The rich aroma of freshly baked pumpkin bread pudding wafts through the air, instantly evoking cozy memories of gathering around the dining table with family and friends. There's something undeniably enchanting about this dessert—a delightful twist on traditional bread pudding that showcases the warm flavors of autumn. In just under 30 minutes, you can whip up this irresistible treat, making it the perfect choice for a weeknight indulgence or a special occasion. With its creamy texture and hints of cinnamon and nutmeg, this pumpkin bread pudding will have everyone eagerly coming back for seconds. So, are you ready to transform stale bread into a comforting masterpiece?
Why is Pumpkin Bread Pudding a Must-Try?
Warm, Cozy Flavors: The harmonious blend of pumpkin, cinnamon, and nutmeg creates a comforting treat that captures the essence of fall.
Quick and Simple: Ready in under 30 minutes, this recipe is perfect for busy weeknights yet sophisticated enough for special gatherings.
Crowd-pleaser: It's an impressive dessert that will leave your guests raving—ideal for holiday dinners or casual get-togethers.
Versatile Base: Leftover bread transforms into a luscious pudding, minimizing waste and maximizing deliciousness; for more creative ideas, check out my guide on using stale bread in desserts.
Decadent Texture: The creamy consistency, with a slight crisp on top, will have everyone reaching for seconds, making it a heavenly indulgence.
Pumpkin Bread Pudding Ingredients
Transform your stale bread into a delicious dessert!
For the Pudding
- 8 cups stale bread – cubed; any bread works, but challah or brioche adds richness.
- 2 cups pumpkin puree – pure pumpkin (not pie filling) ensures natural flavor and texture.
- 2 cups milk – whole milk gives a creamier texture, but you can substitute with almond or oat milk for a dairy-free option.
- 3 large eggs – bind the pudding together; use flax eggs for a vegan version.
- ¾ cup granulated sugar – balances the pumpkin's natural sweetness; consider using brown sugar for added depth.
- 1 teaspoon vanilla extract – enhances the sweetness and overall flavor; always opt for pure vanilla if possible.
- 1 teaspoon cinnamon – adds warmth reminiscent of the fall season; feel free to include nutmeg for extra spice!
For the Topping
- 1 cup heavy cream – drizzled on top, it creates a luxurious finish; substitute with whipped coconut cream for a dairy-free option.
- ¼ cup chopped pecans – adds a delightful crunch; walnuts also make a great alternative.
Get ready to indulge in this Pumpkin Bread Pudding that’s sure to delight your taste buds!
Step‑by‑Step Instructions for Pumpkin Bread Pudding
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your Pumpkin Bread Pudding bakes evenly and achieves that perfect golden-brown top. Grab a 9x13 inch baking dish, as it will provide enough space for the pudding to rise and develop a lovely texture.
Step 2: Prepare the Bread
While the oven heats up, cube your stale bread into bite-sized pieces, around one inch each. Place the bread cubes into a large mixing bowl, allowing them to toast lightly in the next steps. This will help absorb the custard mixture beautifully, creating a luscious base for your pudding.
Step 3: Whisk the Custard Mixture
In a separate bowl, whisk together the pumpkin puree, milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until smooth and well combined. This creamy custard will bring that warm, autumn flavor to your Pumpkin Bread Pudding. Make sure there are no lumps for a silky texture!
Step 4: Combine Bread and Custard
Pour the custard mixture over the cubed bread, carefully folding to coat each piece. Allow the mixture to sit for about 10 minutes, letting the bread soak up all that delicious pumpkin flavor. You want the bread to feel moist but not overly soggy.
Step 5: Transfer to Baking Dish
Transfer the soaked bread mixture into your greased baking dish, spreading it evenly. This helps with consistent baking and creates that beautiful texture. Press down gently with a spatula to ensure all the bread is submerged in the custard for a harmonious result.
Step 6: Add the Topping
In a small bowl, mix together the heavy cream and chopped pecans. Drizzle this mixture evenly over the top of your Pumpkin Bread Pudding to add richness and crunch. This topping will create a decadent finish, elevating your dessert to new heights.
Step 7: Bake the Pudding
Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set. Keep an eye on it during the last few minutes; it should spring back when gently tapped. Your kitchen will soon be filled with the aroma of fall!
Step 8: Cool and Serve
Once baked, remove the Pumpkin Bread Pudding from the oven and let it cool for about 10 minutes before slicing. This brief cooling time helps the pudding set, making it easier to serve. Pair it with a scoop of ice cream or a dollop of whipped cream for an extra touch of indulgence!
How to Store and Freeze Pumpkin Bread Pudding
Fridge: Store any leftover Pumpkin Bread Pudding in an airtight container in the refrigerator for up to 3 days. This ensures it stays fresh and ready for easy snacking!
Freezer: For longer storage, freeze the unbaked or baked pumpkin bread pudding for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil, to avoid freezer burn.
Reheating: When ready to enjoy, thaw it overnight in the fridge if frozen. Reheat in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. Enjoy that cozy taste of fall all over again!
What to Serve with Chocolate Chip Cookies
Savoring warm, gooey chocolate chip cookies invites the perfect opportunity to create a delightful meal experience.
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Ample Milk: A tall glass of cold milk enhances the chocolate flavor and balances sweetness. It's a classic pairing that never fails.
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Vanilla Ice Cream: Serve cookies à la mode! Warm cookies topped with creamy vanilla ice cream create a decadent and satisfying dessert.
