Are you a hater of pie? Not confident in your pie making skills? Just plain and simple don’t like it, but love the pumpkin flavor? This Pumpkin Pie Bread Pudding recipe is the recipe for you this holiday season! It all stemmed from a rock-hard baguette that I had in the kitchen. It was so hard I could have used it as a weapon if an intruder had broken into our home–that’s how hard it was. Me being the frugal person I am did not want it to go to waste. So I decided to chop it up and make some bread pudding out of it. Pumpkin pie bread pudding to be exact!
Of course, what made this Pumpkin Pie Bread Pudding over the top was the homemade whipped cream I made and topped with the salted maple caramel sauce I shared the other week! Yep, I went there. I can’t get enough of the stuff! And I decided to bake it and serve it in a deep dish pie plate, to give it the “pie” like feel! I like pie, but when I have the choice I love bread pudding way more, and since I’ve been on the pumpkin kick lately, this pumpkin pie bread pudding did it for me. Best of both worlds in a dessert! So if you want to switch it up this Thanksgiving, go buy a baguette now so its as hard as a baseball bat come Thursday, and make this pumpkin pie bread pudding for your guest!
Katie Original Recipe
Pumpkin Bread Pudding
Equipment
- Oven
Ingredients
- 1 8 ounce Baguette cubed
- 1 cup 2% milk
- 4 eggs
- 3 teaspoon pumpkin pie spice
- ¼ c brown sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- Non-Stick Cooking Spray
For Topping:
- Fresh Whipped Cream
- Salted Maple Caramel Sauce
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cut bread into cubes, and set to the side.
- In a large bowl, whisk eggs, then add in the pumpkin pie spice, brown sugar, vanilla extract, and pumpkin puree. Whisk the mixture until incorporated then slowly begin to whisk in milk until everything is well combined. Place the bread into the pumpkin mixture making sure all the bread is submerged in the custard base.
- Use a deep dish pie pan or oval baking dish; spray with cooking spray. Pour mixture into pan and bake at 350 degrees Fahrenheit for 35 minutes.
- Let the dish cool for 5-10 minutes before serving. Top with salted maple caramel sauce and freshly whipped cream.
Notes
- Bread - Day old or crispy baguette style bread works best for this recipe. If your bread is soft and fresh you can cube the bread and let it sit out for an hour before making the batter to soak the bread in.
- Raisins - If you like raisins you can add ¼ cup to ½ cup to the bread pudding mixture before baking. This will add an additional sweet layer of flavor to the pudding bread.
- Toppings - I love to use whipped cream and caramel sauce. You can also add a scoop of pumpkin ice cream or vanilla ice cream. Another delicious topping is chopped pecans. They can add a nice crunch to the top, too!
Nutmeg Nanny
I love bread pudding so much! This looks so tasty 🙂
Jessica @ A Kitchen Addiction
This is the perfect use for leftover bread! I’m sure to have some after Thanksgiving, definitely have to keep this recipe on file!
Liz @ The Lemon Bowl
This is such a great idea for leftover bread!! And I always seem to have leftover pumpkin in my fridge!
Katie
Match made in heaven, Liz!
Joanne
I hate wasting bread also, so bread pudding is my go-to for using it up! Love this seasonal festive recipe!
Katie
Thanks Joanne!
Ashley Bee @ Quarter Life Crisis Cuisine
I did a similar thing using a pumpkin beer bread that came out a bit too dry. Bread pudding is an awesome use of leftovers!
Katie
Thanks Ashley! I agree–love making bread pudding any time I have stale bread!