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Pumpkin Bread Pudding

Pumpkin Bread Pudding

This cozy pumpkin bread pudding is soft, spiced, and perfect for fall. Top it with caramel, whipped cream, and pecans for the ultimate dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 310 kcal

Ingredients
  

  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup half and half
  • 1 1/2 cups whole milk
  • 1  (15 oz)  canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 loaf hearty, crusty French bread (about 14 ounces), cut into 1-inch cubes

Toppings:

  • Sweetened whipped cream
  • Salted caramel sauce
  • Toasted pecans (chopped)

Instructions
 

  • Preheat the oven: Set oven to 350°F and grease a 12x8-inch baking dish.
  • Make spice mix: Whisk sugars, cinnamon, nutmeg, ginger, cloves, and salt in a mixing bowl.
  • Make custard: In a big bowl, whisk eggs, yolks, half and half, milk, can pumpkin, and vanilla.
  • Combine: Stir spice mix into custard, then toss in bread cubes and let soak 15 minutes.
  • Bake: Pour mixture into dish and bake 45-50 minutes until golden and center is set.
  • Cool and serve: Cool 10 minutes, then top with caramel, pecans, and whipped cream.

Notes

  • Let your bread sit out overnight so it gets dry enough to soak up all that sweet pumpkin custard goodness.
  • Don’t skip the soaking time—every bread cube needs time to soak in all the yummy flavors.
  • Use a toothpick to check the center; it should come out mostly clean with just a little moisture.
  • Add your whipped cream, pecans, or caramel only when you’re ready to serve so they stay fresh and fluffy.
  • Freeze any leftovers in a tightly sealed container to keep the texture and flavor just as tasty next time.