Pumpkin Bread Pudding

Introduction:
Indulge in the comforting, autumnal flavors of Pumpkin Bread Pudding! This delightful dessert combines rich pumpkin, warm spices, and tender bread soaked in a creamy custard, all baked to perfection. Ideal for cozy gatherings or as a sweet treat on a crisp fall evening, this bread pudding offers a delicious twist on a classic favorite.

Why You’ll Love This Recipe:

• Warm and comforting: Perfect for fall or any time you crave a cozy dessert.
• Simple ingredients: Uses everyday ingredients, making it easy to whip up.
• Make-ahead option: Can be assembled in advance and baked when ready.
• Versatile: Enjoy it on its own or with your favorite toppings like whipped cream or caramel sauce.

Ingredients:

• 6 cups cubed day-old bread (such as French bread or challah)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Prepare the Bread:

• Place the cubed bread in a large mixing bowl. Set aside.

1. Make the Custard:

• In another bowl, whisk together the pumpkin puree, milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.

1. Combine and Soak:

• Pour the custard mixture over the cubed bread. Gently toss to ensure all the bread is coated. Let it sit for about 10 minutes to allow the bread to soak up the custard.

1. Add Nuts (Optional):

• If using, gently fold in the chopped pecans or walnuts.

1. Transfer and Bake:

• Pour the bread and custard mixture into a greased 9×13-inch baking dish. Bake in the preheated oven for 45-55 minutes, or until the pudding is set in the center and golden brown on top. A knife inserted into the center should come out clean.

1. Cool and Serve:

• Allow the bread pudding to cool for a few minutes before serving. Enjoy warm or at room temperature.

Tips for Success:

• Bread: Day-old bread works best as it absorbs the custard better. If your bread is fresh, lightly toast it before cubing.
• Spices: Adjust the spices to suit your taste. You can add a pinch of ginger or cardamom for extra flavor.
• Toppings: Serve with a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of powdered sugar.

Recipe Variations:

• Chocolate Chip Pumpkin Bread Pudding: Add 1/2 cup of chocolate chips to the bread mixture for a sweet twist.
• Coconut Pumpkin Bread Pudding: Stir in 1/2 cup of shredded coconut for a tropical touch.
• Dried Fruit: Incorporate 1/2 cup of dried cranberries or raisins for added texture and sweetness.

Serving Suggestions:

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a warm cup of spiced cider or coffee for a comforting dessert experience.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the baked bread pudding for up to 2 months. Wrap it tightly and thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave or oven until warmed through.

Special Equipment:

• Mixing Bowls: For preparing the custard and soaking the bread.
• Baking Dish: A 9×13-inch dish is ideal for this recipe.

FAQ:

• Can I use a different type of bread?
  Yes, you can use other types of bread such as brioche or even croissants for a richer texture.
• Can I make this ahead of time?
  Yes, you can prepare the bread and custard mixture up to 24 hours in advance. Store it covered in the refrigerator and bake when ready.
• Can I use pumpkin pie filling instead of pumpkin puree?
  It’s best to use plain pumpkin puree for this recipe to avoid the additional sugars and spices in pumpkin pie filling.

Preparation Time:

• 15 minutes for preparing ingredients and soaking the bread.

Cook Time:

• 45-55 minutes for baking the pudding.

Total Time:

• 60-70 minutes (including prep and cook time).

Nutrition Information (per serving, assuming 8 servings):

• Calories: 300
• Protein: 6g
• Carbohydrates: 45g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 230mg
• Fiber: 2g
• Sugar: 28g

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Closing Notes:
Have you tried this Pumpkin Bread Pudding? Share your thoughts and variations in the comments below! Don’t forget to tag us on social media with your delicious creations and stay tuned for more comforting and easy recipes.