Pumpkin Bread Pudding
Pumpkin Bread Pudding is loaded with pumpkin flavor. It is one of the best fall desserts to make this season. Creamy, delicious and easy to make.
Servings: 12
Ingredients
- ½ cup Brown Sugar packed
- ½ cup Granulated Sugar
- 5 Large Eggs beaten
- 1 ½ Tablespoons Pumpkin Pie Spice
- ¼ teaspoon Salt
- 1 ½ cups Half and Half
- 1 cup Milk
- 1 can Pumpkin Puree 15 oz
- 1 teaspoon Vanilla Extract
- 1 Loaf Crusty French Bread 16 ounces
- Caramel Sauce for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with a non-stick cooking spray.
- In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt.
- The whisk in the beaten eggs. Stir in the half and half, milk, pumpkin puree and vanilla extract.
- Dice the bread into 1 inch pieces and place them in a large mixing bowl.
- Pour the pumpkin mixture over the bread pieces and gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture.
- Pour the mixture into the prepared baking dish. Spread it out to be as evenly as possible.
- Cover the pan with foil and bake for 40 minutes. Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set.
- Serve with the caramel sauce drizzled on top and enjoy!
Notes
Recipe Tips
- Prepare Baking Dish - Spray the baking dish with cooking spray for easy clean up and for serving.
- Dice Bread - Dice the bread in small cubes. You can tear them apart or you can cut the bread on a cutting board.
- Soak Mixture - Allow the mixture to soak in the pumpkin mixture for at least 10 minutes. This helps to give the bread so much flavor.
- Baking Cake - Bake the cake covered with aluminum foil to prevent the top from burning. Then for the last 10 minutes and uncovered. This allows for the bread to have amazing crispy texture.
- Serving - This bread pudding with pumpkin is best served warm but can also be cooled to room temperature.
- Bread Variations - Feel free to use different types of bread. This is the perfect recipe to use leftover bread.
- Make Ahead - This easy dish can be made days in advance and baked when ready to use. Simply assemble it all together in the baking dish and refrigerate the day before. Then bake as normal.
- Pumpkin Puree - Make sure to buy plain pumpkin puree and not the pumpkin pie mix. The mix has lots of added seasonings that you don’t want so it’s best to buy plain pumpkin puree.
- Nuts - Try adding chopped walnuts or pecans to the bread pudding mixture before baking. It adds a nice crunch and gives it even more flavor.
- Heavy Cream - Substitute heavy cream for the half and half for a slightly richer taste.
- Homemade Pumpkin Pie Spice. Anyone can easily make homemade Pumpkin Pie Spice instead of buying store bought. It is simple to blend the cinnamon nutmeg and other spices together.
- Extra liquid. If you prefer your bread pudding more wet, add an extra ½ cup of liquid. You can use milk, heavy cream or half and half.
- Seasoning - Feel free to change the seasoning to what you prefer. Adding in teaspoon ground cinnamon and mixing with teaspoon ground cloves. The combination is delicious but also add in ginger.
- Dried Fruit - Raisins taste delicious in this bread pudding. You can also add in cranberries.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 333mg | Potassium: 231mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5756IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg
