Delicious Pumpkin Bread Pudding: Perfect Fall Dessert!

Okay, let’s chat about something that makes my kitchen (and my family!) super happy: Pumpkin Bread Pudding. You know those days when you’re staring into the fridge, wondering how to turn random ingredients into something magical? This is IT. This recipe is a hug in a bowl, perfect for those chilly evenings when you need a little comfort. And honestly, it’s so easy that even on my most frazzled mom days, I can pull it off.

I remember the first time I made it. It was a rainy Saturday, the kids were bouncing off the walls, and I desperately needed a win. I had some leftover bread and a can of pumpkin puree from a failed attempt at pumpkin pie (don’t ask!). I decided to give Pumpkin Bread Pudding a try. The house filled with the warm, cozy scent of pumpkin spice, and for a brief moment, there was peace. A sweet, delicious peace. The kids devoured it, and my husband declared it “blog-worthy!”

This Pumpkin Bread Pudding quickly became a staple. It’s more than just a dessert; it’s a memory-maker. It’s something I can throw together without much thought, and it always brings smiles. If you are a fellow kitchen warrior, trying to feed tiny humans and not lose your mind, this recipe is for YOU.

Let’s dive into this easy Pumpkin Bread Pudding recipe, my friend!

INGREDIENTS You’ll Need:

Here’s the ingredient lineup for this Pumpkin Bread Pudding goodness. Don’t worry, it’s nothing fancy – just the usual suspects you might already have in your pantry.

• 6 cups cubed bread (stale is best!)– I usually use challah or brioche, but any bread works. Even that leftover loaf from the bakery that’s a little too crusty now!
• 2 cups milk– Any kind! I’ve used dairy, almond, and even oat milk in this Pumpkin Bread Pudding.
• 1 cup pumpkin puree – Make sure it’s puree, not pumpkin pie filling!
• 1/2 cup granulated sugar – For that touch of sweetness.
• 1/4 cup packed brown sugar– Adds a nice molasses-y flavor.
• 2 large eggs – The binders that hold it all together.
• 2 teaspoons pumpkin pie spice – The magic ingredient!
• 1 teaspoon vanilla extract – For extra flavor.
• 1/4 teaspoon salt – Balances the sweetness.
• Optional: 1/2 cup raisins, chocolate chips, or chopped nuts – For a little extra something!

Mom-Tested Ingredient Swaps:

• No pumpkin pie spice? No worries! I use a mix of cinnamon, ginger, nutmeg, and cloves.
• Out of vanilla extract? A teaspoon of maple syrup does the trick!
• If you want to make this Pumpkin Bread Pudding even more decadent, swap some of the milk for heavy cream.

Real-Life Shopping Tips:

You can grab almost everything at your local grocery store. During the fall, pumpkin puree and pumpkin pie spice are everywhere! You can even find them at Target while doing your regular grocery run.

Budget-Friendly Alternatives:

This Pumpkin Bread Pudding doesn’t have to break the bank. Use whatever bread you have on hand, and buy pumpkin puree when it’s on sale!

Ingredient Prep Shortcuts:

I like to cube my bread the night before and let it sit out to get a little stale. It soaks up the custard better that way.

Storage Wisdom:

Leftovers (if there are any!) can be stored in the fridge for up to 3 days. Reheat gently in the microwave.

Personal Preferences:

My family loves when I add chocolate chips to this Pumpkin Bread Pudding. It’s like a little surprise in every bite!

Here’s a Pumpkin Bread Pudding trick that saved my sanity: Keep a stash of pumpkin puree in the pantry for those “I need a dessert NOW!” moments. You never know when you’ll need it!

Let’s Make it Happen!

Alright, kitchen warriors, let’s get cooking! This Pumpkin Bread Pudding is so simple, it’s practically foolproof.

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This step is crucial so your Pumpkin Bread Pudding doesn’t stick!
2. In a large bowl, whisk together the milk, pumpkin puree, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt. Make sure everything is well combined. This is the base of our creamy Pumpkin Bread Pudding.
3. Add the cubed bread to the bowl and gently toss to coat. Make sure every piece of bread is soaking in that delicious pumpkin mixture. Let it sit for about 10-15 minutes to allow the bread to absorb the liquid. Perfect time to fold that laundry pile!
4. If you’re using raisins, chocolate chips, or nuts, stir them in now. I’ve even added dried cranberries for a festive touch!
5. Pour the bread mixture into the prepared baking dish. Spread it out evenly.
6. Bake for 45-50 minutes, or until the Pumpkin Bread Pudding is golden brown and set. A knife inserted into the center should come out clean. Your Pumpkin Bread Pudding should smell amazing by now!
7. Let it cool slightly before serving. Serve warm, with a drizzle of caramel sauce or a dollop of whipped cream, if desired. This is where the magic happens!

Here’s where I used to mess up my Pumpkin Bread Pudding – don’t make my mistake! I used to skip the soaking step, and the bread pudding would be dry. Trust me, those 10-15 minutes make a HUGE difference.

