Best Ever Pumpkin Bread Pudding Recipe
If you’re searching for a cozy dessert that perfectly captures the flavors of fall, look no further than the Best Ever Pumpkin Bread Pudding Recipe. This luscious, aromatic bread pudding is packed with warm spices, creamy pumpkin, and a rich custard that soaks into every golden bite. It’s the kind of treat that instantly makes any gathering feel special, from Sunday suppers to festive holiday feasts.
Ingredients You’ll Need
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Main Ingredients
- 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
How to Make Best Ever Pumpkin Bread Pudding Recipe
Step 1: Prepare the Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×9-inch baking dish. This step ensures your pudding won’t stick and makes cleanup a breeze. Spread the cubed day-old bread evenly in the dish, making sure every nook and cranny is filled — this will help the custard soak in evenly for the Best Ever Pumpkin Bread Pudding Recipe.
Step 2: Whisk Together the Custard
In a large mixing bowl, combine the whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk until the mixture is completely smooth and the sugar has dissolved. This custard is where all the magic happens, infusing the bread with creamy, spiced pumpkin flavor.
Step 3: Combine Bread and Custard
Pour the custard evenly over the bread cubes in your baking dish. Gently press the bread down with a spatula or clean hands to help it soak up as much custard as possible. Let the mixture sit for about 10 minutes — this little pause makes sure every piece is saturated with deliciousness.
Step 4: Bake to Perfection
Transfer the dish to your preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and slightly crisp, and the center feels set when gently pressed. The aroma wafting through your kitchen will let you know something wonderful is about to emerge!
Step 5: Cool and Serve
Allow your pumpkin bread pudding to cool for a few minutes before serving. This gives the custard a chance to finish setting, making each slice easy to serve. For extra decadence, top with a generous dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
A finishing touch makes all the difference! Try a cloud of lightly sweetened whipped cream, a scoop of creamy vanilla ice cream, or a glossy drizzle of caramel sauce. Chopped toasted pecans or a dusting of cinnamon can add extra flair and flavor to your Best Ever Pumpkin Bread Pudding Recipe.
Side Dishes
While this dessert is a standout on its own, it pairs beautifully with a hot cup of coffee or chai latte. For special occasions, serve alongside a platter of fresh fruit or a sharp cheese board to balance the pudding’s sweetness.
Creative Ways to Present
Impress your guests by baking the pudding in individual ramekins for personal portions, or layering it parfait-style with whipped cream in clear glasses. For a festive touch, top with candied ginger or a sprinkle of edible gold dust. The Best Ever Pumpkin Bread Pudding Recipe is as versatile as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the baking dish tightly with plastic wrap or transfer portions to an airtight container. Refrigerated, the pudding will stay fresh for up to 3 days, making it a wonderful make-ahead treat for busy weeks.
Freezing
To freeze, wrap individual servings or the entire cooled pudding securely in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.
Reheating
Reheat slices in the microwave for 30 to 45 seconds, or warm the whole dish in a 325°F oven for about 15 minutes. Add a splash of milk before reheating to keep the pudding moist and luscious, just like the day it was baked.
FAQs
Can I use fresh bread instead of day-old?
Day-old bread is best because it’s slightly dry and better at absorbing the custard. If you only have fresh bread, cube it and let it sit out for a few hours, or toast it in the oven for a few minutes to dry it out.
Is canned pumpkin the same as pumpkin pie filling?
No, canned pumpkin is pure pumpkin, while pie filling has added sugars and spices. For the Best Ever Pumpkin Bread Pudding Recipe, stick with pure pumpkin purée for the right flavor and texture.
Can I make this recipe dairy-free?
Absolutely! Swap the whole milk and cream for your favorite non-dairy alternatives like coconut milk or almond milk. The bread pudding will still be creamy and delicious.
What if I don’t have pumpkin pie spice?
You can make your own blend using cinnamon, nutmeg, and a pinch of cloves and ginger. It’s a flexible recipe, so adjust the spices to your taste.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a larger dish. Keep an eye on the baking time — it may need a few extra minutes to set in the center.
Final Thoughts
There’s something special about sharing the Best Ever Pumpkin Bread Pudding Recipe with friends and family. It’s easy enough for a weeknight indulgence but impressive enough for your holiday table. Give it a try, and watch it become a new favorite in your dessert lineup!
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Best Ever Pumpkin Bread Pudding Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Best Ever Pumpkin Bread Pudding recipe is a cozy, comforting dessert perfect for fall or any time you crave the warm flavors of pumpkin and spice. Made with day-old bread soaked in a rich custard of pumpkin purée, cream, and pumpkin pie spice, it bakes into a moist and flavorful pudding that is perfect served warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Ingredients
Main Ingredients
- 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 your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Place the Bread Cubes: Spread the cubed day-old bread evenly in the prepared baking dish ensuring an even layer for soaking.
- Make the Custard: In a large bowl, whisk together the 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 Bake: Pour the custard mixture evenly over the bread cubes, pressing gently with a spatula to help the bread soak up the liquid fully.
- Let Sit: Allow the bread and custard to sit for 10 minutes so the flavors meld and the bread absorbs the custard.
- Bake: Place the baking dish in the oven and bake for 35–40 minutes, or until the top is golden brown and the center is fully set but still moist.
- Serve: Let the pumpkin bread pudding cool slightly before serving. Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added richness and flavor.
Notes
- Day-old bread works best as it absorbs the custard without becoming too mushy.
- French bread or brioche are ideal for their sturdy texture and slight sweetness.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- For a dairy-free version, substitute milk and cream with coconut milk or almond milk.
- Adjust pumpkin pie spice to taste—use cinnamon, nutmeg, cloves, and ginger for homemade blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 95 mg
