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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!
Frequently Asked Questions
This recipe is 891 calories per serving.
What To Serve With Pumpkin Bread Pudding
For a delightful pumpkin treat, I recommend the following recipes:
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Pumpkin Bread Pudding
Ingredients
- 1 cup heavy cream
- 3/4 cup pure pumpkin puree
- 1/2 cup milk
- 1/2 cup sugar
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground allspice
- 5 cups (1-inch/ 2.5cm) French bread, cubed
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (176°C). Coat an 8-inch (20 cm) square baking pan with nonstick spray and set aside.
- In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices until well combined.
- Toss the bread cubes with butter in another bowl, then pour them into the baking pan. Pour the pumpkin mixture evenly over the bread, pressing it gently into the mixture. Allow it to sit for 15 minutes.
- Bake until the custard sets, about 35 to 40 minutes. Allow to cool before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We don’t have heavy cream, can I use 1 1/2 cup of half and half in place of heavy cream and milk?
Maybe, I don’t know how it will affect the results.
Made this today and it was a major hit. Thank you for this recipe! It’s definitely a keeper! :)
Thanks! Happy Thanksgiving. :)
Does this need refrigerated afterwards due to the custard?
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.
Thanks Bee, I can’t wait to try this.So tired of all the pumpkin corruption out there.
LOL, yes I like this pumpkin bread pudding recipe.