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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FrancineS says
I’ve been hunting for new pumpkin recipes.
Savory Simple says
You will like this one :)
Laura (Tutti Dolci) says
Yum, headed over!
Baker Street says
No, no! All I want is the recipe now! Heading over right now! :)
Laura Dembowski says
Oooh pumpkin bread pudfing. . .what a great and seasonal treat! Sounds so comforting.
Valerie says
Challah + brioche?! Yes, please!!
Lisa says
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!
Becca from It's Yummilicious says
I NEED that pudding in my face! But I need the coffee to go with it, please! :)
Tiffany says
I just found you via your guest post at Bakeaholic Mama… LOVE your photos! And recipes! Excited to have stumbled upon your page :)
Savory Simple says
Thank you so much for stopping by!!
Jen @ The Scrumptious Pumpkin says
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! :)
Kim at The Soulicious Life says
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.
Rachael {SimplyFreshCooking} says
I’m new to bread pudding… I’ll head over and get that recipe. Great photos, Jen! :)
Hayley @ The Domestic Rebel says
Oh. My. God. Yes.
kita says
Im guilty of not being a huge pumpkin fan – but OMG this looks amazing.
Savory Simple says
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!
Heather | Farmgirl Gourmet says
Pumpkin bread pudding is my all time fall favorite. Nothing better!
Erin @ The Food Doctors says
This sounds incredible. I seriously can not get enough pumpkin right now!