Pumpkin Bread Pudding
User Reviews
5
Pumpkin Bread Pudding
Description
This recipe combines French bread cubes with a pumpkin-spiced custard, allowing the bread to soak up the flavors before baking. The custard uses half and half, pumpkin puree, eggs, brown sugar, cinnamon, pumpkin pie spice, and vanilla extract to create a moist, tender pudding with seasonal autumn flavors. Optional dried cranberries and toasted pecans bring additional texture and flavor contrast.
The baked pudding is served warm with a homemade caramel sauce made by whisking brown sugar and butter over medium heat, then adding cream to create a smooth topping that enhances the sweetness and adds a buttery richness. This dessert is suitable for fall meals or holiday gatherings, offering comforting flavors and a soft texture that balances the pecans and cranberries.
Stale bread works best to absorb the custard fully; fresh bread can be dried out beforehand to improve texture. Caramel sauce can be prepared in advance and reheated. Variations include swapping cranberries and pecans for other add-ins like chocolate chips or pumpkin seeds. Serving with vanilla ice cream, apple butter, or whipped cream is recommended.
Ingredients
- 8 cups French bread cubed
- 2 cups half and half
- 15 ounce pumpkin pure
- 1 cup dark brown sugar lightly packed
- 4 large egg lightly beaten
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- ½ cup dried cranberries optional
- ¼ cup pecans optional, toasted, chopped
For the Caramel Sauce
- 1 ¼ cups dark brown sugar packed
- ½ cup butter salted
- ½ cup heavy whipping cream
- powdered sugar optional, for garnish
Instructions
For Bread Pudding
- Preheat oven to 350°F, with rack on lower middle position. Lightly gerase a 9x11 glass baking dish. Set aside.
- Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to a lightly greased 9x11 glass baking dish.
- Sprinkle cranberries and pecans over the top evenly, if using. Let stand at least 15 minutes to allow bread to soak.
- Bake until toothpick inserted into center comes out clean, about 40 minutes. Let rest at room temperature until ready to serve - up to overnight, covered. Cover and chill if bread pudding will be sitting out longer than overnight.
For the Caramel Sauce
- Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Pour warm sauce over warm bread pudding. Serve warm.
Notes
- Use stale or dried-out bread cubes to ensure the custard soaks in properly.
- The caramel sauce can be made ahead and reheated before serving for convenience.
- Cranberries and pecans can be replaced with chocolate chips, white chocolate chips, or roasted pumpkin seeds.
- Consider serving with vanilla bean ice cream, homemade apple butter, or stabilized whipped cream for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 99g | 33% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 806mg | 34% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 41g | 82% |
| Vitamin A | 4600IU | 92% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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