Fall flavors collide in this easy and flavorful Pumpkin Bread Pudding. Perfect for breakfast or dessert this dish is a staple for pumpkin lovers.
Bread pudding is kind of my jam. I’ve created so many different bread pudding recipes that I don’t even know which one is my favorite anymore.
WHY THIS RECIPE WORKS:
- Easy ingredients whip together quick, with just a little soak time this recipe does not require any overnight refrigeration.
- You can use any type of bread that you like, use what you have on hand, any work for bread pudding.
- This recipe works for a breakfast or a dessert and is delicious served either hot or cold.
We adore all things pumpkin, but when it comes to Pumpkin Bread Pudding, it has to rank high up on my list of one of my favorite pumpkin flavored recipes.
HOW TO MAKE PUMPKIN BREAD PUDDING, STEP BY STEP:
- In large bowl add your milk, heavy cream, pumpkin, sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon and nutmeg and whisk until it is combined.
- In a large bowl add you cut up bread, this is better if it is day old or you can toast it to make it a little more stale.
- Pour your liquid mixture over your bread and stir to coat, let sit about 20 minutes to soak.
- Pour into a sprayed 9″x13″ baking dish and spread out. Bake at 350 for 50-60 minutes until center is set.
How much easier can a bread pudding recipe get? Seriously, bread pudding is one of those recipes that we run to more often than not.
I used to never be a bread pudding lover until we took a trip to Vegas and I had it at one of the buffets and instantly fell in love and couldn’t stop making it myself.
It’s one of those recipes that once you make it and love it, it will become a staple. And during the fall months this Pumpkin Bread Pudding will be your go to recipe.
WHAT BREAD TO USE FOR BREAD PUDDING:
While usually any type of bread works when you are in a pinch, a thicker bread is always optimal. We like to either use a French bread, Texas toast or Challah. They are all nice thick and stable.
Also day old bread, or a little stale bread works best. If you don’t have day old/stale bread the best thing you can do is cut you bread up in pieces, place on a baking sheet and toast it at 350 for about 10 minutes.
WHAT DO I TOP BREAD PUDDING WITH?
This really depends on the flavor of the bread pudding that you are making, we like to go with a traditional vanilla sauce for our normal bread puddings. Some like a rum sauce.
For this pumpkin bread pudding we opted to just use caramel ice cream topping. You can make a caramel sauce to use for it if you like, but this really worked perfectly and complemented the pumpkin flavor nicely.
Just do your research when you want to make bread pudding and what sauce is best to use with which one, usually a sauce recipe will be provided with each recipe.
If you want a flavorful and easy breakfast, brunch or dessert recipe this Pumpkin Bread Pudding will be your new favorite one. Perfect for fall and winter, it doesn’t lack of flavor.
Filling and delicious, this is the one recipe that you want to have as a staple in your recipe book this time of year, not only is it easy, it feeds a crowd!
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Pumpkin Bread Pudding
- 1 16 oz loaf French bread or Texas toast (we used Texas toast for this recipe)
- 1 1/2 cup milk
- 1 1/2 cup heavy cream
- 1 15 oz can pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 5 eggs
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat oven to 350.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- Cut bread into 1"-2" squares and add to large bowl.
- In another bowl whisk together your milk, cream, pumpkin, eggs, sugar, brown sugar vanilla, pumpkin pie spice, cinnamon and nutmeg until combined.
- Pour over bread and stir gently to coat, let soak for about 20 minutes.
- Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
- Cut into pieces and serve with ice cream and caramel sauce if desired.