Description
This Pumpkin Pie Bread Pudding is a cozy dessert that blends the flavors of pumpkin pie with the texture of a warm, custardy bread pudding. It’s perfect for fall and holiday gatherings.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups half-and-half
- 2 large eggs
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 6 cups cubed day-old French bread
- ½ cup chopped pecans (optional)
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, half-and-half, eggs, white sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
- Fold in the bread cubes until thoroughly coated. Let the mixture sit for about 15 minutes to allow the bread to absorb the custard.
- Pour the bread mixture into the prepared baking dish and spread evenly. Sprinkle with chopped pecans and drizzle with melted butter, if using.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 to 50 minutes.
- Cool slightly before serving. Serve warm or at room temperature.
Notes
- Use day-old bread for best texture and absorption.
- You can add raisins or chocolate chips for extra flavor.
- Serve with whipped cream or caramel sauce for a decadent touch.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 248
- Sugar: 17g
- Sodium: 188mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 53mg
