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Pumpkin Bread Pudding with Gingered Crème Anglaise

Pumpkin Bread Pudding with Gingered Crème Anglaise

This Pumpkin Bread Pudding with Gingered Crème Anglaise is a cozy fall dessert with creamy pumpkin custard, tender bread, and lightly crisp edges. A silky ginger-infused crème anglaise is spooned over the warm pudding, adding just enough spice and richness to make every bite special.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Calories 430 kcal

Equipment

  • 13x9-inch baking dish
  • Large mixing bowl
  • Saucepan
  • Whisk
  • Wooden spoon
  • Fine-Mesh Sieve or Cheesecloth
  • Baking sheet

Ingredients
  

Pumpkin Bread Pudding

  • 4 cups stale or day-old white bread cut into cubes
  • 4 large eggs
  • 3 large egg yolks
  • 1½ cups whole milk
  • 1½ cups heavy whipping cream
  • ¾ cup pumpkin puree
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 tablespoon unsalted butter for the baking dish and topping

Gingered Crème Anglaise

  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1-2 teaspoon ground ginger to taste
  • 5 large egg yolks
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C). If using fresh bread, spread cubes on a baking sheet.
  • Dry the bread cues for10-15 minutes. Butter a 13×9-inch baking dish.
    Dry the bread cues for10-15 minutes. Butter a 13×9-inch baking dish
  • Place bread cubes in the dish.
  • Whisk eggs, egg yolks, milk, cream, pumpkin, sugar, salt, vanilla, cinnamon, nutmeg, and cloves until smooth.
    Whisk eggs, egg yolks, milk, cream, pumpkin, sugar, salt, vanilla, cinnamon, nutmeg, and cloves until smooth
  • Pour custard over the bread.
    Pour custard over the bread
  • Pat down all the bread cubes so they are wet. Let sit for 10 minutes to make sure the bread is fully soaked.
    Pat down all the bread cubes so they are wet. Let sit for 10 minutes to make sure the bread is fully soaked
  • Place the 1 tablespoon of butter on top.
    Place the 1 tablespoon of butter on top
  • Bake for 40–50 minutes, until the center is set but still slightly moist. Cool briefly.
  • For the crème anglaise, heat milk, cream, and ginger until just boiling. Remove from heat, cover, and steep for 15 minutes. Strain out the ginger.
  • Whisk egg yolks and sugar for 3–4 minutes, until pale and thick.
    Whisk egg yolks and sugar for 3–4 minutes, until pale and thick
  • Strain the cream mixture through a fine sieve or cheesecloth, discarding  the ginger.
    straining the cream mixture through a fine sieve, discarding the ginger
  • Slowly pour the cream mixture into the egg mixture.
  • Stir constantly until blended.
  • Return to the saucepan and cook over medium-low heat.
  • Stir constantly, until thick enough to coat the back of a spoon. Do not boil.
  • Remove from heat and stir in vanilla. Cool slightly before serving.
    Remove from heat and stir in vanilla. Cool slightly before serving
  • Serve warm bread pudding with chilled or slightly warm gingered crème anglaise.
    Pumpkin Bread Pudding with Gingered Crème Anglaise

Notes

  • Use stale bread: Day-old bread absorbs the pumpkin custard better without becoming overly mushy.
  • Don't overbake: The center should be set but still soft and creamy.
  • Crème anglaise: Keep the heat low and never let the sauce boil, or the eggs can curdle.
  • Ginger: Start with 1 teaspoon and increase to 2 teaspoons for a stronger ginger flavor.
Keyword pumpkin bread pudding