What is Bread Pudding?

Bread pudding is a dish made with chunks of bread that is baked in a combination of milk, sugar, eggs, nuts, and fruits. Depending on the ingredients, bread pudding can be sweet or savory. I am definitely partial to a sweet bread pudding dessert! Leftovers are amazing served, both warm or cold.

What Kind of Bread is Best for Pumpkin Bead Pudding?

When it comes to bread puddings, different breads will yield different results . Brioche or other sweet breads will make a very sweet bread pudding, and you might be able to cut down on the additional sugar used. A hearty bread such as French bread or brioche works great in this recipe. But truly, any leftover bread works. Yes, even leftover hotdog buns. (Which we always seem to have an abundance of!) I've also seen recipes with sourdough, though I'm not a fan of sourdough, so I've never tried them. (Let me know if you've ever had bread pudding made with sourdough; I would love to know your thoughts.)

Do I need stale bread for bread pudding?

Many recipes call for \"stale\" bread, but stale bread isn't really necessary. Bread pudding is just a great recipe to use up any old, stale bread you have on hand. If you do use very dry or stale bread, you'll want to let the bread soak in the liquid mixture a bit longer than specified in this recipe.

I Don\'t Have pumpkin Pie Spice; what else can I use?

Pumpkin pie spice can be found in the baking aisle of most grocery stores, or you can make your own. To make about one tablespoon, combine: 2 teaspoons ground cinnamon 1/3 teaspoon ground nutmeg 1/3 teaspoon ground ginger 1/4 lightly heaping teaspoon ground cloves or allspice

What Kind of Milk is Best for Bread Puddings?

Just about any milk-type product will work in this recipe, whether it be dairy or plant-based. Plant-based milks (like almond milk) make a lighter bread pudding, but if you are looking for a richer, decadent bread pudding, you can use whole milk or even half whole milk, half half-and-half. (The extra fat in the half-and-half will give the pudding an even more decadent-rich flavor.) No fresh milk on hand? Evaporated milk or even a vanilla protein shake will work too.

Can I Use Fresh Pumpkin Puree?

Yes, of course ! If you love making fresh pumpkin puree, go for it. Fresh, pureed pumpkin works great in this recipe.

Can this Pumpkin Bread Pudding be Made Ahead of Time?

You could definitely prep by cutting the bread into chunks the day before and maybe even mixing up the eggs, liquid, sugar, and spices in a separate bowl. But I would not let the bread sit in the liquid mixture overnight. You could also bake the pumpkin pie bread pudding the night before. Let it fully cool, then store it in the fridge. Add the caramel sauce before serving.

Can this recipe be doubled?

Yes, just use two 10-inch pans.

Pumpkin Bread Pudding, the Ultimate Fall Comfort Dessert!

Description

This Pumpkin Bread Pudding Recipe is amazing! Sweet, rich and full of pumpkin flavors. Tastes almost like pumpkin pie, but in a yummy, custardy, bread pudding form. And the caramel topping? Puts this bread pudding OVER THE TOP!

Ingredients

Units Scale

1 1/4 cup cup packed brown sugar
2 Teaspoons Pumpkin Pie Spice
3 cups Milk or Silk Almond Milk
1 Teaspoon Vanilla
1 1/2 cup Pumpkin (not pumpkin pie filling)
3 Eggs
6 cups French bread, cubed
1/4 cup Butter, melted
1/2 cup Chopped pecans (reserve about 2 tablespoons for topping)
1 Teaspoon Cinnamon sugar
Caramel sauce for topping

Instructions

Heat oven to 350ºF.
Grease bottom and side of springform pan, 10×3 inches.
Mix brown sugar, pumpkin pie spice, milk, vanilla, pumpkin and eggs in large bowl until well blended.
Add bread cubes to large bowl and drizzle with melted butter. Stir to coat all bread cubes.
Pour liquid mixture over bread and gently combine. Fold in pecans.
Let mixture stand 10 minutes, then transfer to springform pan.
Sprinkle reserved pecans and cinnamon sugar over bread mixture.
Bake 50 to 65 minutes or until knife inserted in center comes out clean. (Watch the pecans as they burn easily. If you find your pumpkin bread pudding is getting too brown on the top, just cover loosely with a foil “tent”.)
Let stand 10 minutes; remove side of pan.
Drizzle with caramel sauce and enjoy!

Notes

Keep a close eye on the pecans on top as they can burn easily. If you find your pumpkin bread pudding is getting too brown on the top, just cover loosely with a foil “tent”.

Nutrition

Serving Size: 1/8th of recipe
Calories: 409 (w/o caramel sauce)
Fat: 13
Carbohydrates: 67
Protein: 7