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Pumpkin Bread Pudding

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Cari

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:
    1. 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.
    1. Wrap tightly: Wrap the pudding tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.  
    1. Refrigerate: Store the wrapped pudding in the refrigerator for up to 3-4 days.
    1. 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!

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
  • 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.