Easy and Delicious Pumpkin Bread Pudding
Transform your autumn cravings into pure comfort with this Easy and Delicious Pumpkin Bread Pudding. Made with warm, fall-inspired flavors of cinnamon, nutmeg, and ginger, this recipe is the perfect way to repurpose day-old bread like French, brioche, or challah. A rich custard blend of creamy pumpkin puree, whole milk, and heavy cream is infused with vanilla and sweetened with a mix of granulated and brown sugar, soaking into bread cubes for a dessert that’s both decadently moist and delightfully spiced. Baked to golden perfection in just under an hour, this pumpkin bread pudding makes a cozy centerpiece for any holiday table or a comforting treat for chilly evenings. Serve it warm with whipped cream or a dusting of powdered sugar for the ultimate indulgence in every bite! Perfect for Thanksgiving dessert ideas, easy fall recipes, or bread pudding lovers alike.
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (French, brioche, or challah works best)
- 4 large eggs
- 1 cup pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing the dish)
- as desired optional topping: whipped cream or powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter.
Spread the cubed day-old bread evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth and well-combined.
Pour the pumpkin mixture evenly over the bread cubes in the baking dish, making sure all the bread is soaked. Gently press down with a spatula to help the bread absorb the mixture.
Let the bread sit for about 10-15 minutes to ensure it soaks up most of the liquid.
Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is golden brown.
Remove from the oven and allow the bread pudding to cool for 10 minutes before serving.
Serve warm, optionally topped with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 34.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
