Description
A warm, spiced bread pudding made with pumpkin purée, custard, and chunks of bread baked until golden, then served with whipped cream or caramel sauce. A comforting fall dessert perfect for gatherings and holidays.
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (brioche or challah works best)
- 1½ cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) brown sugar, packed
- 4 large eggs
- 1 cup (240 g) pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
- ¼ tsp salt
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place cubed bread in the dish.
- In a large bowl, whisk together milk, cream, brown sugar, eggs, pumpkin purée, vanilla, spices, and salt until smooth. Pour custard mixture evenly over bread. Gently press bread down to absorb liquid. Let sit for 10–15 minutes.
- Bake for 45–50 minutes, until pudding is set and top is golden.
- Cool slightly before serving warm with desired toppings.
Notes
- Use stale bread for best texture—fresh bread may get too soft.
- Add ½ cup raisins, dried cranberries, or chocolate chips for variation.
- For a boozy twist, soak raisins in bourbon or rum before adding.
- Leftovers keep covered in the fridge for up to 4 days; reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pudding
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 28g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
