Move over pumpkin pie, this pumpkin bread pudding is the perfect fall dessert. This recipe is warm, comforting and perfect Thanksgiving. I had a pumpkin bread pudding at a restaurant and I knew I had to recreate it. I put my culinary school knowledge and my internet research to the test and tested this recipe 5 times until I got the perfect recipe.
This is the perfect make ahead dessert for any fall dinner. This bread pudding can be easily customized and can even be made into single serving bread puddings for an even more eye catching presentation.
Why you'll love this pumpkin bread pudding
- Comforting and Indulgent: The combination of warm pumpkin, sweet egg bread, and a creamy custard creates a comforting and indulgent dessert.
- Seasonal Flavor: Pumpkin bread pudding is a classic fall dessert that perfectly captures the cozy flavors of the season.
- Rich and Creamy: The pumpkin spice custard adds a rich and creamy texture to the pudding.
- Easy to Make: Pumpkin dessert is relatively simple to prepare, making it a great option for a Thanksgiving dessert
- Customizable: You can add your own variations and toppings to make the pudding unique.
- Perfect for Sharing: Pumpkin bread pudding is a great dessert for sharing with friends and family. This recipe is great for a fall potluck or friendsgiving.
Ingredients needed for this pumpkin spice bread pudding
- Canned Pumpkin Puree
- Challah Bread
- Large Eggs
- Evaporated Milk
- Heavy Cream
- Light Brown Sugar
- Granulated Sugar
- Salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cardamom
- Ground Cloves
- Salted Caramel Sauce (optional)
- Whipped Cream (optional)
How to make this bread pudding recipe
- Preheat oven to 350 degrees.
- Place your cubed bread on a baking sheet and place the bread in the oven and toast for about 15 minutes to dry out.
- Place the dried and toasted bread into a buttered casserole dish.
- In a large mixing bowl whisk together sugar and eggs.
- Stir in heavy cream, evaporated milk, pumpkin puree, spices, salt and vanilla.
- Mix well until everything is well incorporated.
- Pour milk mixture evenly over bread cubes and then gently toss to coat.
- Let rest 10 minutes and press the bread into the custard mixture.
- Bake in preheated oven until set, about 50 minutes.
- Let cool for a few minutes then cut and serving with toppings.
What to serve with this pumpkin bread pudding
I love to serve this bread pudding with a nice espresso coffee, whipped cream and salted caramel sauce
Variations and substitutions for this easy pumpkin bread pudding recipe
Pumpkin Variations:
- Butternut Squash: Substitute butternut squash puree for pumpkin puree for a similar flavor profile.
- Sweet Potato: Use sweet potato puree for a slightly different flavor and a richer color.
Milk Variations:
- Half & Half: Instead of evaporated milk, opt instead for Half & Half
- Whole Milk: Don't want to use heavy cream? Opt instead for whole milk or even half & half
- Non-dairy milk: Interested in a non-dairy option, use coconut milk, almond mill or oatmilk.
Bread Variations:
- Brioche: For a richer and more decadent pudding, use brioche bread instead of Challah.
- Sandwich bread: In a pinch, you can use regular sandwich bread.
- Gluten-Free Bread: Use gluten-free bread for those with dietary restrictions.
- French Bread: French bread adds a slightly crusty texture to the pudding.
Sauce Variations:
- Candied Pecans: For a nice crunch and variety of texture, top your pudding with candied pecans.
- Chocolate Sauce: Pour chocolate sauce over the pudding for a rich and indulgent treat.
- Vanilla Ice Cream: Top the pudding with Vanilla Ice Cream for a light finish.
Portion Variations:
- Single Servings: Want to make single serving bread puddings instead of one big casserole dish? Pour the bread pudding mixture into oven-safe ramekins and bake. Adjust baking time as needed.
Can this bread pudding recipe be made ahead of time?
Yes! You can make this bread pudding recipe ahead of time, making it a perfect Thanksgiving dessert. This recipe can be made 24-48 hours ahead of time.
Prepare the pudding: Make the pudding and allow it to cool completely.
Wrap tightly: Wrap the pudding tightly in plastic wrap and then in aluminum foil.
Refrigerate: Place the wrapped pudding in the refrigerator.
Reheat: Reheat the pudding gently in the oven until warmed through.
