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
Scale
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.
