Pumpkin Bread Pudding
An easy fall dessert recipe made with pumpkin bread, pecans, pumpkin spice, pumpkin puree, and cream custard. Serve with ice cream or caramel.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 55 mins
Servings: 8 servings
- 8 cups pumpkin spice bread cut into 1.5 inch cubes (a 9.5 inch loaf works well)
- 4 large eggs
- 1 large egg yolk
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- 15 ounces pumpkin puree
- 1/4 cup bourbon optional
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Cut the bread into 1.5 inch cubes. Set aside.
Whisk together the remaining ingredients in a large bowl. Add the bread and toss to coat.
Coat a 9 by 13 inch baking dish with cooking spray. Pour the bread pudding mixture into the dish. Cover and let sit at room temperature for 20 minutes.
Preheat oven to 325F.
Bake the pudding on the lower middle rack until it is golden brown and puffing up around the edges, with a slight jiggle in the middle, approximately 45-50 minutes.
Let cool for 30-45 minutes before serving warm. Top with additional pecans if desired. This pudding is great served with whipped cream or ice cream.
Pumpkin bread or pumpkin spice bread are best for this recipe, but any type of bread will work. A 9.5 inch loaf was the perfect amount to get 8 cups.
You can let the bread soak in the refrigerator for up to 24 hours if needed.
You can use 2.5 teaspoons of any pumpkin spice blend instead of the cinnamon, ginger, and nutmeg. Learn how to make pumpkin spice here!
Calories: 423kcal | Carbohydrates: 42g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 175mg | Sodium: 373mg | Potassium: 330mg | Fiber: 4g | Sugar: 26g | Vitamin A: 8992IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 2mg