If you are searching for a warm, comforting dessert that feels like a cozy hug, then you’ve found it with the Best Ever Pumpkin Bread Pudding Recipe. This luscious dish combines the tender, spiced notes of pumpkin with the rich, creamy custard-soaked bread to create a perfect balance of texture and flavor. Each bite bursts with the nostalgic essence of fall, making it an irresistible treat to enjoy any time you crave something sweet and homey. Trust me, once you try this one, it will quickly become your go-to recipe for pumpkin enthusiasts everywhere.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients that together create deep, complex flavors and a perfect texture. Each element plays a vital role, whether it’s the tender bread cubes absorbing the creamy custard, or the pumpkin pie spice adding that warm autumnal kick.
- 5 cups cubed day-old bread: French or brioche works best for its soft crumb and ability to soak up the custard without turning mushy.
- 1 1/2 cups whole milk: Adds creaminess and helps create the custard base that envelops every bite.
- 1 cup heavy cream: Enriches the custard, ensuring a silky, luscious texture.
- 1 cup pumpkin purée: The star ingredient, providing velvety pumpkin flavor and gorgeous orange color.
- 3/4 cup brown sugar: Brings a deep, caramel-like sweetness that complements the pumpkin perfectly.
- 2 large eggs: Essential for binding and setting the pudding while making it wonderfully custardy.
- 2 tsp pumpkin pie spice: The secret blend of cinnamon, nutmeg, ginger, and cloves for that signature fall flavor.
- 1 tsp vanilla extract: Adds a subtle sweetness and rounds out the spice beautifully.
- Whipped cream or vanilla ice cream: Perfect for a creamy topping that elevates every spoonful.
- A drizzle of caramel sauce: Optional but recommended for that extra touch of decadence and richness.
How to Make Best Ever Pumpkin Bread Pudding Recipe
Step 1: Prepare the Bread
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish to prevent sticking. Then, evenly spread the cubed day-old bread in the dish. Using day-old bread is crucial because it soaks up the custard perfectly without falling apart, creating that blissful pudding texture.
Step 2: Make the Custard
In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and evenly combined. This spiced, creamy custard will infuse the bread with that signature pumpkin flavor and luscious texture that makes this pudding irresistible.
Step 3: Combine and Bake
Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down the bread so it fully absorbs the liquid, ensuring every piece gets saturated with the rich pumpkin custard. Let it sit for 10 minutes to soak. Then, bake for 35 to 40 minutes, or until the top turns a gorgeous golden brown and the center is set but still soft and tender.
Step 4: Serve and Enjoy
Once baked, allow the pudding to cool slightly before serving. This short rest lets the flavors meld beautifully and makes it easier to slice or scoop. Top it generously with whipped cream or vanilla ice cream and a drizzle of caramel sauce for that sweet, creamy finish that elevates this dessert to something truly special.
How to Serve Best Ever Pumpkin Bread Pudding Recipe
Garnishes
For the perfect final touch, nothing beats a cloud of freshly whipped cream or a scoop of smooth vanilla ice cream melting over warm pudding. A light drizzle of caramel sauce adds richness and a subtle hint of burnt sugar sweetness that takes this comforting dish from wonderful to unforgettable.
Side Dishes
This dessert stands beautifully on its own, but it can also pair wonderfully with a hot cup of spiced apple cider or a fragrant chai tea to deepen those autumnal vibes. If serving at a dinner party, consider offering a small plate of toasted pecans or candied walnuts on the side for extra crunch and nuttiness.
Creative Ways to Present
For a charming presentation, serve in individual ramekins or mini cast iron skillets. This keeps the pudding warm and adds a rustic touch that’s perfect for cozy gatherings. Sprinkle a little extra pumpkin pie spice or cinnamon on top just before serving for an inviting aroma and extra pop of color.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin bread pudding keeps well in the refrigerator for up to 3 days when covered tightly. Store it in an airtight container to keep the custard moist and prevent it from drying out. Reheat gently to enjoy it as deliciously as the first day.
Freezing
You can freeze the pudding for up to 2 months by wrapping it well in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. Thaw overnight in the fridge and warm gently before serving to maintain that creamy texture.
Reheating
The best way to reheat your pumpkin bread pudding is either in a preheated oven at 325°F (160°C) for about 15-20 minutes or in the microwave in short bursts to avoid overheating. This helps restore its custardy warmth and keeps the top slightly crisp and golden.
FAQs
Can I use any type of bread for this pudding?
While you can substitute other breads, day-old French or brioche breads are ideal because they soak up custard deeply without falling apart, providing the best texture for the Best Ever Pumpkin Bread Pudding Recipe.
Is it necessary to use pumpkin pie spice, or can I use separate spices?
You can definitely use a blend of cinnamon, nutmeg, ginger, and cloves separately if you don’t have pumpkin pie spice on hand. Just match the total amount to 2 teaspoons to keep that balanced flavor.
Can I make this recipe dairy-free?
Absolutely! Substitute whole milk and heavy cream with coconut milk or other plant-based milks and creams. The texture and flavor remain deliciously rich with the right replacements.
How long can I let the bread soak in the custard before baking?
Letting the bread soak for about 10 minutes, as indicated in the recipe, is perfect to absorb the custard without becoming too soggy. You can extend soaking slightly if you prefer an extra custardy pudding, but avoid too long or the texture might become overly dense.
Can I add nuts or chocolate chips to this pudding?
Yes! For added texture and flavor, toss in a handful of toasted pecans, walnuts, or even chocolate chips right before pouring the custard over the bread cubes. These additions make your pudding even more indulgent and delicious.
Final Thoughts
This Best Ever Pumpkin Bread Pudding Recipe is truly the cozy treat you didn’t know you needed until now. It’s the kind of dessert that fills your kitchen with the warm scents of fall and brings everyone a little closer around the table. Whether for a holiday, a special occasion, or simply a delicious way to celebrate the season, I can’t wait for you to make and savor this recipe. It’s comfort food, elevated perfectly with pumpkin, spice, and love.
Print
Best Ever Pumpkin Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Ever Pumpkin Bread Pudding is a comforting and indulgent dessert that combines tender, cubed day-old bread soaked in a rich pumpkin custard, flavored with warm pumpkin pie spices. Baked to golden perfection, it’s a perfect treat for fall or any time you crave a cozy, flavorful dessert. Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for an extra special touch.
Ingredients
Bread Base
- 5 cups cubed day-old bread (French or brioche works best)
Custard Mixture
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Toppings (Optional)
- Whipped cream or vanilla ice cream
- A drizzle of caramel sauce
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Place the cubed day-old bread evenly into the prepared baking dish to create the base for the pudding.
- Make the Custard: In a large bowl, whisk together the whole milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined.
- Combine and Soak: Pour the pumpkin custard mixture evenly over the bread cubes in the dish, pressing down gently to help the bread absorb the liquid fully.
- Rest: Let the bread soak in the custard mixture for about 10 minutes to ensure maximum flavor absorption.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top turns golden brown and the center is set but still moist.
- Serve: Allow the bread pudding to cool slightly before serving. Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for extra decadence.
Notes
- Using day-old bread helps the bread absorb the custard better without becoming too soggy.
- French or brioche bread adds a richer texture and flavor to this pudding.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
- Ensure the baking dish is well greased to prevent sticking.
- You can toast the bread cubes slightly beforehand for added texture.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
