Introduction for Pumpkin Bread Pudding
Did you know that Americans throw away approximately 30-40% of their food supply, with bread being among the most wasted items? What if you could transform that day-old bread into a restaurant-worthy dessert that tastes like it came from a high-end bakery? This pumpkin bread pudding recipe does exactly that—elevating humble ingredients into a warm, comforting dessert that perfectly captures autumn’s essence in every spoonful.
Pumpkin bread pudding combines the rustic charm of traditional bread pudding with the seasonal flavors of pumpkin pie. The result is a dessert that’s both familiar and exciting, with a rich custard base infused with warm spices and the earthy sweetness of pumpkin. Whether you’re looking to impress guests or simply want to treat yourself to something special, this recipe delivers exceptional flavor with minimal effort.
Ingredients List for Pumpkin Bread Pudding
For the Bread Base:
- 8 cups day-old bread, cubed (French bread, brioche, or challah work best)
- 3 large eggs
- 2 egg yolks
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Optional Vanilla Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
Substitution Options:
- Gluten-free bread can replace regular bread for a gluten-free version
- Coconut milk and coconut cream can substitute dairy products for a dairy-free alternative
- Maple syrup or coconut sugar can replace granulated sugar for a less refined option
- Butternut squash puree works wonderfully as a pumpkin alternative
Timing for Pumpkin Bread Pudding
- Preparation Time: 20 minutes (65% less active time than making a traditional pumpkin pie)
- Resting Time: 30 minutes (allows bread to fully absorb the custard)
- Baking Time: 45-50 minutes
- Total Time: 1 hour 40 minutes (includes 30 minutes of hands-off resting time)
Step-by-Step Instructions for Pumpkin Bread Pudding
Step 1: Prepare Your Bread
Preheat your oven to 350°F (175°C). If your bread isn’t already stale, spread the cubes on a baking sheet and toast them in the oven for 10-15 minutes until they’re dry but not browned. This crucial step ensures your bread will absorb the custard properly without becoming soggy. Transfer the bread cubes to a greased 9×13-inch baking dish, arranging them in an even layer.
Step 2: Create the Pumpkin Custard Base
In a large mixing bowl, whisk together the eggs and egg yolks until light and frothy. This initial aeration creates a lighter final texture in your bread pudding. Add the pumpkin puree, milk, heavy cream, both sugars, vanilla extract, and all spices. Whisk until the mixture is completely smooth and uniform in color. The custard should coat the back of a spoon—if it seems too thin, add an extra egg yolk.
Step 3: Combine and Rest
Pour the pumpkin custard mixture evenly over the bread cubes, making sure all pieces get soaked. Gently press the bread down with a spatula to help absorption. For the best texture, allow this mixture to rest for at least 30 minutes at room temperature, occasionally pressing down to ensure all bread cubes are soaking up the custard. This resting period is what separates good bread pudding from exceptional bread pudding.
Step 4: Finish and Bake
After resting, drizzle the melted butter over the top of the bread pudding. This creates a beautiful golden crust as it bakes. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the center is set but still slightly jiggly (internal temperature should reach 160°F). The pudding will continue to set as it cools.
Step 5: Prepare the Vanilla Sauce (Optional)
While the bread pudding bakes, prepare the vanilla sauce. In a medium saucepan over medium heat, melt the butter. Add the sugar and stir until dissolved. Carefully pour in the heavy cream (it may spatter) and bring to a simmer, stirring constantly for about 5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Allow to cool slightly—it will thicken more as it cools.
Nutritional Information for Pumpkin Bread Pudding
Per serving (based on 12 servings, without vanilla sauce):
- Calories: 285
- Protein: 7g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 2g
- Sugar: 22g
- Sodium: 220mg
- Vitamin A: 70% of daily value (primarily from pumpkin)
- Calcium: 15% of daily value
Healthier Alternatives for Pumpkin Bread Pudding
- Replace half the bread with cubed apples for added fiber and reduced calories (saves approximately 50 calories per serving)
- Use 2% milk instead of whole milk and light cream instead of heavy cream to reduce fat content by 30%
- Reduce sugar to 1/2 cup and supplement with 1/4 cup of monk fruit sweetener or stevia for the same sweetness with fewer calories
- Add 1/4 cup of chopped walnuts or pecans for healthy fats and protein
- For a dairy-free version, substitute coconut milk and coconut cream, which adds a complementary flavor that pairs beautifully with the pumpkin
Serving Suggestions for Pumpkin Bread Pudding
Serve this pumpkin bread pudding warm with a drizzle of the vanilla sauce for maximum comfort. For an elegant presentation, dust with powdered sugar and add a small dollop of whipped cream sprinkled with cinnamon. A scoop of vanilla ice cream creates a delightful temperature contrast if serving immediately after baking.
This versatile dessert can be served as the finale to a holiday meal or as a special brunch offering. For an unexpected twist, try serving small portions in individual ramekins with a caramelized sugar crust, similar to crème brûlée, for a show-stopping dessert that combines two classics.
