Pumpkin Bread Pudding Recipe

As the leaves change color and a gentle breeze fills the air, there’s a certain comforting aroma that awakens our senses and signals the arrival of autumn. One dish that perfectly captures the essence of this magical season is Pumpkin Bread Pudding. Today, I am excited to share a recipe that holds a special place in my heart and has been passed down through generations in my family.

A Taste of Tradition

This delightful dessert is not only a culinary masterpiece but also carries a rich history with it. The origins of bread pudding can be traced back to ancient times, where it was considered a frugal way to repurpose stale bread. It later evolved across different cultures and regions, taking on unique flavors and variations.

In our family, pumpkin bread pudding has been a treasured recipe, passed down from my great-grandmother. It’s a dish that brings back childhood memories and fills our home with warmth and love. The velvety texture, the subtle sweetness, and the comforting spices make it a fall favorite for many.

Ingredients:

• 1 loaf of day-old bread, preferably brioche or challah, torn into small pieces
• 2 cups canned pumpkin puree
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preparing the Bread:

Bread pudding is all about using up stale bread, but if you don’t have any on hand, you can also toast fresh bread pieces in the oven for a few minutes until slightly dry. Tear the bread into small pieces and set aside.

2. Mixing the Wet Ingredients:

In a large bowl, whisk together the canned pumpkin puree, heavy cream, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Ensure that the ingredients are well combined and the mixture is smooth.

3. Combining the Bread and Wet Mixture:

Add the torn bread pieces to the pumpkin mixture and gently fold until all the bread is evenly coated. Let the bread soak in the mixture for about 20 minutes, allowing it to absorb the flavors and soften. You can gently press down on the bread to ensure it gets fully soaked.

4. Preparing the Baking Dish:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the pan and allow for an easier serving.

5. Baking the Pumpkin Bread Pudding:

Pour the bread and pumpkin mixture into the prepared baking dish, spreading it out evenly. Sprinkle the chopped pecans over the top for an added crunch and nuttiness, if desired. Bake for 45-50 minutes or until the pudding is set and golden brown on the edges.

6. Letting it Cool and Serving:

Once baked, remove the pumpkin bread pudding from the oven and let it cool for a few minutes. Serve warm, dusted with powdered sugar or a dollop of whipped cream. You can also enjoy it chilled, straight from the refrigerator. It tastes heavenly either way!

Tips and Variations:

1. Flavor Infusion: For an extra burst of flavor, try adding a splash of bourbon or rum to the wet mixture.

2. Enhancing Texture: If you prefer a more custard-like texture, reduce the amount of bread or increase the quantity of liquid ingredients.

3. Play with Spices: Experiment with other warm spices like ginger or allspice to create your own personalized version of this classic dessert.

4. Topping It off: Serve with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a sprinkle of toasted pecans for an indulgent touch.