Pumpkin Bread Pudding

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Pumpkin bread pudding is one of those versatile desserts that could also double as a sweet breakfast or brunch recipe especially over the holidays! Cubed bread bakes with a rich, creamy pumpkin custard filling for a sweet that is perfectly seasonal and delicious.

Prep Time15

Cook Time45

Rest Time15

Total Time1 15

Course: Breakfast, Brunch, Dessert

Cuisine: American, Southern

Servings:

Calories: 202kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

1 large stale French bread loaf or Italian bread
1/4 cup raisins optional, but recommended
1 15 oz can pumpkin puree
1 packed cup brown sugar
2 large eggs
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon
1 1/2 tsp vanilla extract
2 cups 2% milk

US Customary - Metric

Instructions

Cut the slightly stale bread into 1" cubes then transfer them to a 9x13" baking dish that's been sprayed with nonstick cooking spray. Spread the bread out in an even layer then sprinkle the raisins evenly overtop.
1 large stale French bread loaf, 1/4 cup raisins
To a large mixing bowl add the pumpkin, eggs, sugar, cinnamon, pie spice, and extract. Stir together until evenly combined. Slowly pour in the milk and then stir again until evenly combined and smooth.
1 15 oz can pumpkin puree, 1 packed cup brown sugar, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1 1/2 tsp ground cinnamon, 1 1/2 tsp vanilla extract, 2 cups 2% milk
Pour the liquid pumpkin mixture evenly out overtop of the bread and spread out in an even layer. Set aside and let the mixture rest for 15-20 minutes.
Bake at 350° for 40-45 minutes, just until the mixture's set. If you're unsure test it by inserting a toothpick in the center, if it comes out clean it's done.
Carefully remove the hot dish from the oven and let the dish rest for 5 minutes.
Slice, serve warm, and enjoy!

Notes

Make sure to spray your baking dish liberally with nonstick spray so the pudding doesn't stick.
If you are unsure if it is done, stick a toothpick in the center of the casserole. If the toothpick comes out clean, it's done.
Don't skip the 5 minute rest time after baking, this will help it hold it's shape when sliced and served.
Be sure to use pumpkin puree and NOT pumpkin pie filling.

Nutrition