Pumpkin Bread Pudding
Transform day-old bread into a luxurious dessert that captures autumn's essence in every spoonful. This pumpkin bread pudding combines rustic charm with seasonal flavors for a comforting treat that's both impressive and easy to make.
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
- Day-old bread works best as it absorbs the custard more effectively.
- 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.
- 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.
Nutrition
Calories: 285kcalCarbohydrates: 35gProtein: 7gFat: 14gSodium: 220mgFiber: 2gSugar: 22gVitamin A: 70IUCalcium: 15mg
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