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Pumpkin Bread Pudding

A close-up shot of a slice of pumpkin bread pudding, glistening with caramel sauce.
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A comforting autumn dessert made with bread soaked in spiced pumpkin custard and baked until tender.

Ingredients

Scale
  • 1 loaf (1 pound) day-old bread, cut into 1-inch cubes
  • 4 cups milk
  • 1 cup pumpkin puree
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish.
  3. In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until well combined.
  4. Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently to ensure all bread is moistened. Let it sit for 15-20 minutes to allow the bread to soak.
  5. Drizzle the melted butter over the top of the pudding.
  6. Bake for 45-55 minutes, or until the pudding is set and a knife inserted near the center comes out clean. The top should be lightly golden.
  7. Let the bread pudding cool slightly before serving. It is best served warm.

Notes

  • Serve warm with whipped cream, vanilla ice cream, or a caramel sauce.
  • For a richer flavor, you can add 1/4 cup of bourbon to the custard mixture.
  • Raisins or chopped pecans can be added for extra texture.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-bread-pudding/