Name: Pumpkin Bread Pudding Fall Baking Cozy
Cook time: 1 h 5 min
Total time: 1 h 5 min
Ingredients: 6 cups stale bread cubes (Brioche, Challah, or French bread work best); 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling); 4 large eggs; 1 cup whole milk; 1 cup heavy cream; 3/4 cup packed light brown sugar; 1 teaspoon pure vanilla extract; 2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 2 tablespoons melted butter (for greasing and drizzling)

Ingredients

Scale

6 cups stale bread cubes (Brioche, Challah, or French bread work best)
1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
4 large eggs
1 cup whole milk
1 cup heavy cream
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 tablespoons melted butter (for greasing and drizzling)

Instructions

Step 1: Prepare the Bread and Oven
Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish or a large casserole dish with butter. Cut your bread into consistent 1-inch cubes. If your bread is fresh, spread the cubes on a baking sheet and toast them in the oven for 5-10 minutes until they feel slightly dry to the touch.
Step 2: Whisk the Pumpkin Custard
In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, whole milk, heavy cream, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously until the mixture is completely smooth and the sugar has dissolved. This custard will provide the moisture and richness for the pudding.
Step 3: Combine and Soak
Place the bread cubes into the prepared baking dish. Pour the pumpkin custard mixture over the bread. Use a spatula or a large spoon to gently press the bread down, ensuring every piece is submerged or coated. Let the mixture sit for at least 15 to 20 minutes. This allows the bread to soak up the custard, which prevents a dry pudding.
Step 4: Bake to Perfection
Place the dish on the middle rack of the oven. Bake for 40 to 50 minutes. The bread pudding is done when the edges are golden brown and the center is set but still has a slight, tender jiggle. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
Step 5: Resting and Serving
Remove the dish from the oven and let it cool for about 10 minutes. This resting period allows the custard to finish setting. Serve the pudding warm. You can top it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm caramel sauce for the ultimate fall experience.

Cook Time: 1 hour 5 minutes