Easy Pumpkin Bread Pudding
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 6–7 cups of cubed bread (Challah, Brioche, or French bread work best)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 3/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or raisins (optional)
- Butter for greasing the dish
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter. Cut your bread into 1-inch cubes. If the bread is very fresh, you can toast the cubes in the oven for 5-10 minutes until they are slightly dry. Place the cubes in the prepared baking dish and sprinkle with pecans or raisins if using.
- In a large mixing bowl, whisk together the eggs and brown sugar until smooth. Add the pumpkin puree, milk, heavy cream, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously until the mixture is completely combined and there are no large lumps of pumpkin remaining.
- Pour the pumpkin mixture evenly over the bread cubes in the baking dish. Use a spatula or a large spoon to gently press the bread down, ensuring every piece is submerged or coated in the custard. Let it sit for about 10-15 minutes so the bread can absorb the liquid. This prevents dry spots in the finished pudding.
- Place the dish in the center rack of the oven. Bake for 40 to 50 minutes. The bread pudding is done when the custard is set (it shouldn’t jiggle too much in the middle) and the top is golden brown. A knife inserted in the center should come out mostly clean.
- Remove the dish from the oven and let it cool for at least 10 minutes before serving. This allows the custard to firm up slightly, making it easier to scoop and serve. Serve warm for the best experience.
Find it online: https://www.diannemeals.com/desserts/easy-pumpkin-bread-pudding/