Pumpkin Bread Pudding
This Pumpkin Bread Pudding captures the magic of fall with stale bread cubes soaked in a rich, spiced pumpkin custard, then baked to golden perfection. Drizzled with warm caramel sauce, it's a dessert that feels like a warm hug on a crisp evening. Simple, forgiving, and always disappearing fast, it's the perfect cozy treat for holidays or casual gatherings.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Aluminum foil
Ingredients
- 8 cups day-old bread cubed; French or challah work best
- 4 large eggs
- 2 cups whole milk 480ml
- 1 cup pumpkin puree 240ml; not pumpkin pie filling
- 3/4 cup granulated sugar 150g
- 1/4 cup unsalted butter 57g; melted
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- caramel sauce homemade or store-bought, for serving
Instructions
- Place an oven rack in the center position and preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or cooking spray, coating bottom and corners.
- Cut 8 cups of day-old bread into 1-inch cubes with a serrated knife. Place cubes in the prepared baking dish in an even layer, pressing down gently if needed.
- Melt 1/4 cup unsalted butter in the microwave in 20-second bursts and let cool for a minute. In a large bowl, whisk 4 eggs until smooth, then add 2 cups whole milk, 1 cup pumpkin puree, 3/4 cup sugar, and the melted butter. Whisk vigorously until fully combined.
- Stir in 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Mix thoroughly until spices are evenly distributed.
- Pour the custard mixture slowly over the bread cubes, moving across the whole surface. Use a rubber spatula to press the bread down gently, ensuring every piece absorbs the liquid. Let it sit for 10 minutes.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Avoid opening the oven during this stage to keep steam trapped.
- Remove foil carefully, lifting the edge farthest from you. Continue baking for 15 to 20 minutes until the top is golden and the center is set. A knife inserted in the middle should come out clean.
- Let the pudding rest for 10 minutes out of the oven. Cut into 8 portions and serve warm with caramel sauce drizzled on top. Warm thick store-bought caramel in the microwave for 15 to 20 seconds for easy pouring.
Notes
- Use stale bread for better absorption and less mushiness. If using fresh bread, toast cubes at 300°F for 10 minutes first.
- Let the mixture soak longer, up to 30 minutes, for deeper flavor.
- Add a handful of chopped pecans or raisins before baking for extra texture.
- Brush the top with extra melted butter midway for a crispier crust.
- Adjust spices to taste; double the cinnamon if you love it bold.
- Cut bread into even 1-inch cubes so everything soaks and bakes at the same pace.
- Check doneness with an instant-read thermometer; the center should reach 160°F.
- Assemble a day ahead and refrigerate covered. Add a few extra minutes to covered baking time if going into oven cold.
- Store leftovers in the fridge for up to 4 days. Freeze portions in airtight containers for 2 months. Reheat in microwave at 50% power for 1 to 2 minutes.
- Add a fresh drizzle of caramel sauce after reheating, since the first drizzle soaks into the bread overnight.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 45gProtein: 9gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 230mgPotassium: 280mgFiber: 2gSugar: 25gVitamin A: 80IUVitamin C: 2mgCalcium: 15mgIron: 10mg
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