Pumpkin Bread Pudding

Introduction

Pumpkin Bread Pudding is a comforting and indulgent dessert perfect for fall and holiday gatherings. This recipe combines day-old bread with a rich pumpkin custard infused with warm spices, topped with an optional homemade caramel sauce for an extra touch of sweetness.

Ingredients

For the Bread Pudding:

• 6 cups day-old bread cubes (French bread, challah, or brioche work well)
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup canned pumpkin purée
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon salt

For the Caramel Sauce (optional but delicious):

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• Pinch of salt

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Bread: Spread the bread cubes evenly in the prepared baking dish.
3. Make the Pumpkin Custard: In a large bowl, whisk together the milk, heavy cream, pumpkin purée, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves (if using), and salt until well combined.
4. Combine the Bread and Custard: Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently with a spoon to ensure the bread is fully soaked. Let it sit for about 15-20 minutes to allow the bread to absorb the custard.
5. Bake the Bread Pudding: Bake the bread pudding in the preheated oven for 40-45 minutes, or until the custard is set and the top is golden brown.
6. Make the Caramel Sauce (Optional):
   • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
   • Add the cubed butter, stirring until melted and combined with the sugar.
   • Slowly pour in the heavy cream, stirring until smooth. Be careful as the mixture may bubble up. Add a pinch of salt and stir.
   • Remove from heat and let the caramel sauce cool slightly.
7. Serve: Drizzle the Pumpkin Bread Pudding with caramel sauce (if using) and serve warm. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream!

Servings and Timing

• Servings: 8-10
• Prep Time: 20 minutes (plus 15-20 minutes for soaking)
• Cook Time: 40-45 minutes
• Total Time: Approximately 1 hour 10 minutes

Variations

• Spice Adjustments: You can adjust the spices according to your preference. For a stronger spice flavor, increase the cinnamon or nutmeg.
• Bread Choice: Use different types of bread like cinnamon raisin for added flavor.
• Add-ins: Include nuts or dried fruits for extra texture and flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. The bread pudding can also be enjoyed cold.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure it is well-cooked and pureed to match the consistency of canned pumpkin purée.
2. What type of bread is best for bread pudding?
   Day-old French bread, challah, or brioche works best as they absorb the custard well and have a nice texture.
3. Can I make this recipe ahead of time?
   Yes, you can prepare the bread pudding a day in advance. Store it in the refrigerator and bake it just before serving.
4. How do I know when the bread pudding is done?
   The bread pudding is done when the custard is set and the top is golden brown. A knife inserted in the center should come out clean.
5. Can I freeze bread pudding?
   Yes, you can freeze the bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
6. What can I use instead of heavy cream?
   You can substitute with whole milk or a combination of milk and a bit of butter, though the texture and richness may differ slightly.
7. Is the caramel sauce necessary?
   The caramel sauce is optional but adds a delicious touch of sweetness. The bread pudding is delightful even without it.
8. Can I use a different type of sugar?
   Yes, you can use light or dark brown sugar, but the flavor may vary slightly.
9. What if I don’t have a 9×13-inch baking dish?
   You can use a similar-sized dish or bake in two smaller dishes. Adjust baking time as needed.
10. Can I add nuts or chocolate chips to the bread pudding?
    Yes, adding nuts or chocolate chips can enhance the flavor and texture. Fold them in with the custard mixture before baking.

Conclusion

Pumpkin Bread Pudding is a rich, comforting dessert that captures the essence of fall with its pumpkin and spice flavors. Whether enjoyed with a drizzle of caramel sauce or on its own, it’s a crowd-pleaser for any holiday gathering or special occasion. With its soft, custardy texture and warm spices, it’s sure to become a favorite autumn treat!

Print