PUMPKIN BREAD PUDDING HEAVEN

I vividly remember the first Thanksgiving after I got married; I was so nervous about making a dessert that everyone would love. I experimented with countless recipes, aiming for something comforting yet unique. That’s when I stumbled upon the idea of transforming leftover pumpkin bread into a decadent dessert, and the first iteration of my Easy Pumpkin Bread Pudding was born. Today, I’m sharing all my secrets for the most amazing Easy Pumpkin Bread Pudding you’ll ever make!

The Ultimate Comfort Food: Easy Pumpkin Bread Pudding

Okay, friends, let’s talk comfort food. And let’s talk about how to take that comfort food to the *next* level. Because let’s be honest, while a slice of Pumpkin Bread is delightful on its own, transforming it into a warm, custardy bread pudding? That’s pure magic. This Easy Pumpkin Bread Pudding is the perfect dessert for fall gatherings, cozy nights in, or, let’s face it, any time you need a serious dose of deliciousness.

This isn’t just any bread pudding, though. We’re talking about a symphony of autumnal flavors, where the warm spices of pumpkin meet the creamy richness of a custard base. It’s a dessert that’s both comforting and elegant, simple to make yet impressive enough to serve to guests. And the best part? It’s incredibly easy to customize to your liking!

Why This Recipe Works

What makes this particular pumpkin bread pudding so special? A few key things:

• The Perfect Bread: We’re using pumpkin bread as our base, which infuses every bite with pumpkin spice goodness.
• A Rich and Creamy Custard: The custard is made with a combination of milk, cream, eggs, and spices, creating a velvety smooth texture that perfectly complements the bread.
• Easy to Customize: Add chocolate chips, nuts, dried cranberries, or even a swirl of caramel to make it your own!
• Foolproof Method: This recipe is designed to be simple and straightforward, even for beginner bakers.

Let’s Get Baking: Step-by-Step Instructions

Ready to dive in? Here’s how to make this incredible Easy Pumpkin Bread Pudding:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This will prevent the bread pudding from sticking and ensure even baking.
2. Cut your pumpkin bread into 1-inch cubes. You’ll need about 8 cups of cubed bread. Slightly stale bread works best, as it will soak up the custard better.
3. Arrange the bread cubes in the prepared baking dish. Spread them out evenly. Don’t overcrowd the dish, as this can prevent the bread pudding from cooking properly.
4. In a large bowl, whisk together the eggs, milk, cream, sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Whisk until everything is well combined and smooth. The mixture should be a beautiful, creamy orange color.
5. Pour the custard mixture evenly over the bread cubes. Gently press down on the bread to ensure that it’s fully submerged in the custard. This will help the bread absorb the custard evenly.
6. Let the bread pudding sit for 30 minutes to allow the bread to soak up the custard. This is a crucial step for achieving the perfect texture. The bread will plump up and become incredibly moist.
7. Bake for 45-55 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean. The top should be nicely browned and slightly puffed up.
8. Let the bread pudding cool slightly before serving. This allows the custard to set up completely.
9. Serve warm with your favorite toppings. Whipped cream, caramel sauce, vanilla ice cream, or a sprinkle of cinnamon are all excellent choices!

Recipe: Easy Pumpkin Bread Pudding

Here’s the full recipe, ready for you to print and keep!

        
**Yields:** 12 servings
**Prep time:** 20 minutes
**Cook time:** 45-55 minutes

**Ingredients:**

*   8 cups cubed pumpkin bread (about 1 loaf)
*   6 large eggs
*   2 cups milk
*   1 cup heavy cream
*   1 cup granulated sugar
*   1/2 cup pumpkin puree
*   2 teaspoons vanilla extract
*   2 teaspoons pumpkin pie spice
*   1/4 teaspoon salt

**Instructions:**

1.  Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2.  Cut pumpkin bread into 1-inch cubes and arrange in the prepared baking dish.
3.  In a large bowl, whisk together eggs, milk, cream, sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt.
4.  Pour custard mixture evenly over the bread cubes. Gently press down on the bread to ensure it's submerged.
5.  Let sit for 30 minutes.
6.  Bake for 45-55 minutes, or until set and golden brown.
7.  Let cool slightly before serving.
8.  Serve warm with your favorite toppings.
        
    

Success Tips for Perfect Pumpkin Bread Pudding

Want to guarantee bread pudding perfection? Here are my top tips:

• Use Slightly Stale Bread: As mentioned earlier, slightly stale bread soaks up the custard better than fresh bread. If your bread is too fresh, you can dry it out slightly by leaving it out on the counter overnight.
• Don’t Skip the Soaking Time: The 30-minute soaking time is essential for achieving a moist and custardy texture. Don’t be tempted to skip this step!
• Bake Until Just Set: Overbaking will result in a dry bread pudding. Bake until the center is just set and a knife inserted into the center comes out clean.
• Cool Slightly Before Serving: Allowing the bread pudding to cool slightly before serving allows the custard to set up completely, making it easier to slice and serve.
• Experiment with Toppings: Get creative with your toppings! Whipped cream, caramel sauce, vanilla ice cream, chocolate chips, nuts, and dried cranberries are all delicious options.

