Amazing Pumpkin Bread Pudding: 5 Stars

Oh, hello there! As soon as those crisp autumn breezes start to whisper, my kitchen just *aches* to be filled with the warm, comforting aromas of fall baking. And honestly, nothing screams cozy season quite like a slice of delicious Pumpkin Bread Pudding. It’s my absolute go-to when I want something special but don’t have hours to spend fussing. I remember making this for a Friendsgiving a few years back, and the empty dish at the end of the night told me everything I needed to know. It’s just pure, spiced, pumpkiny happiness!

Why You’ll Love This Easy Pumpkin Recipe

This easy pumpkin recipe truly has it all – get ready to fall head over heels!

• Super Simple to Make: Seriously, if you can cube some bread and whisk a few things together, you’ve got this! It’s perfect for when you need a delicious dessert without a lot of fuss.
• Comfort in Every Bite: That warm, spiced pumpkin flavor combined with the soft, custardy bread is pure autumn bliss. It’s like a cozy hug in dessert form.
• Perfect for Holidays: This bread pudding is a total star at Thanksgiving dinners or any fall gathering. It’s festive, crowd-pleasing, and makes your kitchen smell amazing.
• Versatile and Delicious: Whether you serve it with a dollop of whipped cream or a scoop of vanilla ice cream, it’s always a winner.

Gather Your Ingredients for Pumpkin Bread Pudding

Alright, let’s talk about what you’ll need to get this divine Pumpkin Bread Pudding going. Trust me, it’s a pretty straightforward list, mostly things you might already have in your pantry!

Here’s what to have ready:

• 1 loaf (about a pound) of bread that’s seen better days – think slightly stale is perfect for this! Cut it into nice, bite-sized 1-inch cubes.
• 2 cups of good ol’ pumpkin puree. Make sure it’s the purée, not pumpkin pie filling, okay?
• 1 1/2 cups of milk. Whole milk makes it extra rich, but whatever you have works!
• 3 large eggs, just give them a gentle whisk before you start.
• 3/4 cup of granulated sugar. Just your everyday white sugar is perfect here.
• 2 teaspoons of pumpkin pie spice. This is where all that lovely fall flavor comes from!
• 1 teaspoon of vanilla extract. A little splash makes everything better.
• 1/2 teaspoon of salt. It just balances all those sweet flavors.
• And if you’re feeling fancy, about 1/2 cup of chopped pecans! They add a lovely little crunch, but totally optional.

Step-by-Step Guide to Making Pumpkin Bread Pudding

Alright, let’s get this gorgeous Pumpkin Bread Pudding into the oven! It’s really not complicated at all, more like a fun little assembly project. You’ll have a warm, spiced dessert ready before you know it!

Preparing the Baking Dish and Bread

First things first, get your oven fired up to 350°F (that’s 175°C). While it’s heating, grab your baking dish – a 9×13 inch one is perfect. Give it a good grease so nothing sticks! Then, just spread those lovely bread cubes you cut up evenly across the bottom. Easy peasy!

Creating the Pumpkin Custard Mixture

Now for the magic part! Grab a big bowl and whisk together the pumpkin puree, that milk, your lightly beaten eggs, sugar, pumpkin pie spice, vanilla extract, and salt. You want to whisk it really well until everything is smoothly combined and looks like a beautiful, thick orange potion. It’s important it’s all mixed in so you get that yummy, consistent flavor in every bite.

Assembling and Baking Your Pumpkin Bread Pudding

Okay, time to bring it all together! Carefully pour that glorious pumpkin mixture all over those bread cubes in your baking dish. Give everything a gentle little press down with your spoon or spatula to make sure all those bread edges get nice and soaked. If you’re using pecans, sprinkle them all over the top now. Pop it into the oven and bake for about 45 to 55 minutes. You’ll know it’s done when it’s set and a knife stuck near the middle comes out clean, not gooey. That’s how you know your Pumpkin Bread Pudding is ready to rock!

Tips for the Best Pumpkin Bread Pudding

You know, making this Pumpkin Bread Pudding is pretty foolproof, but I’ve picked up a few little tricks over the years that really make it sing. These are things that just guarantee it comes out perfectly moist and full of flavor every single time!

