Pumpkin Bread Pudding
This Pumpkin Bread Pudding is a delightful dessert that combines the warm flavors of pumpkin and spices with rich custard-soaked bread. Perfect for fall gatherings or holiday celebrations!
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 baking dish (9x13 inches)
- 1 oven
Ingredients
- 8 cups stale bread, cubed About 1 loaf.
- 2 cups pumpkin puree
- 2 cups whole milk Can substitute with half-and-half for a richer pudding.
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup raisins or pecans Optional.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until well blended and smooth.
- Add the cubed stale bread to the pumpkin mixture. Gently fold until the bread is fully absorbed by the custard mixture. If using raisins or pecans, fold them in now.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for about 10 minutes before serving.
- For an extra touch, serve with whipped cream or vanilla ice cream.
- You can substitute the whole milk with half-and-half for a richer pudding.
- This dish can be assembled the night before, refrigerated, and baked the next day. Adjust the baking time if it's straight from the fridge.
Notes
For an extra touch, serve with whipped cream or vanilla ice cream.
You can substitute the whole milk with half-and-half for a richer pudding.
Make ahead: This dish can be assembled the night before, refrigerated, and baked the next day. Adjust the baking time if it's straight from the fridge.