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–+ servings
delicious pumpkin bread dessert

Pumpkin Bread Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 9x13 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

For best results, use slightly stale or day-old bread as it will better absorb the custard mixture. Feel free to adjust the spices according to your taste preferences, or add a pinch of ginger for extra warmth. If you like a crunchy topping, you can sprinkle some additional chopped pecans or a bit of brown sugar on top before baking. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
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