Pumpkin Bread Pudding
A delightful dessert that combines creamy pumpkin and soft bread, perfect for autumn gatherings and cozy nights in.
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.
Instructions
Preparation
- Measure out all your ingredients.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Mixing
- In a large bowl, combine the milk, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth and fully blended.
- 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
- Pour the pumpkin and bread mixture into the greased baking dish, spreading it evenly.
- Drizzle the melted butter generously over the top.
- Bake for 45-50 minutes or until the top is golden brown and the pudding has set.
Serving
- Allow to cool slightly before serving. Cut into squares and serve warm.
- Top with caramel, whipped cream, or ice cream as desired.
Notes
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.