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Best Ever Pumpkin Bread Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 30 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Bread: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Rest: Let the bread and custard mixture sit for about 10 minutes at room temperature, allowing the bread to fully soak up the custard.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/best-ever-pumpkin-bread-pudding-recipe-2/