Mohamed Shili This delicious Pumpkin Bread Pudding is a warm, comforting dessert that’s perfect for cozy nights! With a creamy pumpkin custard soaked into chunks of crusty bread, it’s an easy recipe that makes the most of pantry staples. Top it off with salted caramel sauce and toasted pecans for a truly satisfying treat.
Ingredients Needed:
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce, for serving (see footnotes for recipe)
- 1/2 cup toasted pecans, chopped,
How To Make Pumpkin Bread Pudding?
- Preheat Oven: Preheat your oven to 175°C / 350°F. Grease a 12×8-inch or 13×9-inch (30×20 cm or 33×23 cm) baking dish with butter.
- Combine Sugars & Spices: In a large mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add Wet Ingredients: Whisk in the eggs and egg yolks until smooth. Stir in the half-and-half, whole milk, pumpkin purée, and vanilla extract.
- Mix with Bread: Place bread cubes in an extra-large mixing bowl. Pour the pumpkin mixture evenly over the bread cubes and gently toss to coat. Let sit for 10 minutes to allow the bread to absorb the mixture.
- Transfer & Bake: Spoon the soaked bread mixture into the prepared baking dish, pressing down lightly to even out the top. Bake for 45–50 minutes, or until the bread pudding is set.
- Serve: Let cool for a few minutes, then serve warm with salted caramel sauce, toasted pecans, and, if desired, a dollop of sweetened whipped cream. Enjoy!
Recipe Tips:
- Use Day-Old Bread: For the best texture, use slightly stale bread. Fresh bread can become too mushy, while day-old bread will soak up the custard mixture without getting too soft.
- Let the Bread Soak Properly: Don’t rush the soaking step. Allowing the bread to sit for at least 10 minutes ensures each piece fully absorbs the pumpkin custard, giving you a rich and flavorful pudding.
- Press Down the Bread: After pouring the mixture into the baking dish, press the bread cubes down lightly. This evens out the texture and helps the top brown evenly.
- Use a Water Bath for Extra Creaminess: If you prefer a softer, custard-like texture, place the baking dish in a larger pan filled with hot water halfway up the sides of the dish. This gentle baking method makes the pudding extra creamy.
- Wait a Few Minutes Before Serving: Let the bread pudding cool slightly before serving. This helps it set and makes it easier to cut, while also allowing the flavors to settle for a richer taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Pumpkin Bread Pudding cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Pumpkin Bread Pudding to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place a portion of Pumpkin Bread Pudding on a microwave-safe plate. Heat on medium power for 1–2 minutes, checking halfway through to ensure it’s heated evenly.
Nutrition Facts
Serving Size: 1 slice (95g)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 210mg
- Potassium: Not specified
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
Check out More Recipes:
Bobby Flay Pumpkin Bread Pudding
Description
This delicious Pumpkin Bread Pudding is a warm, comforting dessert that’s perfect for cozy nights! With a creamy pumpkin custard soaked into chunks of crusty bread, it’s an easy recipe that makes the most of pantry staples. Top it off with salted caramel sauce and toasted pecans for a truly satisfying treat.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 175°C / 350°F. Grease a 12×8-inch or 13×9-inch (30×20 cm or 33×23 cm) baking dish with butter.
- Combine Sugars & Spices: In a large mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add Wet Ingredients: Whisk in the eggs and egg yolks until smooth. Stir in the half-and-half, whole milk, pumpkin purée, and vanilla extract.
- Mix with Bread: Place bread cubes in an extra-large mixing bowl. Pour the pumpkin mixture evenly over the bread cubes and gently toss to coat. Let sit for 10 minutes to allow the bread to absorb the mixture.
- Transfer & Bake: Spoon the soaked bread mixture into the prepared baking dish, pressing down lightly to even out the top. Bake for 45–50 minutes, or until the bread pudding is set.
- Serve: Let cool for a few minutes, then serve warm with salted caramel sauce, toasted pecans, and, if desired, a dollop of sweetened whipped cream. Enjoy!
Notes
- Use Day-Old Bread: For the best texture, use slightly stale bread. Fresh bread can become too mushy, while day-old bread will soak up the custard mixture without getting too soft.
- Let the Bread Soak Properly: Don’t rush the soaking step. Allowing the bread to sit for at least 10 minutes ensures each piece fully absorbs the pumpkin custard, giving you a rich and flavorful pudding.
- Press Down the Bread: After pouring the mixture into the baking dish, press the bread cubes down lightly. This evens out the texture and helps the top brown evenly.
- Use a Water Bath for Extra Creaminess: If you prefer a softer, custard-like texture, place the baking dish in a larger pan filled with hot water halfway up the sides of the dish. This gentle baking method makes the pudding extra creamy.
- Wait a Few Minutes Before Serving: Let the bread pudding cool slightly before serving. This helps it set and makes it easier to cut, while also allowing the flavors to settle for a richer taste.
Bobby Flay Pumpkin Bread Pudding