Pumpkin Bread Pudding
Few desserts capture the cozy essence of autumn quite like pumpkin bread pudding. The gentle aroma of cinnamon and nutmeg fills the kitchen, while each spoonful melts into a creamy, comforting sweetness.
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Servings: 8 people
Ingredients
- Brioche or challah bread 300 g / 10.5 oz: Forms the base and soaks up the custard beautifully.
- Pumpkin purée 250 g / 8.8 oz: Adds moisture, color, and seasonal flavor.
- Heavy cream 240 g / 8.5 oz: Provides a rich, velvety texture.
- Whole milk 120 g / 4.2 oz: Balances richness and aids even baking.
- Brown sugar 150 g / 5.3 oz: Sweetens and deepens flavor with caramel notes.
- Eggs 150 g / 5.3 oz, about 3 large: Bind the custard mixture.
- Butter melted (60 g / 2.1 oz): Adds gloss and buttery flavor to the base.
- Vanilla extract 5 g / 0.2 oz: Enhances sweetness and rounds out the spice blend.
- Ground cinnamon 3 g / 0.1 oz: Infuses warmth and classic pumpkin spice aroma.
- Ground nutmeg 1 g / 0.03 oz: Balances sweetness with gentle spice.
- Salt 1 g / 0.03 oz: Amplifies flavor and tempers sugar.
- Ready to serve pumpkin bread pudding.
Instructions
- Preheat the oven to 175°C (350°F) and lightly butter an 8x8-inch (20x20 cm) baking dish.
- Cut the bread into 2.5 cm (1-inch) cubes and spread them evenly in the dish.
- In a large bowl, whisk together pumpkin purée, eggs, brown sugar, cream, milk, vanilla, and spices until smooth.
- Pour the custard mixture evenly over the bread, pressing gently to ensure all pieces absorb liquid.
- Let the mixture rest for 20 minutes to allow complete soaking. Meanwhile, prepare any sides or toppings.
- Bake for 40–45 minutes until golden and set in the center. The top should look slightly crisp, while the middle remains tender.
- Let it cool for 10 minutes before dusting with powdered sugar or drizzling with warm caramel sauce.
Notes
Substitutions: If you’re out of brioche, use any sturdy day-old bread such as French loaf or sourdough. Alternatively, coconut milk can replace cream for a lighter version.
Cooking hacks: For an extra-decadent touch, sprinkle chopped pecans or chocolate chips on top before baking. Additionally, soaking the bread overnight deepens flavor and saves prep time on busy days.
Storage and nutrition: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the pudding’s texture. Because pumpkin bread pudding freezes well, wrap portions tightly to enjoy later.
A luscious serving of pumpkin bread pudding ready to enjoy.