Pumpkin Bread Pudding

Looking for a delicious and easy dessert recipe? Try my Pumpkin Bread Pudding using just 7 ingredients and made in under an hour. This bread pudding recipe is sure to become a new family favorite!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 130kcal

Author Katie

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!

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