Pumpkin Bread Pudding

If you use a smaller baking dish, bake for a bit longer to make sure it bakes all the way through. If needed, cover with foil to prevent the top from browning too much.

There are many options to use for the bread. You’ll want to use stale bread, as it absorbs the custard mixture the best and still retains some body to the bread pudding. Cut up day-old French bread, challah, white sandwich bread, brioche loaf, & leftover croissants are great choices. Avoid too hearty or seeded breads unless you want that extra texture. If you don’t have stale bread on hand, cut up the bread and spread out the pieces on a baking sheet pan, and leave out for a few hour to overnight or lightly toast in the oven just enough to slightly dry out.

Prep Time20

Cook Time1

Total Time1 20

Servings: Servings

Calories: 307kcal

Ingredients

8-10 cups (1900-2350 ml) stale bread *see head note , cut into 1/2-inch pieces
5 large eggs , beaten
1 cup (240 ml) pumpkin puree (about 9 oz. or 255g)
2 cups (480 ml) milk
2 cups (440 g) packed brown sugar
2 teaspoons (10 ml) pumpkin pie spice *see note below recipe
1/2 teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vanilla extract
2 cups (480 ml) whipped cream (optional)

Equipment

9”x13” baking dish

Instructions

Grease or Butter a 9”x13” baking dish. Preheat oven to 350°F/175°C.
In a large bowl, whisk the eggs until the whites are fully incorporated. Whisk in the pumpkin puree, milk, brown sugar, pumpkin pie spice, salt and vanilla extract.
Cut bread into 1/2" cubes (*see head note regarding bread options).
Add the bread into the custard mix and gently toss. Lightly press down on the bread to soak up the liquids.
Pour the bread pudding into the prepared baking dish.
Bake at 350°F/175°C for 45 minutes. Check to see if the custard is set in the center and the top golden. If needed continue to bake for another 10-15 minutes, or until set and golden.
Allow to cool and serve with ice cream or whipped cream.

Notes

Homemade Pumpkin Puree: For the ambitious, try making the pumpkin bread pudding with a homemade pumpkin puree. Depending on the pumpkin you make the puree out of, it may be a bit more watery than the commercially bought canned purees. If so, reduce the amount of puree to 3/4 cup or increase baking times to make sure it bakes through.

Homemade Pumpkin Pie Spice: If you don’t have pumpkin pie spice, or just want to make your own ratio, here is a base spice substitution for a homemade Pumpkin Pie Spice:
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground ginger

Course: Breads, Breakfast, Dessert

Cuisine: American

Nutrition