This pumpkin bread pudding is a perfect holiday dessert! You seriously need to try this one!
Challah. Brioche. Custard. Pumpkin crème anglaise. Need I say more? Trust me, you want this dessert. It’s a perfect treat for the holidays.
On an unrelated note – I really appreciate the kind, thoughtful comments you all have left me this week on my two cancer awareness posts. As I’m sure you can imagine, they weren’t easy to write. Sharing such personal stories is always a bit intimidating for me and your responses are comforting and encouraging. Thanks to Dinners, Dishes and Desserts and Bake Your Day for organizing this week’s effort to raise awareness about a horrible disease. I was honored to collaborate with some of my favorite bloggers.
Pumpkin Bread Pudding
Ingredients
- 1/4 cup pumpkin puree
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup half-and-half (or 50% whole milk + 50% heavy cream)
- 1/2 cup whole milk
- 1 pound day old brioche or challah
Instructions
- In a large bowl, whisk together the pumpkin, sugar, eggs, vanilla, pumpkin pie spice, half-and-half and milk.
- Trim crusts off the bread and slice into 1-inch cubes. Line the bread in a gratin dish. I used a single 1-quart dish.
- Pour 3/4 of the custard over the bread. Push the bread down to make sure everything soaks with the custard. Chill for at least 30 minutes or overnight. Add the remaining custard to the gratin dish.
- Preheat the oven to 300 degrees F. Place the gratin dish on a rimmed sheet pan and fill the larger dish with warm water. Cook the bread pudding until the custard sets, approximately 1 hour.
- Serve warm.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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I’ve been hunting for new pumpkin recipes.
You will like this one :)
Yum, headed over!
No, no! All I want is the recipe now! Heading over right now! :)
Oooh pumpkin bread pudfing. . .what a great and seasonal treat! Sounds so comforting.
Challah + brioche?! Yes, please!!
I use either challah, brioche or croissants in most bread puddings. I just feel the buttery and/or buttery-eggy richness lends so much more! Simply put..I have no doubt this is the perfect pumpkin bread pudding..it looks wonderful!
I NEED that pudding in my face! But I need the coffee to go with it, please! :)
I just found you via your guest post at Bakeaholic Mama… LOVE your photos! And recipes! Excited to have stumbled upon your page :)
Thank you so much for stopping by!!
I’ve never made bread pudding but this looks like the perfect first recipe to try! I love pumpkin desserts (big surprise based on my blog name, I know!) and this sounds so delicious! :)
I adore bread pudding and pumpkin, but have never put them together. Guess all excuses are out the door now! Thanks for sharing and for hosting a giveaway.
I’m new to bread pudding… I’ll head over and get that recipe. Great photos, Jen! :)
Oh. My. God. Yes.
Im guilty of not being a huge pumpkin fan – but OMG this looks amazing.
I’m actually not a huge pumpkin fan, either! When fall rolls around I’m more about the butternut and acorn squash. But this is a keeper!
Pumpkin bread pudding is my all time fall favorite. Nothing better!
This sounds incredible. I seriously can not get enough pumpkin right now!