Pumpkin Bread Pudding
Embrace the cozy flavors of fall with our irresistible pumpkin bread pudding recipe. Imagine tender bread soaked in a rich spiced pumpkin custard mixture, baked to perfection, and finished with a drizzle of luscious caramel sauce.
This comforting dessert is a delightful twist on traditional bread pudding, showcasing the warm and aromatic essence of pumpkin in every heavenly bite.
I am the first to admit it, I’m part of the pumpkin spice problem. I love it. Pumpkin creamer, pumpkin bread, pumpkin dump cake, even pumpkin oatmeal and pumpkin pancakes! If I can put pumpkin it it, the recipe is probably on the website!
Even with all my pumpkin-driven enthusiasm, I was surprised when I realized I never shared this tasty pumpkin bread pudding before. Time to fix that problem today!
Why I love this recipe
In addition to the, ahem, PUMPKIN hysteria I mentioned earlier another thing that I absolutely adore about this recipe is how easy and fail-proof it is. You literally cannot mess it up!
Even the most novice home cook can make this impressive-looking pumpkin bread pudding, so don’t be scared to try it. It’s also a great recipe for the kids to help with.
Ingredients
- French bread, Texas toast, or THICK sliced bread (important)
- pumpkin puree
- half and half
- whole milk
- bron sugar
- granulated sugar
- eggs
- pumpkin pie spice
- vanilla extract
- salt
Step by step
Like I mentioned, this is a very easy recipe (just be sure to read through the tips section below.)
- Preheat oven and prep your pan with nonstick spray.
- In a very big bowl, combine pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla. Mix well to blend.
- Cut the bread in to large 1 inch square cubes. I do not recommend smaller than a full inch cube.
- Add the bread cubes to the pumpkin mixture and stir to coat. Allow them to soak for 10 minutes, stirring if needed to keep them coated.
- Gently transfer the bread and liquid mixture to your pan and bake for 40-45 minutes or until firm and no longer soggy.
- Let the bread pudding rest about 10 minutes before serving.
Serving suggestions
You can eat this bread pudding as is but I like to top it with a drizzle of caramel sauce or maple syrup. You can also try it topped with powdered sugar, chopped pecans or walnuts, whipped cream, or even vanilla ice cream!
Tips for best results
- keep those bread cubes thick or you will end up with a mushy mess
- you can use old or stale bread in this recipe, it doesn’t need to be fresh (not moldy obviously!)
- be sure to use 100% pumpkin puree NOT pumpkin pie filling
If you try this recipe please comment and rate it below, I love hearing from you!
PrintPumpkin Bread Pudding
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
Embrace the cozy flavors of fall with our irresistible pumpkin bread pudding recipe. This comforting dessert is a delightful twist on traditional bread pudding, showcasing the warm and aromatic essence of pumpkin in every heavenly bite.
Ingredients
- 16 ounces French bread, Texas toast, or thickly sliced bread
- 1 can pumpkin puree (15 ounces)
- 1 1/2 cups half and half
- 1/2 cup whole milk
- 1/2 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 5 eggs
- 3 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- pinch of salt
- optional toppings: caramel sauce, chopped pecans or walnuts, powdered sugar, whipped cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 baking dish with nonstick spray. Set aside.
- In a large bowl, combine pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla. Mix well to blend.
- Cut the bread in to large 1 inch square cubes. I do not recommend smaller than a full inch cube.
- Add the bread cubes to the pumpkin mixture and stir to coat. Allow them to soak for 10 minutes, stirring if needed to keep them coated.
- Gently transfer the bread and liquid mixture to your pan and bake for 40-45 minutes or until firm and no longer soggy.
- Let the bread pudding rest about 10 minutes before serving.
Notes
keep those bread cubes thick or you will end up with a mushy mess
you can use old or stale bread in this recipe, it doesn’t need to be fresh (not moldy obviously!)
be sure to use 100% pumpkin puree NOT pumpkin pie filling
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 21 g
- Sodium: 488.3 mg
- Fat: 3.4 g
- Carbohydrates: 41.5 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 79.2 mg
Keywords: pumpkin bread pudding
It’s September so I’m all about pumpkin everything, really liked this recipe!
★★★★★