In my chaotic kitchen, this Pumpkin Bread Pudding usually takes about an hour from start to finish, including baking time. Plenty of time to sneak in a quick episode of your favorite show!

Don’t panic if your Pumpkin Bread Pudding looks a little jiggly when you take it out of the oven. It will firm up as it cools.

While your Pumpkin Bread Pudding is doing its thing, pour yourself that well-deserved coffee! You’ve earned it!

Here’s a sanity-saving tip: Make this easy pumpkin bread pudding recipe the night before and bake it in the morning. It’s a lifesaver for busy holiday breakfasts!

How We Love to Eat This!

Okay, so you’ve baked this amazing Pumpkin Bread Pudding—now what? Here’s how we roll in my house!

The kids devour this Pumpkin Bread Pudding when I serve it with a scoop of vanilla ice cream. They also love it with a sprinkle of cinnamon sugar on top!

This Pumpkin Bread Pudding is perfect for those crazy weeknight dinners when you need a quick and easy dessert. It’s also a hit at potlucks and holiday gatherings.

For presentation, I like to dust it with powdered sugar and arrange a few fresh berries on top. It makes it look fancy without much effort!

Leftover Pumpkin Bread Pudding makes a great breakfast! I chop it up and pan-fry it in a little butter until it’s golden brown and crispy.

I’ve also tried a few seasonal variations. Adding chopped apples and cranberries in the fall is always a hit. In the summer, I’ve even added blueberries and a squeeze of lemon juice!

My friends always rave about this Pumpkin Bread Pudding when I bring it to parties. They love the warm, comforting flavors. This reminds me of another family favorite: Pumpkin Cinnamon Swirl Bread.

If your kids love this, they’ll go crazy for Pumpkin Patch Pudding. It’s another super easy and fun dessert that’s perfect for fall!

Another family favorite topping we love to add is Pumpkin Bread Pudding with Caramel Sauce | The Rustic Foodie®.

FAQs: Your Questions Answered

Alright, mamas, let’s tackle those burning questions you might have about this Pumpkin Bread Pudding. I’ve been there, trust me!

Can my picky eater handle this Pumpkin Bread Pudding?

Honestly, it depends on the picky eater! The pumpkin flavor is mild, and the texture is soft and comforting. Try adding chocolate chips to win them over!

What if I burn my Pumpkin Bread Pudding? (Asking for a friend… okay, it was me!)

We’ve all been there! If the top starts to get too dark, cover it with foil for the remaining baking time. If it’s burned beyond saving, don’t beat yourself up! Order a pizza and try again next time.

Can I make this Pumpkin Bread Pudding ahead for meal prep?

Absolutely! Assemble the Pumpkin Bread Pudding the night before and store it in the fridge. Bake it in the morning for a warm and delicious breakfast or brunch.

What kind of bread works best for this Pumpkin Bread Pudding?

I prefer challah or brioche because they’re soft and soak up the custard beautifully. But honestly, any bread will work! Even stale bread is great because it absorbs the liquid better.

Can I freeze this Pumpkin Bread Pudding?

Yes, you can! Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the fridge before reheating.

Is there a way to make this Pumpkin Bread Pudding healthier?

You can use whole wheat bread, reduce the amount of sugar, and use unsweetened almond milk. But honestly, sometimes you just need a little indulgence!

My Pumpkin Bread Pudding is too dry. What did I do wrong?

You probably didn’t let the bread soak in the custard long enough. Make sure to give it at least 10-15 minutes to absorb the liquid before baking.

For more sanity-saving dinner ideas, check out Pumpkin French Toast Roll Ups. It’s another kid-friendly favorite! Also, try Pumpkin Bread Pudding with Caramel Sauce Recipe | Epicurious.

Final Thoughts:

This Pumpkin Bread Pudding isn’t just a recipe; it’s a little piece of my heart that I’m sharing with you. It’s special because it’s simple, comforting, and always brings a smile to my family’s faces.

My Pumpkin Bread Pudding Mom Hacks:

• Stale bread is your friend: Don’t toss that leftover bread! It’s perfect for this recipe.
• Prep ahead: Assemble the bread pudding the night before to save time in the morning.
• Don’t be afraid to experiment: Add your favorite toppings and spices to make it your own!

Here are a few family-tested Pumpkin Bread Pudding variations:

• Chocolate Chip Pumpkin Bread Pudding: Add 1/2 cup of chocolate chips to the mixture. My son’s favorite!
• Apple Cinnamon Pumpkin Bread Pudding: Add 1 chopped apple and a teaspoon of cinnamon. Perfect for fall!
• Cranberry Nut Pumpkin Bread Pudding: Add 1/2 cup of dried cranberries and 1/4 cup of chopped nuts. My husband loves this one!

I hope you try this recipe and make it your own. Don’t stress about making it perfect. Just have fun in the kitchen and enjoy the process. That’s what really matters!

Remember, fellow moms: We’re all in this beautiful chaos together! You’ve got this! Now go make some Pumpkin Bread Pudding and spread some joy! You can also find new spins to Pumpkin Bread Pudding with Caramel Sauce | Cinnamon Maple ….

 

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