Description
Embrace the cozy flavors of fall with our irresistible pumpkin bread pudding recipe. This comforting dessert is a delightful twist on traditional bread pudding, showcasing the warm and aromatic essence of pumpkin in every heavenly bite.
Ingredients
Units
Scale
- 16 ounces French bread, Texas toast, or thickly sliced bread
- 1 can pumpkin puree (15 ounces)
- 1 1/2 cups half and half
- 1/2 cup whole milk
- 1/2 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 5 eggs
- 3 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- pinch of salt
- optional toppings: caramel sauce, chopped pecans or walnuts, powdered sugar, whipped cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 baking dish with nonstick spray. Set aside.
- In a large bowl, combine pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla. Mix well to blend.
- Cut the bread in to large 1 inch square cubes. I do not recommend smaller than a full inch cube.
- Add the bread cubes to the pumpkin mixture and stir to coat. Allow them to soak for 10 minutes, stirring if needed to keep them coated.
- Gently transfer the bread and liquid mixture to your pan and bake for 40-45 minutes or until firm and no longer soggy.
- Let the bread pudding rest about 10 minutes before serving.
Notes
keep those bread cubes thick or you will end up with a mushy mess
you can use old or stale bread in this recipe, it doesn’t need to be fresh (not moldy obviously!)
be sure to use 100% pumpkin puree NOT pumpkin pie filling
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 228
- Sugar: 21 g
- Sodium: 488.3 mg
- Fat: 3.4 g
- Carbohydrates: 41.5 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 79.2 mg