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Fresh Berries: Bright, juicy strawberries or raspberries add a refreshing contrast to the sweetness of the cookies, offering a burst of flavor.
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Espresso or Coffee: The rich, bold flavors complement the chocolate, making it a perfect pick-me-up any time of day.
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Nutty Granola: A side of crunchy nut granola offers delightful texture and a wholesome aspect to your treat. It creates an inviting mix.
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Caramel Sauce: Drizzling warm caramel over the cookies adds indulgence and pairs beautifully with chocolate, elevating your dessert experience.
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Fruity Compote: A spoonful of homemade berry compote on the side brings a tangy sweetness that cuts through the richness, making each bite special.
Expert Tips for Pumpkin Bread Pudding
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Bread Choice Matters: Use stale bread like challah or brioche for a richer texture. Fresh bread can become mushy, ruining the pudding.
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Soak Time: Allow the bread to soak in the custard mixture for at least 10 minutes. This step ensures every bite is infused with pumpkin flavor and avoids dryness.
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Watch the Bake: Keep an eye on your pudding during baking. If the top browns too quickly, cover it loosely with foil to prevent burning while the center continues to set.
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Cooling Is Key: Let the Pumpkin Bread Pudding cool for 10 minutes before slicing. This helps it firm up and makes it easier to serve.
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Flavor Boost: Don't hesitate to adjust spices. A sprinkle of nutmeg or even a dash of ginger can elevate your pudding's flavor profile, making it uniquely yours.
Make Ahead Options
These Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to up to 3 days in advance by scooping the dough onto baking sheets and then covering them tightly with plastic wrap before refrigerating. This method allows the flavors to develop beautifully while maintaining their fresh taste. When you're ready to bake, simply preheat your oven and bake them directly from the fridge, adding an extra minute or two if necessary for perfect results. Alternatively, you can freeze the dough balls for up to 3 months and bake them straight from the freezer—just add a minute or two to the baking time. Enjoy fresh, warm cookies with minimal effort on busy weeknights!
Variations & Substitutions for Pumpkin Bread Pudding
Feel free to make this delightful dessert your own by using these fun twists and substitutions!
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Dairy-Free: Substitute whole milk with almond or oat milk for a creamy, non-dairy version that packs a punch. You won’t miss the milk!
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Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg). This ensures a delicious plant-based creation.
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Spice Adventure: Add a mix of spices like ginger or allspice for an exciting flavor twist that will warm your heart. Each bite will surprise your palate!
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Nut-Free: Omit the pecans and replace them with sunflower seeds for a crunchy texture without the nuts. Perfect for parties with allergy concerns.
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Fruit Infusion: Stir in chopped apples or cranberries for a fruity contrast that wonderfully complements the pumpkin’s richness. This added layer of flavor will have everyone asking for your secret!
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Chocolate Boost: Mix in dark chocolate chips alongside the chocolate drizzle for a decadent twist that's oh-so-chocolatey! It creates an indulgent surprise that makes every bite richer.
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Bread Variety: Experiment with different bread types like pumpkin spice bread or caramelized banana bread for even more unique flavor. Each variation unlocks a new taste sensation!
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Extra Creamy: Add an extra cup of heavy cream to the custard for an ultra-rich and creamy texture that melts in your mouth. This indulgence guarantees seconds!
Let your creative chef instincts shine as you craft a personalized version of this pumpkin bread pudding, and for more delicious ways to use those bread crumbs, don't forget to explore my guide on using stale bread in desserts!
Pumpkin Bread Pudding Recipe FAQs
What type of bread is best for Pumpkin Bread Pudding?
I often recommend using stale bread like challah or brioche for a rich and decadent texture. Fresh bread can become mushy, so the stale variety absorbs the custard perfectly without losing form.
How long can I store leftover Pumpkin Bread Pudding?
Store any leftover Pumpkin Bread Pudding in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and ready for a quick treat whenever you desire that lovely taste of fall!
Can I freeze Pumpkin Bread Pudding?
Absolutely! You can freeze both unbaked and baked pumpkin bread pudding for up to 2 months. Make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. To enjoy, simply thaw overnight in the fridge before reheating.
Why is my Pumpkin Bread Pudding soggy?
If your pudding turns out soggy, it’s likely due to not allowing the bread to soak long enough or using overly fresh bread. Be sure to let the bread sit in the custard for at least 10 minutes, and stick with stale bread for the best texture.
Can I make Pumpkin Bread Pudding dairy-free?
Yes! You can easily adapt this recipe to be dairy-free by substituting the milk with almond or oat milk and using coconut cream instead of heavy cream for the topping. Also, consider using flax eggs in place of regular eggs!
Is Pumpkin Bread Pudding safe for pets?
While the ingredients in this recipe are generally safe, it’s best to avoid sharing any desserts with your pets, especially those containing sugar or spices. Always consult your veterinarian if you’re unsure about specific ingredients.
Decadent Pumpkin Bread Pudding to Savor This Fall Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grab a 9x13 inch baking dish.
- Cube your stale bread into bite-sized pieces (around one inch) and place in a large mixing bowl.
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Pour the custard mixture over the cubed bread and gently fold to coat each piece, letting it sit for about 10 minutes.
- Transfer the soaked bread mixture into your greased baking dish, pressing down gently to ensure all the bread is submerged.
- Mix the heavy cream and chopped pecans together and drizzle evenly over the top of the pudding.
- Bake for 45-50 minutes or until the top is golden brown and the center is set.
- Let the pudding cool for about 10 minutes before slicing. Pair it with ice cream for an extra touch!
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