You don’t have to wait for Thanksgiving to bake this delicious pumpkin bread pudding, but the spices inevitably evoke the holiday season. It’s an easy dessert to make if you can’t face another pie crust, with the added bonus that you can prepare everything a day ahead, if counter space or oven slots are limited.
It’s sweet enough to enjoy as a cold breakfast treat with a coffee, but who are we kidding? To savor this spicy, spongy pudding at its finest, slather it with a warm, velvety sauce or crown it with a scoop of ice cream.
Ingredients for Pumpkin Bread Pudding
- Bread: It has to be sturdy and dry enough to hold a custard, so ideally choose a whole wheat bread, cubed and a day old. If you don’t have whole wheat, brioche or sourdough bread will work as well.
- Dates: Chopped roughly, these will deliver a burst of sweetness into each bite. Raisins are fine as an alternative.
- Pecans: Chopped pecans give the pudding some crunch, as well as a warm, nutty flavor. Keep some aside for sprinkling on top before baking.
- Milk: The milk will soak into the bread and soften it to make the pudding. This recipe calls for whole milk, but you can also use a nut milk or half and half.
- Pumpkin: Canned pumpkin, which is simply pureed pumpkin with no added extras, is the key ingredient here. It gives the bread pudding its color, sweetness and seasonal character.
- Eggs: Separate the yolks from large eggs so you can whip the whites to make a lighter, airier custard. Keep the yolks, however. They’ll be adding flavor to the mix too.
- Brown sugar: Brown sugar has that touch of caramel flavor that you want in a bread pudding. Keep a little aside to sprinkle on top to make a crust.
- Spices: Cinnamon and nutmeg are automatic choices for a fall pumpkin pudding. Ground cloves also fit the bill, and if you have vanilla essence, add a dash of that.
- Salt: Just a hint of salt can really bring out some of the other flavors and balance the sweetness. Some cooks swear by a pinch of pepper too.
- Half-and-half cream or whipped cream (optional): These are all you need as a simple topping, but the pudding is certainly moist enough to eat by itself.
Directions
Step 1: Combine the dry ingredients
Preheat the oven to 350°F. Toss together the bread cubes, chopped dates and 1/3 cup of the pecans, then place in a greased 2-quart shallow baking dish.
Step 2: Prepare the custard
In a bowl, combine the milk, pumpkin puree, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat the egg whites until stiff, then fold into the pumpkin mixture. Pour over the bread cubes and toss so that all pieces are covered. Top with the remaining nuts and brown sugar.
Step 3: Bake until firm
Bake the pudding mixture, uncovered, until a knife inserted into the center comes out clean, one hour. Serve warm or chilled, with your topping of choice.
Editor’s Tip: To check doneness, you can also press down gently on the center of the pudding. If any custard mixture seeps through the crust, it needs more time in the oven.
Pumpkin Bread Pudding Variations
- Use fresh pumpkin: Canned pumpkin puree is the easiest way to make this pumpkin bread pudding recipe, but since fresh pumpkin is often on clearance after Thanksgiving, you can cook and puree it as a fresh substitute. Avoid pumpkin pie filling, though, which has sugar and spices already added.
- Broaden your bread choice: Experiment with different types of bread, heating your chosen type in the oven first if it’s still too moist. The more artisanal the better, as long as the custard has time to soak in. Don’t use pre-sliced or sandwich bread, which is too floppy and flimsy to hold the sauce.
- Top with a seasonal sauce: A vanilla sauce won’t overpower the subtle spice flavors, but if you really want an indulgent treat, try a caramel or salted caramel sauce, or even a cream sauce with a dash of whiskey or brandy.
How to Store Pumpkin Bread Pudding
Let the pudding cool from the oven, then transfer to an airtight container so it doesn’t dry out. It will keep in the refrigerator for up to three days.
Can you make pumpkin bread pudding ahead of time?
A further perk of this bread pudding with pumpkin is that you can mix the dry ingredients and custard, cover, and refrigerate up to a day ahead. Just let the dish come up to room temperature before baking. This works well if you’re starting with stale bread that’s particularly brittle and crunchy.
How do you reheat pumpkin bread pudding?
You can enjoy your pudding cold, but for even reheating, a warm oven is preferable to a microwave. Cover the tray with aluminum foil to retain moisture.
Pumpkin Bread Pudding Tips
Why does my pumpkin bread pudding taste bland?
Neither the bread nor the pumpkin will be to blame in a pudding that lacks punch. They’re there for the consistency and color. The most likely culprit is too little salt, which really highlights the sweetness, or spices that are too old or not stored properly. You’ll also notice a big difference between authentic Ceylon cinnamon and Chinese cassia, with the latter often having a dusty, bland presence.
Do I have to use stale bread?
Don’t worry about tasting bread that is sour. The stale, yeasty taste you get with some day-old bread won’t linger once the custard is on. You do need the texture for a premium pudding, however, so if you can’t use stale, choose crusty.
Can I make this pudding without eggs?
Whether you simply want an eggless version or need a fully vegan pumpkin bread pudding, you can achieve a custard base by thickening your milk (or nut milk) with cornstarch and adding ground flaxseed to bind the mixture. There will be a faint aftertaste to the flaxseed, so tweak with extra sugar if necessary.
