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pumpkin bread pudding recipe

Pumpkin Bread Pudding

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Baking dish 9x13-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 9x13-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

For best results, use day-old bread for a firmer texture that can absorb the custard mixture without becoming too mushy. If you don't have day-old bread, lightly toast fresh bread cubes to achieve a similar effect. Consider serving the bread pudding with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
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