Pumpkin Spice Bread Pudding
Delicious and comforting Pumpkin Spice Bread Pudding with a perfect blend of pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. The bread soaks up a creamy custard, resulting in a texture that’s both soft and slightly chewy. A great way to use up stale bread, and customizable with chocolate chips, nuts, or dried cranberries.
Ingredients
- 6 cups stale bread cut into 1-inch cubes (such as brioche, challah, or French bread)
- 2 cups milk
- 1 cup heavy cream
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter melted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips chopped nuts, or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Place the bread cubes in the prepared baking dish.
- In a large bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, granulated sugar, brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt until well combined. Make sure there are no lumps.
- Pour the pumpkin spice custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread to ensure it’s fully soaked. Let it sit for about 20-30 minutes to allow the bread to absorb the liquid.
- If you’re using any mix-ins like chocolate chips, nuts, or dried cranberries, sprinkle them evenly over the bread mixture.
- Cover the baking dish with aluminum foil. Bake for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Let the Pumpkin Spice Bread Pudding cool for at least 15-20 minutes before serving.