Pumpkin Bread Pudding, an easy and delicious dish perfect to welcome in the fall season! Make this pumpkin bread pudding ASAP for tasty treat!
Pumpkin Bread Pudding
Fall is here and it’s time for all things pumpkin! I’ve always been a fan of bread pudding and thought it would be perfect to come up with a tasty pumpkin inspired dish.
For more pumpkin recipes check out:
Now on to how to make this delicious pumpkin dessert!
How to make Pumpkin Bread Pudding:
- Cube your bread and set in a large bowl
- In a separate bowl combine all the other ingredients the pour over cubed bread.
- Place bread and any extra liquid into a greased baking dish
- Cover with foil and bake for 30 minutes. Then remove foil and continue baking for another 15-20 minutes or until done.
- When done allow dish to cool for about 20 minutes then serve, top with whipped cream, caramel, toasted pecans, and a sprinkle of cinnamon!
What if my bread isn’t stale? How to make bread stale for bread pudding?
Often, I don’t have time to let my bread get stale so I have a work around.
Preheat oven to 275°F. Cube your bread and place on a rimmed baking sheet. Place bread in the oven until dried out- 15-20 minutes. Make sure to check the bread several times to make sure it doesn’t start to brown. Remove from oven and use in the recipe.
Why use sourdough bread for Bread Pudding? Can I use French bread or Challah?
I use sourdough for several reasons. First, I love the taste that it adds to bread pudding (or anything for that matter!). Secondly it holds up well and is quite robust after being covered in liquid then baked. T o me it is perfect for bread pudding.
That being said you can use French bread or Challah bread for this recipe as well. It will still be absolutely delicious. Just make sure whatever bread you use is dried out/ stale.
Why did my bread pudding come out soggy? What is bread pudding supposed to look like when it’s done?
Usually soggy bread pudding is a result of either using bread that wasn’t dried out, too much liquid, or not cooking the dish enough. If a knife stuck in the middle comes out with liquid on it after the full 50 minutes, I recommend covering it with foil and baking it another 10 minutes and then checking it again. Then repeat for 5 minutes at a time until its cooked through.
The last thing anyone wants is a soggy mushy bread mess.
If you like this recipe make sure to check out some other fall favorites like:
Pumpkin Bread Pudding
- 1 large loaf of Sourdough Bread* 16 oz, left out for a day to get stale
- 1 can pumpkin puree 15 oz
- ½ cup brown sugar
- ½ cup white sugar
- 3 large eggs
- 2 large egg yolks
- 1 tsp vanilla
- 3 tsp pie spice
- 2 tsp cinnamon
- ¼ tsp salt
- 1 cup whole milk
- 1 ½ cups heavy cream
- Whipped Cream
- Caramel Sauce
- Toasted Pecans
- Preheat oven to 350°F and grease a deep 9x9 or similar sized baking dish with nonstick cooking spray.
- Cube your bread in to 1-inch cubes and set aside. If it’s not stale see notes below. * (16 oz sourdough bread)
- In a large mixing bowl combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt. (1 can pumpkin puree, ½ cup brown sugar, ½ white sugar, 3 large eggs, 2 large egg yolks, 1 tsp vanilla, 3 tsp pie spice, 2 tsp cinnamon, ¼ tsp salt)
- Stir in milk and heavy cream until fully incorporated. (1 cup whole milk, 1 ½ cups heavy cream)
- Pour over bread making sure all the bread is coated.
- Place the bread pieces in the prepared baking dish.
- Bake for 45-50 minutes. Cover the dish with foil and 15 minutes before done remove. This will help keep the top from browning.
- The bread pudding is done when a knife inserted into the middle comes out clean.
- Once done baking allow to cool for ~20 minutes.
- 10. Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon.
- 11. Enjoy!
Helpful Tips for making Pumpkin Bread Pudding:
*You can use French or Challah Bread if you don’t have Sourdough. The key is to make sure the bread is stale.
*Often, I don’t have time to let my bread get stale so I have a work around. Preheat oven to 275°F. Cube your bread and place on a rimmed baking sheet. Place bread in the oven until dried out- 15-20 minutes. Make sure to check the bread to make sure it doesn’t start to brown.
*Depending on the size of your dish you may only need 14 oz of cubed bread. I like to make sure the dish is completely full. Anything less or more than 14-16 oz of bread may require less or more of the pudding liquid, just a heads up.
The foil is put over the dish prevent the top from burning. Some edges might still turn a little dark but it shouldn’t affect the dish.