Step into the cozy flavors of fall with this simple Pumpkin Bread Pudding! Spiced with cinnamon, nutmeg, and cloves, and topped with a warm brown sugar sauce, this dessert is all about comfort and ease. It’s quick to prepare with everyday ingredients, making it the perfect choice for holiday gatherings or just a sweet treat at home. Using day-old bread soaks up all that pumpkin goodness, creating a soft, rich pudding that’s deliciously topped with buttery caramel sauce. So let’s dive in and make this fall favorite together.
Ingredients
For the Pumpkin Bread Pudding
- Bread: 6 cups of day-old bread, cut into cubes (about 1-inch pieces). Brioche, challah, or French bread work well due to their slightly denser, rich texture.
- Pumpkin Puree: 1 cup of canned pumpkin puree (make sure it’s plain pumpkin, not pumpkin pie filling, as that contains added sugar and spices).
- Milk: 1 ½ cups milk (any type will do; whole milk adds creaminess, but almond, oat, or coconut milk are great dairy-free alternatives).
- Eggs: 3 large eggs, lightly beaten.
- Sugar: ½ cup sugar, for a touch of sweetness.
- Vanilla Extract: 1 teaspoon, for added warmth and depth.
- Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional, but it adds an authentic fall flavor)
For the Brown Sugar Sauce
- Brown Sugar: 1 cup packed brown sugar (light or dark; dark gives a more caramel-like flavor).
- Butter: ½ cup (1 stick) of unsalted butter.
- Cream: ½ cup heavy cream (for dairy-free, coconut cream works nicely).
- Vanilla Extract: 1 teaspoon, added after cooking for extra flavor.
- Salt: A pinch of salt to balance the sweetness.
Instructions
- Prepare the Bread Pudding
- Preheat the Oven: Set your oven to 350°F (175°C). This allows it to reach the right temperature by the time you’re ready to bake.
- Prepare the Baking Dish: Grease an 8×8-inch baking dish or a similarly sized pan with a bit of butter or non-stick spray. This prevents the pudding from sticking.
- Mix the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, and cloves). The mixture should be smooth and free of any lumps.
- Combine with Bread: Add the cubed bread to the pumpkin mixture, gently stirring until every piece is coated. Let it sit for about 10–15 minutes to allow the bread to absorb the liquid fully.
- Bake the Pudding: Pour the bread mixture into the prepared baking dish and use a spatula to spread it evenly. Bake for 40–45 minutes or until the top is golden and the pudding is set in the middle. It should look slightly puffed and feel firm to the touch but still moist inside.
- Make the Brown Sugar Sauce
- Heat the Ingredients: In a small saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
- Stir: Keep stirring as the butter melts and the sugar dissolves. This usually takes around 5 minutes. The sauce should thicken slightly and have a smooth, shiny texture.
- Add Vanilla and Salt: Remove the pan from heat, stir in the vanilla extract, and add a pinch of salt. This small bit of salt makes the sauce taste richer and balances the sweetness.
- Cool Slightly: Allow the sauce to cool for a few minutes before serving.
- Serve
- Once the pudding is done, let it cool for just a couple of minutes. Pour the warm brown sugar sauce over the bread pudding, or serve it on the side for guests to drizzle over their portion.
- For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream. The warm pudding and cool ice cream make for a perfect pairing.
Notes
- Bread Choice: Using day-old or slightly stale bread is best as it absorbs the liquid without becoming too mushy. Fresh bread can work, but it might yield a softer texture.
- Adjusting Sweetness: Feel free to adjust the amount of sugar in the pudding if you prefer it less sweet. The brown sugar sauce adds a good amount of sweetness on its own.
- Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy it warm.
- Add-ins and Variations: You can add ½ cup of chopped nuts (like pecans or walnuts) for a little crunch, or ½ cup of raisins, dried cranberries, or even chocolate chips for added flavor.
FAQ
- Can I use fresh bread instead of day-old bread?
- Yes, fresh bread can be used in a pinch. However, the texture will be softer and more custard-like, as day-old bread has a firmer structure and absorbs the pumpkin mixture better.
- How can I make this dairy-free?
- To make this recipe dairy-free, substitute the milk with almond milk, oat milk, or coconut milk. For the brown sugar sauce, use a non-dairy cream, like coconut cream or a thick oat cream.
