Imagine sinking your spoon into a warm, luscious pumpkin bread pudding that oozes autumnal flavors, with hints of cinnamon and nutmeg wafting through the air. The rich, custardy texture beckons you to take another bite, while the sweet, comforting aroma wraps around you like a cozy blanket on a chilly evening. Pumpkin bread pudding isn’t just a dessert; it’s an experience that transports you back to family gatherings and holiday celebrations where everyone is gathered around the table, eagerly waiting for seconds.
This delightful dish holds a special place in my heart, reminding me of my grandma’s kitchen during Thanksgiving. The laughter and chatter mixed with the smell of pumpkin spice made every visit unforgettable. Whether it’s a festive occasion or simply a cozy night in, this pumpkin bread pudding is destined to make your taste buds dance with joy.
Why You'll Love This Recipe
- This pumpkin bread pudding is incredibly easy to prepare, making it perfect for bakers of all levels
- Its warm flavors create a nostalgic experience that beautifully evokes fall vibes
- With its golden-brown top and creamy base, it’s sure to impress anyone at your dinner table
- Enjoy it as a festive dessert or a cozy breakfast treat; it’s versatile enough for any occasion
Sharing this recipe with friends during our potluck was met with cheers and requests for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Stale Bread: Use any type of bread; sourdough or brioche work best for added flavor and texture.
Canned Pumpkin Puree: Make sure it’s 100% pumpkin puree for the best flavor; skip the pie filling.
Eggs: Fresh eggs will create a richer custard; they help bind everything together nicely.
Milk: Whole milk works wonders here, adding creaminess to your pudding.
Sugar: Granulated sugar enhances sweetness, but feel free to experiment with brown sugar for a deeper flavor.
Cinnamon: Use ground cinnamon for warmth and spice; it’s essential for that fall flavor profile.
Nutmeg: A pinch brings out the pumpkin flavor; freshly grated nutmeg can elevate your dish further.
Vanilla Extract: Opt for pure vanilla extract to add depth and richness to the pudding.
Salt: Just a touch helps balance the sweetness and enhance overall flavors.
Pecans or Walnuts (optional): Chopped nuts add crunch and contrast against the softness of the pudding.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Bread Base: Begin by tearing stale bread into bite-sized pieces. Lay them in a greased baking dish so they soak up all that delicious custard later.
Create the Pumpkin Custard Mixture: In a large bowl, whisk together canned pumpkin puree, eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth and combined.
Pour Custard Over Bread**: Gently pour the pumpkin mixture over your torn bread pieces ensuring each piece is coated well. Let it sit for about 15 minutes so the bread can soak up all those wonderful flavors.
Add Nuts (if using): If you’re feeling adventurous (and I highly recommend it), sprinkle chopped pecans or walnuts on top for an added crunch that contrasts beautifully with the creamy pudding.
Bake Until Golden Brown**: Preheat your oven to 350°F (175°C) and bake for about 45-50 minutes. Look for that golden crust on top while the center remains slightly jiggly—it’ll firm up as it cools!
Let It Cool Before Serving**: Once baked to perfection, allow your pumpkin bread pudding to cool slightly before serving. This lets those heavenly flavors settle even more while still being warm enough to enjoy.
Serve this delightful creation warm or chilled with whipped cream or ice cream on top—because everything’s better when there’s ice cream involved!
You Must Know
- Pumpkin bread pudding is a delightful blend of flavors and textures, perfect for cozy gatherings
- Its warm aroma fills the kitchen, creating an inviting atmosphere
- Don’t forget to serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat
Perfecting the Cooking Process
Begin by preheating your oven to 350°F. While it warms up, whisk together eggs, sugar, and pumpkin puree in one bowl, and mix cubed bread with milk in another. Combine both mixtures and pour into a greased baking dish for even cooking.
Add Your Touch
Feel free to spice things up! Add nutmeg or ginger for extra warmth. You can also substitute half-and-half for milk to make it richer or toss in some chocolate chips or nuts for added texture.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop it in the oven at 350°F for about 15 minutes until warmed through, ensuring the custard remains creamy.
Chef's Helpful Tips
- Use stale bread for the best texture; it absorbs liquid without becoming mushy
- Letting the mixture sit before baking allows flavors to meld beautifully
- A pinch of salt enhances sweetness and balances flavors perfectly
A memorable moment was when I shared this dessert with friends at a fall gathering; their smiles said it all as they dug into their bowls!
FAQ
What type of bread is best for pumpkin bread pudding?
Challah or brioche works wonderfully; they provide great texture and absorbency.
Can I make pumpkin bread pudding ahead of time?
Absolutely! Prepare it the night before and refrigerate before baking.
How long does pumpkin bread pudding last?
It stays fresh in the refrigerator for about three days when stored properly.
Pumpkin Bread Pudding
Indulge in the warm, comforting flavors of pumpkin bread pudding, a dessert that embodies the essence of fall. This easy-to-make recipe combines stale bread, creamy pumpkin custard, and a blend of spices to create a dish that is both nostalgic and delicious. Perfect for gatherings or a cozy night in, serve it warm with whipped cream or ice cream for an unforgettable treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 6 cups stale bread (sourdough or brioche), torn into pieces
- 1 cup canned pumpkin puree (100% pumpkin)
- 4 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar (or brown sugar for extra flavor)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, and salt until smooth.
- Place torn bread pieces in the greased baking dish and pour the custard mixture over them. Let sit for 15 minutes to soak.
- If using nuts, sprinkle them on top. Bake for 45-50 minutes until golden brown and the center is slightly jiggly.
- Allow to cool slightly before serving warm or chilled with whipped cream or ice cream.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
