Pumpkin Bread Pudding

Embrace the essence of fall with this lusciously rich Pumpkin Bread Pudding. Imagine soft, custard-soaked pieces of day-old French bread, melding harmoniously with the creamy sweetness of pumpkin puree and a medley of spices like cinnamon, nutmeg, and ginger. Every bite is a warm hug of autumn flavors, topped with a crunchy, cinnamon-sugar crust that gently crackles under your spoon.

📝 Ingredients

• 1 loaf day old French bread (cut into 1-inch cubes)
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons unsalted butter (melted)

👨‍🍳 Instructions

1. 1Prepare the Bread:: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Add the cubed bread to the dish, distributing evenly.
2. 2Make the Custard:: In a mixing bowl, whisk together the whole milk, heavy cream, pumpkin puree, granulated sugar, and brown sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt.
3. 3Combine and Rest:: Pour the custard mixture over the bread in the baking dish. Gently press down the bread to absorb the liquid. Let it sit for 10 minutes to soak up the custard.
4. 4Prepare the Topping:: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this over the soaked bread, then drizzle with melted butter.
5. 5Bake:: Bake in the preheated oven for 45 minutes, or until the top is golden and the pudding has set. Remove from the oven and let it cool slightly before serving. Feel free to top with whipped cream and chopped pecans.