If you are craving a comforting dessert that brings all the cozy flavors of fall to your table, look no further than this Pumpkin Bread Pudding with Warm Spices Recipe. It’s a luscious blend of tender challah bread soaked in a creamy pumpkin custard, infused with cinnamon, nutmeg, ginger, and cloves, creating that irresistible aroma that fills your kitchen with warmth. This dish strikes the perfect balance between rich and soothing, making it an ideal treat for chilly evenings or holiday gatherings. Once you try it, it might just become your new favorite way to enjoy pumpkin in a heartwarming, comforting form.
Ingredients You’ll Need
Gathering simple ingredients is the key to this Pumpkin Bread Pudding with Warm Spices Recipe’s success. Each component plays a special role, from the soft, slightly sweet bread providing the ideal texture to the pumpkin and spices layering flavor and depth. The creamy custard ties everything together beautifully, ensuring every bite feels indulgent yet perfectly balanced.
- 1 loaf challah or brioche bread (cubed, about 6 cups): These breads soak up the custard wonderfully and create a tender, slightly sweet base.
- 1 can (15 oz) pumpkin puree: Provides that iconic pumpkin flavor and vibrant color.
- 2 cups heavy cream: Adds richness and creaminess to the custard.
- 1 cup milk: Lightens the custard and helps balance textures.
- 4 large eggs: Act as a binder to hold the pudding together while adding structure.
- 1/2 cup brown sugar: Adds natural sweetness and a touch of molasses depth.
- 1/4 cup maple syrup: Enhances sweetness with a warm, caramel-like note.
- 2 tsp vanilla extract: Brings a sweet, fragrant aroma that complements the pumpkin perfectly.
- 2 tsp ground cinnamon: The classic fall spice that defines the warm spice profile.
- 1 tsp ground ginger: Adds a subtle zing and complexity.
- 1/2 tsp ground nutmeg: Deepens the spiced flavor with a nutty, aromatic touch.
- 1/4 tsp ground cloves: Offers a bold, warming finish to the seasoning blend.
- 1/4 tsp salt: Enhances all the flavors, balancing sweetness and spice.
How to Make Pumpkin Bread Pudding with Warm Spices Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While it warms up, grease your 9×13 inch baking dish thoroughly to prevent sticking and to help the pudding bake evenly. This prep stage ensures that your pudding emerges with a perfectly crisp golden top and soft interior.
Step 2: Whisk the Custard
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla extract, and all the warm spices until the mixture is completely smooth and fragrant. This custard is where the magic happens, marrying all those wonderful fall flavors into one harmonious blend.
Step 3: Arrange the Bread
Place the cubed challah or brioche bread evenly into your prepared baking dish. These cubes will soak up all the lovely pumpkin custard, turning tender and bursting with flavor after baking.
Step 4: Coat the Bread with Pumpkin Mixture
Pour the custard over the bread cubes, making sure each piece is thoroughly coated. Using a spatula, gently press some cubes down so they absorb as much custard as possible. This step is crucial for achieving that luscious, custardy texture throughout.
Step 5: Soak Before Baking
Allow the dish to sit for 15 to 20 minutes before baking. This resting time is essential as it lets the bread fully soak in the custard mixture, ensuring every bite is moist and flavorful rather than dry.
Step 6: Bake to Perfection
Bake your pumpkin bread pudding for 40 to 50 minutes, or until the top turns a beautiful golden brown and a knife inserted near the center comes out clean. The pudding should puff up slightly and still have a tiny jiggle when you gently shake the pan—signaling it’s tender and perfectly cooked.
How to Serve Pumpkin Bread Pudding with Warm Spices Recipe
Garnishes
To take your Pumpkin Bread Pudding with Warm Spices Recipe to the next level, consider garnishing with a dollop of whipped cream or a drizzle of warm caramel sauce. A sprinkle of toasted pecans or a dusting of cinnamon can add delightful texture and visual appeal. These little touches elevate the presentation and add layers of flavor.
Side Dishes
This pudding shines beautifully all on its own but pairing it with simple sides like vanilla ice cream or a cup of freshly brewed coffee can create a cozy and satisfying dessert experience. For a brunch spread, fresh fruit or lightly spiced yogurt also complements the rich pumpkin profile nicely.
