If you’re craving a cozy, comforting dessert that’s bursting with warm autumn flavors, you’ve just found your new favorite: the Best Ever Pumpkin Bread Pudding Recipe. This dish is the perfect harmony of soft, custardy bread soaked in a luscious pumpkin-spiced custard, baked until golden and topped with your favorite creamy or syrupy accents. It’s an irresistible treat that feels like a warm hug in every bite, bringing together simple ingredients in a way that transforms everyday bread into something truly magical.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, yet each plays a crucial role in crafting that perfect balance of flavors and texture. From the rich creaminess of heavy cream to the warm spices that make pumpkin so heavenly, every element is key to making the Best Ever Pumpkin Bread Pudding Recipe shine.
- 5 cups cubed day-old bread: French or brioche is ideal because they soak up the custard beautifully without turning mushy.
- 1 1/2 cups whole milk: Adds moisture and smoothness, balancing the richness of the cream.
- 1 cup heavy cream: Intensifies creaminess and gives the pudding a luscious texture.
- 1 cup pumpkin purée: The star of the show, bringing that unmistakable fall flavor and vibrant color.
- 3/4 cup brown sugar: Provides just the right amount of sweetness with a hint of caramel undertones.
- 2 large eggs: Bind everything together and help the pudding set perfectly when baked.
- 2 tsp pumpkin pie spice: Blends cinnamon, nutmeg, ginger, and cloves for that iconic autumn spice profile.
- 1 tsp vanilla extract: Adds warmth and rounds out the flavors with a touch of sweetness.
- Whipped cream or vanilla ice cream: Perfect for serving, adding extra indulgence.
- A drizzle of caramel sauce: Optional but highly recommended for an irresistible finishing touch.
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 cubes is crucial because fresh bread can become overly soggy; these cubes will hold the custard better, giving you that ideal, custardy interior with a slight bite on the edges.
Step 2: Arrange the Bread Cubes
Distribute the bread cubes evenly in the greased baking dish. Make sure to spread them out so every piece has the chance to soak up the custard, resulting in a consistent texture throughout the pudding.
Step 3: 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 the mixture is smooth and silky. This custard is what elevates the simple bread cubes to the extraordinary realm of the Best Ever Pumpkin Bread Pudding Recipe.
Step 4: Combine and Bake
Pour the custard mixture evenly over the bread cubes, gently pressing the bread down with a spatula to ensure every cube absorbs the liquid. Let it sit for 10 minutes to soak—this step is where all the magic happens. Then pop it into the oven and bake for 35 to 40 minutes until the top turns a beautiful golden brown and the center is set but still tender.
Step 5: Cool and Serve
Once out of the oven, let the pudding cool slightly. This pause allows the custard to firm up just enough for clean slices. Top with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for maximum delight.
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
To really amp up the cozy vibes, consider topping your bread pudding with freshly whipped cream or a scoop of rich vanilla ice cream. For a decadent finish, a warm drizzle of caramel sauce adds a silky sweetness that complements the pumpkin flavors beautifully.
Side Dishes
This dessert stands wonderfully on its own but can also accompany a cup of spiced cider or a creamy latte for a perfect autumn afternoon treat. If you want to get fancy, a sprinkle of toasted pecans or candied walnuts on the side adds a lovely crunch and nuttiness.
Creative Ways to Present
Serve this pumpkin bread pudding straight from the baking dish for a rustic, homey feel, or portion it out into individual ramekins for an elegant touch at dinner parties. For a crowd-pleaser, arrange slices on a platter with bowls of whipped cream and caramel sauce nearby so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the dish tightly with plastic wrap or transfer portions into airtight containers and refrigerate. The pudding will stay moist and flavorful for up to 3 days, making it an ideal make-ahead dessert for busy weeks or impromptu guests.
Freezing
You can freeze the bread pudding by wrapping it securely in plastic wrap and then aluminum foil, or by placing individual portions in freezer-safe containers. Frozen bread pudding can last up to 2 months and is perfect for prepping desserts ahead of time for holiday gatherings.
Reheating
To reheat, thaw frozen portions in the refrigerator overnight, then warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Microwaving is fine for small servings, but reheating in the oven keeps the pudding’s texture beautifully intact.
FAQs
Can I use fresh bread instead of day-old bread?
While fresh bread can work, day-old bread is preferred because it soaks up the custard better without falling apart. If you only have fresh bread, try to dry it out in the oven for 10 minutes first.
Is it possible to make this pumpkin bread pudding gluten-free?
Absolutely! Just substitute the bread with your favorite gluten-free bread. The texture might vary slightly, but the warm flavors will still shine through.
Can I prepare the custard mixture ahead of time?
Yes, the custard can be mixed a day ahead and stored in the fridge. Pour it over the bread and bake when ready; this can actually help the flavors meld even better.
What type of pumpkin purée should I use?
Use 100% pure pumpkin purée, not pumpkin pie filling, which has added sugars and spices. Pure pumpkin gives you control over the sweetness and spice levels in your pudding.
Can I add nuts or dried fruit to the pudding?
Definitely! Chopped pecans, walnuts, or dried cranberries make fantastic additions for extra texture and flavor. Just fold them into the bread cubes before pouring the custard.
Final Thoughts
There’s truly nothing like the warm, inviting aroma and taste of the Best Ever Pumpkin Bread Pudding Recipe to brighten up any day, especially as the weather cools down. With its simple ingredients and easy-to-follow steps, this recipe is a perfect go-to for comforting family dinners or festive gatherings. I hope you give it a try and find yourself falling in love with this delightful dessert, just like I did!
Print
Best Ever Pumpkin Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Ever Pumpkin Bread Pudding is a warm, comforting dessert perfect for fall. Made with cubed day-old French or brioche bread soaked in a rich custard of pumpkin purée, brown sugar, spices, and cream, it bakes to a golden perfection with a soft, creamy center. Topped with whipped cream or vanilla ice cream and a drizzle of caramel sauce, this easy-to-make dessert is a seasonal favorite that delights with every bite.
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, for topping
- A drizzle of caramel sauce
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking and ensure easy serving.
- Arrange the Bread Cubes: Evenly spread the 5 cups of cubed day-old bread in the prepared baking dish, making sure the cubes are distributed uniformly.
- 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 evenly over the bread cubes, then gently press the bread down to help it soak up the custard fully. This will ensure a moist and flavorful pudding.
- Rest: Let the mixture sit for 10 minutes to allow the bread to absorb the custard thoroughly before baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set but still custardy.
- Serve: Allow the bread pudding to cool slightly before serving. Top with whipped cream or vanilla ice cream and drizzle with caramel sauce for an extra decadent finish.
Notes
- For best results, use day-old bread as it absorbs the custard better without becoming too mushy.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if unavailable.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
- This dessert pairs wonderfully with a hot cup of coffee or spiced tea.
- For a gluten-free option, use gluten-free bread and verify all other ingredients are gluten-free.
