Pumpkin Pie Bread Pudding
Table of Contents
Recipe Introduction
Quick Hook
Fancy a slice of autumn comfort? This pumpkin baking recipe for Pumpkin Pie Bread Pudding is like a warm hug on a chilly day.
It's got all the cozy spices and creamy goodness of pumpkin pie but in a totally unexpected and delicious way.
Honestly, it's the business!
Brief Overview
This amazing bread pudding takes inspiration from American Thanksgiving traditions. It is a medium difficulty recipe. The total time is approximately 1 hour 15 minutes.
It yields 8-10 servings. Get ready for a taste of fall!
Main Benefits
This recipe is awesome for using up leftover challah bread. It is a proper way to reduce waste! It will give you a lovely pudding!.
This is perfect for Pumpkin desserts Thanksgiving or a cozy brunch. It uses challah bread pudding for its rich, buttery flavour.
This isn't your average pumpkin spice bread pudding recipe . What makes it special? It is the combination of textures and flavours.
The challah soaks up all that custardy goodness. The spices deliver the deliciousness. Who can resist this bread pudding?!
Time to dive into the ingredients! This recipe includes all the spices, plus bread!.
Ingredients & Equipment: Let's Get Sorted!
Right, so you fancy making this epic Pumpkin Pie Bread Pudding ? Brilliant! Let's get the lowdown on what you'll need.
Don't worry, nothing too fancy. I want this Pumpkin Coffee Cake to be a piece of cake to make, you know?
Main Ingredients for a Proper Bake
Here's what we need, listed all nice and tidy.
- Challah Bread: 6 cups (about 350g ), cubed. Day-old bread is best, honestly. Trust me on this one.
- Whole Milk: 1 cup ( 240ml ). Full fat's the way to go.
- Heavy Cream: 1 cup ( 240ml ). Makes it super rich.
- Light Brown Sugar: 1 cup ( 200g ), packed. Gives that lovely caramel-y taste.
- Pumpkin Puree: 1 cup ( 225g ). Make sure it's puree , not pumpkin pie filling!
- Large Eggs: 4 . About 50g each.
- Large Egg Yolks: 2 . Around 20g each. Extra yolks equals extra richness.
- Vanilla Extract: 2 teaspoons . Don't skimp on the vanilla!
- Ground Cinnamon: 1 teaspoon . Essential Autumn baking recipes .
- Ground Ginger: 1/2 teaspoon .
- Ground Nutmeg: 1/4 teaspoon .
- Ground Cloves: 1/4 teaspoon .
- Salt: 1/4 teaspoon .
- Unsalted Butter: 1/4 cup ( 50g ), melted.
For the Pumpkin Spice Coffee Cake Bundt optional topping, you'll need:
- Pecans or Walnuts: 1/4 cup ( 50g ), chopped.
- Brown Sugar: 2 tablespoons .
Right, bread wise, I reckon a good challah loaf is king! It's got that perfect texture for soaking up all that custardy goodness.
But hey, if you're in a pinch, brioche works a treat too.
Spice it Up: Seasoning Notes
Spices make all the difference, they're the secret weapon!
- Cinnamon, ginger, nutmeg, and cloves are your dream team. Don't miss them!
- Vanilla extract is non-negotiable.
- If you're short on individual spices, 2 teaspoons of mixed pumpkin pie spice will do the trick.
Honestly, just smelling those spices together gets me in the mood for Fall dessert ideas , you know?
Essential Kit for the Job
Nothing crazy needed, just the basics.
- 9x13 inch Baking Dish . A must have!
- Large Mixing Bowl .
- Whisk .
- Measuring Cups and Spoons .
- Medium Saucepan .
- Oven . Obvs!
If you don't have a proper whisk, a fork will do in a pinch. You can even use a loaf pan for a Pumpkin Coffee Cakes smaller portion.
Don't let the lack of fancy equipment stop you from achieving your pumpkin baking dreams!
Alright, sorted! Now, onto the fun part making the actual Pumpkin Coffee and baking this Pumpkin desserts Thanksgiving marvel!
Pumpkin Pie Bread Pudding: Autumn Comfort in Every Bite
Oh my gosh, you guys! Autumn baking recipes are officially on . And what better way to kick things off than with a show stopping Pumpkin Pie Bread Pudding? Honestly, this isn't just any bread pudding.
We're talking about pumpkin spice bread pudding recipe heaven. It's like a hug in a dish. The warm spices, the creamy custard, the soft bread.
It's perfect for a cozy brunch or as one of your star pumpkin desserts Thanksgiving dishes.
This Pumpkin Pie Bread Pudding elevates a classic comfort food to a new level of autumnal deliciousness. Imagine the warm, spicy flavors of pumpkin pie swirled into a custardy bread pudding.
It's the perfect dessert for Thanksgiving, a cozy weekend brunch, or any occasion that calls for a taste of fall.
This recipe uses challah bread for a richer texture and flavour, and a blend of pumpkin pie spices for a truly authentic taste.
Prep Steps for Success
- Essential mise en place
First, let's get our ducks in a row. Cube about 6 cups of challah bread. This works because Challah bread pudding it absorbs all that yummy custard like a sponge.
Then, measure out all your ingredients. Honestly, this makes the whole process so much smoother. We don’t want any mid-bake meltdowns!
- Time saving organization tips
I like to prep the custard base while the oven preheats. It saves time. Melt the butter too! Don't forget to grab your 9x13 baking dish.
- Safety reminders (if applicable)
Be careful when working with hot liquids, especially when tempering the eggs. We don't want scrambled eggs in our pudding! And always use oven mitts when handling hot dishes.
