About the Recipe
As the crisp fall air rolls in and the leaves start to change, there’s nothing cozier than filling your kitchen with the warm, comforting aroma of pumpkin spice. This Pumpkin Spice Bread Pudding is like a warm hug in dessert form – soft, custardy, and packed with all those classic fall spices that make everything feel a little more magical.
Whether you’re serving it for a family gathering, a holiday dessert, or just because you need a little extra coziness, this bread pudding is a treat that captures the essence of autumn. Each bite is filled with the rich flavors of cinnamon, ginger, nutmeg, and cloves, along with the sweetness of pumpkin and a touch of crunch from the cinnamon streusel.
Grab a cup of coffee, cozy up with a blanket, and enjoy this perfect fall dessert with loved ones – or keep it all to yourself (I won’t tell!).
Ingredients
6 cups day-old bread (baguette, brioche or challah bread, cubed)
1 ½ cups pumpkin purée (not pumpkin pie filling)
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground cardamom (optional, for extra warmth)
¼ tsp salt
½ cup chopped pecans (optional)
For the Cinnamon Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cut into small pieces
Whipped cream or ice cream, for serving
Preparation
Pumpkin Spice Season is in full swing, and what better way to celebrate than with a warm, comforting Pumpkin Spice French Toast Casserole? This easy-to-make dish combines the cozy flavors of pumpkin pie and French toast into a decadent breakfast or brunch option that will have your whole family asking for seconds.
What Makes This Pumpkin Spice Bread Pudding Special?
This recipe is perfect for fall, offering a rich, creamy custard infused with pumpkin purée and classic pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. The custard soaks into the bread cubes, transforming them into a flavorful, moist pudding that's both soft and slightly crisp on top. The cinnamon streusel adds a delightful crunch, while the whipped cream or icecream provides a creamy finish.
Pro Tip: You can make this casserole ahead of time and let it sit in the refrigerator overnight. In the morning, simply pop it in the oven, and you'll have a delicious breakfast ready in under an hour.
Health Benefits of Pumpkin
Pumpkin isn’t just delicious—it’s also packed with nutrients. This superfood is rich in vitamin A, which is essential for good vision and a healthy immune system. It's also high in fiber, which can aid in digestion and keep you feeling full longer. Including pumpkin in your recipes is an easy way to add extra nutrition to your meals without sacrificing flavor.
Versatile and Customizable
This pumpkin spice bread pudding is versatile and can be customized to your liking. Want to add a bit of texture? Toss in some chopped pecans or walnuts to the streusel. For an extra burst of flavor, drizzle maple syrup over the top just before serving. Whether you're hosting a holiday brunch or looking for a cozy weekend breakfast, this recipe is sure to impress.
Let's get started!
Instructions
Prepare the Bread Pudding:
Grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the bread cubes evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, pumpkin purée, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid.
Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Cinnamon Streusel:
In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt.
Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Set aside in the refrigerator until ready to use.
Bake the Bread Pudding:
Preheat your oven to 350°F (175°C).
Remove the bread pudding from the refrigerator and let it sit at room temperature for 15 minutes.
Sprinkle the cinnamon streusel evenly over the top of the bread pudding.
Bake the bread pudding, uncovered, for 45-50 minutes, or until the top is golden brown and the custard is set.
Let the casserole cool slightly before serving.
Serve:
Cut the Pumpkin Spice bread pudding into squares and serve warm with a dollop of whipped cream or vanilla ice-cream on the side.
