Description
This delicious Pumpkin Bread Pudding is a cozy, comforting dessert perfect for fall and winter gatherings. Featuring tender challah bread soaked in a rich pumpkin and spice custard, it offers a warm and flavorful treat baked to golden perfection. Serve it warm with caramel sauce for a delightful finish.
Ingredients
Bread Base
- 8 cups Challah bread, cut into cubes
Custard and Pumpkin Mixture
- 2 cups half and half cream
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 can (15 oz) pumpkin puree (about 2 cups)
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Butter (for greasing the pan)
For Greasing
Instructions
- Prepare the Baking Pan: Grease an 8x8 inch square baking pan generously with butter to prevent sticking and preheat your oven to 350ºF (175ºC).
- Prepare the Bread: Cut the challah bread into cubes and place them in a large mixing bowl.
- Soak the Bread: Pour the half and half cream over the bread cubes, tossing gently to coat all pieces evenly. Set this aside to allow the bread to absorb the cream.
- Mix the Pumpkin Custard: In a separate bowl, combine pumpkin puree, eggs, granulated and brown sugars, melted butter, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix thoroughly until all ingredients are well blended.
- Combine Bread and Custard: Pour the pumpkin custard mixture over the soaked bread. Fold gently together until the bread is fully coated and the mixture is evenly distributed.
- Transfer to Pan: Spread the combined batter evenly into your prepared baking pan.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the top is set and golden brown, and a knife inserted near the center comes out clean.
- Rest and Serve: Remove from the oven and let the bread pudding sit for 15 minutes to settle. Serve warm, optionally with homemade caramel sauce for added sweetness and flavor.
Notes
- Challah bread is preferred for its soft, rich texture; however, brioche or other soft bread can also be used.
- Allowing the bread to soak fully ensures a custardy, moist pudding.
- Adjust the baking time slightly if using a different size pan or bread thickness.
- For a dairy-free variation, substitute half and half with coconut milk or almond milk.
- Serving with caramel sauce or whipped cream enhances the dessert but is optional.