Pumpkin Bread Pudding Recipe
Pumpkin bread pudding is a rich and creamy fall dessert made with bread and pumpkin custard. Once baked this luscious pumpkin dessert is topped with salty sweet caramel sauce, crunchy toasted pecans and lightly sweetened whipped cream right before serving.
Equipment
- 1 9 x 13 baking pan or casserole dish
- 1 bread knife
- 1 mixing bowl
Ingredients
- 16 oz. (454 g) day old, stale buttery bread
- 4 large eggs, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) maple syrup, room temperature
- 15 oz. canned pumpkin puree
- 1½ cups (360 ml) heavy cream, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9x13 oven safe casserole dish.
- Slice day old and stale bread into 1 inch cubes. If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 - 15 minutes or until the bread is dried out.16 oz. (454 g) day old, stale buttery bread
- In a large mixing bowl, whisk the eggs together until well combined. Whisk in the light brown sugar, maple syrup, canned pumpkin, milk, heavy cream, vanilla extract, salt and all the ground spices until well combined.4 large eggs, room temperature, ½ cup (100 g) light brown sugar, ½ cup (120 ml) maple syrup, room temperature, 15 oz. canned pumpkin puree, 1½ cups (360 ml) heavy cream, room temperature, 1 cup (240 ml) whole milk, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 teaspoons ground cinnamon , ½ teaspoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground nutmeg, ¼ teaspoon cloves, ¼ teaspoon salt
- Add the cubed pieces of brioche, challah or french bread into the bowl. Gently mix the bread into the spiced pumpkin custard. Allow the bread pudding mixture to rest and soak in the pumpkin custard while the oven continues to preheat. After the oven has preheated for about 25 - 30 minutes and the bread has soaked up the pumpkin custard for about 10 - 15 minutes, transfer the bread pudding into the prepared dish.
- Bake the pumpkin custard bread pudding for 50 - 60 minutes. The center should be puffed up as high as the sides. A toothpick inserted into the center should come out with a few moist crumbs.
- Once the pumpkin bread pudding has finished baking, cool the dish for 10 - 15 minutes before serving. Right before serving, top the bread pudding caramel sauce and toasted pecans. The bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge. I highly recommend adding a generous dollop of whipped cream right before serving.
Notes
Store: Fully cool the baked pumpkin spiced bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
See the Variation section of the blog post to make this pumpkin bread pudding with pumpkin bread.
Suggested Toppings: Vanilla Sauce, homemade or store bought caramel sauce, toasted pecans and/or whipped cream.
Homemade Whipped Cream: Pour 1 cup (240 ml) cold heavy cream, ¼ cup (50g) sugar and ½ teaspoon vanilla extract into a mixing bowl fitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks.
did you make this recipe?tag @olivesnthyme on Instagram