Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (brioche or challah works best)
- 1½ cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) brown sugar, packed
- 4 large eggs
- 1 cup (240 g) pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
- ¼ tsp salt
Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the pudding doesn’t stick during baking.
- Arrange Bread Cubes: Place the cubed day-old bread evenly in the prepared baking dish, spreading them out to create a uniform base.
- Mix Custard: In a large bowl, whisk together the whole milk, heavy cream, brown sugar, eggs, pumpkin purée, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Combine Custard and Bread: Pour the custard mixture evenly over the bread cubes in the dish. Gently press the bread down to help it absorb the liquid evenly. Let the mixture sit for 10–15 minutes to soak.
- Bake: Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the pudding is set in the center and the top turns a lovely golden brown.
- Cool and Serve: Allow the bread pudding to cool slightly. Serve warm topped with optional whipped cream, caramel sauce, or chopped nuts as desired for extra flavor and texture.
Notes
- Use stale bread for the best texture, as fresh bread may become overly soft and mushy.
- Add ½ cup raisins, dried cranberries, or chocolate chips to the custard mixture for variation and added sweetness.
- For a boozy twist, soak raisins in bourbon or rum before adding them to the bread pudding.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Pudding
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
