Description
Pumpkin Bread Pudding is the ultimate cozy fall dessert (or breakfast!) that’s as easy as it is delicious. Cubes of bread are soaked in a creamy pumpkin-spiced custard, baked to golden perfection, and topped with indulgent fixings like caramel sauce and vanilla ice cream. Perfect for casual mornings or festive gatherings, this simple recipe brings warm, comforting flavors in every bite.
Ingredients
1 loaf (16 oz) French bread or Texas toast, cubed
1 1/2 cups milk
1 1/2 cups heavy cream
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
5 large eggs
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Optional toppings:
Vanilla ice cream
Caramel sauce
Powdered sugar
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cube bread into 1-2 inch pieces and place in a large mixing bowl.
In another bowl, whisk together milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg until smooth.
Pour pumpkin custard over bread cubes and gently mix to coat evenly. Let sit for 20 minutes to soak.
Spread soaked bread mixture evenly into prepared baking dish.
Bake for 50-60 minutes, until top is golden brown and a knife inserted into the center comes out clean.
Let cool slightly before serving. Optional: top with vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar.
Notes
Day-old bread works best for absorbing custard without becoming mushy.
Broil the pudding for 2-3 minutes at the end for a crispier top.
Add chopped pecans or walnuts before baking for a crunchy texture.
Leftovers can be stored in the fridge for up to 4 days; reheat in microwave or oven.
Freeze tightly wrapped slices for up to 2 months; thaw overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American