Picture the warm aroma of spiced pumpkin wafting through your kitchen, inviting you to embrace the cozy flavors of fall.
This Pumpkin Bread Pudding is delightfully simple to create, making it the perfect comforting treat for any occasion.
As the bread soaks up the rich custard, it transforms into a deliciously indulgent dessert.
With each bite, you’ll experience a harmonious blend of spices and creamy pumpkin.
Let’s bring this comforting dish to life.
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 day-old bread
- 1 cup canned pumpkin puree
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
Cook & Prep Time
To efficiently manage your time while making Pumpkin Bread Pudding, you can follow this timeline:
1. 10 minutes – Preparation Reading****: Start by reading through the entire recipe to familiarize yourself with the process and guarantee you have all the necessary ingredients and tools.
2. 20 minutes – Preparation:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Grease the Baking Dish: Grease the 9×13-inch baking dish with butter or non-stick spray.
- Cube the Bread: Measure and cube 6 cups of day-old bread and place it into the prepared baking dish.
- Mix Ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Combine Bread and Mixture: Pour the pumpkin mixture over the bread cubes in the dish, guaranteeing all pieces are soaked and gently press the bread cubes down.
- Optional Topping: If using, sprinkle chopped pecans evenly over the top.
3. 10 minutes – Resting****: Allow the bread mixture to sit for 10 minutes to fully absorb the liquid.
4. 45 minutes – Baking: Place the baking dish in the preheated oven and bake for 45 minutes until the top is golden brown and the center is set.
5. 10 minutes – Resting: After baking, let the pudding rest for 10 minutes before serving to allow it to set properly.
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 a 9×13-inch baking dish with butter or non-stick spray.
Place the cubed bread into the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
Pour the pumpkin mixture over the bread cubes, ensuring all pieces are soaked.
Gently press the bread cubes down to absorb the liquid.
If using, sprinkle chopped pecans evenly over the top.
Let the mixture sit for 10 minutes to allow the bread to absorb the liquid fully.
Bake in the preheated oven for 45 minutes or until the top is golden brown and the center is set.
Allow the pudding to rest for 10 minutes before serving.
Serving Tips
- Caramel Sauce Drizzle: Add a sweet and rich touch with a drizzle of caramel sauce over each serving.
- Vanilla Ice Cream: Serve warm pumpkin bread pudding with a scoop of vanilla ice cream for a delightful contrast of temperatures.
- Whipped Cream: Top with a dollop of lightly sweetened whipped cream for a creamy finish.
- Fresh Berries: Add a pop of color and a burst of freshness by serving with fresh berries.
- Sprinkle of Powdered Sugar: Dust with powdered sugar for an elegant and simple presentation.
Storage
To store pumpkin bread pudding, cover and refrigerate leftovers for up to 3 days.
Reheat individual portions in the microwave or oven until warmed through.
Avoid freezing to maintain texture.
Freezing
To freeze pumpkin bread pudding, cool completely.
Wrap tightly in plastic wrap, then foil.
Store in an airtight container for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat pumpkin bread pudding, preheat the oven to 325°F (165°C).
Cover the dish with foil and heat for 15-20 minutes until warmed through.
Avoid microwaving to prevent sogginess.
Final Thoughts
Pumpkin bread pudding is a delightful dessert that combines the comforting flavors of pumpkin and warm spices with the rich texture of bread pudding.
It’s an excellent treat for fall gatherings or holiday meals.
The recipe is straightforward and requires minimal effort, making it an ideal choice for both novice and experienced bakers.
Remember to use day-old bread for the best results.
This guarantees that the bread can absorb the custard mixture effectively without becoming too mushy.
If you’re in a pinch and only have fresh bread, lightly toasting the cubes can mimic the effect of day-old bread.
For an added touch of indulgence, consider serving the bread pudding with a drizzle of caramel sauce or a scoop of vanilla ice cream.
These toppings complement the warm flavors of the pudding beautifully.
Whether you’re making this dessert for a special occasion or simply to enjoy at home, pumpkin bread pudding is sure to be a hit.
Its comforting taste and aroma are perfect for creating cozy, memorable moments.
Frequently Asked Questions
Can I Substitute Almond Milk for Whole Milk in the Recipe?
You can substitute almond milk for whole milk using a 1:1 ratio. Make certain it’s unsweetened to prevent altering the dessert’s sweetness. Mix thoroughly with other ingredients for a consistent texture. Bake as directed for best results.
What Type of Bread Works Best for Pumpkin Bread Pudding?
You should use a sturdy, day-old bread like brioche or challah for best results. These types of bread absorb the custard well without becoming too mushy, ensuring a rich and flavorful texture in your pudding.
How Can I Make This Recipe Gluten-Free?
You’ll need to substitute the bread with gluten-free bread. Make sure it’s day-old or lightly toasted. Double-check all ingredients, especially spices, for gluten-free certification. Follow the recipe as usual for a delicious gluten-free treat.
Is It Possible to Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin. Peel, cube, and steam the pumpkin until tender. Puree it in a blender until smooth. Substitute an equal amount of fresh puree for canned. Confirm the texture is thick and creamy.
Can I Add Chocolate Chips to the Bread Pudding?
You can add 1/2 cup of chocolate chips to the bread pudding. Mix them with the bread cubes before pouring the pumpkin mixture. Guarantee they’re evenly distributed for a consistent chocolatey flavor throughout the dessert.
Pumpkin Bread Pudding
Equipment
- 1 Baking dish 9×13-inch
- 1 Mixing bowl large
- 1 Whisk
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
Ingredients
- 6 cups cubed day-old bread
- 1 cup canned pumpkin puree
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the cubed bread into the prepared baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture over the bread cubes, ensuring all pieces are soaked.
- Gently press the bread cubes down to absorb the liquid.
- If using, sprinkle chopped pecans evenly over the top.
- Let the mixture sit for 10 minutes to allow the bread to absorb the liquid fully.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the center is set.
- Allow the pudding to rest for 10 minutes before serving.
Notes
