Pumpkin Bread Pudding
This simple recipe creates a perfect fall dessert or sweet and dreamy breakfast.
Servings 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.