This Pumpkin Spice Bread Pudding is so delicious and perfect for any fall gathering. I use my family’s favorite, Pumpkin Spice Bread to make this fabulous dessert. I finish it off with a Cinnamon Cream Sauce that is so good! This dessert is perfect for any holiday gathering.
Prepping for Pumpkin Spice Bread Pudding
The first step is making your pumpkin spice bread and then you need to cut up a loaf of bread into 1-inch chunks and get them dried out. If you want to short-cut this process you could buy a loaf of pumpkin spice bread, but I promise my recipe is an absolute favorite. If you have time you can cut your loaf into the small pieces and put them on a cookie sheet and let it dry out for a day. I baked up my bread in the morning, so speed up the drying I put the chunks of bread into the oven to help the drying out process.
I placed them in a preheated oven to 375 degrees for about 25 minutes. My bread was super moist though since it was just baked that day. I would check the bread crumbs at about 15 minutes and every 5 minutes after that. You want the edges to be dried.
Pumpkin Custard for Bread Pudding
In a saucepan heat the heavy cream, milk and vanilla bean over medium-low heat. If you can’t get a vanilla bean you can use vanilla extract, but the vanilla bean does make a difference. You want to slice open the vanilla bean and scoop out the glorious insides.
You want to put the insides in the pot, but also the whole beans. The cream and milk mixture will help draw out any little remains. You want to heat the cream mixture until it’s just starting to simmer, stirring frequently.
While the cream mixture is coming up to temp, in a bowl add your egg yolks.
Then you’ll add the pumpkin puree and cinnamon.
Whisk it together until it’s smooth and creamy.
After the cream mixture is just starting simmer, remove from the heat. Now it’s time to temper the egg and cream mixture together… this is a slow process. If you pour in the hot cream mixture into the eggs quickly, you’re going to get scrambled eggs… no good!
SLOWLY drizzle in the hot cream mixture as you quickly whisk it into the egg mixture. Once half the cream mixture is added you can pour a little quicker.
Getting Pumpkin Bread Pudding Ready to Bake
This bread pudding is almost ready for baking! Generously butter a 9×13 pan and dump in the dried pumpkin bread chunks.
Then you drizzle that luscious pumpkin custard over the bread crumbs.
Let the bread crumbs soak up the pumpkin custard for about 10 minutes as you preheat the oven.
Then it’s time to bake!
You will create a water bath for baking your bread pudding. Basically you need a bigger pan that can fit the bread pudding dish inside. I like to place the pans together and put them in the oven and then pour the water into the outer dish (less likely to spill that way). You just need some hot tap water and fill it half-way up the side of the bread pudding pan.
Bake until the center has just a little jiggle left.
A fall favorite, this Pumpkin Spice Bread Pudding uses our family favorite Pumpkin Spice Bread recipe and is topped with a cinnamon cream sauce.
- 2 cups canned pumpkin puree
- 3 cups sugar
- 1 cup water
- 1 cup oil
- 4 eggs
- 3 ⅓ cups flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp ground nutmeg
- ¾ tsp ground cloves
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 7 egg yolks
- ⅔ cup sugar
- 1 cup pumpkin puree
- 1 tbsp ground cinnamon
- 5 tbsp butter
- 1 cup heavy cream
- ⅓ cup brown sugar
- tsp ground cinnamon
Preheat your oven to 350 degrees.
In your mixer, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly pour the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans & evenly pour your batter in.
Bake for 70 to 90 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes before removing to cool on a wire rack.
Let it cool for about 1 hour before cutting into 1-inch cubes.
Put pumpkin bread cubes onto a baking sheet and bake in a 375-degree oven for 20-30 minutes until the edges are dried out.
In a saucepan, heat the heavy cream and milk over medium-low heat.
Slice open the vanilla bean with a pairing knife and with the tip of your knife get out caviar and put it into the cream and milk mixture. Place the rest of the bean into the cream mixture too.
In a bowl add the egg yolks, sugar, pumpkin, and cinnamon. Whisk until smooth.
Once the cream mixture is just starting to simmer, remove from heat and remove the vanilla bean skins.
Slowly drizzle the hot cream mixture into the pumpkin egg mixture, whisking quickly. Take your time and pour slowly so you don't scramble those eggs. Once added make sure it's smooth and well mixed.
Butter a 9x13 pan and pour your dried pumpkin spice bread chunks into the pan spread out and make them even.
Pour the pumpkin custard mixture over the bread crumbs. Let the bread crumbs soak up the mixture for about 10 minutes.
Preheat the oven to 325 degrees.
Place the 9x13 pan into a large roasting pan. Put into your preheated oven. Add hot tap water into the roasting pan until it's about 1/2 the way of the outer sides of the 9x13 pan... you're creating a water bath for that custard.
Bake for about 1 hour, until the center has just a little jiggle left.
In a small saucepan melt the butter over medium heat.
Add the cream, brown sugar, and cinnamon. Whisk to combine.
Stir frequently, once the sauce starts to bubble whisk constantly for 2-3 minutes as it thickens.
Turn off heat and let it sit a few minutes.
Drizzle over pumpkin spice bread pudding as you serve.
This Pumpkin Spice Bread Pudding is the perfect comfort dessert!!!
Other Pumpkin Spice Recipes:
- Fall Pumpkin Spice Donuts
- Pumpkin Spice Monkey Bread
- Pumpkin Spice Pancakes with Cream Cheese Maple Icing
- Pumpkin Spice Funnel Fries