Pumpkin Bread Pudding
This is the kind of dessert that feels fancy enough for a dinner party but is simple enough for a weeknight treat.
Equipment
- Mixing Bowls
- Whisk
- 8x8 or 9x9 Baking Dish
- Measuring cups and spoons
- Rubber Spatula or Spoon
- Aluminum Foil
- Oven Mitts
Ingredients
For the Bread Pudding:
- 5 cups cubed day-old bread brioche, challah, or French bread work best
- 1 cup canned pumpkin purée
- 1 ½ cups whole milk
- ½ cup heavy cream
- 3 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Optional Toppings:
- Whipped cream or vanilla ice cream
- Caramel sauce or maple syrup
- Chopped pecans or walnuts
Instructions
Step 1: Prep Your Bread and Baking Dish
- Lightly grease an 8x8 or 9x9-inch baking dish with butter or nonstick spray. Set aside.
- Cut your bread into 1-inch cubes (if it’s not already cubed). You want about 5 cups total.
- If the bread is fresh, you can dry it out quickly by spreading it on a baking sheet and toasting in a 300°F (150°C) oven for 8–10 minutes.
- Transfer the bread cubes into your greased baking dish in an even layer.
- Pro Tip: Slightly stale or toasted bread holds up better and gives your pudding a perfect texture—soft inside, crisp edges.
Step 2: Make the Pumpkin Custard
- In a large mixing bowl, whisk together 1 cup pumpkin purée, 1 ½ cups milk, and ½ cup heavy cream until smooth.
- Add 3 eggs, ½ cup brown sugar, ¼ cup granulated sugar, and 2 teaspoons vanilla extract. Whisk until fully combined.
- Sprinkle in the spices: 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt.
- Whisk again until everything is smooth and evenly mixed.
- Pro Tip: Whisk continuously to prevent the eggs from clumping and to keep the custard silky.
Step 3: Combine Bread and Custard
- Slowly pour the custard over the bread cubes in the baking dish.
- Use a spatula or the back of a spoon to gently press the bread down so it soaks up the liquid.
- Let it sit for 10–15 minutes at room temperature to allow the bread to absorb the custard fully.
- Pro Tip: Don’t rush the soak time—this step helps avoid dry spots and ensures every bite is custardy and rich.
Step 4: Bake
- Preheat your oven to 350°F (175°C) if you haven’t already.
- After soaking, place the dish in the center of the oven and bake for 40–45 minutes.
- Check around the 35-minute mark. If the top is browning too quickly, loosely tent it with foil.
- It’s done when the center is set (not jiggly) and the top is golden and crisp.
- Pro Tip: A toothpick inserted in the center should come out mostly clean with just a bit of moisture—like checking a muffin.
Step 5: Cool Slightly and Serve
- Let the pudding rest for 10–15 minutes after baking to firm up and cool slightly.
- Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream.
- You can also chill it and serve cold—it’s delicious both ways!
Notes
Estimated Nutritional Value (per serving):
- Calories: ~280–320 kcal
- Fat: ~12–15g
- Saturated Fat: ~6g
- Carbohydrates: ~40g
- Sugar: ~22g
- Protein: ~6g
- Fiber: ~2g
- Cholesterol: ~100mg
- Sodium: ~220mg