- Can I prepare this in advance?
- Absolutely! You can assemble the bread pudding and store it in the fridge for a few hours or overnight. When ready to bake, simply take it out, allow it to come to room temperature (about 20–30 minutes), and then bake. The sauce can be made fresh while the pudding bakes.
- What’s the best way to reheat leftover bread pudding?
- To reheat, place the pudding in a warm oven (around 300°F) for about 10–15 minutes or until heated through. You can also microwave individual portions for about 30 seconds. Drizzle with any leftover sauce before serving.
- How long does this bread pudding keep?
- Stored in the fridge, bread pudding will stay fresh for about 2–3 days. It’s best enjoyed warm, so reheating is recommended for the best flavor and texture.
Easy Pumpkin Bread Pudding Recipe
Ingredients
Scale
For the Pumpkin Bread Pudding
- Bread: 6 cups of day-old bread, cut into cubes (about 1-inch pieces). Brioche, challah, or French bread work well due to their slightly denser, rich texture.
- Pumpkin Puree: 1 cup of canned pumpkin puree (make sure it’s plain pumpkin, not pumpkin pie filling, as that contains added sugar and spices).
- Milk: 1 ½ cups milk (any type will do; whole milk adds creaminess, but almond, oat, or coconut milk are great dairy-free alternatives).
- Eggs: 3 large eggs, lightly beaten.
- Sugar: ½ cup sugar, for a touch of sweetness.
- Vanilla Extract: 1 teaspoon, for added warmth and depth.
- Spices:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional, but it adds an authentic fall flavor)
For the Brown Sugar Sauce
- Brown Sugar: 1 cup packed brown sugar (light or dark; dark gives a more caramel-like flavor).
- Butter: ½ cup (1 stick) of unsalted butter.
- Cream: ½ cup heavy cream (for dairy-free, coconut cream works nicely).
- Vanilla Extract: 1 teaspoon, added after cooking for extra flavor.
- Salt: A pinch of salt to balance the sweetness.
Instructions
- Prepare the Bread Pudding
- Preheat the Oven: Set your oven to 350°F (175°C). This allows it to reach the right temperature by the time you’re ready to bake.
- Prepare the Baking Dish: Grease an 8×8-inch baking dish or a similarly sized pan with a bit of butter or non-stick spray. This prevents the pudding from sticking.
- Mix the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, and cloves). The mixture should be smooth and free of any lumps.
- Combine with Bread: Add the cubed bread to the pumpkin mixture, gently stirring until every piece is coated. Let it sit for about 10–15 minutes to allow the bread to absorb the liquid fully.
- Bake the Pudding: Pour the bread mixture into the prepared baking dish and use a spatula to spread it evenly. Bake for 40–45 minutes or until the top is golden and the pudding is set in the middle. It should look slightly puffed and feel firm to the touch but still moist inside.
- Make the Brown Sugar Sauce
- Heat the Ingredients: In a small saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
- Stir: Keep stirring as the butter melts and the sugar dissolves. This usually takes around 5 minutes. The sauce should thicken slightly and have a smooth, shiny texture.
- Add Vanilla and Salt: Remove the pan from heat, stir in the vanilla extract, and add a pinch of salt. This small bit of salt makes the sauce taste richer and balances the sweetness.
- Cool Slightly: Allow the sauce to cool for a few minutes before serving.
- Serve
- Once the pudding is done, let it cool for just a couple of minutes. Pour the warm brown sugar sauce over the bread pudding, or serve it on the side for guests to drizzle over their portion.
- For an extra treat, add a scoop of vanilla ice cream or a dollop of whipped cream. The warm pudding and cool ice cream make for a perfect pairing.
Notes
- Bread Choice: Using day-old or slightly stale bread is best as it absorbs the liquid without becoming too mushy. Fresh bread can work, but it might yield a softer texture.
- Adjusting Sweetness: Feel free to adjust the amount of sugar in the pudding if you prefer it less sweet. The brown sugar sauce adds a good amount of sweetness on its own.
- Storage: Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy it warm.
- Add-ins and Variations: You can add ½ cup of chopped nuts (like pecans or walnuts) for a little crunch, or ½ cup of raisins, dried cranberries, or even chocolate chips for added flavor.