Pumpkin Bread Pudding with Warm Spiced Comfort Recipe

Introduction

Experience the cozy flavors of autumn with this Pumpkin Bread Pudding. Soft bread soaked in a spiced pumpkin custard creates a warm, comforting dessert perfect for chilly evenings or holiday gatherings.

Ingredients

• 6 cups cubed day-old bread (brioche, challah, or French bread)
• 1½ cups milk (or half-and-half for extra richness)
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup heavy cream
• ½ cup brown sugar
• ¼ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of cloves (optional)
• Pinch of salt
• Optional toppings: whipped cream, caramel sauce, or powdered sugar

Instructions

1. Step 1: Lightly grease a 9×13-inch baking dish. Place the cubed bread evenly in the dish and set aside.
2. Step 2: In a large mixing bowl, whisk together the milk, pumpkin purée, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. Step 3: Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture sit for at least 15–20 minutes, or cover and refrigerate for up to 4 hours for deeper flavor.
4. Step 4: Preheat the oven to 350°F (175°C). Bake the pudding uncovered for 40–45 minutes, until the custard is set and the top turns golden brown.
5. Step 5: Serve the bread pudding warm, topped with whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar as desired.

Tips & Variations

• Use day-old bread to better absorb the custard without becoming too soggy.
• For added texture, mix in chopped nuts or raisins before baking.
• Swap pumpkin purée for sweet potato purée for a subtle flavor twist.
• If you prefer a richer pudding, replace milk with all half-and-half or heavy cream.
• For a crispier top, sprinkle a little brown sugar on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole dish covered with foil at 325°F (160°C) until hot. Bread pudding can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Fresh bread can be used, but day-old bread works best because it soaks up the custard without falling apart, resulting in a better texture.

Is it necessary to refrigerate the bread pudding before baking?

Refrigerating the soaked bread pudding for a few hours allows the flavors to meld and the custard to fully absorb, but it’s not required. You can bake it right after soaking if you’re short on time.

Pumpkin Bread Pudding with Warm Spiced Comfort Recipe

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This Pumpkin Bread Pudding is a warm, spiced dessert that combines the comforting flavors of pumpkin and autumn spices with soft, custardy bread cubes. Perfect for chilly evenings, it offers a moist texture with a golden baked top and can be served with whipped cream, caramel sauce, or a sprinkle of powdered sugar for added indulgence.

• Author: Mia
• Prep Time: 15 minutes (plus 15–20 minutes soaking time, optional up to 4 hours refrigeration)
• Cook Time: 40–45 minutes
• Total Time: 1 hour to 1 hour 20 minutes (without optional refrigeration), up to 5 hours with refrigeration
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread

• 6 cups cubed day-old bread (brioche, challah, or French bread)

Custard

• 1½ cups milk (or half-and-half for extra richness)
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup heavy cream
• ½ cup brown sugar
• ¼ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of cloves (optional)
• Pinch of salt

Optional Toppings

• Whipped cream
• Caramel sauce
• Powdered sugar

Instructions

1. Prep the bread: Lightly grease a 9×13-inch baking dish. Place the cubed day-old bread evenly in the dish and set aside.
2. Make the custard: In a large mixing bowl, whisk together the milk, pumpkin purée, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, ground ginger, nutmeg, cloves (if using), and a pinch of salt until the mixture is smooth and well combined.
3. Combine and soak: Pour the prepared custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down to help it absorb the custard. Let the bread soak for at least 15–20 minutes at room temperature, or cover and refrigerate for up to 4 hours to allow deeper flavor infusion.
4. Bake: Preheat your oven to 350°F (175°C). Place the baking dish uncovered in the oven and bake for 40–45 minutes or until the custard is fully set and the top turns a beautiful golden brown color.
5. Serve: Remove from the oven and serve the bread pudding warm. Top with whipped cream, caramel sauce, or a dusting of powdered sugar according to your preference.

Notes

• Use day-old bread for best texture; fresh bread can become too soggy.
• For extra richness, substitute milk with half-and-half.
• You can prepare the pudding up to 4 hours in advance and bake just before serving.
• Optional spices like cloves add warmth but can be omitted if preferred.
• Leftover pudding can be refrigerated and gently reheated.

Keywords: pumpkin bread pudding, spiced bread pudding, autumn dessert, pumpkin dessert, baked custard bread pudding