Pumpkin Bread Pudding
An easy bread pudding recipe made with pumpkin puree, challah bread, and a few other simple ingredients. This pumpkin bread pudding is easy to make and a family favorite!
Ingredients
- 1 (20-ounce) loaf day-old challah bread , cubed into 1-inch pieces
- 3 cups (720 ml) whole milk
- 1 (15-ounce) can pumpkin puree
- 2/3 cup (135 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 4 large eggs , lightly beaten
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Spray a 9x13-inch baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
- In a very large mixing bowl, whisk together the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg until fully combined.
- Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 55 minutes or until the center is set.
- Remove from the oven and transfer to a wire rack to cool slightly before serving.
Notes
Storage instructions: Store bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20 to 30 seconds.
Freezing Instructions: Once the bread pudding has cooled completely, wrap it tightly and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Bread: If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8-10 minutes, stirring often, until the bread is dried out.