Creative Ways to Present
If you want to add a special flair, serve individual portions in ramekins or small mason jars for charming, personalized desserts. Another fun idea is to sprinkle a few chocolate chips or swirl in some cream cheese before baking for surprise bursts of richness. The possibilities to make this recipe uniquely your own are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin bread pudding in an airtight container in the refrigerator. It will keep well for 3 to 4 days and actually tastes even better once the flavors have had time to meld.
Freezing
This pudding freezes beautifully. Just wrap portions tightly in plastic wrap and foil or store in freezer-safe containers to prevent freezer burn. Frozen pumpkin bread pudding can be kept for up to 2 months, making it a perfect make-ahead dessert for busy days.
Reheating
To enjoy leftovers, reheat in a preheated oven at 325°F (165°C) for about 15 to 20 minutes until heated through. You can also microwave individual servings for about 1 to 2 minutes if you’re short on time—just be sure not to overheat to maintain that creamy custard texture.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While challah or brioche are preferred for their slight sweetness and soft texture, you can also use French bread or even good-quality sandwich bread. Avoid dense or overly crusty breads as they might not absorb the custard as well.
What can I substitute for heavy cream if I want a lighter pudding?
You can replace heavy cream with whole milk or a combination of milk and half-and-half to reduce the richness. Just keep in mind that heavy cream contributes to the pudding’s luscious texture, so lighter dairy will create a less creamy result.
Is it possible to make this recipe vegan?
Converting this pumpkin bread pudding into a vegan dish is a bit tricky since eggs and dairy are key to the custard. However, you can experiment with plant-based milk, vegan bread, and egg substitutes like flax eggs, though the texture and flavor may differ from the classic version.
Can I prepare this dish a day ahead?
Yes! In fact, assembling the pudding the night before and letting it soak overnight in the fridge can deepen the flavors wonderfully. Just bring it to room temperature before baking, and keep an eye on the baking time since it might vary slightly.
What’s the best way to get a golden, crispy top on the pudding?
To achieve a beautifully golden crust, make sure your oven is fully preheated before baking. You can also broil the pudding for the last 1 to 2 minutes if it needs a little extra color, but watch it carefully to avoid burning.
Final Thoughts
This Pumpkin Bread Pudding with Warm Spices Recipe is more than just dessert; it’s like a warm hug on a plate filled with seasonal goodness and nostalgic flavors. Whether you’re serving it for a special occasion or enjoying a quiet night in, its comforting mix of creamy custard, soft bread, and fragrant spices is sure to please. So go ahead, gather your ingredients, and treat yourself to this seasonal delight—you won’t regret it.
Print
Pumpkin Bread Pudding with Warm Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Bread Pudding recipe is a warm, comforting dessert perfect for fall and holiday gatherings. Made with tender challah or brioche bread soaked in a rich pumpkin-spiced custard, it bakes until golden and slightly puffed, offering a creamy and flavorful treat. The blend of cinnamon, ginger, nutmeg, and cloves complements the pumpkin perfectly, making it an irresistible classic dessert.
Ingredients
Bread
- 1 loaf challah or brioche bread, cubed (about 6 cups)
Custard Mixture
- 1 can (15 oz) pumpkin puree
- 2 cups heavy cream
- 1 cup milk
- 4 large eggs
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy serving.
- Mix Custard: In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until the mixture is smooth and well combined.
- Arrange Bread: Place the cubed challah or brioche bread evenly into the prepared baking dish, creating a bed for the custard to soak into.
- Combine Bread and Custard: Pour the pumpkin custard mixture over the bread cubes, making sure to coat all pieces thoroughly for maximum flavor and moisture.
- Soak: Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard fully, which helps in achieving a tender and custardy texture.
- Bake: Bake the pudding in the preheated oven for 40-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
- Check Doneness: The pudding is ready when it is puffed up, golden on top, and has a slight jiggle in the center when the pan is gently shaken, indicating a creamy interior.
Notes
- Use day-old challah or brioche for best absorption and texture.
- Optional: Add chopped nuts or raisins for added texture and flavor.
- For a dairy-free version, substitute heavy cream and milk with coconut milk or almond milk.
- Serve warm with a drizzle of maple syrup or a dollop of whipped cream.
- Leftovers can be reheated gently in the microwave or oven.
