Pumpkin Bread Pudding
User Reviews
4.9
Pumpkin Bread Pudding
Description
This Pumpkin Bread Pudding features a custard base of brown and granulated sugars, cinnamon, nutmeg, ginger, cloves, salt, eggs, half-and-half, milk, pumpkin puree, and vanilla. Cubed French bread, sturdy and crusty, soaks in this mixture to absorb flavors and moisture without falling apart during baking.
Baked at 350°F until set, the pudding has a soft, creamy interior with the pumpkin and spices infusing every bite. The combination of spices creates a warm and balanced profile, while the pumpkin adds moisture and autumnal taste.
Traditionally served with salted caramel sauce, toasted pecans, and sweetened whipped cream, this bread pudding offers contrasting textures and sweetness, elevating it as a special seasonal dessert.
Note that toppings are not included in nutritional figures. Pressing the soaked bread into the pan evens the texture and aids baking.
Ingredients
- 1/2 cup (110g) light brown sugar packed
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp cloves ground
- 1/4 tsp salt
- 4 large egg
- 2 large egg yolk
- 1 1/2 cups half and half
- 1 cup milk whole
- 1 (15 oz) pumpkin canned
- 1 tsp vanilla extract
- 1 (16 oz) French bread such as La Brea, cut into 1-inch cubes, loaf, hearty, crusty
- salted caramel sauce for serving (see footnotes for recipe
- 1/2 cup pecans chopped, for serving, toasted
- Whipped Cream for serving, sweetened
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
- Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
- Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
- Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
- Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
- Follow link HERE for salted caramel sauce step-by-step photos and recipe.
Notes
- This recipe’s sugar and spice mix creates a balanced flavor base for the pumpkin custard.
- Use a sturdy, crusty bread cut into 1-inch cubes to absorb the custard without becoming mushy.
- Pressing the soaked bread gently into the baking dish helps to create an even texture.
- Toppings like salted caramel sauce, pecans, and whipped cream enhance flavor and texture but are not included in nutritional values.
User Reviews
Overall Rating
4.9
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