Variations and Add-Ins

This recipe is a fantastic starting point, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Chocolate Chip Pumpkin Bread Pudding: Add 1 cup of chocolate chips to the bread pudding mixture before baking.
• Nutty Pumpkin Bread Pudding: Add 1/2 cup of chopped pecans or walnuts to the bread pudding mixture before baking.
• Cranberry Pumpkin Bread Pudding: Add 1/2 cup of dried cranberries to the bread pudding mixture before baking.
• Caramel Swirl Pumpkin Bread Pudding: Drizzle caramel sauce over the bread pudding before baking.
• Bourbon Pumpkin Bread Pudding: Add 2 tablespoons of bourbon to the custard mixture. This adds a warm, boozy note that complements the pumpkin spice perfectly.

Serving Suggestions

This Easy Pumpkin Bread Pudding is delicious on its own, but it’s even better with the right accompaniments! Here are a few serving suggestions:

• Whipped Cream: A dollop of freshly whipped cream is the perfect topping for bread pudding.
• Caramel Sauce: Drizzle warm caramel sauce over the bread pudding for an extra touch of sweetness.
• Vanilla Ice Cream: A scoop of vanilla ice cream adds a cool and creamy contrast to the warm bread pudding.
• Cinnamon Sugar: Sprinkle cinnamon sugar over the bread pudding for a simple and delicious topping.
• Pumpkin Spice Latte: Serve with a warm Pumpkin French Toast or a cup of coffee for the ultimate fall treat.

Making it Ahead and Storing

Good news! This Easy Pumpkin Bread Pudding can be made ahead of time. Here’s how:

Make-Ahead Instructions

You can assemble the bread pudding up to 24 hours in advance. Simply prepare the bread pudding as directed, cover it tightly with plastic wrap, and refrigerate it until you’re ready to bake. When you’re ready to bake, remove the plastic wrap and bake as directed.

Storing Instructions

Leftover bread pudding can be stored in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through, or bake the entire bread pudding in a preheated oven at 350°F (175°C) until warmed through.

Other Pumpkin Delights to Try!

If you’re a pumpkin fanatic like me, you’ll love these other delicious pumpkin recipes:

• Pumpkin Cookies with Cream Cheese Frosting: Soft, chewy, and bursting with pumpkin spice flavor. The cream cheese frosting is the perfect finishing touch!
• Pumpkin Spice Cake Roll: A show-stopping dessert that’s surprisingly easy to make. The cream cheese filling adds a tangy sweetness that complements the pumpkin spice perfectly.
• Pumpkin Bread with Cream Cheese Frosting: A classic fall treat that’s perfect for breakfast, brunch, or dessert. The cream cheese frosting is a must!
• Mini Pumpkin Pies: These tiny treats are perfect for parties or any time you want a small bite of pumpkin pie goodness. They’re also super cute!

This Easy Pumpkin Bread Pudding is truly one of my favorite fall desserts. I hope you enjoy it as much as I do! Happy baking!

Pumpkin Bread Pudding Heaven

Amelia

Transform leftover pumpkin bread into a comforting and decadent dessert with this easy pumpkin bread pudding recipe. Infused with warm spices and a creamy custard base, this bread pudding is perfect for fall gatherings or cozy nights in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• Knife
• Cutting board
• Oven
• Spatula or spoon

Ingredients

  

• 8 cups cubed pumpkin bread about 1 loaf
• 6 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 cup granulated sugar
• ½ cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• Cooking spray or butter, for greasing the dish

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
• Cut pumpkin bread into 1-inch cubes and arrange in the prepared baking dish.
• In a large bowl, whisk together eggs, milk, cream, sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt until well combined.
• Pour custard mixture evenly over the bread cubes. Gently press down on the bread to ensure it’s submerged.
• Let sit for 30 minutes to allow the bread to soak up the custard.
• Bake for 45-55 minutes, or until set and golden brown. A knife inserted into the center should come out clean.
• Let cool slightly before serving.
• Serve warm with your favorite toppings, such as whipped cream, caramel sauce, or vanilla ice cream.

Notes

For best results, use slightly stale pumpkin bread. Don’t skip the soaking time for a moist and custardy texture. To prevent overbaking, bake until the center is just set. Bread pudding can be assembled 24 hours in advance and stored in the refrigerator. Leftovers can be stored in the refrigerator for up to 3 days.