Mohamed Shili This delicious pumpkin bread pudding by Bobby Flay is a warm, cozy dessert perfect for fall. Made with crusty bread soaked in a spiced pumpkin custard, it’s baked to golden perfection and topped with salted caramel sauce and toasted pecans. Quick to prepare and easy to customize, it’s a comforting treat everyone will love!
Ingredients Needed:
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce, for serving (see footnotes for recipe)
- 1/2 cup toasted pecans, chopped,
How To Make Pumpkin Bread Pudding?
- Preheat Oven: Preheat your oven to 175°C / 350°F. Grease a 12×8-inch or 13×9-inch (30×20 cm or 33×23 cm) baking dish with butter.
- Combine Sugars & Spices: In a large mixing bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add Wet Ingredients: Whisk in the eggs and egg yolks until smooth. Stir in the half-and-half, whole milk, pumpkin purée, and vanilla extract.
- Mix with Bread: Place bread cubes in an extra-large mixing bowl. Pour the pumpkin mixture evenly over the bread cubes and gently toss to coat. Let sit for 10 minutes to allow the bread to absorb the mixture.
- Transfer & Bake: Spoon the soaked bread mixture into the prepared baking dish, pressing down lightly to even out the top. Bake for 45–50 minutes, or until the bread pudding is set.
- Serve: Let cool for a few minutes, then serve warm with salted caramel sauce, toasted pecans, and, if desired, a dollop of sweetened whipped cream. Enjoy!
Recipe Tips:
- Use Day-Old Bread: For the best texture, use slightly stale bread. Fresh bread can become too mushy, while day-old bread will soak up the custard mixture without getting too soft.
- Let the Bread Soak Properly: Don’t rush the soaking step. Allowing the bread to sit for at least 10 minutes ensures each piece fully absorbs the pumpkin custard, giving you a rich and flavorful pudding.
- Press Down the Bread: After pouring the mixture into the baking dish, press the bread cubes down lightly. This evens out the texture and helps the top brown evenly.
- Use a Water Bath for Extra Creaminess: If you prefer a softer, custard-like texture, place the baking dish in a larger pan filled with hot water halfway up the sides of the dish. This gentle baking method makes the pudding extra creamy.
- Wait a Few Minutes Before Serving: Let the bread pudding cool slightly before serving. This helps it set and makes it easier to cut, while also allowing the flavors to settle for a richer taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Pumpkin Bread Pudding cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the Pumpkin Bread Pudding to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place a portion of Pumpkin Bread Pudding on a microwave-safe plate. Heat on medium power for 1–2 minutes, checking halfway through to ensure it’s heated evenly.
Nutrition Facts
Serving Size: 1 slice (95g)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 210mg
- Potassium: Not specified
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 4g
Check out More Recipes: