Pumpkin Bread Pudding with Warm Spiced Comfort Recipe
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.
- 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
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
- Prep the bread: Lightly grease a 9×13-inch baking dish. Place the cubed day-old bread evenly in the dish and set aside.
- 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.
- 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.
- 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.
- 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
