Pumpkin Spice Bread Pudding is a warm and comforting dessert that combines the rich flavors of pumpkin pie with the classic bread pudding. Perfect for autumn and the holiday season, this dish is easy to make and sure to impress with its creamy texture and spiced aroma.
Why You’ll Love This Recipe
- Seasonal Flavors: The combination of pumpkin, spices, and vanilla creates a cozy, autumnal flavor.
- Comforting Texture: The bread pudding is creamy on the inside with a golden, slightly crisp top.
- Versatile: Enjoy it warm on its own or with a variety of toppings.
Ingredients
- For the Bread Pudding:
- 6 cups cubed day-old bread (such as French bread or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- For the Caramel Sauce (Optional):
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Pinch of salt
- For Garnish (Optional):
- Whipped cream
- Extra cinnamon or nutmeg
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized dish.
- Prepare the Bread:
- Arrange the cubed bread in the greased baking dish. Allow it to sit while you prepare the custard mixture.
- Make the Custard Mixture:
- In a large bowl, whisk together the milk, heavy cream, pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
- Assemble the Bread Pudding:
- Pour the custard mixture evenly over the cubed bread. Gently press down on the bread cubes to ensure they soak up the liquid. Let it sit for about 10-15 minutes to allow the bread to absorb the custard.
- Bake the Bread Pudding:
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The pudding should be set but still moist in the middle.
- Prepare the Caramel Sauce (Optional):
- While the bread pudding is baking, prepare the caramel sauce. In a small saucepan over medium heat, melt the sugar until it turns a deep amber color. Carefully add the butter and stir until melted and combined.
- Gradually add the heavy cream while stirring constantly until smooth. Remove from heat and let cool slightly. Stir in a pinch of salt.
- Serve and Garnish:
- Allow the bread pudding to cool slightly before serving. Drizzle with the caramel sauce, if using.
- Top with whipped cream and a sprinkle of extra cinnamon or nutmeg if desired.
- Store:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Tips and Variations
- Bread Choice: Use day-old bread for the best texture. You can also use croissants or brioche for a richer flavor.
- Add-Ins: Consider adding chopped nuts (such as pecans or walnuts) or dried fruit (such as raisins or cranberries) to the bread mixture for added texture and flavor.
- Spice Adjustment: Adjust the spices according to your taste preferences or try adding a pinch of cardamom for a unique twist.