Easy Pumpkin Bread Pudding: A Cozy Fall Dessert

Fall is in the air, and what better way to embrace the season than with a warm, comforting dessert? This Easy Pumpkin Bread Pudding is the perfect answer! It’s incredibly simple to make, bursting with pumpkin spice flavor, and has a wonderfully soft, custardy texture. Forget complicated recipes – this one is designed for busy weeknights or lazy weekends. Whether you’re a seasoned baker or just starting out, you can whip up this delicious treat with minimal effort.

This recipe elevates classic bread pudding by incorporating the rich, earthy flavors of pumpkin puree and warm spices like cinnamon, nutmeg, and ginger. The result is a dessert that’s both comforting and festive, ideal for satisfying your sweet tooth on a crisp autumn evening. It’s also a fantastic way to use up leftover bread, making it a budget-friendly and eco-conscious choice.

Ready to experience the magic of pumpkin bread pudding? Let’s get started!

## Why You’ll Love This Pumpkin Bread Pudding

* **Easy to Make:** This recipe requires minimal effort and common ingredients. It’s perfect for beginner bakers.
* **Deliciously Spiced:** The combination of pumpkin and warm spices creates a cozy and comforting flavor profile.
* **Perfect for Fall:** This bread pudding is the ultimate autumn dessert, ideal for Thanksgiving, Halloween, or any fall gathering.
* **Uses Leftover Bread:** It’s a great way to use up stale bread and reduce food waste.
* **Customizable:** You can easily adjust the ingredients and add-ins to suit your preferences.
* **Make-Ahead Friendly:** Prepare it ahead of time and bake it just before serving.
* **Crowd-Pleasing:** This dessert is always a hit with both kids and adults.

## Ingredients You’ll Need

Before you begin, gather these simple ingredients:

* **Bread:** 6-8 cups of stale bread, cubed. Brioche, challah, or French bread work best, but any bread will do in a pinch. Day-old bread is ideal as it soaks up the custard better. If using fresh bread, you can dry it out slightly by toasting it in the oven at a low temperature.
* **Pumpkin Puree:** 1 (15-ounce) can of pumpkin puree (not pumpkin pie filling). Make sure it’s 100% pure pumpkin.
* **Eggs:** 4 large eggs. These provide structure and richness to the custard.
* **Milk:** 2 cups of whole milk. You can also use half-and-half or a combination of milk and cream for an even richer texture. Non-dairy milk alternatives like almond milk or oat milk can also be used, but they may slightly alter the taste and texture.
* **Heavy Cream:** 1/2 cup of heavy cream (optional, for extra richness).
* **Sugar:** 1 cup of granulated sugar. Adjust the amount to your liking, depending on how sweet you prefer your bread pudding. Brown sugar can also be used for a deeper, molasses-like flavor.
* **Pumpkin Pie Spice:** 2 teaspoons of pumpkin pie spice. This blend typically includes cinnamon, nutmeg, ginger, and cloves. You can also make your own blend by combining these spices individually.
* **Vanilla Extract:** 1 teaspoon of vanilla extract. This enhances the overall flavor of the bread pudding.
* **Salt:** 1/4 teaspoon of salt. This balances the sweetness and brings out the other flavors.
* **Butter:** 2 tablespoons of unsalted butter, melted. Use this to grease the baking dish.

**Optional Add-Ins:**

* **Raisins:** 1/2 cup of raisins, soaked in warm water or rum (optional).
* **Chocolate Chips:** 1/2 cup of chocolate chips (semi-sweet or dark).
* **Pecans or Walnuts:** 1/2 cup of chopped pecans or walnuts.
* **Dried Cranberries:** 1/2 cup of dried cranberries.
* **Caramel Sauce:** Drizzle with caramel sauce before serving.
* **Whipped Cream:** Top with whipped cream for extra indulgence.

## Equipment You’ll Need

* **9×13 inch baking dish:** A standard rectangular baking dish is perfect for this recipe.
* **Large bowl:** For mixing the bread and custard.
* **Whisk:** For whisking the custard ingredients together.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Knife and cutting board:** For cubing the bread.
* **Spatula:** For spreading the bread mixture in the baking dish.

## Step-by-Step Instructions

Follow these simple steps to create your delicious pumpkin bread pudding:

**1. Prepare the Bread:**

* Cut the bread into 1-inch cubes. Place the cubes in a large bowl.
* If using fresh bread, you can dry it out slightly by toasting it in the oven at 250°F (120°C) for about 15-20 minutes, or until lightly dried.

**2. Make the Custard:**

* In a separate bowl, whisk together the eggs, milk, heavy cream (if using), sugar, pumpkin pie spice, vanilla extract, and salt until well combined.

**3. Combine Bread and Custard:**

* Pour the custard mixture over the bread cubes in the large bowl. Gently toss to coat the bread evenly.
* If using raisins, chocolate chips, nuts, or dried cranberries, add them to the bowl and gently mix them in.
* Let the bread mixture sit for at least 30 minutes, or up to an hour, to allow the bread to soak up the custard. This step is crucial for achieving a soft and custardy texture. For a richer flavor, you can even refrigerate the mixture overnight.

**4. Prepare the Baking Dish:**

* Preheat your oven to 350°F (175°C).
* Melt the butter and use it to grease the baking dish thoroughly. This will prevent the bread pudding from sticking to the dish.

**5. Bake the Bread Pudding:**

* Pour the bread mixture into the prepared baking dish. Spread it evenly.
* Bake for 45-55 minutes, or until the bread pudding is golden brown on top and the custard is set. A knife inserted into the center should come out clean.
* If the top of the bread pudding starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.

