Description
A rich, creamy, and cozy fall dessert made with stale bread, pumpkin puree, warm spices, and a custard base. This easy-to-make bread pudding is perfect for using up stale bread and tastes even better the next day.
Ingredients
Scale
- 6–8 cups stale bread (challah, brioche, or sturdy bread), torn into 1-inch cubes
- 1 can (15 oz) pure pumpkin puree
- 2 cups heavy cream
- 1 cup whole milk
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ½ teaspoon salt
- Optional: ½ cup chopped toasted pecans
- Optional: ½ cup dark chocolate chips
- Optional: 2 tablespoons maple syrup
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- If using fresh bread, spread cubes on a baking sheet and toast for 5-10 minutes to dry out. If stale, tear into 1-inch cubes and place in the baking dish without packing tightly.
- In a large mixing bowl, whisk together heavy cream, milk, eggs, sugar, vanilla extract, cinnamon, ginger, nutmeg, clove, and salt until smooth and sugar is dissolved.
- Whisk the pumpkin puree into the custard mixture until fully combined and orange in color.
- Pour the pumpkin custard over the bread cubes. Use a spatula to gently press the bread down, ensuring every piece is soaked. Add a splash of milk if needed.
- Let the dish sit at room temperature for 15-30 minutes to allow the bread to absorb the custard.
- Bake for 45-60 minutes until the top is golden brown and the center is set (jiggles slightly but is not liquid). Cover with foil if the top browns too quickly.
- Remove from oven and let cool for 10-15 minutes before serving. Serve warm with whipped cream, caramel sauce, or toasted pecans.
Notes
Stale bread is essential to prevent the pudding from becoming mushy. If using fresh bread, toast it first. The recipe tastes better the next day as flavors meld. For a gluten-free version, use sturdy gluten-free bread. For dairy-free, substitute with coconut or oat milk and vegan butter. For vegan, use flax eggs and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20
- Sodium: 250
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: pumpkin bread pudding, fall dessert, easy bread pudding, cozy autumn recipe, stale bread recipe, pumpkin spice dessert