Pumpkin Bread Pudding
This pumpkin bread pudding combines buttery bread with a creamy pumpkin spice custard and an optional maple vanilla sauce. It is soft in the center, golden on top, easy to make ahead, and perfect for fall brunch or Thanksgiving dessert.
Ingredients
For The Bread Pudding
- 14 ounces slightly stale brioche challah, or French bread, cut into 1-inch cubes
- 1 15-oz can plain puree pumpkin puree
- 5 large eggs
- 3/4 cup packed light brown sugar or dark brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons coarse sugar or cinnamon sugar optional
- 3/4 cup chopped pecans optional
For The Maple Sauce (Optional! You can drizzle pure maple syrup, honey, or caramel as a topping)
- 4 tablespoons unsalted butter
- 1/2 cup pure maple syrup
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 350°F. Grease a 9 x 13-inch baking dish.
- Arrange the bread cubes evenly in the baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Slowly whisk in the whole milk and heavy cream until the custard is smooth.
- Pour the custard evenly over the bread. Gently press the bread into the liquid.
- Let the mixture soak for 20 to 30 minutes, pressing the bread down once or twice.
- Sprinkle with coarse sugar and pecans, if using.
- Bake uncovered for 45 to 55 minutes. The edges should be set, the top should be golden, and the center should have only a slight wobble.
- Place the dish on a cooling rack and let it rest for at least 15 minutes.
- To prepare the sauce, melt the butter in a small saucepan over medium-low heat.
- Stir in the maple syrup, heavy cream, and salt. Cook for 3 to 5 minutes, stirring regularly.
- Remove the sauce from the heat and stir in the vanilla.
- Spoon the warm bread pudding into bowls and drizzle with maple vanilla sauce.
Notes
Recipe Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- If your bread is fresh, dry the cubes at 300°F for 10 to 15 minutes.
- Very dry French bread may need up to 40 minutes to soak.
- Cover the top loosely with foil if it becomes too dark before the center is set.
- The maple sauce thickens as it cools.
- Store leftovers in the refrigerator for up to four days.
Estimated Nutrition Information
The following estimate is for one of 12 servings without optional pecans or maple sauce.- Calories: 315
- Total fat: 14 g
- Saturated fat: 8 g
- Cholesterol: 120 mg
- Sodium: 270 mg
- Total carbohydrates: 41 g
- Dietary fiber: 2 g
- Total sugars: 23 g
- Protein: 8 g