Pumpkin Bread Pudding with Ginger Cream
Indulge in the cozy flavors of fall with this Pumpkin Bread Pudding with Ginger Cream, a decadent dessert that blends warm spices and creamy textures into every bite. Stale bread cubes are transformed into a luscious custard with the addition of pumpkin puree, cinnamon, nutmeg, and ginger, then baked to golden perfection. This easy-to-make treat is topped with a velvety ginger-infused whipped cream, adding a zesty kick that perfectly complements the rich, spiced pudding. Perfect for holiday gatherings or a comforting weeknight dessert, this recipe is a must-try for pumpkin enthusiasts and bread pudding lovers alike. Ready in just over an hour and serving up satisfying nostalgia, it’s the ultimate autumnal indulgence.
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Recipe Information
Ingredients
- 6 cups stale bread, cut into 1-inch cubes
- 1.5 cups pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 large eggs
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1 tablespoon unsalted butter, for greasing the baking dish
- 1 cup heavy cream (for ginger cream)
- 2 tablespoons powdered sugar
- 0.5 teaspoon ground ginger
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the unsalted butter.
Spread the cubed stale bread evenly in the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, light brown sugar, eggs, ground cinnamon, ground nutmeg, ground ginger, vanilla extract, and salt until well combined.
Pour the pumpkin mixture evenly over the bread cubes in the baking dish. Gently press down the bread with a spatula to help it absorb the liquid.
Let the mixture sit for about 10 minutes to allow the bread to soak up the custard.
Bake the bread pudding in the preheated oven for 40 to 50 minutes, or until the top is golden brown and the center is set but slightly soft. Remove from the oven and let it cool slightly.
While the bread pudding is baking, prepare the ginger cream. In a medium bowl, use an electric mixer to beat the heavy cream, powdered sugar, and ground ginger until soft peaks form.
Serve the pumpkin bread pudding warm with a dollop of ginger cream on top. Enjoy!
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 38.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 405 mg | 9% | |
*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.
