There’s something wonderfully comforting about a dessert that smells like fall and tastes like nostalgia, and this Best Ever Pumpkin Bread Pudding Recipe truly delivers. Imagine soft, custardy bread cubes nestled under a golden-brown blanket, brimming with all the fragrant spices you love in autumn. Rich pumpkin, warm cinnamon, and a luscious drizzle of buttery caramel sauce turn an everyday loaf of bread into an extraordinary treat sure to become a family favorite.
Ingredients You’ll Need
This recipe’s magic lies in its humble ingredients, each chosen to give the bread pudding its signature taste and dreamy texture. From silky pumpkin puree to aromatic spices and a decadent cream sauce, every element works together to deliver that unforgettable “wow” factor.
- Day-old bread (6 cups, cubed): Choose sturdy French or brioche bread—the slightly dry texture soaks up the pumpkin custard beautifully and bakes up tender but not mushy.
- Whole milk (1 1/2 cups): Adds creaminess and helps carry all those warm spice flavors through every bite.
- Heavy cream (1 cup): For luscious richness that takes this pudding from good to utterly indulgent.
- Pumpkin puree (1 cup, canned): The heart of the dessert—make sure to use pure pumpkin, not pumpkin pie filling.
- Light brown sugar (3/4 cup, packed): Brings caramel notes and a gentle molasses flavor that enhances the fall vibe.
- Granulated sugar (1/2 cup): Balances the overall sweetness so the pudding feels like a treat but never cloying.
- Large eggs (3): Bind everything together and give the pudding its classic custard structure.
- Vanilla extract (2 teaspoons): Rounds out the spice and pumpkin flavors for that bakery-fresh aroma.
- Ground cinnamon (1 1/2 teaspoons): The essential spice—don’t be shy as it brings that signature warmth.
- Ground nutmeg (1/2 teaspoon): Just a hint is enough to add cozy, earthy notes.
- Ground cloves (1/4 teaspoon): This little pinch gives subtle depth and a touch of magic.
- Salt (1/4 teaspoon): Highlights the sweet and spicy flavors—don’t skip it.
- Pecans or walnuts (1/2 cup, chopped, optional): For a gentle crunch and that nutty burst in every spoonful.
- For the Sauce: Every great bread pudding deserves a swoon-worthy finish:
- Unsalted butter (1/2 cup): Melts into dreamy, golden sauce.
- Heavy cream (1 cup): Luxurious and ultra-smooth.
- Light brown sugar (1 cup, packed): Best for a rich caramel flavor.
- Vanilla extract (1 teaspoon): The perfect finishing touch.
How to Make Best Ever Pumpkin Bread Pudding Recipe
Step 1: Prep the Baking Dish and Bread
First, preheat your oven to 350°F (175°C) and give a 9×13-inch baking dish a nice coating of butter. Cut your day-old bread into hearty cubes—about an inch each—so they stand up to the rich custard. Scatter them evenly in the prepared dish. The bread is the canvas that’s about to become a masterpiece!
Step 2: Mix the Pumpkin Custard
In a large mixing bowl, whisk together the whole milk, heavy cream, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt until the mixture is smooth and golden. The key here is to whisk thoroughly so your custard is rich and creamy, dotted with all the warm spice aromas we love in the Best Ever Pumpkin Bread Pudding Recipe!
Step 3: Soak the Bread
Pour your custard mixture evenly over the bread cubes, making sure each piece gets coated in this glorious pumpkin bath. Press down gently with a spoon or spatula so every bit of bread soaks up the flavor. Then, let it rest for about 15 minutes—this little pause ensures every bite is moist and flavorful, not a dry crumb in sight!
Step 4: Add Crunch and Bake
If you love a bit of texture, sprinkle chopped pecans or walnuts over the top. Slide the dish into the oven and bake for 45 to 50 minutes. You’ll know it’s done when the custard is set, and the top is gleaming and golden brown. The aroma will be simply irresistible!
Step 5: Make the Decadent Sauce
While the bread pudding bakes, set a saucepan over medium heat and melt the butter. Whisk in the cream and brown sugar, stirring until the sugar dissolves. Bring it to a gentle simmer for 5 minutes, whisking often, until the sauce thickens slightly. Remove from heat and stir in the vanilla. This sauce is what transforms this dessert into the Best Ever Pumpkin Bread Pudding Recipe, so don’t skip it!