You know, common sense stuff!
step-by-step Process to Deliciousness
- Toast the bread: Preheat your oven to 350° F ( 175° C) . Spread the bread cubes on a baking sheet. Bake for 8- 10 minutes , until lightly toasted.
- Make the custard: In a saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 cup brown sugar, and 1 cup pumpkin puree. Heat over medium, stirring until sugar dissolves.
- Temper those eggs: Whisk together 4 large eggs and 2 large egg yolks in a bowl. Slowly drizzle in the warm milk mixture. Keep whisking like your life depends on it! This is key.
- Assemble: Place the toasted bread in your baking dish. Pour the custard over the bread, pressing gently. Let it sit for 15- 20 minutes to soak.
- Bake: Cover with foil and bake for 30 minutes . Remove the foil and bake for another 20- 30 minutes , or until set.
Pro Tips for Pumpkin Baking Pros
- Day-old bread is your friend. Stale bread absorbs the custard better. Trust me on this one.
- Don't overbake the Pumpkin Coffee Cakes ! A knife inserted in the center should come out mostly clean. You want it a little jiggly.
- Want to make this ahead? Assemble the bread pudding and refrigerate it overnight. Add about 15 minutes to the baking time.
So there you have it! A perfect pumpkin coffee cake bundt recipe to get you in the mood! This amazing pudding can be the star of your fall dessert ideas.
And don't forget to serve it with a dollop of whipped cream, or even a scoop of vanilla ice cream.
You deserve it. Now go forth and bake some autumnal magic!
Recipe Notes for Your Best Pumpkin Baking Yet
Right, before we dive into the nitty gritty of this stunning Pumpkin Pie Bread Pudding , let’s chat about some bits and bobs that'll really elevate your autumn baking recipes .
Honestly, these are the things I've learned over countless bakes. They'll help you avoid some common pitfalls!
Serving Like a Pro
Okay, so you've baked this beauty. How do you make it look extra special? First, consider plating. A simple dusting of icing sugar works wonders.
Second, a dollop of whipped cream or even a scoop of vanilla ice cream takes it to the next level.
Lastly, serve alongside a warm cup of Pumpkin Coffee or a spiced latte to complete the experience. It's the perfect way to round off your Pumpkin desserts Thanksgiving feast!
Cracking the Storage Code
Got leftovers? Lucky you! Fridge is your friend. First, cover the bread pudding tightly and pop it in the fridge for up to three days.
Second, fancy freezing? Cut it into individual portions and freeze for up to a month. Finally, reheat it gently in the oven or microwave.
Ta-da! Reheating instructions: Bake it in a 350° F ( 175° C) oven, covered, for about 15- 20 minutes. Or microwave it on medium for 1- 2 minutes.
Watch out for hot spots in the microwave !
Remixing the Recipe
Want to jazz things up a bit? Course you do! First, for a gluten-free version, use gluten-free challah bread pudding .
This makes it a great way for more people to enjoy your Pumpkin Coffee Cakes . Second, throw in some chocolate chips for a chocolate chip pumpkin version.
It’s a winner! Finally, seasonal swaps? Diced apples or pears would be lush in autumn. Honestly, there are a few of the best Fall dessert ideas I've ever seen!
Nutrition Nuggets
Alright, let’s keep it real. This bread pudding is a treat, not a salad. Still, it's good to know what you're getting.
Each slice clocks in at roughly 420 calories. You'll get about 12g of protein, which is neat, and a fair bit of comfort.
Remember, it's all about balance, eh? Also consider this for your nutrition, its is high in Vitamin A and Potassium, as well as being high in antioxidants.
So, there you have it a few extra tips to make your pumpkin baking experience even better. Don’t be afraid to get creative and add your own personal touch.
Now go on, get baking and enjoy every single delicious bite of your Pumpkin Spice Coffee Cake Bundt . You got this! If you try any Pumpkin spice bread pudding recipe , be sure to let me know how it turns out!
Frequently Asked Questions
Can I use a different type of bread for this pumpkin baking recipe?
Absolutely! While challah bread adds a lovely richness, brioche is a fantastic substitute. You could even use crusty Italian bread for a chewier texture. Just remember day-old or slightly stale bread works best, as it soaks up the custard better nobody wants a soggy bottom!
My bread pudding is browning too quickly! What should I do?
Ah, the dreaded burnt top! Don't panic. Simply tent the baking dish loosely with foil during the last 15-20 minutes of baking. This will shield the top from direct heat and prevent it from browning further, allowing the inside to cook through perfectly. Think of it as giving your bread pudding a little hat!
How can I tell when my pumpkin baking masterpiece is done?
The key is the custard! Insert a knife into the center of the bread pudding. If it comes out mostly clean, you're golden. The custard should be set but still slightly jiggly that's how you know it's perfectly moist. Overbaking leads to dryness, and nobody wants that!
Can I make this pumpkin pie bread pudding ahead of time?
You sure can! You can assemble the bread pudding and let it sit, covered, in the fridge for up to 24 hours before baking. Just add a few minutes to the baking time to ensure it's heated through. It's a great way to get ahead when you're hosting a big Thanksgiving dinner, innit?
How should I store leftover pumpkin baking bread pudding?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or bake it in the oven at a low temperature until warmed through. This bread pudding is so good, though, I doubt you'll have any leftovers!
I don't have all the spices! Can I use pumpkin pie spice for this pumpkin baking?
Definitely! If you're missing individual spices like ginger, nutmeg, or cloves, you can absolutely substitute with pumpkin pie spice. A good rule of thumb is to use about 2 teaspoons of pre-mixed pumpkin pie spice for the amount called for in the recipe.
Just make sure it's fresh for the best flavour, and Bob's your uncle!
Pumpkin Pie Bread Pudding
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 |
|---|---|
| Fat | 25g |
| Fiber | 3g |