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To make Pumpkin Cinnamon Bread Pudding, you need these key ingredients: - 4 cups day-old bread (like Brioche or Challah), cut into cubes - 1 cup pumpkin puree - 3 large eggs - 1 ½ cups milk - ½ cup heavy cream - ¾ cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - ½ cup chopped pecans (optional) - Powdered sugar for dusting (optional) These ingredients combine to create a warm, spiced dish that feels like a hug. You might not have all these items on hand. Here are some easy swaps: - Use any bread you have, like white or whole wheat. - Swap pumpkin puree with sweet potato puree for a twist. - Replace heavy cream with more milk for a lighter version. - You can use maple syrup instead of brown sugar for a different sweet taste. - If you don’t have eggs, try using flaxseed meal with water as a binder. These substitutions keep the dish tasty and fun. Each serving is about 1/8 of the total recipe. Here’s what you get: - Calories: 300 - Protein: 6g - Fat: 15g - Carbohydrates: 39g - Fiber: 2g - Sugar: 15g This dish is a warm treat. It’s good to enjoy on chilly days. {{ingredient_image_1}} To start, gather your ingredients. You need day-old bread, pumpkin puree, eggs, milk, cream, and spices. Cut the bread into cubes. For this recipe, I love using Brioche or Challah. They add great flavor and texture. Next, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking. In a large bowl, whisk the pumpkin puree, eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix it well until smooth. Now, add the bread cubes to the bowl. Stir gently so every piece is coated in the mixture. This step is key for flavor. Soaking the bread is very important. Allow it to sit for 15-20 minutes. This lets the bread absorb the liquid. Stir occasionally to keep the bread from floating. If you want, you can add chopped pecans at this stage for extra crunch. Make sure all the bread is covered. This will help create a nice, moist pudding. If you skip this step, the bread may not soak up enough flavor. Once the bread is soaked, pour it into the greased baking dish. Spread it out evenly for even cooking. Place it in the oven and bake for 45-50 minutes. You will know it's done when the top is golden brown. Check for doneness by inserting a toothpick into the center. If it comes out clean, your bread pudding is ready! Let it cool slightly before serving. For a sweet touch, dust with powdered sugar before enjoying. You can serve it warm, or with a scoop of vanilla ice cream for a treat! The right bread makes a big difference. I recommend using day-old bread. Brioche or challah works great. Their soft texture soaks up the liquid well. You can also use French or Italian bread. Just ensure it's not fresh. Fresh bread can become too mushy. To get a creamy texture, mix your wet ingredients well. Combine pumpkin puree, eggs, milk, and cream in a bowl. Whisk until smooth. Let the bread soak in this mixture. Aim for 15-20 minutes for the best results. Stir the bread gently to coat each piece. This helps absorb all the flavors. Spices are key to great flavor. I use ground cinnamon, nutmeg, and ginger in this recipe. They bring warmth and depth. You can also add chopped pecans for crunch. They add a nice texture and nutty flavor. Feel free to experiment with other spices too. A hint of cloves or cardamom can elevate the dish further. Pro Tips Use Stale Bread: Day-old bread works best for bread pudding as it absorbs the custard mixture without becoming mushy. Mix in Flavors: Feel free to add additional spices or flavorings like vanilla bean or orange zest to elevate the taste. Let it Rest: Allow the bread pudding to rest for a few minutes after baking; this helps it set and makes it easier to serve. Serve with Sauce: Drizzle with caramel or maple syrup for an extra indulgent touch when serving. {{image_2}} You can change the flavor of your pumpkin cinnamon bread pudding. Try adding chocolate chips for a sweet twist. Just fold in about 1 cup of semi-sweet chocolate chips into the bread mixture. If you love tartness, add 1 cup of dried cranberries instead. They pair well with pumpkin and spices. If you follow a gluten-free diet, use gluten-free bread. Look for a good-quality gluten-free bread that can hold up in the pudding. You can also replace the heavy cream with coconut cream. This change keeps it rich while making it gluten-free. To make this dish vegan, replace eggs with 1 cup of silken tofu. Blend the tofu until smooth and mix it with the other wet ingredients. Use almond milk or oat milk instead of regular milk. Swap heavy cream for coconut cream for a rich texture. These simple swaps make this bread pudding perfect for everyone! To keep your pumpkin cinnamon bread pudding fresh, store it in an airtight container. Allow it to cool first. You can place it in the fridge for up to three days. If you cover it well, it will stay moist and tasty. Avoid storing it in the warm kitchen, as this can make it spoil faster. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the bread pudding in a baking dish. Cover it with foil to avoid drying out. Heat it for about 15-20 minutes. You can also microwave individual portions for about 30-60 seconds. Just check that it’s warm throughout before serving. If you want to save some for later, freezing is a great option. First, let the bread pudding cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. It can stay in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. Reheat it as mentioned above for the best results. Yes, you can prepare Pumpkin Cinnamon Bread Pudding ahead of time. Just follow the recipe up to the baking step. Cover the dish with plastic wrap and store it in the fridge for up to 24 hours. When ready, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. Homemade bread pudding lasts about three to four days in the fridge. Make sure to store it in an airtight container. For longer storage, you can freeze it. When frozen, it can last up to three months. Just remember to thaw it in the fridge before reheating. You have many tasty options for toppings. Here are a few favorites: - Whipped cream - Vanilla ice cream - Caramel sauce - Chopped nuts, like pecans or walnuts - A dusting of powdered sugar These toppings can add flavor and texture to your Pumpkin Cinnamon Bread Pudding. Enjoy experimenting to find your favorite! This article covered everything you need to know about Pumpkin Cinnamon Bread Pudding. You learned about key ingredients, easy steps for preparation, and helpful tips for the perfect dish. I shared variations for different tastes and dietary needs, plus storage tips for leftovers. Remember, making this dessert can be simple and fun. Each step and ingredient brings you closer to a delightful treat. Enjoy the process and feel great sharing it with others!

Pumpkin Spice Cinnamon Bread Pudding

A warm and comforting dessert featuring pumpkin and spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 4 cups day-old bread (such as Brioche or Challah), cut into cubes
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1.5 cups milk
  • 0.5 cup heavy cream
  • 0.75 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 0.5 cup chopped pecans (optional)
  • Powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
  • Add the cubed bread to the mixture, stirring gently to ensure each piece is immersed in the liquid. Allow it to soak for about 15-20 minutes, stirring occasionally to prevent any bread from floating.
  • If using, fold in the chopped pecans into the bread mixture.
  • Pour the soaked bread mixture into the prepared baking dish and spread it out evenly.
  • Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool slightly before serving.
  • Optionally, dust with powdered sugar before serving for a touch of sweetness. Serve warm, alone or with a scoop of vanilla ice cream for an indulgent treat!

Notes

Serve warm with vanilla ice cream for an indulgent treat.
Keyword bread pudding, fall dessert, pumpkin