Print
Fall favorite pumpkin spice bread pudding

Pumpkin Spice Bread Pudding

A fall favorite, this Pumpkin Spice Bread Pudding uses our family favorite Pumpkin Spice Bread recipe and is topped with a cinnamon cream sauce.

Course Dessert
Cuisine American
Keyword pumpkin spice
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Pumpkin Spice Bread

  • 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

Pumpkin Custard

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean
  • 7 egg yolks
  • cup sugar
  • 1 cup pumpkin puree
  • 1 tbsp ground cinnamon

Cinnamon Cream Sauce

  • 5 tbsp butter
  • 1 cup heavy cream
  • cup brown sugar
  • tsp ground cinnamon

Instructions

Pumpkin Spice Bread

  1. Preheat your oven to 350 degrees.

  2. In your mixer, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

  3. 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.

  4. Grease two 9- by 5-inch loaf pans & evenly pour your batter in.

  5. 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.

  6. Let it cool for about 1 hour before cutting into 1-inch cubes.

  7. 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.

    Drying out the pumpkin spice bread.
  8. Let cool.

Pumpkin Custard

  1. In a saucepan, heat the heavy cream and milk over medium-low heat.

  2. 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.

    Cutting open a vanilla bean.
  3. Stir frequently.

  4. In a bowl add the egg yolks, sugar, pumpkin, and cinnamon. Whisk until smooth.

    Egg yolks, sugar, pumpkin puree, and cinnamon for pumpkin custard.
  5. Once the cream mixture is just starting to simmer, remove from heat and remove the vanilla bean skins.

  6. 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.

    Tempering the egg mixture and cream mixture for pumpkin custard.

Assembling Bread Pudding

  1. Butter a 9x13 pan and pour your dried pumpkin spice bread chunks into the pan spread out and make them even.

    Dried pumpkin bread in a butter dish.
  2. Pour the pumpkin custard mixture over the bread crumbs. Let the bread crumbs soak up the mixture for about 10 minutes.

    Pouring the pumpkin custard mixture on top of the pumpkin bread chunks.
  3. Preheat the oven to 325 degrees.

  4. 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.

  5. Bake for about 1 hour, until the center has just a little jiggle left.

Cinnamon Cream Sauce

  1. In a small saucepan melt the butter over medium heat.

  2. Add the cream, brown sugar, and cinnamon. Whisk to combine.

  3. Stir frequently, once the sauce starts to bubble whisk constantly for 2-3 minutes as it thickens.

  4. Turn off heat and let it sit a few minutes.

  5. Drizzle over pumpkin spice bread pudding as you serve.