Oh, the cozy vibes! There’s just something magical about bread pudding, especially when the leaves start to turn and that crisp autumn air hits. This Spiced Pumpkin Bread Pudding is my absolute go-to comfort food during those cooler months. It’s ridiculously easy to whip up, smells like heaven while it’s baking, and that perfect blend of pumpkin and warm spices just hugs you from the inside out. I remember making this on a rainy Sunday a few years back, and the whole house just filled with the most amazing aroma – it felt like the coziest hug! It truly is the easiest, warmest, and most delicious way to enjoy fall flavors.
Why You’ll Love This Spiced Pumpkin Bread Pudding
Seriously, what’s not to adore about this Spiced Pumpkin Bread Pudding? It’s a total winner for so many reasons:
- Super Simple to Make: Even if you’re new to baking, you can totally nail this. It’s practically foolproof!
- Ultimate Comfort Food: It’s like a warm, spiced hug in a bowl, perfect for chilly evenings.
- Fall Favorite: This is your new go-to for holiday gatherings, cozy weekends, or just when you need something sweet and festive.
- Incredible Flavor: The combination of sweet pumpkin, cozy cinnamon, nutmeg, and cloves is just divine!
Ingredients for Spiced Pumpkin Bread Pudding
Okay, let’s talk ingredients! You probably have most of these on hand already, which is part of why I love this recipe so much. The key is using stale bread – it soaks up all that yummy pumpkin goodness way better than fresh. I usually just leave a loaf out on the counter for a day or two, or you can even toast cubes lightly in the oven if you’re in a pinch! Make sure your pumpkin puree is just plain pumpkin, not the pie filling, unless you want a different kind of sweet surprise!
Here’s what you’ll need:
- 1 loaf stale bread, cut into 1-inch cubes (about 6-8 cups worth)
- 2 cups pumpkin puree (make sure it’s 100% pumpkin!)
- 1 1/2 cups milk (whole milk or 2% works great)
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Essential Equipment for Making Spiced Pumpkin Bread Pudding
You don’t need fancy gadgets for this, just a few basics! Grab a good ol’ 9×13 inch baking dish for your pudding, a large bowl for mixing up all that deliciousness, and a whisk to get everything nicely combined. Oh, and don’t forget measuring cups and spoons – they’re your best friends in the kitchen!
Step-by-Step Guide to Making Spiced Pumpkin Bread Pudding
Alright, let’s get this magic happening! Making this Spiced Pumpkin Bread Pudding is honestly a breeze, so don’t stress. It all comes down to mixing a few things together and letting the oven do its thing. You’ll be amazed at how something so simple can smell and taste so incredible. Remember those links I mentioned? You can check out this slow-cooked delight for more cozy kitchen vibes or even this chicken recipe if you’re planning a full meal! But this recipe is all about getting cozy right here!
Preparing the Bread and Baking Dish
First things first, let’s get your oven preheated to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking dish and give it a good buttering. This is super important to prevent any sticking – nobody wants to scrape stuck pudding, right? Once that’s done, arrange your bread cubes evenly in the dish. Try to get them in a single layer as much as possible so they all get nicely coated.
Creating the Spiced Pumpkin Mixture
Now for the yummy part! In a big bowl, whisk together the pumpkin puree, milk, sugar, and those two lightly beaten eggs. Don’t forget the melted butter, all those warm spices – cinnamon, nutmeg, and cloves – plus the salt and that lovely hint of vanilla extract. Whisk it all together until it’s nice and smooth. You want it to be one harmonious, delicious mixture, ready to soak into all that bread.
Soaking and Baking Your Spiced Pumpkin Bread Pudding
Time to bring it all together! Pour that glorious pumpkin mixture evenly over the bread cubes in your baking dish. Gently press down with a spoon or spatula to make sure every single piece of bread gets happily moistened. Now, this is a crucial step: let it sit for about 15 minutes. This little rest lets the bread really soak up all that pumpkin goodness. After resting, pop it into your preheated oven and bake for 45 to 55 minutes. You’ll know it’s ready when the center is set, and a knife you poke in near the middle comes out clean – no wet batter clinging to it!
