pumpkin bread pudding recipe
The Best pumpkin bread pudding recipe
I also love that it’s flexible. You can make it ahead and reheat it with a splash of milk or cream for extra richness, or serve it straight from the pan with a dollop of whipped cream. It’s perfect for potlucks or as a comforting after-dinner treat, but it also holds up well for meal prep. And honestly, the health perks make it even better—it’s packed with natural sweetness from the pumpkin, a little bit of fiber from the bread, and a touch of warmth from the spices. No one ever thinks they’re eating a dessert when they’re actually getting a little bit of nutrition too. Plus, it’s easy to customize with extra cinnamon, nutmeg, or even a swirl of chocolate chips if you want to go all out. It’s a recipe that’s as simple as it is heartfelt, and that’s why it’s always a hit in my house.
Creamy Pumpkin Bread Pudding
A comforting, moist bread pudding infused with pumpkin spice, perfect for cozy fall meals. Lightly sweetened with brown sugar and topped with a warm cinnamon-sugar crust.
🥘Ingredients
- 1 loaf (12 oz) day-old bread, cubed
- 1 cup pumpkin puree
- 1 cup whole milk
- 1 large egg
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup heavy cream
- 1 cup evaporated milk
- 1 tbsp unsalted butter
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
- 2 tbsp brown sugar
- 1 tbsp cinnamon
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside. -
2
In a large bowl, whisk together the bread cubes, pumpkin puree, milk, egg, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined. -
3
Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes, or until the top is golden and a knife inserted near the center comes out clean. -
4
While the pudding bakes, heat the heavy cream, evaporated milk, butter, cinnamon, nutmeg, and salt in a small saucepan over medium heat until steaming. Remove from heat and let cool slightly. -
5
Mix the brown sugar, cinnamon, and melted butter together to form a crumbly topping. Sprinkle evenly over the warm bread pudding. -
6
Return the dish to the oven and bake for an additional 5–7 minutes until the topping is crisp.
🔧Equipment
- Mixing bowls
- Baking dish (9×13 inches)
- Whisk
- Knife
- Cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in ½ cup chocolate chips before baking.
- Let the pudding cool for 10 minutes before serving to allow the layers to set.
- Substitute whole wheat bread for a gluten-free option.
Watch Video Of How Creamy Pumpkin Bread Pudding Works
❓ Frequently Asked Questions About Creamy Pumpkin Bread Pudding
How do I adapt this pumpkin bread pudding for dietary restrictions?
You can swap the butter for coconut oil or use a dairy-free milk alternative like almond milk. For gluten-free, replace the breadcrumbs with gluten-free oats or a homemade crumb mix. Avoid nuts if you’re nut-free, but the recipe is naturally nut-free.
Why does the bread pudding need to be baked before adding the custard?
Baking the bread first creates a sturdy base that absorbs the custard evenly. If you add the custard too early, the bread can become soggy. Let it cool slightly before pouring the custard to prevent a runny texture.
Can I make this ahead of time and reheat it?
Yes! Store the baked bread pudding in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave for 1–2 minutes until warm.
What if my pumpkin puree isn’t the right consistency?
A slightly thicker puree will work fine—just reduce the liquid in the custard mixture by 1–2 tablespoons. If it’s too thin, simmer the custard longer to thicken naturally.
