Pumpkin Bread Pudding Recipe

Introduction

Pumpkin Bread Pudding is a cozy, comforting dessert that brings fall flavors to your table with every bite. Combining tender bread cubes soaked in a rich pumpkin custard and topped with a warm, spiced sauce, this dish is perfect for gatherings or a special treat at home.

Ingredients

• 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
• For the topping:
• ¾ cup Sugar
• ½ cup Coconut Oil
• 1 teaspoon Almond Extract
• 1 teaspoon Cinnamon

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Grease a 9-inch pie dish with coconut oil or butter, then place the bread cubes evenly in the 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.
3. Step 3: Pour the pumpkin mixture over the bread cubes, making sure all pieces are soaked. Place the dish in the oven and bake for 30 minutes.
4. Step 4: While baking, prepare the topping by melting sugar, coconut oil, almond extract, and cinnamon together over low heat in a small saucepan. Stir until fully combined, then keep warm on low heat.
5. Step 5: Ten minutes before the pudding finishes baking, sprinkle the whole pecans over it and continue cooking.
6. Step 6: When done, remove the bread pudding from the oven and drizzle the warm topping sauce over it. Serve immediately for best flavor and texture.

Tips & Variations

• For added texture, toast the pecans lightly before adding them to the pudding.
• Substitute the Mountain White bread with brioche or challah for an even richer pudding.
• Add a splash of vanilla extract to the custard mixture for extra depth of flavor.
• For a dairy-free version, use coconut cream instead of heavy whipping cream.

Storage

Store leftover pumpkin bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The topping sauce can be reheated separately and drizzled again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, other breads like brioche, challah, or even gluten-free varieties can be used depending on your preference. Just be sure the bread is sturdy enough to hold the custard.

Can I prepare this ahead of time?

Absolutely! You can assemble the pudding the night before and refrigerate it. Bake it fresh the next day and add the topping just before serving for the best results.

Pumpkin Bread Pudding Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This comforting Pumpkin Bread Pudding is a delightful autumn treat featuring soft bread cubes soaked in a spiced pumpkin custard, baked to perfection, and topped with a warm cinnamon almond sauce with whole pecans. Perfect for cozy breakfasts or dessert, it combines seasonal flavors with a rich, creamy texture.

• Author: Maya
• 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 Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the bread pudding.
2. Prepare the Bread: Grease a 9-inch pie dish with coconut oil or butter. Cut the bread into 1-inch squares and spread evenly in the prepared dish.
3. Make Custard Mixture: In a medium bowl, whisk together the heavy whipping cream, eggs, pumpkin puree, sugar, and pumpkin pie spice until the mixture is smooth and thoroughly blended.
4. Combine and Bake: Pour the pumpkin custard mixture evenly over the bread cubes in the pie dish. Place the dish in the oven and bake for 30 minutes.
5. Prepare Topping Sauce: While the pudding bakes, combine sugar, coconut oil, almond extract, and cinnamon in a small saucepan over low heat. Stir until the sugar is fully dissolved and the ingredients are melted and blended, then keep on low heat to stay warm.
6. Add Pecans: About 10 minutes before the baking time is complete, sprinkle the whole pecans over the pudding and continue baking the remaining time to toast the nuts.
7. Finish and Serve: Remove the bread pudding from the oven and immediately drizzle the warm cinnamon almond topping over the dish. Serve while warm for the best taste and texture.

Notes

• Use Canyon Bakehouse Mountain White bread for a gluten-free option.
• Ensure the bread cubes are evenly coated with the custard mixture for best absorption.
• Keep the topping sauce warm on the stove to easily drizzle over the pudding when serving.
• You can substitute pecans with walnuts or leave nuts out for a nut-free version.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Keywords: Pumpkin Bread Pudding, Gluten Free Bread Pudding, Fall Dessert, Pumpkin Dessert, Holiday Dessert, Spiced Bread Pudding