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Pumpkin Bread Pudding

A delightful dessert that combines creamy pumpkin and soft bread, perfect for autumn gatherings and cozy nights in.
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Préparation 20 minutes
Cuisson 50 minutes
Temps total 1 heure 10 minutes
Portions: 8 servings
Plat: Dessert
Cuisine: American
Calories: 320
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 4 cups bread cubes Stale bread works wonderfully for this recipe.
  • 2 cups milk Any kind works, but whole milk will make it creamier.
  • 1 cup pumpkin puree Use canned or fresh puree, ensuring it’s pure pumpkin.
  • 3/4 cup brown sugar The rich flavor elevates the sweetness.
  • 3 large eggs Essential for binding the pudding.
  • 1 teaspoon vanilla extract For added depth of flavor.
  • 1 teaspoon cinnamon Classic spice for that pumpkin pie taste.
  • 1/2 teaspoon nutmeg Complements the cinnamon beautifully.
  • 1/4 teaspoon salt Balance the sweetness.
  • 1/4 cup butter (melted) Adds richness and enhances overall flavor.

Préparation
 

Preparation
  1. Measure out all your ingredients.
  2. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Mixing
  1. In a large bowl, combine the milk, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth and fully blended.
  2. Add the bread cubes to the mixture, gently folding them in until every piece is well-soaked. Let it sit for about 10 minutes.
Baking
  1. Pour the pumpkin and bread mixture into the greased baking dish, spreading it evenly.
  2. Drizzle the melted butter generously over the top.
  3. Bake for 45-50 minutes or until the top is golden brown and the pudding has set.
Serving
  1. Allow to cool slightly before serving. Cut into squares and serve warm.
  2. Top with caramel, whipped cream, or ice cream as desired.

Notes et conservation

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat at 350°F for 15-20 minutes. For freezing, wrap tightly and store in a freezer bag for up to 3 months.