Pumpkin Bread Pudding Recipe: The Ultimate Fall Comfort Food

Is there anything that screams “autumn” louder than the aroma of pumpkin spice wafting from your oven? This Pumpkin Bread Pudding recipe is the perfect way to embrace the season, transforming simple ingredients into a decadent and comforting dessert. Imagine warm, custardy bread soaked in a rich pumpkin spice infused sauce, baked to golden perfection. This isn’t just bread pudding; it’s an experience, a hug in a bowl, and a guaranteed crowd-pleaser at any fall gathering. Whether you’re looking for a show-stopping Thanksgiving dessert or a cozy weekend treat, this recipe will deliver every time. Get ready to indulge in the best pumpkin bread pudding you’ve ever tasted!

Why This Recipe Works

This pumpkin bread pudding recipe stands out for a few key reasons:

• Perfect Texture: The ratio of bread to custard is carefully balanced to ensure a moist and tender pudding, never dry or soggy. We use challah bread, which has a slightly sweet flavor and a wonderful texture that soaks up the custard beautifully.
• Intense Pumpkin Flavor: We don’t skimp on the pumpkin! A generous amount of pumpkin puree combined with a blend of warm spices creates a truly authentic and satisfying pumpkin flavor.
• Rich and Creamy Custard: The custard base is made with a combination of heavy cream, milk, eggs, and brown sugar, resulting in a luxuriously rich and creamy texture that complements the pumpkin perfectly.
• Easy to Customize: This recipe is incredibly versatile. You can easily add chocolate chips, nuts, dried cranberries, or even a swirl of caramel sauce to customize it to your liking.
• Make-Ahead Friendly: You can assemble the bread pudding ahead of time and bake it just before serving, making it perfect for entertaining.

Ingredients

• Bread: 1 loaf (about 1 pound) challah bread, brioche, or other enriched bread, cut into 1-inch cubes
• Pumpkin Puree: 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• Eggs: 4 large eggs
• Heavy Cream: 1 1/2 cups heavy cream
• Milk: 1 cup whole milk
• Brown Sugar: 1 cup packed light brown sugar
• Granulated Sugar: 1/4 cup granulated sugar
• Vanilla Extract: 2 teaspoons vanilla extract
• Pumpkin Pie Spice: 2 teaspoons pumpkin pie spice
• Ground Cinnamon: 1/2 teaspoon ground cinnamon
• Salt: 1/4 teaspoon salt
• Optional Toppings: Whipped cream, caramel sauce, chopped pecans, chocolate chips

Instructions

1. Prepare the Bread: Preheat oven to 350°F (175°C). Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This helps the bread absorb the custard without becoming soggy. Let cool slightly.
2. Make the Custard: In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until well combined and smooth.
3. Assemble the Bread Pudding: Place the toasted bread cubes in a greased 9×13 inch baking dish. Pour the custard mixture evenly over the bread, making sure all the bread is soaked. Gently press down on the bread to ensure it’s fully submerged in the custard.
4. Let it Soak: Let the bread pudding sit at room temperature for at least 30 minutes, or up to 1 hour, to allow the bread to fully absorb the custard. This step is crucial for a moist and tender bread pudding.
5. Bake the Bread Pudding: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
6. Cool and Serve: Let the bread pudding cool slightly before serving. This allows the custard to set up completely. Serve warm, topped with whipped cream, caramel sauce, chopped pecans, or your favorite toppings.

Tips for Success

• Don’t Skip the Toasting: Toasting the bread cubes is essential for preventing a soggy bread pudding. It helps the bread retain its structure and absorb the custard evenly.
• Use High-Quality Ingredients: Using high-quality ingredients, such as fresh eggs and heavy cream, will result in a richer and more flavorful bread pudding.
• Don’t Overbake: Overbaking will result in a dry bread pudding. Keep a close eye on it and remove it from the oven as soon as the custard is set and the top is golden brown.
• Customize Your Spices: Adjust the amount of pumpkin pie spice and cinnamon to your liking. You can also add a pinch of nutmeg or ground cloves for extra warmth.
• Add-Ins are Welcome: Feel free to add chocolate chips, nuts, dried cranberries, or other add-ins to customize your bread pudding.
• Use a Water Bath (Optional): For an even more custardy texture, you can bake the bread pudding in a water bath. Place the baking dish inside a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the baking dish. This helps to regulate the temperature and prevent the custard from curdling.

Storage Instructions

Leftover pumpkin bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. You can also freeze the bread pudding for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQ

• Can I use a different type of bread? Yes, you can use other types of bread, such as brioche, croissants, or even stale white bread. Just make sure it’s a sturdy bread that can hold its shape when soaked in custard.
• Can I use pumpkin pie filling instead of pumpkin puree? No, do not use pumpkin pie filling. It already contains spices and sugar, which will throw off the balance of the recipe.
• Can I make this recipe ahead of time? Yes, you can assemble the bread pudding ahead of time and store it in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for 30 minutes before baking.
• My bread pudding is too dry. What did I do wrong? You may have overbaked it. Make sure to check the bread pudding frequently and remove it from the oven as soon as the custard is set. You can also try adding a little more milk to the custard mixture next time.
• My bread pudding is too soggy. What did I do wrong? You may not have toasted the bread cubes long enough. Make sure to toast them until they are lightly golden brown and slightly dried out. You may have also added too much custard.

Conclusion

This Pumpkin Bread Pudding recipe is more than just a dessert; it’s a celebration of fall flavors and a comforting reminder of cozy evenings spent with loved ones. With its rich pumpkin spice flavor, creamy custard, and tender bread, it’s a guaranteed hit at any gathering. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert that will have everyone asking for seconds. Enjoy the magic of autumn in every bite!