Pumpkin Bread Pudding

5 from 1 vote

Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

Prep Time10

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bread pudding, bread pudding recipe, pumpkin bread pudding, Pumpkin Bread Pudding Recipe

Servings: servings

Author: Amy Nash

Ingredients

1 loaf of brioche or challah bread, cut into 1/2- to 1-inch cubes, about 6 cups
1 (15-ounce) can pumpkin puree
5 beaten eggs
1 ½ cups whole milk
1 cup heavy cream
½ cup granulated sugar
¼ cup brown sugar
¼ cup maple syrup
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon salt

Instructions

Whisk 1 (15-ounce) can pumpkin puree, 5 beaten eggs, 1 ½ cups whole milk, 1 cup heavy cream, ½ cup granulated sugar, ¼ cup brown sugar, ¼ cup maple syrup, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon freshly grated nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon salt in a large bowl until combined.
Add the 1 loaf of brioche or challah bread, cut into 1/2- to 1-inch cubes, to the egg mixture and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid.
While the bread soaks, preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with non-stick cooking spray.
Pour the bread mixture into the prepared pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes.
Uncover the dish and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.

Nutrition

QR code

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