Pumpkin bread pudding is a warm, comforting dessert, perfect for autumn. Made with day-old bread soaked in pumpkin custard and baked to perfection, it’s a treat you’ll want to enjoy during cozy fall mornings or after dinner. Topped with caramel sauce, crunchy pecans, and whipped cream, this easy-to-make bread pudding feels like a hug in every bite.
Why You’ll Love This Recipe
1. Easy to Make in Just 10 Minutes
You don’t need hours to create this delicious dessert! After a quick prep of mixing the ingredients, it’s all about letting the oven do the work.
2. Perfect for Holiday Breakfasts or Desserts
Whether it’s a special breakfast or a family dinner, this pumpkin bread pudding is the ideal choice for any fall gathering.
Ingredients You’ll Need
For the Bread Pudding:
- 16 oz. (454 g) day-old, buttery bread (brioche, challah, or French bread)
- 4 large eggs (room temperature)
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) maple syrup (room temperature)
- 15 oz. canned pumpkin puree
- 1 ½ cups (360 ml) heavy cream (room temperature)
- 1 cup (240 ml) whole milk (room temperature)
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For Topping:
- Caramel sauce (homemade or store-bought)
- Toasted pecans
- Whipped cream
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (177°C). Grease the bottom of a 9×13 oven-safe casserole dish with a tablespoon of melted butter.
2. Prepare the Bread
Slice the day-old bread into 1-inch cubes. If the bread isn’t stale, toast it in a 350°F oven for 10-15 minutes until dry and crispy.
3. Mix the Pumpkin Custard
In a large mixing bowl, whisk the eggs until combined. Add the brown sugar, maple syrup, pumpkin puree, milk, cream, vanilla, salt, and spices. Whisk everything together until smooth.
4. Soak the Bread
Add the bread cubes to the custard and gently mix until the bread is well-coated. Let the mixture sit for 10-15 minutes to allow the bread to soak up the custard.
5. Bake the Bread Pudding
Transfer the mixture to the prepared dish and spread it evenly. Bake for 50-60 minutes or until the center is puffed and a toothpick comes out with a few moist crumbs.
6. Cool and Serve
Let the bread pudding cool for 10-15 minutes before serving. Top with caramel sauce, toasted pecans, and whipped cream for a finishing touch.
Storage Tips
- Refrigeration: Let the bread pudding cool completely, then cover it with plastic wrap or store it in an airtight container. It can be refrigerated for up to 5 days.
- Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 300°F (150°C) for 10-15 minutes.
Homemade Whipped Cream Recipe
- 1 cup (240 ml) cold heavy cream
- ¼ cup (50 g) sugar
- ½ teaspoon vanilla extract
Whip the ingredients on low-medium speed for 4-7 minutes until medium-stiff peaks form. This fresh whipped cream makes the perfect topping for your pumpkin bread pudding!
This pumpkin bread pudding is more than just a dessert—it’s a celebration of fall flavors. With its rich pumpkin custard and warm spices, it’s perfect for cozy mornings, festive dinners, or any time you crave comfort food.
The combination of sweet caramel, crunchy pecans, and creamy whipped topping will leave your taste buds dancing. Try it once, and it might just become a seasonal favorite in your home!
FAQ Section
Q: What is pumpkin bread pudding made of?
A: Pumpkin bread pudding is made of day-old bread cubes soaked in a pumpkin-spiced custard. It’s then baked until golden and topped with caramel sauce, toasted pecans, and whipped cream.
Q: Can I make this dessert ahead of time?
A: Yes! You can prepare the bread pudding, refrigerate it overnight, and bake it fresh the next day. Alternatively, bake it and store it in the fridge, reheating it before serving.
Q: What can I substitute for brioche or challah bread?
A: You can use French bread, croissants, or even pumpkin bread for a richer flavor. Just ensure the bread is slightly stale or toasted for the best texture.
Q: Can I make this dairy-free?
A: Yes! Use plant-based milk (such as almond or oat milk) and dairy-free cream. Make sure to also use dairy-free butter or coconut oil to grease the dish.
Q: How long should I let the bread soak in the custard?
A: Allow the bread to soak for at least 10-15 minutes. This ensures the bread absorbs the pumpkin custard fully, creating a moist, flavorful dessert.