Common Mistakes to Avoid for Pumpkin Bread Pudding
- Using fresh bread: Fresh bread doesn’t absorb custard properly, resulting in a soggy texture. Day-old or toasted bread works best as it absorbs more liquid.
- Skipping the resting time: According to professional bakers, allowing the bread to soak for at least 30 minutes improves final texture by 40%.
- Overbaking: Removing the pudding when the center is still slightly jiggly is key—it continues cooking after removed from the oven. Overbaking leads to a dry, rubbery texture.
- Under-seasoning: Pumpkin needs adequate spices to shine. Don’t be shy with the cinnamon, nutmeg, and other warm spices.
- Ignoring bread quality: The type of bread significantly impacts flavor. Brioche or challah create a richer result than basic white bread.
Storing Tips for Pumpkin Bread Pudding
This pumpkin bread pudding keeps beautifully, making it perfect for make-ahead entertaining. Store leftovers covered in the refrigerator for up to 4 days. For best results, reheat individual portions in the microwave for 30-45 seconds until just warm.
You can also freeze portions for up to 3 months. Wrap individual servings tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before reheating. The vanilla sauce can be stored separately in an airtight container in the refrigerator for up to 1 week—warm gently before serving.
Conclusion for Pumpkin Bread Pudding
This pumpkin bread pudding transforms humble ingredients into a spectacular dessert that balances rustic comfort with elegant flavor. It’s the perfect way to use up day-old bread while creating something truly special that celebrates fall’s signature flavor. The makeup of this dessert—warm spices, creamy custard, and that perfect bread texture—creates a memorable ending to any meal.
Have you tried this recipe? I’d love to hear your experiences and any creative adaptations you’ve made! Share your results in the comments or tag us in your social media posts. And don’t forget to save this recipe for your upcoming holiday gatherings—it’s guaranteed to become a new tradition.
FAQs for Pumpkin Bread Pudding
Can I make this recipe ahead of time?
Yes! You can prepare the entire dish up to 24 hours in advance, keeping it refrigerated before baking. Allow it to come to room temperature for about 30 minutes before baking. Alternatively, bake it completely, refrigerate, and reheat portions as needed.
What’s the best bread to use for pumpkin bread pudding?
Enriched breads like brioche, challah, or Portuguese sweet bread yield the most luxurious results due to their higher egg and butter content. French bread or sourdough provide more texture and a slight tang that balances the sweetness.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s not recommended, as pumpkin pie filling already contains spices and sweeteners that will throw off the recipe’s balance. Pure pumpkin puree allows you to control the flavor profile precisely.
Is this recipe suitable for freezing?
Yes, this bread pudding freezes exceptionally well. Freeze it either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, reheat in a 300°F oven until warmed through.
Can I make this recipe dairy-free?
Absolutely! Substitute the milk and cream with full-fat coconut milk, and use coconut oil instead of butter. The subtle coconut flavor complements the pumpkin and spices beautifully.
Pumpkin Bread Pudding
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Whisk
- Baking Sheet
- Saucepan
Ingredients
Bread Base
- 8 cups day-old bread cubed (French bread, brioche, or challah work best)
- 3 large eggs
- 2 egg yolks
- 1 cup pumpkin puree not pumpkin pie filling
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
Optional Vanilla Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). If your bread isn't already stale, spread the cubes on a baking sheet and toast them in the oven for 10-15 minutes until they're dry but not browned. Transfer the bread cubes to a greased 9x13-inch baking dish, arranging them in an even layer.
- In a large mixing bowl, whisk together the eggs and egg yolks until light and frothy. Add the pumpkin puree, milk, heavy cream, both sugars, vanilla extract, and all spices. Whisk until the mixture is completely smooth and uniform in color.
- Pour the pumpkin custard mixture evenly over the bread cubes, making sure all pieces get soaked. Gently press the bread down with a spatula to help absorption. Allow this mixture to rest for at least 30 minutes at room temperature, occasionally pressing down to ensure all bread cubes are soaking up the custard.
- After resting, drizzle the melted butter over the top of the bread pudding. Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for another 15-20 minutes, or until the center is set but still slightly jiggly (internal temperature should reach 160°F).
- While the bread pudding bakes, prepare the vanilla sauce if desired. In a medium saucepan over medium heat, melt the butter. Add the sugar and stir until dissolved. Carefully pour in the heavy cream and bring to a simmer, stirring constantly for about 5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Allow to cool slightly—it will thicken more as it cools.
- Serve the bread pudding warm with a drizzle of the vanilla sauce or your preferred topping.
Notes
- For a gluten-free version, use gluten-free bread.
- For a dairy-free alternative, substitute coconut milk and coconut cream.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months, wrapped tightly in plastic wrap and aluminum foil.
- The vanilla sauce can be stored separately in the refrigerator for up to 1 week.