Don’t skimp on the stale bread! Seriously, I know it sounds weird, but using bread that’s a day or two old is key. Fresh bread can turn into mush in the pudding. If you absolutely have to use fresh, you can spread the cubes on a baking sheet and pop them in a low oven (like 200°F / 95°C) for about 10-15 minutes to dry them out a bit. It makes a world of difference!

Also, when you’re mixing up that amazing pumpkin custard, make sure you whisk those eggs and pumpkin puree really well. No one wants a bite with a chunk of egg! And remember to gently press the bread down into the liquid. This ensures every single piece gets that delicious pumpkin spice flavor. It’s all about getting that perfect custardy texture without it being too wet, you know? It’s those little things that make it truly special. For more about my baking adventures, feel free to check out my about page!

Serving Suggestions for Your Thanksgiving Dessert

Now that you’ve got this incredible Pumpkin Bread Pudding cooling on the counter, what’s the best way to serve it? Oh, honey, there are no wrong answers here, but I do have my favorites!

The absolute classic is a generous dollop of fluffy whipped cream. It’s light, airy, and just melts into that warm pudding perfectly. But if you’re feeling a bit more indulgent, a scoop of good old vanilla ice cream is heavenly. The contrast of the warm, spiced pudding with the cold, creamy ice cream? *Chef’s kiss!* It really takes your Thanksgiving dessert to the next level. Honestly, even a little drizzle of caramel sauce wouldn’t hurt either, if you’re feeling extra festive!

Storage and Reheating Instructions

So, you’ve got some amazing leftover Pumpkin Bread Pudding? Heck yes! You can totally store it to enjoy later. Once it’s cooled down a bit, just pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. Honestly, the flavors sometimes get even better the next day!

When you’re ready to reheat, just take a slice (or two, no judgment!) and pop it in the microwave for about 30-60 seconds, or until it’s warmed through. If you made a big batch and want to reheat a larger portion, the oven works great too! Just cover it loosely with foil and warm it in a 300°F (150°C) oven for about 15-20 minutes. It’ll be just like it came out of the oven the first time!

Frequently Asked Questions About Pumpkin Bread Pudding

Got questions about whipping up this cozy treat? I’ve got answers! It’s super common to have a few thoughts when trying a new recipe, and this Pumpkin Bread Pudding is no exception. Let’s clear things up!

Can I use fresh bread instead of stale bread?

Oh, I totally get wanting to use what you have! While stale bread is definitely best because it soaks up the custard without getting mushy, you *can* use fresh bread in a pinch. Just spread your cubed bread out on a baking sheet and pop it into a 200°F (95°C) oven for about 10-15 minutes to dry it out a bit. It won’t be quite as perfect as truly stale bread, but it’ll still be delicious!

What kind of milk should I use for the best results?

Honestly, any milk works here! But if you want the absolute richest, most decadent pumpkin spice recipe, I’d go with whole milk. It just adds a lovely creaminess that makes the pudding extra comforting. But don’t worry if you only have 2% or even skim – it’ll still turn out wonderfully!

How do I prevent my pumpkin bread pudding from getting too soggy?

The main trick is using that slightly stale bread, as we talked about! Also, make sure you’re not over-baking it. You want it set, but still a little jiggly in the center when you take it out. It will continue to cook a bit as it cools. And another tip? Don’t let it sit in the custard mixture for *hours* before baking – just let it soak for about 15-20 minutes before it goes into the oven.

Can I make this ahead of time for a holiday meal?

Absolutely! This is one of my favorite things about this Thanksgiving dessert. You can totally assemble the whole thing (bread, custard, and even the pecans) the night before. Just cover it tightly and keep it in the fridge. When you’re ready to bake, just let it sit out on the counter for about 20-30 minutes to take the chill off before popping it into the oven. You might need to add a few extra minutes to the baking time.

If you have more questions or want to share your baking triumphs, feel free to get in touch!

Estimated Nutritional Information

Just a heads-up, the nutrition info on this yummy Pumpkin Bread Pudding is just an estimate, you know? It can change a bit depending on exactly what you use – like if you go with whole milk or skim, or whether you add those tasty pecans. But generally, you’re looking at around 350 calories per serving, with about 12g of fat (4g of that’s saturated), 55g of carbs (40g sugar!), and 8g of protein. Sodium is usually around 300mg. It’s a pretty satisfying treat!

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