Cooling and Serving Your Spiced Pumpkin Bread Pudding
Once it’s out of the oven, resist the urge to dive in immediately! Let it cool for just a bit. It makes it easier to serve and that flavor just melds together even more. While it’s still warm, it’s absolutely divine served with a dollop of whipped cream or even a little drizzle of caramel sauce. Oh, and if you have any leftovers (which is rare in my house!), it keeps wonderfully in the fridge.
Tips for the Best Spiced Pumpkin Bread Pudding
Want to take your Spiced Pumpkin Bread Pudding from good to absolutely *amazing*? I’ve got a few little secrets up my sleeve! First off, the bread really does make a difference. Stale is best, but if yours is a *little* too fresh, giving it a quick toast in the oven (like 10 minutes at 300°F) can work wonders. Also, don’t be shy with those spices! If you love cinnamon, nutmeg, and cloves, feel free to bump them up a bit – it’s your kitchen, your rules!
For an even richer, more decadent pudding, try swapping out some of the milk for heavy cream. You can even make your own at home if you need to! Check out this tip on how to whip that up. It adds this incredible luxuriousness that’s just divine.
Ingredient Notes and Substitutions for Spiced Pumpkin Bread Pudding
Let’s chat about tweaking this Spiced Pumpkin Bread Pudding to make it perfectly yours! The bread is the star, so using day-old or even two-day-old crusty bread really works best here. Think challah, brioche, or even a good sturdy white bread. If you’re feeling adventurous, you could try something like a quick oat bread, but make sure it’s not too sweet on its own! For the liquid, whole milk gives a lovely creamy base, but you can totally use 2% or even a plant-based milk like almond or soy milk if that’s what you have. Just remember, plant milks might make it a little less rich, but still yummy!
Frequently Asked Questions about Spiced Pumpkin Bread Pudding
Got questions about this cozy Spiced Pumpkin Bread Pudding? I’ve got answers! It really is a forgiving recipe, but a few little pointers can make all the difference for perfect results every time. Let’s dive in!
Can I use fresh bread for this Spiced Pumpkin Bread Pudding?
While you *can* use fresh bread, it’s really best to use bread that’s a day or two old and a little stale. Stale bread soaks up the pumpkin custard mixture so much better without getting mushy. If you only have fresh bread, just slice it up and let it air dry on the counter for a few hours, or pop it in a low oven for about 10 minutes to dry it out a bit!
How should I store leftover Spiced Pumpkin Bread Pudding?
Leftovers are the best, aren’t they? Just pop any remaining Spiced Pumpkin Bread Pudding into an airtight container or cover the baking dish tightly with plastic wrap or foil. Pop it in the refrigerator, and it should stay yummy for about 3 to 4 days. It’s still delicious cold, or you can gently reheat a slice in the microwave!
Can I make this Spiced Pumpkin Bread Pudding recipe ahead of time?
Yes, you absolutely can! You can even assemble the whole Spiced Pumpkin Bread Pudding (bread cubes soaked in the mixture) a few hours or even overnight before you plan to bake it. Just cover it tightly and keep it in the fridge. When you’re ready to bake, just pop it straight into the preheated oven. You might need to add a few extra minutes to the baking time since it’ll be going in cold from the fridge.
Nutritional Information
Just a heads-up, the nutritional info below is an estimate! Things like the type of milk or butter you use can change these numbers a bit. This calculation is based on the ingredients listed and the serving size of 1/8th of the pudding.
Serving Size: 1 serving
Calories: 350
Sugar: 30g
Fat: 15g
Protein: 7g
Carbohydrates: 50g
Spiced Pumpkin Bread Pudding
- Total Time: 75 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting bread pudding made with pumpkin and warm spices.
Ingredients
- 1 loaf stale bread, cut into 1-inch cubes
- 2 cups pumpkin puree
- 1 1/2 cups milk
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
- Arrange the bread cubes in the prepared baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, sugar, beaten eggs, melted butter, cinnamon, nutmeg, cloves, salt, and vanilla extract until well combined.
- Pour the pumpkin mixture evenly over the bread cubes, pressing down gently to ensure all pieces are moistened.
- Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
- Bake for 45-55 minutes, or until the pudding is set and a knife inserted near the center comes out clean.
- Let cool slightly before serving.
Notes
- Serve warm with whipped cream or a drizzle of caramel sauce.
- For a richer flavor, you can use half-and-half instead of milk.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Keywords: pumpkin bread pudding, spiced bread pudding, fall dessert, easy dessert, comfort food