treat. Each bite is creamy, spiced, and packed with that luscious pumpkin goodness, promising smiles all around the table.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity with ingredients that you likely already have in your pantry. Each one plays a vital role, from the texture of the bread to the warm spices that make the pudding so inviting.
- 5 cups cubed day-old bread (French or brioche works best): Stale bread is ideal because it absorbs the custard perfectly without turning to mush.
- 1 1/2 cups whole milk: Provides moisture and tenderness to the bread pudding.
- 1 cup heavy cream: Adds a rich, velvety texture that makes the pudding luxurious.
- 1 cup pumpkin purée: The star ingredient that brings that unmistakable fall flavor and beautiful orange color.
- 3/4 cup brown sugar: Adds sweetness and a subtle caramel note that complements the pumpkin spice.
- 2 large eggs: Helps bind the mixture and gives structure to the pudding.
- 2 tsp pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, and cloves to elevate the flavor profile.
- 1 tsp vanilla extract: Enhances the depth of flavor and adds aromatic warmth.
- Whipped cream or vanilla ice cream: Optional but highly recommended toppings to take your pudding to the next level.
- A drizzle of caramel sauce: For that extra touch of sweetness and gorgeous presentation.
How to Make Best Ever Pumpkin Bread Pudding Recipe
Step 1: Prepare the Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish. Cubing day-old bread into bite-sized pieces ensures that it will soak up all the delicious custard evenly without falling apart.
Step 2: Arrange the Bread Cubes
Distribute the bread cubes evenly in the baking dish. This layering lays the foundation for a pudding that’s moist yet has delightful pockets of soft bread throughout.
Step 3: Make the Custard
In a large bowl, whisk together whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth. This pumpkin-spiced custard is the luscious liquid that transforms the bread into a creamy delight.
Step 4: Combine and Soak
Pour the custard mixture evenly over the bread cubes. Gently press down on the bread so it absorbs as much of the spiced custard as possible. This step is key for that perfect texture balance.
Step 5: Let It Sit
Allow the pudding to rest for about 10 minutes before baking. This soaking time lets the bread fully absorb the custard, so every bite bursts with flavor and creaminess.
Step 6: Bake to Perfection
Pop the dish into the oven and bake for 35 to 40 minutes. You’re looking for a golden-brown top and a set center, which signals that your pudding is perfectly cooked with a tender, custardy interior.
Step 7: Serve and Enjoy
Allow your pumpkin bread pudding to cool slightly before serving. For the ultimate indulgence, top with a dollop of whipped cream or a scoop of vanilla ice cream, and don’t be shy with a drizzle of warm caramel sauce. Trust me, this finishing touch is magical.
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
Whipped cream, a sprinkle of cinnamon, chopped toasted pecans, or a generous drizzle of caramel sauce all make fantastic garnishes. They add an extra layer of flavor and a stunning look that will impress your guests with little effort.
Side Dishes
This dessert pairs beautifully with a hot cup of spiced tea or coffee, making it perfect for chillier days. For an after-dinner spread, serve alongside fresh fruit or a citrus salad to cut through the richness and brighten the palate.
Creative Ways to Present
For special occasions, serve portions in individual ramekins to make each guest feel pampered. You can also add a small sprig of fresh mint or a dusting of powdered sugar for that elegant, finishing touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin bread pudding in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy the flavors without any compromise.
Freezing
This pudding freezes beautifully. Simply wrap tightly or use a freezer-safe container and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator.
Reheating
Reheat gently in the oven at 325°F (160°C) until warm throughout, about 15–20 minutes. Alternatively, microwave individual servings on medium power, but be cautious not to overheat to maintain the perfect custardy texture.
FAQs
Can I use fresh bread instead of day-old bread?
While fresh bread can work in a pinch, day-old bread is ideal because it absorbs the custard without becoming overly soggy, giving your pudding the best texture.
Is there a substitute for pumpkin purée?
Yes! You can swap pumpkin purée with canned sweet potato purée or butternut squash purée. These alternatives offer a similar texture and sweetness, though the flavor will be slightly different.
Can I make this recipe dairy-free?
Absolutely! Use coconut milk and a dairy-free cream alternative to keep the pudding creamy while accommodating dietary needs without sacrificing flavor.
How do I know when the bread pudding is fully cooked?
The top should be golden brown and the center set, with no liquid custard visible. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
Can I prepare this recipe a day ahead?
Yes, you can assemble the pudding the night before and refrigerate it uncovered to let the bread soak thoroughly. Bake it fresh the next day for the best results.
Final Thoughts
This Best Ever Pumpkin Bread Pudding Recipe is a warm hug on a chilly day, packed with comforting flavors that feel both nostalgic and special. Whether you’re hosting a festive gathering or craving a cozy dessert for yourself, this recipe is a total winner. I promise, once you try it, it will become a beloved staple in your recipe collection too. So go ahead, dive into this pumpkin goodness and enjoy every luscious bite!
Print
Best Ever Pumpkin Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Best Ever Pumpkin Bread Pudding combines soft, custardy bread with rich pumpkin purée and warm spices for a comforting dessert perfect for fall. Creamy and flavorful, it is baked to golden perfection and served with a drizzle of caramel sauce or a dollop of whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
For the Bread Pudding
- 5 cups cubed day-old bread (French or brioche works best)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For Serving
- Whipped cream or vanilla ice cream
- A drizzle of caramel sauce
Instructions
- Prepare the Bread: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Place the cubed day-old bread evenly into the prepared baking dish, creating an even layer for the custard to soak into.
- Make the Custard: In a large mixing bowl, whisk together whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Combine and Soak: Pour the custard mixture evenly over the bread cubes, pressing gently to ensure all pieces absorb the liquid for maximum flavor and moisture.
- Rest: Let the bread and custard mixture sit for about 10 minutes at room temperature, allowing the bread to fully soak up the custard.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes or until the top turns golden brown and the center is set but still slightly soft to the touch.
- Serve: Allow the bread pudding to cool slightly before serving. Add a generous dollop of whipped cream or a scoop of vanilla ice cream, and drizzle with caramel sauce for an extra decadent dessert.
Notes
- Using day-old French bread or brioche provides the best texture as it soaks up the custard without becoming too mushy.
- Letting the mixture rest before baking ensures the bread absorbs the flavors fully.
- For a dairy-free option, substitute milk and cream with coconut milk or almond milk, though the texture and flavor will vary.
- This bread pudding can be made a day in advance and gently reheated before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