Storage for this bread pudding pumpkin recipe
To store pumpkin spice bread pudding, follow these steps:
- Cool completely: Allow the pudding to cool completely before storing. This will help to prevent it from becoming soggy and will also make it easier to slice.
- Wrap tightly: Wrap the pudding tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.
- Refrigerate: Store the wrapped pudding in the refrigerator for up to 3-4 days.
- Reheat: To reheat the pudding, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. Then, reheat it gently in the microwave or oven until warmed through.
Storage Tips:
- Check for condensation: If there is any condensation on the plastic wrap, pat it dry before storing the pudding to prevent moisture buildup.
- Reheat carefully: Avoid overcooking the pudding, as this can make it dry.
- Serve within a few days: For best results, enjoy the pudding within a few days of baking.
By following these tips, you can enjoy your pumpkin bread pudding for days without sacrificing its quality.
Here are some additional tips for storing pumpkin bread pudding:
- If you have leftovers, you can freeze it for up to 3 months. To freeze the pudding, wrap it tightly in plastic wrap and then place it in an airtight container.
- To reheat frozen bread pudding, thaw it overnight in the refrigerator and then warm it gently in the microwave or oven.
By following these tips, you can enjoy your pumpkin bread pudding for weeks or even months after you make it!
Check out these other pumpkin recipes
Pumpkin Bread Pudding
Ingredients
- 16 oz loaf of Challah bread
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon of cardamom
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 5 large eggs
- 15 oz Can of Evaporated Milk
- 1 cup heavy cream
- 15 oz can pumpkin puree
- 1 teaspoon vanilla extract
- Whipped Cream Optional Topping
- Salted Caramel Optional Topping
Instructions
- Preheat oven to 350 degrees.
- Place your cubed bread on a baking sheet and place the bread in the oven and toast for about 15 minutes to dry out.
- Place the dried and toasted bread into a buttered casserole dish.
- In a large mixing bowl whisk together sugar and eggs.
- Stir in heavy cream, evaporated milk, pumpkin puree, spices, salt and vanilla.
- Mix well until everything is well incorporated.
- Pour milk mixture evenly over bread cubes and then gently mix to coat. Let rest 10 minutes and press the bread into the custard mixture.
- Bake in preheated oven until set, about 50 minutes.
- Let cool for a few minutes then cut and serving with toppings.
Notes
Storage for this bread pudding pumpkin recipe
To store pumpkin spice bread pudding, follow these steps:-
- Cool completely: Allow the pudding to cool completely before storing. This will help to prevent it from becoming soggy and will also make it easier to slice.
-
- Wrap tightly: Wrap the pudding tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.
-
- Refrigerate: Store the wrapped pudding in the refrigerator for up to 3-4 days.
-
- Reheat: To reheat the pudding, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. Then, reheat it gently in the microwave or oven until warmed through.
-
- Check for condensation: If there is any condensation on the plastic wrap, pat it dry before storing the pudding to prevent moisture buildup.
-
- Reheat carefully: Avoid overcooking the pudding, as this can make it dry.
-
- Serve within a few days: For best results, enjoy the pudding within a few days of baking.
-
- If you have leftovers, you can freeze it for up to 3 months. To freeze the pudding, wrap it tightly in plastic wrap and then place it in an airtight container.
-
- To reheat frozen bread pudding, thaw it overnight in the refrigerator and then warm it gently in the microwave or oven.
Variations and substitutions for this easy pumpkin bread pudding recipe
Pumpkin Variations:- Butternut Squash: Substitute butternut squash puree for pumpkin puree for a similar flavor profile.
- Sweet Potato: Use sweet potato puree for a slightly different flavor and a richer color.
- Half & Half: Instead of evaporated milk, opt instead for Half & Half
- Non-dairy milk: Interested in a non-dairy option, use coconut milk, almond mill or oatmilk.
- Brioche: For a richer and more decadent pudding, use brioche bread instead of Challah.
- Sandwich bread: In a pinch, you can use regular sandwich bread.
- Gluten-Free Bread: Use gluten-free bread for those with dietary restrictions.
- French Bread: French bread adds a slightly crusty texture to the pudding.
- Candied Pecans: For a nice crunch and variety of texture, top your pudding with candied pecans.
- Chocolate Sauce: Pour chocolate sauce over the pudding for a rich and indulgent treat.
- Vanilla Ice Cream: Top the pudding with Vanilla Ice Cream for a light finish.
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