Why You’ll Love this Pumpkin Bread Pudding Recipe
There’s something undeniably comforting about this Pumpkin Bread Pudding recipe. It combines the warm, nostalgic flavors of fall with a rich, creamy texture that makes every bite feel like a hug.
I love how the spices mingle together, creating an inviting aroma that fills my kitchen. Plus, it’s an excellent way to use up day-old bread, turning something ordinary into a delightful dessert.
Whether I’m enjoying it solo or sharing it with family, it never fails to impress. Trust me, once you try it, you’ll find yourself craving this cozy treat again and again.
Ingredients of Pumpkin Bread Pudding
When it comes to making a comforting dessert, this Pumpkin Bread Pudding is a winner. The ingredients are simple but full of flavor, and together they create that warm, homey taste we all love.
Whether you’re a seasoned baker or just trying your hand at something new, gathering these ingredients will be the first step on your delicious journey. So, let’s explore what you’ll need to whip up this cozy treat.
Ingredients:
- 3 tablespoons unsalted butter, softened
- 5 eggs
- 2 cups pumpkin puree
- 3 cups half-and-half
- 1/2 cup dark brown sugar
- 1 cup sugar
- 3 tablespoons vanilla extract
- 1 vanilla bean, scraped
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/2 loaf day-old cinnamon-raisin bread or 1/2 loaf brioche bread
Now, before you rush off to the grocery store, there are a couple of things to keep in mind about these ingredients.
First, using day-old bread is key—it soaks up all that delicious custard without turning into a soggy mess. If you can’t find cinnamon-raisin bread, brioche is a fantastic alternative; it’s rich and buttery, which adds a lovely depth to the dish.
And don’t skimp on the spices; they’re what make this pudding feel like a warm hug on a chilly day.
Oh, and by the way, if you happen to have leftover pumpkin puree from another recipe, this is the perfect way to use it up and avoid that sad little can sitting in your pantry.
Trust me, everything from the creaminess of the custard to the fluffiness of the bread will make you feel like a culinary rockstar.
How to Make Pumpkin Bread Pudding
Alright, let’s plunge into the delightful process of making Pumpkin Bread Pudding. First things first, you’ll want to preheat that trusty oven of yours to 325°F. While that’s warming up, grab 3 tablespoons of unsalted butter and give it a nice, softening squeeze—this will help it spread easily in the ramekins later.
Speaking of ramekins, you’ll need about eight of those cute little eight-ounce dishes, so butter the sides and bottoms well; trust me, nobody wants their beautiful pudding to stick and make a mess.
Now, let’s get to the custard part, which is really the heart of this recipe. In a large bowl, whisk together 5 eggs, 2 cups of pumpkin puree, and 3 cups of half-and-half. Add in 1/2 cup of dark brown sugar and 1 cup of sugar—yes, that’s a sweet combo, but it’s what makes it decadent. Toss in 3 tablespoons of vanilla extract, along with the seeds from a scraped vanilla bean, 2 teaspoons of ground cinnamon, and 1 teaspoon of allspice.
Give it a good whisk until everything is nicely combined, then pour this lovely mixture through a strainer into another bowl. Why strain it? Well, we want a smooth custard, not a chunky one.
Next, let’s talk bread. You’ll need about half a loaf of day-old cinnamon-raisin bread or brioche—both are fantastic choices. Start by cutting off the crust and slicing the bread into eight 3-inch squares that are about half an inch thick. Then, chop the remaining bread into 3/4-inch cubes until you have about 4 cups.
Place one of those squares in the bottom of each buttered ramekin, then pile on 1/2 cup of the cubed bread. Finally, pour about 6 ounces of that beautiful custard over the top, allowing it to soak in. It’s like a cozy blanket for the bread.
Let everything sit for about 30 minutes; this is essential for the bread to absorb all that custardy goodness. While you wait, feel free to dance around the kitchen or contemplate life’s big questions—like why we can’t have pumpkin bread pudding for breakfast every day.
Once the time’s up, you’re on your way to a warm, comforting dessert that’s sure to impress.
Pumpkin Bread Pudding Substitutions & Variations
While I love the classic pumpkin bread pudding recipe, there are plenty of ways to make it your own. You can swap the cinnamon-raisin bread for chocolate brioche or even a gluten-free bread for dietary needs.
Try adding chopped pecans or walnuts for a delightful crunch. For a twist, incorporate cranberries or apples for extra flavor. If you want a richer taste, substitute heavy cream for half-and-half.
You can also experiment with different spices like nutmeg or ginger. Finally, sweeten it up with maple syrup instead of sugar. The possibilities are endless; get creative and enjoy!
What to Serve with Pumpkin Bread Pudding
To enhance the experience of pumpkin bread pudding, consider pairing it with complementary flavors and textures that elevate the dish.
I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream; the creaminess contrasts beautifully with the pudding’s rich custard. A drizzle of caramel sauce adds a sweet touch, while a sprinkle of toasted pecans introduces a delightful crunch.
For a warming spice, a dusting of nutmeg or cinnamon enhances the flavors.
Finally, a cup of spiced chai or a rich coffee makes the perfect drink to round out this comforting dessert experience.
Additional Tips & Notes
When making pumpkin bread pudding, I find that a few extra tips can make a significant difference in the final result.
First, use day-old bread; it absorbs the custard better. I also recommend letting the pudding sit for at least 30 minutes before baking to guarantee the bread’s soaked through.
If you like a richer flavor, consider adding a pinch of nutmeg or ginger. For a delightful twist, serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Finally, don’t forget to cover your ramekins with foil during baking to prevent over-browning. Enjoy!