Description

This Pumpkin Bread Pudding is a comforting and delicious dessert perfect for fall. Made with cubes of challah or brioche bread soaked in a rich, spiced pumpkin custard, it bakes to a golden, puffed-up perfection with warm autumn flavors of cinnamon, ginger, nutmeg, and cloves. The combination of maple syrup and brown sugar adds just the right amount of sweetness, while the creamy custard base ensures a moist and tender bread pudding that’s perfect for sharing with family and friends.

Ingredients

Bread

1 loaf challah or brioche bread, cubed (about 6 cups)

Custard Mixture

1 can (15 oz) pumpkin puree
2 cups heavy cream
1 cup milk
4 large eggs
1/2 cup brown sugar
1/4 cup maple syrup
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the bread pudding does not stick after baking.
Mix Custard: In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until the mixture is completely smooth and well combined.
Arrange Bread: Spread the cubed challah or brioche bread evenly in the prepared baking dish.
Combine Bread and Custard: Pour the pumpkin custard mixture evenly over the bread cubes, making sure each piece is thoroughly coated for maximum flavor and moisture absorption.
Soak: Let the bread soak in the custard mixture for 15-20 minutes, allowing the bread to absorb the liquid fully and soften.
Bake: Place the baking dish in the preheated oven and bake for 40-50 minutes, until the top turns a golden brown and a knife inserted into the center comes out clean.
Check Doneness: The pudding is done when it has puffed up, the top is golden brown, and it has a slight jiggle in the center when gently shaking the pan. Remove from oven and let cool slightly before serving.

Notes

For best results, use day-old challah or brioche bread to better absorb the custard.
You can substitute whole milk for the heavy cream to reduce richness, but the pudding will be less creamy.
Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream for an extra indulgence.
Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven until warmed through.
Adjust the spices to your preference for a less or more spiced flavor profile.