Pumpkin Custard Bread Pudding
Transform your autumn dessert game with this luscious Pumpkin Custard Bread Pudding, a perfect marriage of cozy fall flavors and decadent texture. Made with soft, day-old brioche or challah bread, this dessert is soaked in a rich custard of pumpkin puree, whole milk, and heavy cream, enhanced with warm spices like cinnamon, nutmeg, and ginger. Baked to golden perfection, each bite is velvety smooth with just the right balance of sweetness, thanks to a combination of granulated and brown sugar. Easy to prepare in under 15 minutes and baked to serve eight, this comforting treat is perfect for holiday gatherings or a special weekend indulgence. Serve it warm with a dusting of powdered sugar and a dollop of whipped cream for an irresistible finish. Whether you're a fan of bread pudding or searching for creative pumpkin recipes, this dish is sure to be a seasonal favorite!
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Recipe Information
Ingredients
- 8 cups day-old bread (such as brioche or challah)
- 1.5 cups pumpkin puree
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons powdered sugar (for garnish, optional)
- 1 cup whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter.
Cut the day-old bread into roughly 1-inch cubes and place it into the greased baking dish in an even layer.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, granulated sugar, brown sugar, and eggs until smooth and well combined.
Add the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the mixture. Whisk until all the spices are evenly incorporated.
Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish, ensuring each piece gets soaked. Gently press the bread down with a spatula to help absorb the liquid.
Let the mixture sit for 10 minutes to allow the bread to fully soak up the custard.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Remove the bread pudding from the oven and let it cool for 10-15 minutes before serving.
Dust the top with powdered sugar if desired and serve warm, optionally topped with whipped cream.
Nutrition Facts
Calories |
8995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 351.0 g | 450% | |
| Saturated Fat | 190.1 g | 950% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2043 mg | 681% | |
| Sodium | 10743 mg | 467% | |
| Total Carbohydrate | 1264.7 g | 460% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 482.6 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1988 mg | 153% | |
| Iron | 57.0 mg | 317% | |
| Potassium | 3966 mg | 84% | |
*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.
