Name: Pumpkin Bread Pudding Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 1 cup 240 mL heavy cream; 3/4 cup 176 g pure pumpkin puree; 1/2 cup 120 mL milk; 1/2 cup 100 g sugar; 3 eggs; 1/4 teaspoon 1.25 mL salt; 1 teaspoon 5 mL pumpkin pie spice; 1/8 teaspoon 0.6 mL ground allspice; 5 cups 450 g cubed (1-inch) French bread; 6 tablespoons 90 g unsalted butter, melted

Pumpkin Bread Pudding - turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good!

I always have leftover bread in the home because I tend to buy a big loaf of white bread for weekdays: breastfast for G and Mr. Rasa Malaysia, but by the end of the second day no one wants to eat the stale and hard bread and they usually sit on kitchen countertop until someone throws them away.

Bread pudding is such a great way to use up day-old bread or a loaf of French bread.

Soaked in a cream and egg-based custard, the bread takes on any flavor you can think of.

For me, this season means only one thing and I chose pumpkin spice.

This pumpkin bread pudding recipe is pretty versatile.

I prefer to mix the wet ingredients together and pour it over the bread.

Alternately, you can combine everything in a bowl, toss to coat the bread cubes and then transfer it to a pan to bake.

The goal is to saturate the bread with the custard, no matter what approach you take.

Because this pumpkin bread pudding is a tad plain looking, I suggest dusting it with powdered sugar if you’d like.

A warm caramel sauce serves nicely along this dish as well.

Dig in and indulge!

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Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding – turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good! | rasamalaysia.com

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 6

Author Epicurious

Ingredients

1 cup 240 mL heavy cream
3/4 cup 176 g pure pumpkin puree
1/2 cup 120 mL milk
1/2 cup 100 g sugar
3 eggs
1/4 teaspoon 1.25 mL salt
1 teaspoon 5 mL pumpkin pie spice
1/8 teaspoon 0.6 mL ground allspice
5 cups 450 g cubed (1-inch) French bread
6 tablespoons 90 g unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray; set aside.
In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices.
Toss the bread cubes with butter in another bowl and pour into the baking pan. Pour the pumpkin mixture evenly over the bread. Press the bread gently into the mixture, and allow it to sit for 15 minutes.
Bake until custard sets, 35 to 40 minutes. Cool before serving.

Recipe Notes

For added crunch, add your favorite chopped nuts. Walnuts work well with pumpkin.

8 COMMENTS... read them below or add one

jberry

September 22, 2015 at 6:14 PM

Thanks Bee, I can’t wait to try this.So tired of all the pumpkin corruption out there.

- Rasa Malaysia
  
  September 23, 2015 at 7:54 AM
  
  LOL, yes I like this pumpkin bread pudding recipe.
  
Cook, not chef

September 24, 2015 at 7:37 AM

I don’t now, nor never will, understand why people have to let everyone know that they “can’t wait to try this”. Great, go ahead and try it- THEN make a comment if it seems necessary. Until then, you really have nothing to add. Sorry, had to vent.

Rachael

October 23, 2015 at 7:03 PM

Does this need refrigerated afterwards due to the custard?

yvette

November 26, 2015 at 12:38 PM

Made this today and it was a major hit. Thank you for this recipe! It’s definitely a keeper! :)

- Rasa Malaysia
  
  November 26, 2015 at 4:47 PM
  
  Thanks! Happy Thanksgiving. :)
  
Samantha

November 7, 2017 at 4:36 PM

We don’t have heavy cream, can I use 1 1/2 cup of half and half in place of heavy cream and milk?

- Rasa Malaysia
  
  November 8, 2017 at 11:00 AM
  
  Maybe, I don’t know how it will affect the results.

Pumpkin Bread Pudding