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To make this cozy pumpkin spice bread pudding, gather these ingredients: - 4 cups stale brioche or challah bread, cubed - 2 cups pumpkin puree - 2 cups milk (or non-dairy alternative) - 4 large eggs - 3/4 cup brown sugar - 1 tablespoon vanilla extract - 1 tablespoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - Whipped cream for serving Each ingredient plays a key role in building flavor and texture. The stale bread helps soak up the custard, while the pumpkin puree adds moistness and warmth. You can switch some ingredients based on your taste: - Use gluten-free bread for a gluten-free option. - Swap brown sugar for maple syrup for a lighter flavor. - Try almond milk or oat milk instead of regular milk. - If you don’t like nuts, skip them or use chocolate chips instead. These options let you customize the recipe to fit your needs. Choosing the right bread is crucial. Look for: - Stale bread: Fresh bread won't soak in the custard well. Stale bread absorbs the liquid better. - Brioche or challah: These breads are soft and rich. They give a nice texture to your pudding. If you can’t find brioche or challah, use any sturdy bread. Just make sure it’s a bit dry. First, you need to preheat your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, grab a 9x13 inch baking dish. Grease it well with butter or cooking spray. This helps the bread pudding not to stick. Now it’s time to mix the custard. In a large bowl, add 2 cups of pumpkin puree. Pour in 2 cups of milk or your favorite non-dairy milk. Crack in 4 large eggs. Next, add 3/4 cup of brown sugar, 1 tablespoon of vanilla extract, 1 tablespoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk all these ingredients together until smooth. This mixture will give your bread pudding its rich flavor. Take your cubed bread, about 4 cups of stale brioche or challah. Add it to the custard mixture. Make sure each piece is coated well. If you like nuts, fold in 1/2 cup of chopped walnuts or pecans gently. Pour the entire mixture into your greased baking dish. Press down on the bread cubes lightly. This helps them soak up the custard. Bake in your preheated oven for 30-40 minutes. You want the top to be golden and the custard to be set. To check, insert a toothpick in the center. If it comes out clean, it’s ready. Let it cool for about 10 minutes before serving. Enjoy warm with a drizzle of whipped cream on top for a cozy treat! To get the best texture, use stale bread. Stale bread soaks up the custard well. I like using brioche or challah for their soft and rich taste. Cut the bread into even cubes, about one inch. This helps them soak up the custard evenly. Let the bread sit in the custard for at least 30 minutes before baking. This ensures every bite is moist and flavorful. Serve your pumpkin spice bread pudding warm. A dollop of whipped cream on top makes it even better. You can also drizzle caramel sauce for extra sweetness. If you want a crunch, add chopped nuts on top. Consider serving it alongside vanilla ice cream for a nice contrast. This dessert is great for cozy nights or holiday gatherings. To store leftovers, cover them tightly and place them in the fridge. They will stay fresh for up to three days. When ready to enjoy, heat individual portions in the microwave. You can also reheat it in the oven at 350°F. Bake until warmed through, about 15-20 minutes. Add a splash of milk before reheating to keep it moist. {{image_2}} You can make this dish dairy-free and vegan. Use non-dairy milk like almond or coconut. Replace eggs with flax eggs or silken tofu. These swaps keep the texture creamy and rich. They also keep the flavors bold. Your guests won't know the difference! Want to boost the flavor? Add chocolate chips or dried fruits. Raisins or cranberries give a nice chew. For a nutty twist, use pecans or walnuts. Each option adds depth and makes it special. You can also stir in some maple syrup for extra sweetness. Change it up for the season! In fall, add fresh apple or pear slices. For winter, try a sprinkle of nutmeg. Top with caramel sauce for a sweet finish. You can also serve with whipped cream or vanilla ice cream. Each topping brings a new taste. Enjoy exploring different flavors! Each serving of Pumpkin Spice Bread Pudding has about 300 calories. You get 10 grams of fat and 45 grams of carbs. There are also 5 grams of protein. The fiber content is around 2 grams. This dessert packs a lovely mix of flavors and nutrition. You can make this dish healthier. Use whole wheat bread instead of brioche or challah. Swap out brown sugar for coconut sugar to reduce calories. Almond milk or oat milk can replace regular milk for a lighter option. If you prefer, leave out the nuts or use seeds instead. Each swap helps make your pudding a bit healthier. This recipe contains common allergens. It includes eggs, milk, and wheat. To make it nut-free, skip the nuts or use seeds. For a dairy-free version, use a non-dairy milk. Always check labels to avoid hidden allergens. If you have specific allergies, be careful when choosing ingredients. Yes, you can use fresh bread, but stale bread works best. Stale bread soaks up the custard better. Fresh bread may turn mushy and not hold its shape. If you use fresh, let it sit out for a few hours to dry. You can prepare the bread pudding the night before. Just make it as usual and pour the mixture into your baking dish. Cover it with plastic wrap and refrigerate. When you're ready, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. Whipped cream is a classic choice. You can also serve it with vanilla ice cream for extra sweetness. A drizzle of caramel sauce adds a nice touch. For a fun twist, try it with a scoop of pumpkin ice cream. Fresh berries give a nice contrast and add color to your dish. You now have all the details for making delicious Pumpkin Spice Bread Pudding. We covered the key ingredients, steps, and helpful tips tailored for great results. Don't forget the variations you can try, like dairy-free options or fun toppings. Always aim for the perfect texture and consider healthy swaps when you can. This dish is not just for fall; it can bring joy any season. Enjoy creating and sharing this warm treat with loved ones!

Pumpkin Spice Bread Pudding

Indulge in the cozy flavors of fall with this delicious Pumpkin Spice Bread Pudding recipe! Made with cubed brioche or challah soaked in a creamy pumpkin mixture, it’s the perfect dessert for chilly nights. Top it off with whipped cream for extra sweetness. Click through for the full recipe and impress your friends and family with this warm, comforting treat! #PumpkinSpiceBreadPudding #FallDesserts #PumpkinRecipes #BakingJoy
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Ingredients
  

4 cups stale brioche or challah bread, cubed

2 cups pumpkin puree

2 cups milk (or non-dairy alternative)

4 large eggs

3/4 cup brown sugar

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Whipped cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

    In a large mixing bowl, combine the pumpkin puree, milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until everything is well combined and smooth.

      Add the cubed bread to the pumpkin mixture, ensuring each piece is well coated. If using, gently fold in the chopped nuts.

        Pour the mixture into the prepared baking dish. Press the bread cubes down lightly to ensure they are submerged in the custard mixture.

          Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the custard is set. A toothpick inserted in the center should come out clean.

            Remove from the oven and let it cool for about 10 minutes before serving.

              Serve warm, drizzled with whipped cream on top for added decadence.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8