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Deliciously baked pumpkin bread pudding served in a rustic dish

Pumpkin Bread Pudding

A cozy and comforting dessert made with pumpkin puree and spices, perfect for family gatherings or as a weeknight treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups bread, cubed Use day-old or stale bread for best results.
  • 2 cups milk Almond or coconut milk can be used for dairy-free version.
  • 1 cup pumpkin puree Canned or homemade pumpkin puree works well.
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or nuts Optional for added texture.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Use a whisk to blend well.
  3. Add the cubed bread to the mixture and gently fold until all the bread is coated. If using raisins or nuts, stir them in at this point.
Baking
  1. Transfer the mixture into the greased baking dish.
  2. Bake for 40-50 minutes, or until the pudding is set and a knife inserted in the center comes out clean.
  3. Allow to cool slightly before serving.

Notes

Serve warm with whipped cream or vanilla ice cream, and pair with chai tea or coffee for a cozy treat. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.