Pumpkin Bread Pudding Like No Other
If you’re a fan of classic bread pudding and the warm, comforting embrace of pumpkin pie, get ready for a delectable treat! Pumpkin bread pudding is a symphony of flavors, where a rich, custard-like texture melds seamlessly with the earthy notes of canned pumpkin puree and a medley of warm spices, all laced with a hint of crunchy sweetness to finish. It’s my favorite bread pudding and I’m sure you’ll love it too!
French Bread: Day-old French bread serves as the foundation of this dessert, offering a unique chewy texture and a slightly crusty exterior. You can also use day-old challah bread or brioche. Whole Milk: Plays a crucial role in creating a creamy and indulgent custard. Heavy Cream: Adds an unmistakable richness to the custard, contributing to the dessert’s luxurious texture. Canned Pumpkin Puree: The star ingredient that infuses the pumpkin bread pudding with earthy richness and a hint of natural sweetness. Granulated Sugar: Serves as the primary sweetener of the custard. Brown Sugar: Adds depth and caramel-like richness to the dessert’s overall flavor. Large Eggs: Act as a binding agent for the custard, creating its smooth and velvety texture. Vanilla Extract: Enhances the overall taste by highlighting the pumpkin. Spices: A blend of ground cinnamon, nutmeg, and ginger contributes warm and spicy notes. For variety, you can add a dash of ground cloves, or allspice, or just use ready-made pumpkin pie spice. Salt: Balances the sweetness and elevates all flavors.
Granulated Sugar: Additional granulated sugar on top creates a sweet and crispy layer on top of the bread pudding. Ground Cinnamon: Mixed with the sugar it provides warmth and a final burst of flavor. Unsalted Butter: Adds richness and helps to form the golden, crispy layer.
It might surprise you to discover how easily you can whip up a dessert that tastes like a pastry chef crafted it! Just make sure to use day-old French bread and let it soak up the liquid for a few minutes, and your bread pudding will turn out perfectly! Start by preheating your oven to 350°F (175°C). Then lightly grease a 9×13-inch baking dish to ensure that your bread pudding won’t stick. Now, add the bread pieces to the dish and spread them out evenly. Next, whisk the whole milk, heavy cream, pumpkin puree, granulated sugar, and brown sugar together in a large mixing bowl until well combined. Then beat the eggs into the mixture one at a time followed by the vanilla extract, spices, and salt. After you’ve made the custard mixture, pour it over the bread in the prepared baking dish. Then gently press the bread cubes into the liquid. Now, just let it sit for 10 minutes to absorb all the custard mixture. While you’re waiting for the bread, make the topping by mixing the granulated sugar and ground cinnamon together in a small bowl. Then once the 10 minutes are up, sprinkle the sugar mixture over the soaked bread and then drizzle it with the melted butter. With your bread pudding assembled, pop it into the preheated oven to bake for 45 minutes or until golden on top and set. Next, remove it from the oven and let it cool for a few minutes. Then serve the bread pudding warm topped with some whipped cream and chopped pecans if you like!
Storage
To store pumpkin bread pudding, cover it with plastic wrap or aluminum foil, and refrigerate it for up to 3 days. For longer storage, freeze it by wrapping it in individual portions and then placing them in an airtight container or freezer-safe bag for up to 3 months. To reheat, simply thaw the frozen portions in the fridge overnight, then warm them in the oven at 350°F (175°C) for about 20 minutes. Alternatively, reheat single servings in the microwave for a quick, warm treat.
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