Spiced Pumpkin Bread Pudding

I'm rushing to get one more pumpkin recipe up on the blog before March, because we all know that pumpkin dishes are for fall and winter and even though we've been known to have a blizzard in March, in my mind, March means spring in the south! I had planned to make this over the holidays, but as is often the case, I had more food plans that I had time. So, I tucked my loaf of challah into the freezer and just recently pulled it out to make this pudding. You could use any kind of soft egg bread or brioche. This makes a large dessert, or several smaller ones, and comes together in a snap.

I cut the challah into one inch cubes.

This recipe calls for all the flavors of a good pumpkin pie - pumpkin, spices, sugar, eggs and cream. You need a large bowl for mixing all these ingredients.

Put the canned pumpkin in the bowl, along with sugar and milks. Beat the eggs and add to bowl.

Add cinnamon, ginger, cloves and nutmeg. I like to grate my own nutmeg for the best flavor.

Add the bread cubes to the pumpkin mixture and gently fold them into the liquid. Let them sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer mixture to a buttered 9x13 dish or several smaller ones. You could even make individual desserts if you have single serving ramekins. If you are making in advance, you can cover and refrigerate up to 24 hours at this point.

Bake for about 40 - 45 minutes or until skewer inserted in the center comes out clean. Cool on a rack at 20 minutes before serving.

Sprinkle with powdered sugar and serve warm or at room temperature with whipped cream.

It's so delicious. You're going to love it!

Spiced Pumpkin Bread Pudding

2 - 15oz. cans pure pumpkin puree

2 cups whole milk

2 cups heavy cream

2 cups packed dark brown sugar

8 large eggs

1 T. vanilla extract

1 T. ground cinnamon

1 t. ground ginger

1 t. freshly grated nutmeg

1 t. fine sea salt

1/2 t. ground cloves

1 1/2 lb. challah, cut into 1 inch cubes

confectioners sugar for dusting

Butter a 9x13 baking dish or several smaller dishes.

Whisk the pumpkin, milk, cream,sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt and cloves in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish.

Bake until skewer inserted in the center comes out clean, 40 - 45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.

Serve warm or at room temperature, dusted with confectioners sugar with whipped cream on the side.

Recipe from Fine Cooking Magazine

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