If you’ve been searching for a cozy, comforting dessert that captures the essence of autumn in every bite, let me introduce you to the Best Ever Pumpkin Bread Pudding Recipe. This dish transforms simple, day-old bread into a rich, custardy wonder infused with warm pumpkin spice and a luscious pumpkin purée. It’s the perfect blend of creamy texture, sweet warmth, and that golden crust, making it an irresistible treat that feels like a warm hug on a chilly day. Whether you’re serving it for a holiday gathering or a special weekend brunch, this pumpkin bread pudding never fails to bring smiles and satisfied sighs around the table.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list—each item plays a vital role in creating the perfect balance of flavors, textures, and colors that make this dish stand out. The combination of rich dairy, fragrant spices, and hearty bread is what gives this bread pudding its magic.
- 5 cups cubed day-old bread: French or brioche is ideal for soaking up the custard without falling apart.
- 1 1/2 cups whole milk: Adds creaminess and moisture to the pudding’s base.
- 1 cup heavy cream: Enriches the custard, ensuring a silky, decadent texture.
- 1 cup pumpkin purée: Brings natural sweetness, vibrant color, and that unmistakable pumpkin character.
- 3/4 cup brown sugar: Provides deep caramel notes that complement the pumpkin’s earthiness.
- 2 large eggs: Bind everything together into that smooth bread pudding custard.
- 2 tsp pumpkin pie spice: Essential for adding a warm, aromatic blend of cinnamon, nutmeg, and cloves.
- 1 tsp vanilla extract: Enhances all the flavors with a subtle, sweet fragrance.
- Whipped cream or vanilla ice cream: Perfect for topping to add a light, creamy contrast.
- A drizzle of caramel sauce: Optional but highly recommended for an extra layer of indulgence.
How to Make Best Ever Pumpkin Bread Pudding Recipe
Step 1: Prepare the Bread
Start by preheating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish. Using day-old bread is key here because it holds the custard better and prevents the pudding from turning mushy. Spread those bread cubes evenly across your dish, laying the foundation for your masterpiece.
Step 2: Make the Custard
In a large bowl, whisk together whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until you achieve a smooth and inviting custard mixture. This is where the flavors blend and the magic truly begins—each stir bringing the recipe closer to its creamy destiny.
Step 3: Combine and Soak
Pour the luscious custard evenly over the bread cubes, pressing down gently to encourage every piece to soak up that flavorful liquid. Letting the bread sit for around 10 minutes allows it to absorb all that delicious pumpkin-spiced custard, creating a beautifully moist and tender pudding once baked.
Step 4: Bake to Perfection
Place your dish in the oven and bake for 35 to 40 minutes, or until the bread pudding turns golden on top and the center is just set. The smell wafting through your kitchen will make it hard to wait, but trust me—this step ensures a creamy center with a slight crust that makes the Best Ever Pumpkin Bread Pudding Recipe absolutely irresistible.
Step 5: Serve and Enjoy
Once baked, let the pudding cool just slightly so it sets further but remains warm and inviting. Then get creative with toppings like whipped cream or a drizzle of caramel sauce to elevate this dessert experience. Every spoonful offers warmth, spice, and comfort—a perfect end to any meal.
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
Toppings like dollops of whipped cream, a scoop of vanilla ice cream, or a generous drizzle of caramel sauce not only add visual appeal but enhance the flavors by balancing the spicy sweetness with creamy richness. A sprinkle of cinnamon or nutmeg on top can also add that extra seasonal charm.
Side Dishes
This pumpkin bread pudding pairs beautifully with a hot cup of coffee or a spiced chai tea, making it an exceptional brunch item or a cozy dessert complemented by warm beverages. For a festive touch, a side of fresh fruit or lightly spiced nuts can add texture and freshness.
Creative Ways to Present
Try serving this dish in individual ramekins for a stylish presentation, or layer it with whipped cream and caramel in clear glass cups to show off its golden layers—perfect for holiday gatherings or cozy dinners with friends. You might even sprinkle crushed pecans on top before baking for an enticing crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Best Ever Pumpkin Bread Pudding Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can be just as delightful, if not better the next day.
Freezing
If you want to prepare this pumpkin bread pudding ahead of time, freezing works wonderfully. Wrap the cooled pudding tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick, hassle-free dessert.
Reheating
To enjoy warm pudding on subsequent days, reheat individual portions in the microwave for about a minute or two, or warm the whole dish in the oven at 325°F (165°C) for 15 to 20 minutes. Adding a little extra caramel sauce or whipped cream after reheating restores that just-baked feeling.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While French or brioche bread works best because of their sturdy texture and slight sweetness, you can experiment with challah, country white bread, or even cinnamon raisin bread for a unique twist. Just make sure the bread is slightly stale to absorb the custard well.
Is it possible to make this recipe dairy-free?
Yes, you can substitute whole milk and heavy cream with coconut milk or any other full-fat plant-based milk alternatives. Keep in mind that the texture and flavor will shift slightly, but it will still be delicious and creamy.
How long will this pumpkin bread pudding keep fresh?
When stored properly in the refrigerator, this bread pudding stays fresh for about 3 days. For longer storage, freezing is a great option and helps preserve the comforting taste and texture.
Can I add nuts or chocolate chips to the recipe?
Definitely! Chopped pecans, walnuts, or even chocolate chips blended into the custard or sprinkled on top before baking add wonderful texture and bursts of flavor. Just fold them into the bread mixture before baking.
What’s the best way to reheat leftover pumpkin bread pudding?
The oven method is preferred if you want to maintain texture—reheat at 325°F (165°C) for 15 to 20 minutes until warmed through. For quicker reheating, the microwave works perfectly for single servings; just heat for 1-2 minutes and add your favorite topping.
Final Thoughts
I can’t recommend this Best Ever Pumpkin Bread Pudding Recipe enough for anyone looking to bring a little extra warmth and charm to their kitchen. It’s simple to make, packed with incredible flavor, and always a crowd-pleaser. Give it a try, share it with loved ones, and watch it become one of your new favorite comforting desserts that you’ll reach for every pumpkin season!
Print
Best Ever Pumpkin Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 6.5 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Ever Pumpkin Bread Pudding combines the warm, comforting flavors of pumpkin and pumpkin pie spice with a creamy custard soaked into day-old bread cubes, baked to golden perfection. Perfect for cozy fall desserts, it’s topped with whipped cream or vanilla ice cream and a drizzle of caramel sauce for an indulgent treat.
Ingredients
For the Bread Pudding
- 5 cups cubed day-old bread (French or brioche works best)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For Serving
- Whipped cream or vanilla ice cream
- A drizzle of caramel sauce
Instructions
- Prepare the Bread: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Spread the cubed day-old bread evenly into the prepared baking dish, ensuring an even layer.
- Make the Custard: In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Combine and Soak: Pour the custard mixture over the bread cubes in the baking dish. Gently press the bread down so it soaks up the liquid completely.
- Let Sit: Allow the bread and custard to rest for 10 minutes so the bread absorbs the custard fully for a moist pudding.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set when gently shaken.
- Serve: Remove from the oven and let the bread pudding cool slightly. Serve warm topped with whipped cream or vanilla ice cream, and drizzle with caramel sauce for extra decadence.
Notes
- Use day-old bread for best texture as it absorbs the custard better than fresh bread.
- French or brioche bread provides a rich and tender crumb that enhances the pudding.
- Letting the bread soak for 10 minutes before baking helps ensure moistness.
- Serve warm to enjoy the melty, creamy texture alongside cold ice cream or whipped cream.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
