Pumpkin Bread Pudding (Easy Fall Dessert)
Description
Kick off fall with this easy Pumpkin Bread Pudding! It’s a warm, cozy pumpkin dessert that works for breakfast, brunch, holiday meals, or a big pan of dessert for fall gatherings. This pumpkin bread pudding recipe is simple, budget-friendly, and foolproof.
Ingredients
Units
Scale
- 16 ounces French bread, Texas toast, or thickly sliced bread
- 1 can (15 ounces) pumpkin puree
- 1 1/2 cups half and half
- 1/2 cup whole milk
- 1/2 cup brown sugar, packed
- 1/2 cup white granulated sugar
- 5 eggs
- 3 teaspoons pumpkin pie spice (storebought or homemade)
- 2 teaspoons vanilla extract
- Pinch of salt
Optional Garnishes:
- Chopped pecans
- Chopped walnuts
- Whipped cream
- Caramel sauce
- Powdered sugar
- Cream Cheese Glaze
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray your cake pan with nonstick cooking spray. Set aside.
- Place the pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla in an extra large mixing bowl and mix until fully combined.
- Chop your bread into large chunks, about 1 inch by 1 inch.
- Add the bread chunks to the bowl with the other mixed ingredients, make sure they’re nice and coated, then let them soak for about 10 minutes.
- Gently place the mixture in your prepared pan in an even layer and bake for 40 to 45 minutes, or until firm and not soggy.
- Remove from the oven and let rest for about 10 minutes before garnishing and serving.
Notes
- Use thick bread only. Thin bread turns mushy. Stale or older bread works great here, but never use moldy bread.
- Be sure to buy 100% pumpkin puree and not pumpkin pie mix.
Nutrition
- Serving Size: 1 square
- Calories: 235
- Sugar: 22.1 g
- Sodium: 450.9 mg
- Fat: 3.9 g
- Carbohydrates: 42.6 g
- Fiber: 2.3 g
- Protein: 7.6 g
- Cholesterol: 79.2 mg
Find it online: https://rosebakes.com/pumpkin-bread-pudding-easy-fall-dessert/
Recipe Card powered by