Step 6: Serve It Up Warm
Once your pudding is fresh from the oven, serve it warm in generous scoops. Drizzle that luscious warm sauce over the top, and watch it soak into the golden, custardy layers. Every bite is pure autumn happiness!
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
To really make this dessert pop, dust with a light sprinkle of powdered sugar or add a billowy dollop of whipped cream. A scattering of toasted pecans, a drizzle of extra sauce, or even a few white chocolate curls can turn your Best Ever Pumpkin Bread Pudding Recipe into a showstopper.
Side Dishes
This pudding is rich enough to stand alone, but if you’re in the mood for a little more, fresh berries or a scoop of vanilla bean ice cream on the side are dreamy partners. For a cozy brunch, serve with a hot cup of coffee or spiced chai to round things out.
Creative Ways to Present
For extra flair, bake the bread pudding in individual ramekins for a personal touch at parties. Or cut the finished pudding into cubes and stack in parfait glasses with creamy layers of sauce for an elegant twist. A rustic cast-iron skillet also makes for a beautiful, country-style presentation that highlights the comforting nature of this dessert.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (trust me, it’s rare!), simply let the pudding cool to room temperature, then cover the dish tightly with foil or transfer to an airtight container. Store in the fridge, where it will keep beautifully for up to three days. The flavors mingle and actually get deeper overnight!
Freezing
To freeze, wrap portions of the cooled bread pudding snugly in plastic wrap and foil, or use a freezer-safe container. You can freeze it for up to two months. Thaw overnight in the fridge, and you’ve got a cozy dessert ready whenever the craving strikes.
Reheating
The Best Ever Pumpkin Bread Pudding Recipe is at its prime when served warm. Reheat leftover pieces in a 300°F oven for about 15 minutes, covered with foil to prevent drying out, or zap individual servings in the microwave for 30 seconds at a time until heated through. Warm up the sauce separately and drizzle just before serving for that straight-from-the-oven experience.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin puree on hand, it’s a wonderful swap. Just be sure to use the same amount and strain any excess liquid, so your bread pudding doesn’t turn out soggy.
Which bread is best for this recipe?
Sturdy, slightly stale bread like French bread or brioche is perfect. Softer breads will break down too much and won’t hold up to the rich custard in the Best Ever Pumpkin Bread Pudding Recipe.
Can I make this ahead for a crowd?
Yes, you can prep everything the night before—assemble the pudding in your dish, cover tightly, and refrigerate overnight. Bake as directed the next day, and your kitchen will smell amazing just in time for guests, ensuring everyone enjoys the Best Ever Pumpkin Bread Pudding Recipe at its freshest.
Is there a gluten-free version?
You can use your favorite gluten-free bread—just make sure it’s sturdy and a day old for best results. All the other ingredients in this recipe are naturally gluten-free.
Can I skip the nuts in the topping?
Of course! The nuts add a delightful crunch, but you can easily leave them out or substitute with chocolate chips, raisins, or even dried cranberries if you’d like to customize your bread pudding.
Final Thoughts
If you’re on the hunt for a dessert that truly captures the spirit of fall and feels like a warm hug, this Best Ever Pumpkin Bread Pudding Recipe is it. Give it a try, share it with your loved ones, and watch how quickly it disappears from the table. Happy baking!
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Best Ever Pumpkin Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this Best Ever Pumpkin Bread Pudding Recipe. A delicious twist on a classic dessert, this dish is perfect for cozy gatherings or a special treat for yourself.
Ingredients
- 6 cups cubed day-old bread (French or brioche works best)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
Bread Pudding:
Sauce:
Instructions
- Preheat oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
- Spread bread cubes evenly in the baking dish.
- Whisk together milk, cream, pumpkin puree, sugars, eggs, vanilla, spices, and salt. Pour over bread, pressing down gently. Let sit for 15 minutes.
- Sprinkle nuts on top if desired. Bake for 45–50 minutes.
- For the sauce: Melt butter in a saucepan, add cream and sugar, simmer for 5 minutes. Stir in vanilla. Drizzle over warm bread pudding.
Notes
- Enhance with white chocolate chips or raisins for extra richness.
- Flavors meld beautifully for even better taste the next day—reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
