Pumpkin Bread Pudding
Pumpkin bread pudding is the perfect recipe to use the season’s best flavors like canned pumpkin and pumpkin pie spices. Perfect for brunch or dessert with a whipped pumpkin topping.
Holiday baking with canned pumpkin is one of my favorite flavor inspirations. Canned pumpkin is versatile and doesn’t need to be reserved exclusively for pumpkin pie. I like to make pumpkin muffins and bread, pumpkin cookies, and even pumpkin French toast this time of year when canned pumpkin is in stock and on sale. If you are hosting or attending a holiday brunch this month, consider making this gorgeous pumpkin bread pudding. It would also make the perfect Christmas morning breakfast that you can prepare the night before and bake after it comes to room temperature that morning.
The presentation of the bread pudding will give your guests the appearance that you slaved for hours, but only you will know that it took less than 30 minutes to prepare this gorgeous treat. Top with a pumpkin whipped cream, and you can call it a dessert for brunch!
Pumpkin Bread Pudding Recipe
Ingredients:
For Whipping Cream
Directions:
- Preheat oven to 350 degrees
- Generously butter an angel food cake pan or bundt pan.
- Combine the eggs, milk, sugar, spice, salt, and pumpkin puree in a large mixing bowl. Add sliced baguette to custard. Mix well.
- Layer the soaked bread pieces in the bundt pan starting with nicer pieces along the bottom of the pan for the decorative top.
- Bake in a 350-degree oven; in a water bath, begin covered with foil for the first 15 minutes, and then remove the foil to allow browning. Cook for approx. 45-60 minutes.
- Remove from oven and cool. Flip onto a cake stand or serving platter
- For whipping cream, beat whipping cream with a mixer to form soft peaks, then fold in pumpkin pie spice, sugar and vanilla extract. Continue to whip to until you have firm peaks.
- To serve, remove from bundt pan and slice.
- Garnish with pumpkin spice whipped cream.
For the water bath – simply place the bundt pan into a roasting pan before placing it into the oven then fill the roasting pan with enough water to go half way up the sides of the bundt pan. This creates a moist environment for the bread to bake.
Pumpkin Bread Pudding
Ingredients
- 2 loaves French bread or baguette sliced 3/4 inch thick
- 6 eggs
- 1 cup milk
- 1/4 cup granulated sugar
- 2 tsp pumpkin pie spice
- 2 tbsp unsalted butter
- 1 pinch kosher salt
- 1 cup pumpkin puree
Pumpkin Spice Whipped Cream
- 1 cup whipping cream
- 1 tsp pumpkin pie spice
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees
- Generously butter an angel food cake pan or bundt pan.
- Combine the eggs, milk, sugar, spice, salt, and pumpkin puree in a large mixing bowl. Add sliced baguette to custard. Mix well.
- Layer the soaked bread pieces in the bundt pan starting with nicer pieces along the bottom of the pan for the decorative top.
- Bake in a 350-degree oven; in a water bath, begin covered with foil for the first 15 minutes, and then remove the foil to allow browning. Cook for approx. 45-60 minutes.
- Remove from oven and cool. Flip onto a cake stand or serving platter
- For whipping cream, beat whipping cream with a mixer to form soft peaks, then fold in pumpkin pie spice, sugar and vanilla extract. Continue to whip to until you have firm peaks.
- To serve, remove from bundt pan and slice.
- Garnish with pumpkin spice whipped cream.
Nutrition
Additional Pumpkin Recipes:
Healthier Pumpkin Chocolate Chip Pumpkin Bread
Pumpkin Pie Ice Cream Truffles Featuring Signature SELECT Pumpkin Ice Cream
Almond Flour Pumpkin Muffins With Maple Cream Cheese Frosting
Fluffy Pumpkin Pancakes With Pecan Maple Syrup
Savory Pumpkin Chili with Ground Turkey
Tips and Tricks for Holiday Entertaining
Tips provided by Safeway Executive Chef Jeff
- Take inventory: Before diving into cooking and baking this holiday season, check your pantry, refrigerator and freezer to make sure you have all the essentials.
PRO TIP: Put extra flour and sugar in the pantry, stock up on an 18 count of eggs, and store butter in the freezer so you have it on hand for those last minute parties you’ll be attending or hosting!
- Gather, Measure, Ready: Before you begin baking your scrumptious treats, organize all of your ingredients, utensils, and baking materials. Keeping these simple steps to help you prepare and not waste any time in the kitchen:
- Gather: Pull together all of your ingredients.
- Measure: Before you get your hands dirty, pre-measure your dry ingredients such as flour, salt, dairy, spices, etc.
- Ready: Get your oven pre-heated before you started, so there is no waiting around
- Get ahead of the game: Have an early morning start? Prepare items that can be made ahead of time and freeze until it’s go time!
PRO TIP: Take the extra step, and prepare whipped cream to top off your desserts!
- Dry run: Read over your recipe a few days in advance. When menu planning, make notes, check your inventory, and think through potential questions that could arise while preparing the recipe.
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