Print
Description
This pumpkin bread pudding recipe offers a comforting and flavorful dessert perfect for autumn gatherings or any time you crave a taste of fall. It combines soft bread, creamy pumpkin custard, and warm spices for a delightful treat.
Ingredients
Scale
- 1 loaf (1 pound) day-old bread, cut into 1-inch cubes
- 4 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: Pecans, whipped cream, caramel sauce for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread bread cubes in a single layer on a baking sheet and toast in the oven for 10-15 minutes, or until lightly golden.
- In a large bowl, whisk together milk, heavy cream, eggs, granulated sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
- Add the toasted bread cubes to the custard mixture and gently stir to ensure all pieces are moistened. Let sit for 15-20 minutes, stirring occasionally, allowing the bread to absorb the liquid.
- Pour the mixture into the prepared baking dish.
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let cool slightly before serving. Serve warm, optionally topped with pecans, whipped cream, or caramel sauce.
Notes
- Using day-old bread is key for the best texture.
- Adjust pumpkin pie spice to your preference.
- For a richer flavor, use a mix of milk and half-and-half.
- This dessert can be assembled ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 (without toppings)
- Sugar: Approximately 30-35g
- Sodium: Approximately 250-300mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 7-9g
- Cholesterol: Approximately 80-100mg