Description
This easy Pumpkin Bread Pudding is one of the best cozy fall dessert ideas for family gatherings and holiday celebrations. Soft bread cubes soak up a rich pumpkin custard made with warm cinnamon and pumpkin pie spice before baking into a golden homemade treat. This quick and simple recipe is perfect for Thanksgiving brunch or a fall potluck or a weekend party. Pumpkin adds a healthy dose of vitamin A while the tender center and lightly crisp edges make every bite comforting.
Ingredients
- 6 cups cubed (about 300g) Day-old brioche bread
- 1 cup (245g) Pumpkin puree
- 1 cup (240ml) Whole milk
- 1/2 cup (120ml) Heavy cream
- 3 Large eggs
- 1/2 cup (100g) Light brown sugar
- 2 tablespoons (28g) melted Unsalted butter
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 1/4 teaspoon Fine salt
- 1/3 cup (38g) Chopped pecans
- 2 tablespoons (30ml) for serving Pure maple syrup
Instructions
- Start by cutting 6 cups of day-old brioche bread into roughly 1-inch cubes. Keep the pieces slightly irregular because the smaller pieces will absorb more custard while the larger cubes will create a little extra texture after baking.
Spread the bread pieces loosely across a wooden cutting board and leave the soft interiors and lightly golden crusts visible. If your bread is very fresh then let the cubes dry uncovered for a short time before continuing so they hold their shape better in the custard.
- Add 1 cup of pumpkin puree and 3 large eggs to a large mixing bowl along with 1 cup of whole milk and 1/2 cup of heavy cream. Add the brown sugar and melted butter followed by the vanilla extract and cinnamon and pumpkin pie spice and salt.
Whisk everything together until the eggs are fully incorporated and the mixture becomes a smooth orange custard with tiny darker spice flecks. A few subtle variations in color are completely normal and will disappear as the bread absorbs the mixture.
- Add all 6 cups of cubed brioche to the large bowl of pumpkin custard. Gently fold the bread through the mixture until most of the pieces are coated and small pools of orange custard remain between the cubes.
Let the mixture rest for about 10 minutes so the bread begins absorbing the custard. Fold once more halfway through resting to bring some of the drier top pieces toward the bottom. The bread should become noticeably softer and darker while still retaining irregular individual shapes.
- Preheat the oven to 350°F or 175°C and lightly grease an approximately 8-inch square ceramic baking dish. Transfer the soaked bread and remaining pumpkin custard into the dish while distributing the cubes loosely across the bottom.
Arrange a few bread cubes with their corners exposed above the custard and scatter 1/3 cup of chopped pecans unevenly over the surface. Avoid pressing the bread completely flat because the raised pieces will brown while the lower portions remain soft and creamy.
- Place the baking dish in the preheated oven and bake for 35 to 40 minutes until the custard is set around the edges and the center has only a slight wobble. The exposed bread cubes should turn golden brown while the pumpkin custard becomes firmer and develops a deeper orange color.
Remove the pudding when the top has irregular browned peaks and the pecans are lightly toasted. Let it cool for about 10 minutes so the custard can finish setting before serving. The center should remain soft and moist rather than dry or rubbery.
- Cut the slightly cooled bread pudding into 9 portions and carefully transfer one square onto a white dessert plate. Allow the edges of the portion to separate naturally so the moist pumpkin custard and soft interior bread layers remain visible beneath the golden top.
Drizzle a little of the 2 tablespoons of maple syrup over the warm serving and let it settle into the cracks and toasted pecan pieces. Serve while the center is tender and the edges are lightly crisp for a comforting homemade fall dessert.
Notes
Pro Tips:
- Use slightly stale brioche instead of very fresh bread because the drier cubes absorb the pumpkin custard while keeping their shape.
- Let the bread soak in the pumpkin custard for about 10 minutes and gently fold once so the center pieces soften without falling apart.
- Scatter the chopped pecans unevenly across the top and leave some bread corners exposed for a balance of crisp edges and creamy custard.
- Allow the baked pudding to rest for 10 minutes before cutting and add maple syrup just before serving to preserve the golden texture.
Storage: Refrigeration: Allow the Pumpkin Bread Pudding to cool before covering and storing it in the refrigerator. Transfer individual portions to airtight containers or cover the baking dish tightly. Refrigerate within 2 hours of baking and enjoy within 3 to 4 days for the best freshness.
Freezing: Pumpkin Bread Pudding can be frozen after baking and cooling completely. Cut the pudding into individual portions and wrap each piece carefully before placing it in a freezer-safe container. Freeze for up to 2 months for the best texture and thaw overnight in the refrigerator before reheating.
Reheating: Place a refrigerated portion in an oven-safe dish and warm at 325°F for approximately 10 to 15 minutes or until heated through. Cover loosely if the top is browning too quickly. You can also microwave individual servings in short intervals until warm although the edges will remain softer.
Make Ahead: Assemble the unbaked bread pudding in its baking dish and cover it tightly before refrigerating overnight. When ready to bake allow the ceramic dish to approach room temperature according to the manufacturer’s guidance and bake until the custard is fully set. The additional soaking time can make the center especially tender.
Serving Leftovers: Warm leftover portions taste delicious with a small drizzle of maple syrup or a spoonful of plain yogurt. Add any finishing syrup only after reheating so the bread retains some of its lightly crisp texture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American