Description
Pumpkin Bread Pudding is an irresistible dessert that combines the warm flavors of cinnamon, nutmeg, and pumpkin for a comforting experience perfect for fall. This simple yet decadent recipe transforms stale bread into a rich, custardy treat that will have your family gathering around the table in delight. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Enjoy the cozy aromas filling your kitchen as you create lasting memories with every bite.
Ingredients
Scale
- 6 cups stale bread, torn into chunks
- 1 cup canned pumpkin puree (100% pumpkin)
- 4 large eggs
- 2 cups heavy cream
- 1 cup brown sugar (light or dark)
- 2 tsp cinnamon
- 1/2 tsp nutmeg (freshly grated if possible)
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a large bowl, whisk together eggs, heavy cream, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Fold in the torn bread pieces until coated and let sit for 15 minutes to soak up the mixture.
- Pour the soaked bread mixture into the prepared baking dish and spread evenly.
- Bake for 45-50 minutes until golden brown; check doneness with a toothpick inserted in the center—it should come out clean.
- Allow to cool slightly before serving. Top with whipped cream or ice cream as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 150g)
- Calories: 295
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg