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- 4 cups stale bread (baguette or challah), cubed - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream The base of this dish starts with stale bread. You can use baguette or challah. Both provide great texture. Stale bread absorbs the custard well, creating a rich, moist pudding. For the pumpkin, I recommend using canned pumpkin puree. It is smooth and has a deep flavor. This makes it easy to blend with the other ingredients. Next, you need dairy. Whole milk and heavy cream give the pudding a creamy, rich taste. This combination adds to the comfort of the dish. - 1 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground allspice - 1/4 teaspoon salt When it comes to flavor, brown sugar is a must. It adds a nice caramel note. Vanilla extract enhances the overall sweetness. Spices are key to this recipe. Ground cinnamon, nutmeg, ginger, and allspice create warmth. They remind us of cozy fall days. The salt balances the flavors nicely. - 1/2 cup raisins or chopped pecans (optional) - Whipped cream for serving (optional) You can add raisins or chopped pecans for a special touch. Raisins bring sweetness, while pecans add crunch. Lastly, whipped cream is a delightful topping. It makes each bite extra creamy and smooth. Enjoy your warm spiced pumpkin bread pudding! First, you need to prep a baking dish. Grab a 9x13-inch dish and grease it well. You can use non-stick spray or butter. This step helps the pudding come out easily after baking. Next, mix the custard base. In a large bowl, whisk together these ingredients: - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream - 3 large eggs - 1 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground allspice - 1/4 teaspoon salt Mix until everything is well combined and smooth. Now comes the important part—soaking the bread. Add 4 cups of cubed stale bread to the custard mixture. Gently stir until all the bread pieces are coated. This soaking helps the bread absorb the flavors. Let the mixture sit for about 15 minutes. This time allows the bread to soak up the custard well. If you want, you can fold in 1/2 cup of raisins or chopped pecans at this stage for extra flavor and texture. It’s time to bake! Preheat your oven to 350°F (175°C). Pour the soaked bread mixture into the greased baking dish. Spread it evenly across the dish. Bake in the preheated oven for 45 to 50 minutes. The top should look golden brown, and the center should be set. Once done, remove it from the oven and let it cool for a few minutes. This waiting time helps the bread pudding firm up. Enjoy it warm, topped with whipped cream if you like! To get the right custard consistency, mix the wet ingredients well. You want everything to blend smoothly. Make sure to whisk the pumpkin puree, milk, cream, eggs, and sugar until it looks nice and creamy. This helps the bread soak up the custard. Using stale bread is key. Fresh bread can get too soggy. Stale bread holds its shape better. It absorbs the custard without falling apart. You can use baguette or challah. Both work great! For extra flavor, consider adding more spices. Try a pinch of cloves or cardamom. These spices can give your pudding a warm, cozy taste. You can also play with sweeteners. Instead of brown sugar, use maple syrup or honey for a different twist. When serving, think about how to make it look nice. A sprinkle of cinnamon or a drizzle of caramel can add flair. You can also serve it in individual bowls for a fun touch. Pair your bread pudding with hot coffee or a sweet dessert wine. These drinks will complement the warm spices nicely. Enjoying it warm with whipped cream on top makes it even better! {{image_2}} You can easily make this bread pudding fit your needs. If you want a gluten-free option, use gluten-free bread. Look for brands that taste great and hold moisture well. This swap keeps the dish tasty and safe for those with gluten issues. For a dairy-free version, use almond milk or coconut milk in place of whole milk. You can also swap heavy cream for coconut cream. This change makes the dessert rich without dairy. Want to mix things up? Adding chocolate chips or caramel sauce can elevate the flavor. Stir in a cup of chocolate chips for a sweet twist. Drizzle warm caramel over the top before serving for extra indulgence. You can also play with seasonal flavors. Adding dried cranberries or chopped apples gives a fresh taste. These fruits add color and a bit of tartness to balance the sweetness. You can serve this dessert in different ways. For personal touch, use ramekins for individual servings. This makes it easy for guests to enjoy their own dish. If you prefer a family-style approach, bake it in a large dish and scoop out portions. Serving the pudding warm is best, as it enhances the flavors. You can also chill it for a cool dessert option. Chilled pudding can be a refreshing treat on hot days. To keep your warm spiced pumpkin bread pudding fresh, store it properly. Use an airtight container. It keeps well in the fridge for about 3 to 4 days. If you want to save it longer, consider freezing it instead. Freezing this bread pudding is simple. First, let it cool completely. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer bag or container. It will last up to 2 months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight. You can reheat the bread pudding in two ways: the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the pudding in a baking dish and cover it with foil. Heat for about 15 to 20 minutes. This keeps the texture nice and fluffy. If using the microwave, heat individual portions in short bursts. Start with 30 seconds, then check and stir. This method is quick but may alter the texture slightly. Yes, you can make this recipe ahead of time. Here’s how: - Prepare the bread pudding mixture a day before. - Store it in the fridge, covered tightly. - Bake it the next day when you're ready. - It may need a few extra minutes in the oven. This way, you save time on busy days. The flavors also deepen overnight. Just make sure to let it cool a bit before serving. If you don’t have pumpkin puree, there are great substitutes. You can use: - Butternut squash puree - Sweet potato puree - Acorn squash puree To make these, just roast the squash until soft, then mash it. This gives a similar taste and texture. You can also use canned varieties if you find them. Absolutely! This warm spiced pumpkin bread pudding makes a great breakfast. Here’s why: - It has bread and eggs, which are breakfast staples. - The spices give it a warm and cozy feel. - You can serve it with fruit for added freshness. Many people enjoy this dish for brunch too. It’s filling and delicious any time of day! In this post, we explored making a delicious pumpkin bread pudding. We covered essential ingredients like stale bread, pumpkin puree, and spices. You learned the step-by-step process, including how to soak the bread and bake it to perfection. We also shared useful tips, suggested variations, and storage methods. As you try this recipe, remember that small changes can make a big difference. Enjoy every bite, and let your creativity shine in the kitchen.

Warm Spiced Pumpkin Bread Pudding

Indulge in the warmth of fall with this Warm Spiced Pumpkin Bread Pudding recipe! Using simple ingredients like pumpkin puree, stale bread, and a blend of spices, this cozy dessert is totally irresistible. Perfect for gatherings or a comforting treat at home, it's easy to make and serves 8-10. Ready to impress your taste buds? Click through to discover the full recipe and enjoy every bite of this seasonal delight!
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Ingredients
  

4 cups stale bread ( baguette or challah), cubed

1 can (15 oz) pumpkin puree

2 cups whole milk

1 cup heavy cream

3 large eggs

1 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup raisins or chopped pecans (optional)

Whipped cream for serving (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.

    In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, allspice, and salt until well combined.

      Add the cubed stale bread to the bowl with the pumpkin mixture and gently stir to ensure all the bread is well-coated. If using, fold in the raisins or chopped pecans.

        Allow the mixture to rest for about 15 minutes, letting the bread soak up the custard mixture.

          Pour the bread pudding mixture into the prepared baking dish, spreading it evenly.

            Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center.

              Remove from the oven and let it cool for a few minutes before serving.

                Serve warm, topped with whipped cream if desired. Enjoy your cozy dessert!

                  Prep Time: 15 mins | Total Time: 1 hr 5 mins | Servings: 8-10