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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/pumpkin-bread-pudding-recipe/