Pumpkin Bread Pudding Heaven
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.
Equipment
- 9x13 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 9x13 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.