Pumpkin Bread Pudding Recipe

5 from 1 vote

Pumpkin Bread Pudding Recipe

In this pumpkin bread pudding recipe a luscious pumpkin custard is poured over brioche bread and baked. Made with real pumpkin and cozy spices, it’s an easy fall dessert everyone will love.

Prep Time10

Cook Time45

Cooling15

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $8

Equipment

Ingredients

17 ounces brioche bread (day-old, cut into small cubes, about 9 cups of bread)
6 eggs (beaten)
1 cup pumpkin puree
¼ cup salted butter (melted)
2 teaspoons pure vanilla extract
1 cup light brown sugar
¾ cup granulated sugar
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
1 ½ cups whole milk (room temperature)
1 ½ cups heavy whipping cream (room temperature)

Optional

½ cup raisins
1-2 tablespoon salted butter (for greasing the pan)

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Grease a 9x13” pan (with soft butter or cooking spray).
Arrange the bread cubes in an even layer in the bottom of the prepared pan.
In a large bowl, whisk together eggs, pumpkin puree, salted butter vanilla, brown sugar, granulated sugar, pumpkin pie spice, cinnamon and sea salt until smooth.
Next, whisk in the milk and cream until smooth.
Pour custard mixture over the bread in the baking dish.
Gently press the bread down with a spatula until every piece is absorbing the liquid.
Bake, uncovered, on the lowest rack in the preheated oven for 45 minutes, until the top is set and springs back lightly when pressed (Internal temp 165 degrees Fahrenheit, 74 degrees celsius).
Let cool slightly, then serve warm with whipped cream, caramel sauce, etc.

Video

Notes

Ingredient Substitution Notes

Brioche bread. I love brioche because it’s buttery and soft, but many other breads work very well including cinnamon bread, french bread, sourdough, etc. Be sure to use 17 ounces of bread, or about 9 cups.
Pumpkin puree. Use store-bought or make your own homemade pumpkin puree.
Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
Granulated sugar. Organic cane sugar is a great substitute for white sugar.
Salted butter. unsalted butter works well.
Whole milk/heavy cream. This recipe calls for 3 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.

Prepare In Advance

This recipe can be assembled up to 24 hours in advance. Cover the baking dish with plastic wrap and store it in the refrigerator.

Then bake according to the recipe instructions (although you may need to add 3-5 minutes to the bake time if all the ingredients are cold).

Store/Freeze

Store leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to "warm." I suggest covering it if you preheat in the oven.

Nutrition