Ingredients:

– 1 loaf of pumpkin bread or 6 slices of pumpkin pie, cubed
– 1 1/2 cups whole milk
– 1 cup heavy cream
– 4 large eggs
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– A pinch of salt
– Whipped cream or ice cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish large enough to hold all the cubed bread or pie.

2. In a medium saucepan, heat the milk and heavy cream over medium heat until it comes to a gentle simmer. Be careful not to let it boil. Remove the pan from the heat and set aside to cool slightly.

3. In a large mixing bowl, whisk together the eggs and sugars until well combined. Now, slowly drizzle in the warm milk and cream mixture, whisking continuously. This step ensures that the eggs are tempered and prevents them from curdling.

4. Add the vanilla extract, cinnamon, nutmeg, allspice, and a pinch of salt. Whisk until the spices are evenly distributed throughout the custard mixture.

5. Place the cubed pumpkin bread or pie slices into the greased baking dish, arranging them evenly. Slowly pour the custard mixture over the bread or pie, allowing it to be absorbed by the bread. Use a spoon or your hands to gently press down on the bread to ensure it is soaked through.

6. Place the baking dish in a larger roasting pan filled with hot water. The water should come about halfway up the sides of the baking dish. This water bath method helps the pudding cook evenly and prevents it from getting dry.

7. Carefully transfer the roasting pan to the preheated oven and bake for about 45-50 minutes or until the bread pudding is set and the top is golden brown. You may want to cover the pudding loosely with aluminum foil halfway through to prevent excessive browning.

8. Once baked, remove the dish from the water bath and let it cool for a few minutes. Serve the pumpkin bread pudding warm or at room temperature, topped with a dollop of whipped cream or a scoop of ice cream if desired.

Tips and Variations:

– If you can’t find pumpkin bread, don’t fret! You can easily substitute it with day-old brioche or challah bread and add some canned pumpkin puree for that authentic pumpkin flavor.
– Want to take it up a notch? Add a generous handful of chopped toasted pecans or walnuts to the bread mixture.
– For a boozy twist, soak raisins or cranberries in rum or bourbon for an hour before adding them to the cubed bread or pie.
– Leftovers can be stored in the refrigerator for up to 3 days, but trust me, it’s unlikely you’ll have any.

Indulge in this scrumptious Pumpkin Bread Pudding, and let the flavors of fall wrap you in their comforting embrace. Whether shared with friends or enjoyed alone, this dessert will create memories that will last for years to come. So go ahead, take a sweet journey through autumn with each bite. Happy baking!

Cooking Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish large enough to hold all the cubed bread or pie.

2. In a medium saucepan, heat the milk and heavy cream over medium heat until it comes to a gentle simmer. Be careful not to let it boil. Remove the pan from the heat and set aside to cool slightly.

3. In a large mixing bowl, whisk together the eggs and sugars until well combined. Now, slowly drizzle in the warm milk and cream mixture, whisking continuously. This step ensures that the eggs are tempered and prevents them from curdling.

4. Add the vanilla extract, cinnamon, nutmeg, allspice, and a pinch of salt. Whisk until the spices are evenly distributed throughout the custard mixture.

5. Place the cubed pumpkin bread or pie slices into the greased baking dish, arranging them evenly. Slowly pour the custard mixture over the bread or pie, allowing it to be absorbed by the bread. Use a spoon or your hands to gently press down on the bread to ensure it is soaked through.

6. Place the baking dish in a larger roasting pan filled with hot water. The water should come about halfway up the sides of the baking dish. This water bath method helps the pudding cook evenly and prevents it from getting dry.

7. Carefully transfer the roasting pan to the preheated oven and bake for about 45-50 minutes or until the bread pudding is set and the top is golden brown. You may want to cover the pudding loosely with aluminum foil halfway through to prevent excessive browning.

8. Once baked, remove the dish from the water bath and let it cool for a few minutes. Serve the pumpkin bread pudding warm or at room temperature, topped with a dollop of whipped cream or a scoop of ice cream if desired.

Tips and Variations:

– If you can’t find pumpkin bread, don’t fret! You can easily substitute it with day-old brioche or challah bread and add some canned pumpkin puree for that authentic pumpkin flavor.
– Want to take it up a notch? Add a generous handful of chopped toasted pecans or walnuts to the bread mixture.
– For a boozy twist, soak raisins or cranberries in rum or bourbon for an hour before adding them to the cubed bread or pie.
– Leftovers can be stored in the refrigerator for up to 3 days, but trust me, it’s unlikely you’ll have any.

Indulge in this scrumptious Pumpkin Bread Pudding, and let the flavors of fall wrap you in their comforting embrace. Whether shared with friends or enjoyed alone, this dessert will create memories that will last for years to come. So go ahead, take a sweet journey through autumn with each bite. Happy baking!

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