**6. Cool and Serve:**

* Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the custard to set properly.
* Slice the bread pudding into squares and serve warm.
* Drizzle with caramel sauce, top with whipped cream, or sprinkle with a dusting of powdered sugar, if desired.

## Tips for the Best Pumpkin Bread Pudding

* **Use Stale Bread:** Day-old or stale bread is ideal for bread pudding. It soaks up the custard better than fresh bread. If you only have fresh bread, you can dry it out slightly in the oven.
* **Don’t Overbake:** Overbaking the bread pudding can result in a dry and rubbery texture. Bake until the custard is set but still slightly jiggly in the center.
* **Soak the Bread Thoroughly:** Allowing the bread to soak in the custard for at least 30 minutes is crucial for achieving a soft and custardy texture. For even better results, soak it overnight in the refrigerator.
* **Adjust the Sweetness:** The amount of sugar in this recipe can be adjusted to your liking. If you prefer a less sweet bread pudding, reduce the amount of sugar slightly.
* **Add Your Favorite Toppings:** Get creative with your toppings! Caramel sauce, whipped cream, ice cream, a sprinkle of cinnamon, or a dusting of powdered sugar all make delicious additions.
* **Use High-Quality Ingredients:** Using high-quality ingredients, such as real vanilla extract and fresh spices, will elevate the flavor of your bread pudding.
* **Experiment with Different Breads:** While brioche, challah, and French bread are excellent choices, you can experiment with other types of bread, such as sourdough or even croissants.
* **Make it Gluten-Free:** Use gluten-free bread to make this recipe gluten-free.

## Variations to Try

This recipe is a great starting point, but feel free to experiment and customize it to your liking. Here are a few variations to try:

* **Chocolate Pumpkin Bread Pudding:** Add 1/2 cup of chocolate chips to the bread mixture for a decadent twist.
* **Caramel Pecan Pumpkin Bread Pudding:** Add 1/2 cup of chopped pecans to the bread mixture and drizzle with caramel sauce before serving.
* **Cranberry Walnut Pumpkin Bread Pudding:** Add 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts to the bread mixture.
* **Spiced Apple Pumpkin Bread Pudding:** Add 1 cup of diced apples and increase the amount of pumpkin pie spice to 3 teaspoons.
* **Bourbon Pumpkin Bread Pudding:** Add 2 tablespoons of bourbon to the custard mixture for a boozy kick.
* **Vegan Pumpkin Bread Pudding:** Use plant-based milk, eggs, and butter to make this recipe vegan.

## Serving Suggestions

This Easy Pumpkin Bread Pudding is delicious on its own, but here are a few serving suggestions to make it even more special:

* **Warm:** Serve it warm straight from the oven for the ultimate comfort food experience.
* **With Whipped Cream:** Top with a dollop of freshly whipped cream for a light and airy addition.
* **With Ice Cream:** Serve it with a scoop of vanilla ice cream or pumpkin ice cream for a decadent treat.
* **With Caramel Sauce:** Drizzle with caramel sauce for extra sweetness and flavor.
* **With a Sprinkle of Cinnamon:** Dust with a sprinkle of cinnamon for a warm and aromatic touch.
* **With a Dusting of Powdered Sugar:** Dust with powdered sugar for a pretty presentation.
* **As a Dessert Bar Addition:** Include individual servings in a dessert bar for any gatherings.

## Storage Instructions

* **Refrigerator:** Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat it in the microwave in 30-second intervals until heated through.
* **Freezer:** While bread pudding is best enjoyed fresh, you can freeze it for longer storage. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Frequently Asked Questions (FAQ)

**Q: Can I use pumpkin pie filling instead of pumpkin puree?**

A: No, pumpkin pie filling contains added sugar and spices, which will make the bread pudding too sweet and the spice flavors unbalanced. Use 100% pure pumpkin puree.

**Q: Can I use a different type of bread?**

A: Yes, you can use other types of bread, such as sourdough, croissants, or even cinnamon swirl bread. Just keep in mind that the texture and flavor of the bread pudding will vary depending on the type of bread used.

**Q: Can I make this recipe ahead of time?**

A: Yes, you can prepare the bread mixture ahead of time and store it in the refrigerator overnight. This will allow the bread to soak up the custard even more and result in a richer flavor. Just make sure to bake it within 24 hours of preparing it.

**Q: How do I know when the bread pudding is done?**

A: The bread pudding is done when it is golden brown on top and the custard is set. A knife inserted into the center should come out clean. The center may still be slightly jiggly, but it will continue to set as it cools.

**Q: Can I add nuts to this recipe?**

A: Yes, you can add nuts to this recipe. Pecans, walnuts, or almonds are all great choices. Add about 1/2 cup of chopped nuts to the bread mixture.

**Q: Can I reduce the amount of sugar in this recipe?**

A: Yes, you can reduce the amount of sugar in this recipe to your liking. Start by reducing it by 1/4 cup and adjust from there.

**Q: Can I use non-dairy milk?**

A: Yes, you can use non-dairy milk alternatives like almond milk, oat milk, or soy milk. Keep in mind that the taste and texture of the bread pudding may be slightly different.

**Q: Can I make this recipe vegan?**

A: Yes, you can make this recipe vegan by using plant-based milk, eggs, and butter.

**Q: What can I do if the top of the bread pudding is browning too quickly?**

A: If the top of the bread pudding is browning too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.

## Embrace the Flavors of Fall

This Easy Pumpkin Bread Pudding is a delicious and comforting way to celebrate the flavors of fall. With its simple ingredients, easy instructions, and customizable options, it’s the perfect dessert for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy a warm slice of pumpkin goodness!

Enjoy your baking!