Picture the aroma of warm spices wafting through your kitchen as you bake a cozy pumpkin bread pudding.
This delightful dessert is incredibly simple to whip up, offering both comfort and indulgence in each bite.
As the cubed bread soaks up the creamy pumpkin custard, it transforms into a golden, luscious treat.
Let’s bring this heartwarming dish to life and enjoy the comforting flavors of fall together!
Kitchen Tools Required
- 1 9×13 inch baking dish
- 1 large mixing bowl
- 1 whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 oven
Ingredients
- 6 cups cubed bread, preferably day-old
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Bread Pudding, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe instructions to familiarize yourself with the steps and ingredients required.
- Prep Time (15 minutes)
- Preheat the oven to 350°F (175°C).
- Cube 6 cups of day-old bread.
- Melt 2 tablespoons of unsalted butter.
- Grease the baking dish with the melted butter.
- In a large mixing bowl, whisk together the milk, cream, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt.
- Assembling (5 minutes)
- Fold the cubed bread into the wet mixture until evenly coated.
- If using, stir in the chopped pecans and raisins.
- Pour the bread mixture into the prepared baking dish.
- Cook Time (45 minutes)
- Place the baking dish in the preheated oven and bake for 45 minutes until the custard is set and the top is golden brown.
- Resting Time (10 minutes)
- Once baking is complete, remove the dish from the oven and let it rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease the baking dish with the melted butter.
In a large mixing bowl, whisk together milk, cream, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.
Add the cubed bread to the mixture and gently fold until the bread is evenly coated.
If using, stir in the pecans and raisins.
Pour the bread mixture into the prepared baking dish.
Bake in the preheated oven for 45 minutes or until the custard is set and the top is golden brown.
Allow the pudding to rest for 10 minutes before serving.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light and creamy contrast to the warm, spiced flavors of the pudding.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream to enhance the dessert’s richness and create a delightful hot-and-cold sensation.
- Caramel Sauce: Drizzle caramel sauce over the top for an extra layer of sweetness and a hint of buttery flavor.
- Maple Syrup: A splash of maple syrup provides a sweet, earthy note that complements the pumpkin and spices.
- Fresh Berries: Add a handful of fresh berries for a pop of color and a touch of tartness to balance the sweet and creamy elements.
Storage
To store pumpkin bread pudding, cover tightly with plastic wrap or transfer to an airtight container.
Refrigerate for up to 3 days.
Reheat in the oven or microwave before serving.
Freezing
To freeze pumpkin bread pudding, cool completely.
Wrap tightly in plastic wrap and foil, or use an airtight container.
Thaw in the refrigerator overnight.
Reheat before serving.
Reheating
To reheat pumpkin bread pudding, place it in a preheated oven at 350°F for 10-15 minutes.
Alternatively, you can microwave individual portions for 1-2 minutes until warmed through.
Final Thoughts
This delightful Pumpkin Bread Pudding is perfect for autumn gatherings or simply as a cozy dessert.
The combination of warm spices and creamy custard brings a comforting touch to the table.
For a richer taste, consider adding some chopped pecans or raisins.
Serve it warm with whipped cream or vanilla ice cream for an extra indulgence.
With its straightforward preparation, this recipe is an excellent addition to your dessert repertoire.
Enjoy the cozy flavors and the joy it brings to your loved ones.
Frequently Asked Questions
Can I Substitute Almond Milk for Whole Milk in the Recipe?
You can substitute almond milk for whole milk in this recipe. Use a 1:1 ratio, maintaining the same volume. Almond milk’s thinner consistency may slightly alter texture, but it will still blend well with the custard mixture.
How Can I Make the Pudding Gluten-Free?
To make it gluten-free, substitute 6 cups of gluten-free bread cubes. Confirm it’s slightly stale for better absorption. Follow the original steps, maintaining precise measurements for smooth custard integration. Verify all other ingredients are gluten-free.
What Are Some Alternative Toppings to Serve With the Pudding?
Consider topping your pudding with a drizzle of caramel sauce or a sprinkle of powdered sugar. You can also add a 1/4 cup of toasted coconut flakes or a 1/4 cup of chopped walnuts for extra texture.
Can I Prepare the Dish a Day in Advance?
Yes, you can prepare this dish a day in advance. Cover and refrigerate the unbaked pudding. Before serving, remove from fridge, let it sit at room temperature for 30 minutes, then bake as directed for ideal texture.
Is It Possible to Make the Recipe Vegan-Friendly?
Yes, you can make it vegan-friendly. Substitute whole milk and cream with almond milk or oat milk. Use flax eggs instead of eggs: mix 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg. Opt for vegan butter.
Pumpkin Bread Pudding
Equipment
- 1 9×13 inch baking dish
- 1 large mixing bowl
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
Ingredients
- 6 cup cubed bread preferably day-old
- 2 cup whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped pecans optional
- 1/2 cup raisins optional
- 2 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with the melted butter.
- In a large mixing bowl, whisk together milk, cream, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.
- Add the cubed bread to the mixture and gently fold until the bread is evenly coated.
- If using, stir in the pecans and raisins.
- Pour the bread mixture into the prepared baking dish.
- Bake in the preheated oven for 45 minutes or until the custard is set and the top is golden brown.
- Allow the pudding to rest for 10 minutes before serving.
Notes
