Pumpkin Bread Pudding Recipe

4.38 from 8 votes

This Pumpkin Bread Pudding Recipe is rich, cozy, and full of fall flavor-perfect for holiday gatherings or a comforting autumn dessert.

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 211kcal

Author: Lisa Killian

Ingredients

16 oz Bread* (sourdough or French bread) left out for a day to get stale*
15 oz pumpkin puree
½ cup brown sugar
½ cup granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon vanilla
3 teaspoon pie spice
2 teaspoon cinnamon
¼ teaspoon salt
1 cup whole milk
1 ½ cups heavy cream

Optional Toppings

Whipped Cream
Caramel Sauce
Toasted Pecans
Cinnamon

Instructions

Preheat oven to 350°F and grease a deep 9x9 or similar-sized baking dish with nonstick cooking spray.
Cube your bread into 1-inch cubes and set aside. If it’s not stale, see notes below.*
16 oz Bread* (sourdough or French bread)
In a large mixing bowl, combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt.
15 oz pumpkin puree, ½ cup brown sugar, ½ cup granulated sugar, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla, 3 teaspoon pie spice, 2 teaspoon cinnamon, ¼ teaspoon salt
Stir in milk and heavy cream until fully incorporated.
1 cup whole milk, 1 ½ cups heavy cream
Pour over the bread, making sure all the bread is coated. You might need to use a larger bowl to toss all the bread in and then place the bread pieces in the prepared baking dish.
Bake for 45-50 minutes. Cover the dish with foil, and 15 minutes before it's 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, allow to cool for ~20 minutes.
Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon. Enjoy!
Whipped Cream, Caramel Sauce, Toasted Pecans, Cinnamon

Video

Notes

Tips and Tricks

*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 workaround. Preheat oven to 275°F. Cube your bread and place it 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 to prevent the top from burning. Some edges might still turn a little dark, but it shouldn’t affect the dish.

*If you don’t have pie spice, make your own! To make your own, combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 1 tablespoon of this mixture for the bread pudding. Save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie, pumpkin cupcakes, chocolate pumpkin pie, pumpkin bread, and sweet potato pie).

Nutrition