Ingredients
Equipment
Mixing bowl
Oven Baking pans
Cooking Instructions
- Preheat the oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
- Arrange the bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the pumpkin purée, milk, eggs, brown sugar, melted butter, and vanilla.
- Add the cinnamon, nutmeg, ginger, and salt and whisk until smooth.
- Pour the pumpkin custard evenly over the bread.
- Gently press the bread into the custard so all the pieces absorb some of the liquid.
- Let the mixture rest for 10 minutes before baking.
- Bake for 40-45 minutes until the center is set and the top is lightly golden.
- Let the bread pudding cool for about 10 minutes.
- Drizzle with warm caramel sauce and garnish with chopped nuts or powdered sugar if desired.
Nutrition
Notes
Use 100% pumpkin purée, not pumpkin pie filling.
Day-old bread absorbs the custard better and creates the best texture.
Brioche or challah makes a richer pudding, while French bread creates a slightly firmer texture.
Add raisins, dried cranberries, pecans, or walnuts for extra flavor.
Warm the caramel sauce just before serving so it drizzles easily.
Day-old bread absorbs the custard better and creates the best texture.
Brioche or challah makes a richer pudding, while French bread creates a slightly firmer texture.
Add raisins, dried cranberries, pecans, or walnuts for extra flavor.
Warm the caramel sauce just before serving so it drizzles easily.