Description
Sink your teeth into the irresistible flavors of homemade Pumpkin Bread Pudding, a comforting and indulgent dessert that’s perfect for any occasion. Featuring a rich, custard-like texture and warm spices, this classic recipe is sure to become a new family favorite.
Ingredients
– 1 loaf day-old bread, cubed
– 1 (15 oz) can pumpkin puree
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. – In a large bowl, whisk together the pumpkin, eggs, milk, cream, sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. – Add the cubed bread to the pumpkin mixture and gently toss to coat.
4. – Transfer the mixture to the prepared baking dish and spread it out evenly.
5. – Bake for 45-55 minutes, or until the center is set and the top is golden brown.
6. – Allow the pumpkin bread pudding to cool for 10-15 minutes before serving.
Notes
For a richer flavor, substitute half-and-half or evaporated milk for the whole milk. You can also add chopped pecans or walnuts to the bread pudding for extra texture. Leftover pumpkin bread pudding can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American