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
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, 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.
