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This Pumpkin Bread Pudding is the ultimate cozy dessert, blending warm spices and creamy custard into every bite. The soft, pillowy bread soaks up a rich pumpkin mixture, creating a luscious texture that melts in your mouth. With hints of cinnamon, nutmeg, and vanilla, each forkful feels like a hug on a chilly evening. Perfect for fall gatherings or a quiet night in, it’s a treat that’s as comforting as it is indulgent. Ready in just under an hour, it’s surprisingly simple to make yet feels like a decadent masterpiece.

The golden-brown top gives way to a velvety interior, offering a delightful contrast of textures. Every slice is infused with the earthy sweetness of pumpkin, balanced by the subtle tang of cream. Whether served warm with a dollop of whipped cream or enjoyed cold the next day, it’s a dessert that keeps on giving. This recipe is a celebration of autumn flavors, bringing warmth and joy to your table with minimal effort. It’s the kind of dish that makes you want to savor every moment—and every bite.

Ingredients for Pumpkin Bread Pudding

1 (1 lb) loaf day-old bread (French, Italian, or Challah)
1/2 cup raisins (or dried cranberries)
1/2 cup toasted, chopped pecans
2 cups (16 oz/450 g) heavy cream
1 cup (8 oz/225 g) milk
2 cups (15 oz/1 can) pumpkin puree
1 1/2 cups brown sugar
3 tablespoons (1 1/2 oz) butter, melted
4 eggs
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice (or cinnamon)

For the Praline Sauce:

1 cup (8 oz/225 g) unsalted butter
1 cup (8 oz/225 g) heavy cream
1 cup (8 oz/225 g) dark brown sugar
1 cup (100 g/3 ½ oz) chopped toasted pecans
1 pinch of salt

For the Pumpkin Pie Spice (optional):

2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice

Step-by-Step Instructions

Prepare the custard: In a large bowl, whisk together the heavy cream, milk, pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice. Whisk in the melted butter last.
Cut the bread: Slice the day-old bread into small cubes (smaller cubes soak up the custard better).
Combine ingredients: Add the bread cubes, raisins, and toasted pecans to the custard mixture. Mix until all the bread pieces are well coated. Let it sit for 30 minutes to soak, or refrigerate overnight to bake the next day.
Prepare the baking dish: Generously butter a deep 9×13-inch baking dish.
Bake: Preheat the oven to 350°F (180°C). Bake the bread pudding for about 1 hour, or until the top is golden and the center is set.
Make the praline sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar, pecans, and a pinch of salt. Bring to a simmer, then reduce the heat to low. Simmer until the sauce thickens, about 5 minutes. Remove from heat and let it cool slightly.
Serve: Serve the warm bread pudding with the praline sauce drizzled on top. Add whipped cream if desired. Enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the pecan sauce is a star, you can elevate your Pumpkin Bread Pudding with other toppings. Try a drizzle of caramel sauce or a dollop of vanilla ice cream for a decadent twist. For a lighter option, sprinkle with powdered sugar or add a handful of fresh whipped cream with a dash of cinnamon.

Make-Ahead Magic: Storage and Reheating Tips

This dish is perfect for prepping ahead! Store the unbaked pudding in the fridge overnight, covered tightly with plastic wrap. To reheat leftovers, warm individual portions in the microwave for 30-60 seconds or bake at 300°F (150°C) for 10-15 minutes. The pecan sauce can be refrigerated for up to a week—just reheat gently on the stovetop before serving.

Mix It Up: Recipe Variations to Try

Customize your Pumpkin Bread Pudding to suit your taste. Swap raisins for dried cranberries or chopped dates, or omit nuts if preferred. For a boozy twist, add a splash of bourbon or rum to the custard. You can also use gluten-free bread for a dietary-friendly version.

Time-Saving Hacks for Busy Bakers

Short on time? Use pre-cubed bread from the bakery section or toast your bread cubes in the oven at 300°F (150°C) for 10 minutes to speed up the drying process. You can also prepare the custard mixture the night before and store it in the fridge, ready to mix with the bread in the morning.

Essential Equipment for Success

For best results, use a deep 9×13 baking dish to prevent overflow. A whisk is key for blending the custard smoothly, and a heavy saucepan ensures even heat for the pecan sauce. Don’t forget a sharp knife for cutting the bread into uniform cubes!