Description
Pumpkin Bread Pudding with Glaze is a cozy, custardy fall dessert layered with warm pumpkin spice, soft bread cubes, and a silky vanilla drizzle. Perfect for gatherings, holidays, or a comforting weekend bake.
Ingredients
- 10 cups brioche or challah bread, cut into 1-inch cubes (day-old)
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1 3/4 cups whole milk
- 3/4 cup heavy cream
- 4 large eggs
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp fine salt
- 2 tbsp unsalted butter, melted (plus extra for greasing)
- Optional: 1/2 cup chopped toasted pecans or chocolate chips
- Optional: 1/3 cup dried cranberries
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and add the cubed bread. If bread is fresh, toast lightly in the oven for 10 minutes to dry slightly.
- In a large bowl, whisk together pumpkin puree, milk, cream, eggs, sugars, vanilla, and spices until smooth.
- Pour the pumpkin custard evenly over the bread. Gently press the cubes to soak up the liquid. Let sit for 10–15 minutes.
- Sprinkle optional toppings such as pecans, chocolate chips, or cranberries over the soaked bread.
- Bake uncovered for 45–50 minutes, until the edges are golden brown and the center is set but slightly wobbly.
- While the pudding cools slightly, whisk together powdered sugar, milk, vanilla, and salt to make the glaze.
- Drizzle the glaze over warm bread pudding and serve immediately or slightly chilled.
Notes
- Best bread: Use brioche or challah for a rich, custard-like texture.
- Make-ahead: Assemble up to 12 hours in advance; refrigerate and bake before serving.
- Storage: Refrigerate leftovers up to 4 days. Warm in oven before serving.
- Variations: Swap the glaze for caramel or maple syrup for a seasonal flavor.
- Serving ideas: Serve with whipped cream, vanilla ice cream, or a dusting of cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of pudding
- Calories: 320
- Sugar: 26 g
- Sodium: 270 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 95 mg