Description
Warm, spiced, and irresistibly comforting, this pumpkin bread pudding is the perfect cozy dessert for fall. Made with soft bread cubes soaked in a creamy pumpkin custard, it’s baked until golden with a custardy center and crispy top.
Ingredients
Scale
- 5 cups brioche or challah bread, cubed
- 1 cup pumpkin purée
- 3 large eggs
- 1½ cups whole milk
- ½ cup heavy cream
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon butter (for greasing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, whisk together pumpkin purée, eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Place cubed bread in the greased baking dish.
- Pour the custard over the bread, gently pressing down to soak all pieces. Let it sit for 15–20 minutes.
- Bake uncovered for 45–50 minutes until the top is golden and the center is set.
- Cool for 10 minutes before serving. Optional: top with powdered sugar or caramel sauce.
Notes
- Use day-old bread for best texture.
- Let the pudding rest after baking for cleaner slices.
- Add toasted pecans or raisins for extra flavor.
- Can be assembled ahead and baked fresh the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: pumpkin bread pudding, fall dessert, easy pumpkin recipe, cozy desserts