Description
Warm, cozy, and full of fall flavor, this pumpkin bread pudding is a comforting dessert perfect for autumn gatherings. Easy to make with pantry staples, it’s soft, spiced, and deliciously rich.
Ingredients
- 6 cups day-old bread, cubed (brioche, challah, or French bread)
- 1 can (15 oz) pumpkin puree
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: chopped pecans, raisins, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place cubed bread into a large mixing bowl.
- In another bowl, whisk together pumpkin puree, milk, cream, eggs, sugars, pumpkin pie spice, and vanilla until smooth.
- Pour custard mixture over bread cubes, stir gently, and let sit for 10–15 minutes.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake for 45–50 minutes, until golden brown and custard is set.
- Cool slightly before serving. Optional: drizzle with caramel sauce or serve with whipped cream/ice cream.
Notes
- Use day-old bread for the best texture (fresh bread may turn mushy).
- Add toasted nuts or dried fruit for extra flavor.
- For a dairy-free version, use almond or oat milk and coconut cream.
- Make it ahead by refrigerating the unbaked mixture overnight and baking fresh the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes