Oh, pumpkin season is my absolute favorite time of year! There’s something so comforting about the rich, warm spices and the sweet aroma that fills the kitchen when you bake with pumpkin. Today, I’m thrilled to share one of my go-to recipes: Easy Pumpkin Bread Pudding with Brown Sugar Sauce.
Whenever I make this dish, I’m flooded with memories of family gatherings in the fall, where the warmth of loved ones and the smell of dessert in the oven usher in that cozy, nostalgic vibe. Plus, it’s so simple to prepare! Trust me, if you have a few slices of bread sitting on your counter, you’re just a few ingredients away from creating a delightful dessert (or even a decadent brunch!) that will impress everyone.
What’s in Easy Pumpkin Bread Pudding with Brown Sugar Sauce?
Day-Old Bread: You’ll need about 4 cups of cubed day-old bread—French bread or challah is particularly fabulous for this recipe. The sturdiness of these breads ensures they hold up beautifully in the pudding.
Pumpkin Puree: Either canned or fresh works perfectly here, but if you’re in the mood to roast a pumpkin, I support that creative adventure too!
Whole Milk and Heavy Cream: Combining these two adds richness and creaminess to our pudding, making each bite heavenly.
Brown Sugar: The star sweetener that brings that deep caramel-like flavor. I find light or dark brown sugar both work well, but dark brown will give you a slightly richer flavor.
Eggs: A classic binding agent, we use 3 large eggs for structure.
Vanilla Extract: A teaspoon of this magical ingredient makes everything taste more delightful.
Ground Spices: A mix of cinnamon, nutmeg, and ginger helps create that irresistible Fall flavor profile.
Salt: Just a bit to balance out the sweetness and accentuate the flavors.
Butter: A single tablespoon works perfectly to grease the baking dish, ensuring our pudding doesn’t stick.
For the Brown Sugar Sauce:
Brown Sugar: You’ll need another 1/2 cup here for that sweet, luscious drizzle.
Butter and Heavy Cream: Adding these will make your sauce creamy and luscious, just like a caramel but even better!
Is Easy Pumpkin Bread Pudding Good for You?
Now, let’s chat about the health side of this delightful dish! While I won’t say this is health food by any means, it does have some redeeming qualities.
Pumpkin Puree: It’s rich in vitamins A and C and antioxidants, making it a great seasonal addition to your diet. Pumpkin is high in fiber too, which can aid digestion.
Eggs: Packed with protein and essential nutrients, they help to create a satisfying dish that feels both indulgent and comforting.
However, I won’t lie—this pumpkin bread pudding does carry a fair amount of sugar and fat, so it’s best enjoyed in moderation. But hey, life’s too short to skip dessert, right?
Ingredients List
– 4 cups day-old bread, cubed (French bread or challah works well)
– 2 cups pumpkin puree (canned or fresh)
– 1 cup whole milk
– 1/2 cup heavy cream
– 3/4 cup brown sugar
– 3 large eggs
– 1/2 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 tablespoon butter (for greasing the dish)
For the Brown Sugar Sauce:
– 1/2 cup brown sugar
– 1/4 cup butter
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
This recipe serves about 8 people, so it’s perfect for sharing at gatherings!
How to Make Easy Pumpkin Bread Pudding?
1. Preheat your oven to 350°F (175°C). Grab that butter and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until it’s all combined and luscious.
3. Now, fold in the cubed bread gently, ensuring that every bit is coated in that beautiful pumpkin mixture. Allow it to sit for about 15 minutes so the bread can soak it all up.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick comes out clean when inserted in the center.
6. While it’s baking, let’s get that brown sugar sauce going! In a small saucepan over medium heat, mix the brown sugar, butter, and heavy cream. Stir until it’s smooth and starts to gently boil. Then take it off the heat and stir in your vanilla extract.
7. Once the bread pudding is out and has cooled slightly, serve it warm drizzled with that rich brown sugar sauce. Trust me, your kitchen will smell heavenly!
Sweet Tips for Pumpkin Lovers
– This bread pudding can definitely play both roles: a warm dessert and a delightful brunch dish! Want to take it up a notch? Add a scoop of vanilla ice cream or whipped cream on top—heavenly!
– If you happen to have leftovers (which I highly doubt), store them in an airtight container in the fridge for up to 3 days. Just pop it in the microwave for a few seconds before serving and enjoy the warm, comforting goodness all over again.
This Easy Pumpkin Bread Pudding is the perfect way to embrace the fall flavors and cozy up your home. I can’t wait for you to try it—your taste buds will thank you! Be sure to let me know how it turns out, and don’t forget to share your pumpkin adventures! Happy baking!
