How to Make Pumpkin Bread Pudding

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Celebrate the beginning of fall by learning how to make pumpkin bread pudding. This warm, comforting dessert is all you need when the weather starts to change.

When I was a kid I used to love watching the cooking shows on PBS on Saturday mornings. While most kids were watching Saturday morning cartoons I was spending my Saturday morning with Jaques Pepin, Julia Child, and Great Chefs of the World. I guess that sort of explains a few things about me now. But my all-time favorite was Caprial’s Cafe. Looking back, I guess that I liked her because she was really personable and she always made something that I found appetizing.

I got the inspiration for this recipe from her many years ago and I make it every time the leaves start to change color. This bread pudding is how I celebrated the first day of fall. I love anything pumpkin, but what I really love about this pumpkin bread pudding is that while it is really easy to make, the texture and the spice that do me in. The toasted pecans and the chewy pieces of crystallized ginger add just enough crunch and texture to make this bread pudding truly special.

Ingredients //

• 1 baguette, diced
• 1 cup toasted pecans
• 2 1/2 cups half-and-half
• 3/4 cup pumpkin puree
• 3/4 cup sugar
• 1/2 cup brown sugar
• 5 eggs
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tbsp crystallized ginger, diced
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground allspice

How to Make Pumpkin Bread Pudding // The Steps

Step 1: Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.

Step 2: Whisk together the half-and-half, pumpkin, and sugar.

Step 3: Add the rest of the ingredients and whisk until combined.

Step 4: Pour the mixture over the bread and pecans.

Step 5: Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Preheat your oven to 350°. Give it one more mix before you put it in the oven.

Step 6: Bake in the oven for 45 minutes, or until a knife inserted in the center comes out clean.

Step 7: Slice into wedges. I like to add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.

Serving Suggestions //

This pumpkin bread pudding is so darn good, you can serve it as a dessert, or maybe even brunch. Hey, it has eggs in it, right? Anyhow, it’s the perfect dish to serve when you have people over or to satisfy your sweet tooth on any given day.

I’d serve it alongside some coffee or tea when eating it as is. If you’re indulging yourself for brunch, it goes great with a savory recipe, like bacon wrapped sausage or a quiche. A sweet and savory pairing always wins in my book.

Variations //

Bread pudding can be made with as many flavor combinations as you can dream up, so it’s perfect for any season. Here are a few ideas if you’re not feeling pumpkin bread pudding, or if you’re saving it for the fall season.

• Banoffee bread pudding: Slice some banana and sprinkle some chocolate into this recipe in place of pumpkin and the spices, then serve with dulce de leche.
• Caramel apple bread pudding: Granny Smith apples, brown sugar, and caramel are the stars of this bread pudding.
• Rum and raising bread pudding: Instead of the pumpkin and spices, chuck a cup of raisins into the mix and some rum. This pairs amazingly with some vanilla ice cream.
• Chocolate fruit bread pudding: A little sherry and some dark chocolate marry with a fruit bread to make this delicious dessert. Top it with whipped cream and even more chocolate.

FAQs //

How to Store Pumpkin Bread Pudding //

Let this dish cool completely before you wrap it up in plastic wrap or seal it in an airtight container. It’ll keep in the fridge for up to 4 days and you can just reheat it in the oven at 350° for 10 minutes, or microwave it for a couple of minutes if you prefer.

The bread pudding might get a little soggy when it’s in the fridge so it’s best to eat it fresh if possible and I wouldn’t recommend freezing it.

Pumpkin Bread Pudding

bakedbree

Pumpkin Pecan Bread Pudding – How to make Pumpkin Bread Pudding. Ginger, pumpkin, nutmeg, and cinnamon custard soaked into baguette. Topped with whipped cream and salted caramel.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Additional Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course desserts

Cuisine fall baking

Calories 289 kcal

Ingredients

  

• 1 baguette diced
• 1 cup toasted pecans
• 2 1/2 cups half-and-half
• 3/4 cup pumpkin puree
• 3/4 cup sugar
• 1/2 cup brown sugar
• 5 eggs
• 1 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1 tbsp crystallized ginger diced
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground allspice

Instructions

 

• Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
• Whisk together the half-and-half, pumpkin and sugar.
• Add the rest of the ingredients and whisk until combined.
• Pour the mixture over the bread and pecans.
• Mix the custard mixture over the bread. Let this sit for 20 minutes before you bake it. Preheat your oven to 350 degrees. Give it one more mix before you put it in the oven.
• Bake for 45 minutes or until a knife inserted in the center comes out clean.
• Slice into wedges. I like to add a dollop of cinnamon whipped cream. Just for good measure.

Video

Nutrition

Serving: 1gCalories: 289kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 114mgSodium: 76mgFiber: 2gSugar: 28g

Keyword pumpkin bread pudding, pumpkin bread pudding recipe

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