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

Scale

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

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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.