Pumpkin Bread Pudding

As simple as beating a couple of eggs, this easy Pumpkin Bread Pudding becomes a perfect fall dessert or sweet breakfast  with just minutes of prep. 

Most days, I try to be really careful about carbs.  If I’m going to eat bread, it needs to be amazing bread. Let me be honest, even having said that, this girl has a thing for bread pudding. I mean, cubes of bread baked in a creamy custard with crunchy, buttery nuts and sweet toppings can’t be bad, right?

I find myself creating new versions of bread pudding as seasons change. The base of good quality bread with a simple custard is perfect for experimenting with flavors. With pumpkin on every food blogger’s mind right now (see what I mean, below), this little dish of heaven happened.

Bread puddings are super versatile. I’ve made sweet versions and even savory bread pudding! In its sweeter form, a bread pudding can pass as dessert or even breakfast. Topped with a drizzle of warm maple syrup, it’s basically a baked french toast casserole. The fall flavors in this Pumpkin Bread Pudding make it deliciously perfect to serve on a cool weekend morning, maybe even Thanksgiving morning, or later that night, warmed with a scoop of vanilla ice cream melting on top.

The richness of pumpkin in this recipe creates an almost pumpkin pie-like texture and taste. I love the crunch of walnuts on top with that creaminess below. This recipe is not overly sweet, so that kind of gives you the chance to add whatever you like best on top. A few shakes of powdered sugar, a healthy drizzle of pure maple syrup (or both!) or scoops of vanilla ice cream or whipped cream all pair really well with this.

Use whatever bread you love. I prefer the tender, eggy texture of challah, but any crusty bread, day-old actually is best, will taste delicious. You may even try a cinnamon or raisin bread…that sounds divine!  If you try that…I’d love to hear about it!

Today, I’m joining so many of my favorite blogger friends in celebrating a Virtual Pumpkin Party aka #virtualpumpkinparty ! If you looooove pumpkin, you’ll want to click through the links below and take a peek at some of the most creative and delicious pumpkin recipes on the interwebz!  Happy fall, my friends!

Pumpkin Bread Pudding

This simple recipe creates a perfect fall dessert or sweet and dreamy breakfast.

Serves: 8

Ingredients

• ▢ 1 pound loaf of challah brioche or your favorite bread
• ▢ 2 large eggs
• ▢ 2 1/4 cups milk see Notes
• ▢ 15 ounce pumpkin puree
• ▢ 1/3 cup dark brown sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/2 teaspoon ground ginger
• ▢ 1/4 teaspoon ground allspice
• ▢ 1/8 teaspoon ground cloves
• ▢ 1/4 teaspoon kosher salt
• ▢ 2 tablespoons butter diced into small cubes
• ▢ 1/2 cup chopped walnuts
• ▢ <i>Topping ideas:</i>
• ▢ powdered sugar
• ▢ pure maple syrup
• ▢ honey
• ▢ whipped cream
• ▢ vanilla ice cream

Instructions

• ▢
  Preheat your oven to 350 degrees. Butter the bottom and sides of a 9 inch baking dish.
• ▢
  Cut the bread into 1 inch cubes. Place the cubes into the baking dish.
• ▢
  In a medium bowl, whisk the eggs and add the milk, pumpkin, sugar, spices and salt. Whisk to combine. Pour the mixture over the cubes of bread.
• ▢
  Dot the top of the bread cubes with the bits of butter and the walnuts.
• ▢
  Bake for 40 to 45 minutes or until set.
• ▢
  Allow to cool for just a few minutes, then top with your favorite topping. Serve warm.

Notes

Use whatever milk you prefer. Using whole milk will give you a nice, creamy texture. Lower fat milks work wonderful as well. I've even made this with almond milk with great results.

This dish can be made well ahead of time! Assemble all the ingredients and refrigerate. Remove from the refrigerator at least 20 minutes before baking. You can also bake it immediately and reheat just before serving.

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#virtualpumpkinparty

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