With the fall season in full swing, it’s the perfect time to indulge in all things pumpkin. From lattes to pies, pumpkin is a versatile ingredient that can be used in a variety of different recipes. And if you’re looking for a delicious and easy pumpkin dessert to try this season, look no further than this pumpkin bread pudding recipe!
Ingredients
- 1 loaf of day-old bread, cubed
- 1 can of pumpkin puree
- 1 cup of heavy cream
- 1 cup of milk
- 4 eggs
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/4 teaspoon of cloves
- 1/4 teaspoon of salt
- 1/4 cup of chopped pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Add the cubed bread to the bowl and stir until the bread is fully coated in the pumpkin mixture.
- Pour the mixture into the greased baking dish and sprinkle the chopped pecans on top.
- Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
- Let the bread pudding cool for a few minutes before serving.
Nutritional Information
Serving Size: 1/12 of recipe
- Calories: 275
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 102mg
- Sodium: 255mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 7g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Equipment
- Large bowl
- Whisk
- 9×13 inch baking dish
- Butter or cooking spray
Serving Suggestions
This pumpkin bread pudding is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations
If you want to mix things up, try adding some chopped apples or raisins to the bread pudding mixture. You could also swap out the pecans for walnuts or almonds for a different flavor.
Substitutions
If you don’t have heavy cream on hand, you can use half and half or whole milk instead. You could also use white sugar instead of brown sugar, but keep in mind that it will affect the flavor and texture of the pudding.
Storage
This pumpkin bread pudding will keep in the refrigerator for up to 3 days. To reheat, simply microwave a portion for 30-60 seconds or until warm.
Tips
- Using day-old bread will help the pudding hold its shape and prevent it from becoming too mushy.
- Be sure to let the bread pudding cool for a few minutes before serving to prevent any burns.
- If you want to make this recipe ahead of time, you can prepare the pudding up until the baking step and then refrigerate it overnight. Simply bake it the next day when you’re ready to serve.
Notes
This recipe makes 12 servings, so it’s great for feeding a crowd. If you’re cooking for a smaller group, simply halve the recipe.
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
While you can use fresh bread, using day-old bread will help the pudding hold its shape better and prevent it from becoming too soggy.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice instead of the individual spices listed in the recipe. Simply use 1 teaspoon of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Can I make this recipe gluten-free?
Yes, simply use gluten-free bread in place of regular bread.
This easy pumpkin bread pudding recipe is the perfect fall dessert. It’s warm, comforting, and packed with delicious pumpkin flavor. Whether you’re serving it up for Thanksgiving or just enjoying it on a cozy night in, this bread pudding is sure to be a hit. So why not give it a try for yourself?