As the crisp autumn air rolls in and the leaves start to turn, it’s hard not to crave those comforting, warm desserts that make fall feel like home. One of my absolute favorites? Pumpkin bread pudding. It’s the perfect blend of two seasonal classics—pumpkin bread and traditional bread pudding. I love to make this for gatherings because it is the perfect dessert to make in advance and bake it up to perfection when the time comes. No need to keep browsing for a new pumpkin dessert to try, this pumpkin bread pudding recipe is sure to blow you away!
A Nostalgic Twist on a Classic
Bread pudding has always been one of those timeless desserts. A comforting dish often served warm and soaked in a sweet, custardy mixture is destined to impress. But when you bring pumpkin into the mix, it instantly transforms into a rich, spiced masterpiece. There’s something about the combination of cinnamon, nutmeg, and cloves that pairs so perfectly with pumpkin, making this dessert feel like a hug.
The Ultimate Fall Dessert
There’s nothing like pulling this pumpkin bread pudding out of the oven, golden and bubbling, with those warm spices filling your kitchen. Each bite is a little sweet, a little spiced, and perfectly tender from the custard. And if you’ve added that melty scoop of vanilla ice cream and caramel drizzle, well, you’re in for a real treat.
This dessert has quickly become a favorite in our household, especially as the nights get cooler and we start dreaming of all things pumpkin. It’s one of those dishes that just feels like fall, in the best possible way.
If you’re looking for a unique twist on a classic dessert, this pumpkin bread pudding is exactly what you need. It’s simple, delicious, and the perfect way to celebrate the flavors of the season!
Pro Tip: Make it Ahead
If you’re hosting a gathering, this pumpkin bread pudding can easily be made ahead of time. Just prepare the custard and bread mixture, cover it, and pop it in the fridge overnight. Bake it fresh the next day for a low-stress dessert that tastes like you’ve been working on it for hours!
Pumpkin Bread Pudding
Ingredients
For the Bread Pudding:
- 4 cups brioche bread cubed
- 1 1/2 cups whole milk
- 1/2 cup pumpkin puree
- ½ cup heavy cream
- 3 large eggs
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
For the Optional Topping:
- 3 scoops vanilla ice cream
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch baking dish or a similar-sized pan.
- Place the cubed 4 cups brioche bread on a parchment paper lined baking sheet, and dry out in the oven for 10-15 minutes.4 cups brioche bread
- In a large bowl, whisk together the 1 1/2 cups whole milk, 1/2 cup pumpkin puree, ½ cup heavy cream, 3 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg, and 1 tsp salt until smooth and combined.1 1/2 cups whole milk, 1/2 cup pumpkin puree, ½ cup heavy cream, 3 large eggs, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tsp salt
- Place the bread cubes into the bowl with the custard and use your hands of a spoon to fully coat the bread in the custard.
- Pour the custard mixture into the greased baking dish, gently pressing the bread down with a spatula to ensure it absorbs the liquid. Let it sit for about 10-15 minutes so the bread fully soaks up the custard.
- Bake for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly soft in the center.
- Let the bread pudding cool for about 10 minutes, then top with 3 scoops vanilla ice cream and drizzle with the 1/4 cup caramel sauce before serving.3 scoops vanilla ice cream, 1/4 cup caramel sauce
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