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

Scale

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

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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.