Pumpkin Bread Pudding Recipe

Introduction

Pumpkin Bread Pudding is a cozy, comforting dessert perfect for fall or any time you crave warm, spiced flavors. Combining tender bread, creamy pumpkin, and a sweet pecan topping, this dish makes for a delightful treat that’s easy to prepare and sure to impress.

Ingredients

• 5 pieces Canyon Bakehouse Mountain White, cut into 1-inch squares
• ¾ cup Heavy Whipping Cream
• 3 Eggs
• 1 cup Canned Pumpkin Puree
• 1 cup Sugar
• 1 tablespoon Pumpkin Pie Spice
• ½ cup Whole Pecans
• Toppings:
• ¾ cup Sugar
• ½ cup Coconut Oil
• 1 teaspoon Almond Extract
• 1 teaspoon Cinnamon

Instructions

1. Step 1: Preheat your oven to 375 degrees F and grease a 9-inch pie dish with coconut oil or butter. Cut the bread into 1-inch squares and spread them evenly in the prepared dish.
2. Step 2: In a medium bowl, whisk together the heavy whipping cream, eggs, pumpkin puree, sugar, and pumpkin pie spice until fully blended. Pour this mixture evenly over the bread squares in the dish.
3. Step 3: Place the dish in the oven and bake for 30 minutes.
4. Step 4: While the bread pudding bakes, prepare the topping. Combine sugar, coconut oil, almond extract, and cinnamon in a small saucepan over low heat. Stir until fully melted and blended, then keep warm on very low heat.
5. Step 5: About 10 minutes before the baking time ends, sprinkle the whole pecans over the pudding and return it to the oven to finish baking.
6. Step 6: When baking is complete, remove the bread pudding from the oven and drizzle the warm topping sauce over the top. Serve immediately for best flavor and texture.

Tips & Variations

• For a richer flavor, try substituting half of the heavy cream with evaporated milk.
• Use other types of bread like brioche or challah for a softer, more decadent pudding.
• Add a handful of dried cranberries or raisins for a fruity twist.
• To make this gluten-free, ensure your bread is certified gluten-free, like Canyon Bakehouse Mountain White.

Storage

Store leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 30–45 seconds or in a preheated 350 degrees F oven until heated through. The topping sauce can be gently reheated on the stove or in the microwave before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but it should be cooked and pureed until smooth. Use the same quantity as canned puree for best results.

Can I prepare this bread pudding in advance?

You can assemble the bread pudding a few hours before baking and keep it covered in the refrigerator. Bake just before serving for fresh, warm pudding.

Pumpkin Bread Pudding Recipe

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★★★★★

4.8 from 100 reviews

This Pumpkin Bread Pudding offers a cozy, autumn-inspired dessert featuring tender bread soaked in a rich pumpkin-spiced custard, topped with a warm cinnamon-almond glaze and crunchy pecans. Perfectly baked until golden and served warm, it’s a comforting treat that turns simple bread into a delightful seasonal indulgence.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Bread Pudding

• 5 pieces Canyon Bakehouse Mountain White bread, cut into 1-inch squares
• ¾ cup Heavy Whipping Cream
• 3 Eggs
• 1 cup Canned Pumpkin Puree
• 1 cup Sugar
• 1 tablespoon Pumpkin Pie Spice
• ½ cup Whole Pecans

Toppings

• ¾ cup Sugar
• ½ cup Coconut Oil
• 1 teaspoon Almond Extract
• 1 teaspoon Cinnamon

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with coconut oil or butter to prevent sticking and place the bread cubes evenly in the dish.
2. Mix Custard: In a medium bowl, whip together the heavy cream, eggs, pumpkin puree, sugar, and pumpkin pie spice until the mixture is smooth and fully blended, ensuring even flavor in every bite.
3. Assemble and Bake: Pour the pumpkin custard mixture evenly over the bread cubes in the pie dish, allowing the bread to soak up the custard. Place the dish in the oven and bake for 30 minutes until set and golden brown on top.
4. Prepare Topping: While the bread pudding bakes, combine sugar, coconut oil, almond extract, and cinnamon in a small saucepan over low heat. Stir occasionally until the sugar dissolves and the mixture is melted and well blended.
5. Add Pecans and Finish Baking: About 10 minutes before the bread pudding is done, sprinkle the whole pecans evenly over the pudding and continue baking to toast the nuts slightly and meld the flavors.
6. Serve: Remove the bread pudding from the oven and immediately drizzle the warm cinnamon-almond sauce over the top. Serve warm for the best texture and flavor.

Notes

• Use gluten-free bread such as Canyon Bakehouse Mountain White to keep this recipe gluten-free.
• The bread should be fresh enough to absorb the custard but not overly soft or stale.
• The pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
• To make ahead, prepare and assemble the pudding but bake just before serving.
• This dessert is best enjoyed warm but can be gently reheated.

Keywords: pumpkin bread pudding, gluten free dessert, fall recipes, pumpkin spice dessert, bread pudding recipe