I absolutely adore this pumpkin bread pudding recipe! There’s something about combining the comforting texture of bread pudding with the warm, autumnal flavors of pumpkin that makes me feel all cozy inside. Whenever I make this delightful dessert, it reminds me of the many Thanksgiving gatherings with family, where the sweet aroma filled the house and everyone was impatiently waiting to dig in. It’s perfect as a comforting dish to end a meal, especially during the cool fall months.
What makes this bread pudding truly special is the luscious brown sugar sauce that you drizzle over the top before serving. It adds just the right amount of sweetness and a rich flavor that complements the pumpkin beautifully. This recipe is so simple that even novice bakers can whip it up with ease. Let’s get started!
What’s in Pumpkin Bread Pudding?
Bread: Stale bread works best for this recipe, as it soaks up the pumpkin mixture beautifully without turning mushy. I personally love using a hearty French or challah bread, but feel free to experiment with your favorite type!
Canned Pumpkin: This ingredient brings that classic pumpkin flavor to the dish. I go for pure canned pumpkin (not pie filling) to control the sweetness and spices in the pudding.
Milk: A creamy base for the pudding. I usually use whole milk because it adds richness, but feel free to substitute with almond or oat milk for a dairy-free version.
Eggs: They bind everything together and help the pudding set. Just regular large eggs work perfectly here.
Sugar: This sweetens the mixture. I like to use granulated sugar, but you can also opt for brown sugar for a deeper flavor.
Cinnamon: The warm spice that adds a lovely aroma and flavor, perfect for fall.
Nutmeg: A pinch of nutmeg complements the pumpkin wonderfully and enhances the autumn vibe.
Vanilla Extract: A splash adds a beautiful flavor to the mix. I always prefer pure vanilla extract over imitation for a richer taste.
Brown Sugar: This is for the sweet caramel-like sauce that you’ll drizzle on top. Dark brown sugar works best for that rich flavor.
Butter: Used to create the luscious brown sugar sauce. Who doesn’t love a bit of butter?
Is Pumpkin Bread Pudding Good for You?
While this delicious pumpkin bread pudding is certainly a treat, it does come with its pros and cons in terms of health.
Pumpkin: Rich in vitamins A and C, and loaded with fiber, pumpkin is an excellent addition to your diet. It can help with digestion, boosting your immune system, and it’s low in calories too, making it a great base ingredient.
Eggs: They are a fantastic source of protein and other nutrients, and when combined with the other ingredients, they help make this a hearty dessert.
However, you should be cautious about the amount of sugar and butter in the recipe. While these ingredients make it indulgent, they can also add up in calories and lead to a higher fat content. I recommend enjoying it in moderation, perhaps making it for special occasions or as a seasonal treat.
Ingredients List
– 4 cups stale bread (cut into small pieces)
– 1 can (15 oz) canned pumpkin
– 2 cups milk
– 4 large eggs
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 teaspoon vanilla extract
– 1 cup brown sugar
– 1/2 cup butter
This recipe serves about 8 people, but I won’t judge if you decide to keep it all to yourself!
How to Make Pumpkin Bread Pudding?
1. Start by preheating your oven to 350°F (175°C) and get a baking dish ready.
2. Cut your stale bread into small pieces and evenly place them in the prepared baking dish.
3. In a medium bowl, mix together the canned pumpkin, milk, eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract until everything is smooth and well combined.
4. Pour this delicious mixture over the bread, making sure that every piece is soaked. You might want to gently press down on the bread to ensure it absorbs as much of that pumpkin goodness as possible.
5. Bake your bread pudding in the oven for about 30-40 minutes or until it’s set and slightly golden on top. It should have a light jiggle when shaken but not look liquidy.
6. While that’s baking, let’s make the brown sugar sauce! In a saucepan, melt the butter over medium heat and then add the brown sugar. Stir continuously until it melts and thickens into a syrup-like consistency. Keep an eye on it so it doesn’t burn!
7. Once the bread pudding is baked and heavenly smelling, let it cool for a few minutes before serving. Drizzle that glorious brown sugar sauce generously over the top, and enjoy while it’s warm!
Pumpkin Perfection: Extra Tips and Serving Suggestions
– For a fun twist, you can add nuts like pecans or walnuts for some crunch.
– Consider serving it warm with a scoop of vanilla ice cream or whipped cream for that extra indulgence.
– Feel free to add some chocolate chips or raisins for a sweet surprise.
– If you have leftovers (which is rare), you can store them in the fridge for a few days and reheat them in the oven or microwave.
I truly hope you give this pumpkin bread pudding a try! It’s wonderfully comforting and brings back so many happy memories for me. I can’t wait to hear how yours turns out. Happy baking!
