Pumpkin Bread Pudding
This Pumpkin Bread Pudding is a cozy fall dessert made with day-old bread, pumpkin, warm spices, and a creamy custard mixture. Each serving is baked until soft and comforting, then finished with a simple milk chocolate drizzle for an extra special touch.
Equipment
- Cutting Board
- Knife
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Four small baking dishes
- Baking tray
- Small frying pan
- Spoon or spatula
Ingredients
Pumpkin Bread Pudding
- 2 cups day-old bread
- 2 eggs
- 2 egg yolks
- ¾ cup milk
- ¾ cup heavy whipping cream
- ½ cup canned pumpkin
- Pinch of salt
- ½ tablespoon vanilla
- ⅛ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ½ tablespoon butter
Chocolate Drizzle
- ¼ teaspoon butter
- ½ cup milk chocolate chips
- 3-4 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F.
- Chop bread into small bite-sized pieces. Place in a bowl and set aside.
- Add eggs, egg yolks, milk, heavy whipping cream, pumpkin, salt, vanilla, nutmeg, cinnamon, and ground cloves into a mixing bowl.
- Place bread cubes into each dish. Pour the custard mixture over the bread, covering the cubes completely. Push bread down to make sure it absorbs the mixture.
- Divide the ½ tablespoon butter between the four bread puddings and place a piece on top of each dish.
- Bake for 30–35 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
- While the bread puddings bake, prepare the chocolate drizzle. Melt butter in a small frying pan over medium heat.
- Add chocolate and heavy whipping cream. Stir continuously until fully melted, then remove from heat.
- Drizzle chocolate over the baked bread puddings and enjoy.
Notes
- Day-old bread works best because it absorbs the custard mixture without becoming too soft.
- The recipe makes four individual bread puddings
- Allow the puddings to cool slightly before serving.