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As the crisp autumn air settles in, the desire for cozy, comforting desserts becomes undeniable. Among the many treats that embody the warmth of fall, pumpkin-spiced desserts hold a special place in our hearts. The inviting aroma of cinnamon and nutmeg wafting through the kitchen evokes memories of family gatherings and seasonal celebrations. One exquisite way to enjoy the rich flavors of pumpkin and spices is through Pumpkin Spiced Bread Pudding Delight, an innovative twist on the classic bread pudding that promises to become a beloved staple in your fall dessert repertoire.

Pumpkin Bread Pudding

Embrace the cozy flavors of autumn with Pumpkin Spiced Bread Pudding Delight, a perfect fall treat that combines rich pumpkin and warm spices. This custard-based dessert transforms stale bread into a comforting masterpiece, blending the sweet notes of pumpkin with cinnamon, nutmeg, and ginger. It's easy to make, and ideal for gatherings, evoking memories of family celebrations. Discover how to create this delicious dish and bring warmth to your home this season!
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Ingredients
  

6 cups stale bread, torn into bite-sized pieces (brioche or challah recommended)

1 cup canned pumpkin puree

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Pinch of salt

1/2 cup raisins or pecans, chopped (optional)

Powdered sugar for dusting (optional)

Whipped cream for serving (optional)

Instructions
 

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish generously with butter or a non-stick cooking spray to prevent sticking.

    Prepare the bread: In a spacious mixing bowl, add the torn pieces of stale bread. If the bread is fresh, you can toast it in the preheated oven for about 10 minutes to dry it out slightly, which helps it absorb the custard better.

      Mix the custard: In a separate medium bowl, whisk together the canned pumpkin puree and large eggs until thoroughly blended. Gradually add in the whole milk, heavy cream, packed brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Continue whisking until the mixture is smooth and uniform.

        Combine: Carefully pour the custard mixture over the torn bread pieces in the mixing bowl. Using a spatula or your hands, gently fold the bread into the custard until every piece is well coated. If you’re including raisins or pecans, fold them in at this stage. Allow the mixture to rest for 20-30 minutes, giving the bread time to soak up the liquid mixture.

          Transfer to baking dish: Once the bread has soaked up the custard, pour the mixture into the prepared baking dish, spreading it out evenly for consistent baking.

            Bake: Place the baking dish in the center of the preheated oven and bake for 40-50 minutes. The bread pudding is ready when the top is a rich golden brown and a toothpick inserted into the center comes out clean.

              Cool and serve: After baking, allow the bread pudding to cool for at least 10 minutes before slicing and serving. For an extra touch, dust with powdered sugar and serve warm with a dollop of whipped cream on top.

                Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 8-10

                  - Presentation Tips: For an eye-catching presentation, serve individual portions in small bowls, garnished with a sprinkle of cinnamon and a few candied pecans on the side.