What is bread pudding?

It's a sweet or savory custard-based dessert made with day-old (stale) bread. It's a great way to use up the leftover bread sitting out on the counter and avoid food waste.

Best type of bread for bread pudding?

A sturdy bread like challah, brioche or French bread that won't fall apart when wet.

How many cups of bread cubes from a loaf?

One 1-pound bread loaf yields about 10 lightly-packed cups of bread cubes.

Why is my bread pudding soggy?

This can happen if the bread was not stale enough (or toasted in the oven long enough), or if the bread pudding was not baked until set in the middle.

Should bread pudding be served warm or cold?

It's most often served warm or at room temperature, although many prefer serving it cold, straight out of the fridge. To rewarm cold bread pudding, tent the baking dish with aluminum foil and reheat in a 350°F oven for 10 to 12 minutes or until heated through.

Does bread pudding need to be refrigerated?

Yes. For food safety, bread pudding should not be left at room temperature for more than 2 hours.

How to store leftover pumpkin bread pudding?

Tightly cover the dish in plastic wrap (or transfer leftover servings to an airtight container) and refrigerate. It will keep in the fridge for up to 3 days. Reheat in the oven or microwave.

Can pumpkin bread pudding be frozen?

Yes, this dish freezes nicely. Let it cool completely after baking. Wrap it tightly in several layers of plastic wrap, or 2 layers of aluminum foil. Then freeze for up to 1 month.

Best Pumpkin Bread Pudding | Grandma's Recipe

Description

This irresistible pumpkin bread pudding is Grandma’s classic recipe. Pillowy cubes of bread are soaked in a tasty custard and baked. It’s packed with delicious fall flavors. Serve for brunch or dessert.

Ingredients

Units Scale

Pumpkin Bread Pudding

1 1/2 cups heavy cream or half-and-half
1 cup whole milk
1 (15-ounce) can pumpkin puree
1/4 cup salted butter, melted
6 large eggs
1/2 cup pure maple syrup
1/2 cup light brown sugar, lightly packed
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 (1-pound) loaf challah or brioche bread, day-old* and cut into 1-inch cubes
1/2 cup chopped pecans, optional

Optional Garnishes

Vanilla whipped cream
Maple syrup or salted caramel sauce

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Instructions

RECIPE PREP: Preheat oven to 350°F. Generously grease one 9×13-inch baking dish (or two 8×8-inch baking dishes) with butter.

In an extra-large mixing bowl, whisk together the heavy cream, pumpkin puree, melted butter, eggs, maple syrup, brown sugar, pumpkin pie spice, vanilla extract and salt.
Add bread cubes to the bowl and mix well to coat all the pieces in custard.
Transfer the mixture to the prepared baking dish and press it into an even layer. Let it rest at room temperature for 30 minutes (or for up to 24 hours in the fridge).
Briefly stir with a spatula to redistribute the custard. Sprinkle chopped pecans over the top, if using.
Bake for 40 to 50 minutes, or until the pudding is set and the top is golden. Let it cool for 10 minutes before serving.

Equipment

9×13 Baker

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Notes

* How to turn fresh bread into “day-old bread”: Spread out the bread cubes on a baking tray. Toast them for 10 minutes at 350°F, or until the bread is dry but not browned.
For a rich nutty flavor: Brown the butter before using it in this recipe.
If the top is browning too quickly while baking: Loosely tent the top of the baking dish with aluminum foil.

Prep Time: 10 Minutes
Rest Time: 30 Minutes
Cook Time: 40 Minutes
Category: Desserts
Method: Bake
Cuisine: American