Pumpkin Bread Pudding with Vanilla Sauce
Pumpkin Bread Pudding is made with cinnamon swirl bread, a whole can of pumpkin, and warm spices. Serve warm with a smooth homemade vanilla sauce and optional chopped pecans.
Servings: 12
Equipment
- 13×9-inch Baking Dish (at least 2 inches deep)
Ingredients
Pumpkin Bread Pudding
- 1 (20-ounce) loaf Cinnamon Swirl Bread with or without raisins (including the heels, cut into approximately 1-inch pieces)
- 1 (15-ounce) can Pure Pumpkin Purée (not pumpkin pie filling)
- 1 cup Packed Light Brown Sugar
- 5 large Eggs
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 2 cups Whole Milk
- 1 cup Half-and-Half
- 4 Tablespoons Unsalted Butter (melted and cooled slightly, plus more for greasing the dish)
- 1 Tablespoon Vanilla Extract
Vanilla Sauce
- ¼ cup Granulated Sugar
- 2 teaspoons Cornstarch
- Pinch Salt
- 1 cup Half-and-Half
- 2 Tablespoons Unsalted Butter
- 2 teaspoons Vanilla Extract
Optional Garnish
- Chopped Pecans
Instructions
Dry the Bread
- Heat the oven to 300°F. Butter a 9×13-inch baking dish.
- Spread the bread pieces in a single layer on two rimmed baking sheets. Bake for 20–30 minutes, gently tossing halfway through and rotating the pans as needed. The bread should feel dry and lightly firm without becoming deeply browned. Let cool.
- Increase the oven temperature to 350°F.
Make the Pumpkin Custard
- Whisk together the pumpkin purée, brown sugar, eggs, cinnamon, pumpkin pie spice, and salt until smooth.
- Gradually whisk in the milk and half-and-half, followed by the slightly cooled melted butter and vanilla.
Soak the Bread
- Place the cooled bread pieces in a large bowl. Pour the custard over them and gently fold until evenly coated, taking care not to mash the bread.
- Let soak for 30 minutes, gently folding once halfway through so the bread absorbs the custard evenly.
Bake the Bread Pudding
- Transfer the soaked bread and all remaining custard to the prepared baking dish. Spread evenly without firmly packing it down. Lightly press any dry-looking pieces into the custard.
- Bake uncovered on the middle rack for 50–65 minutes, checking at 45 minutes. If the top is getting too brown before the center sets, loosely tent with foil.
- The pudding is ready when the center is set, with no liquid custard remaining. If checking with a thermometer, aim for approximately 170–175°F in the center.
- Let the bread pudding rest for 20 minutes before slicing. Make the vanilla sauce while it rests, then serve warm.
Make the Vanilla Sauce
- While the baked bread pudding rests, make the vanilla sauce. Stir together the sugar, cornstarch, and salt in a small saucepan. Gradually whisk in the half-and-half until smooth.
- Cook over medium-low heat, stirring frequently, until the sauce reaches a gentle simmer with small bubbles breaking the surface. Simmer gently for about 1 minute, stirring constantly, until lightly thickened.
- Remove from the heat and stir in the butter, then the vanilla, until smooth.
- Serve the bread pudding warm with the vanilla sauce and optional chopped pecans. If the sauce thickens too much as it cools, stir in a little milk.
Notes
Bread:
I used one whole 20-ounce loaf of Franz cinnamon swirl bread without raisins. Weigh other loaves before drying; loaf sizes vary. Drying the bread helps preserve its texture in the custard. Pumpkin Pie Spice Alternative:
In place of BOTH the 2 teaspoons pumpkin pie spice and the 2 teaspoons cinnamon, use 3 teaspoons Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ⅛ teaspoon Ground Cloves, and ⅛ teaspoon Ground Allspice. This is an approximate alternative, as pumpkin pie spice blends vary. Optional Pecans:
Fold about 3/4 cup chopped pecans into the soaked bread before transferring to the baking dish, or use them as a garnish. Baking Time:
Ovens and baking dishes vary, so use the center’s doneness along with the time range. Check for overbrowning at 45 minutes. Storage:
Refrigerate the pudding and sauce separately in covered containers within 2 hours. Use within 3–4 days. Reheat pudding portions to 165°F and warm the sauce gently, thinning with a little milk as needed.
I used one whole 20-ounce loaf of Franz cinnamon swirl bread without raisins. Weigh other loaves before drying; loaf sizes vary. Drying the bread helps preserve its texture in the custard. Pumpkin Pie Spice Alternative:
In place of BOTH the 2 teaspoons pumpkin pie spice and the 2 teaspoons cinnamon, use 3 teaspoons Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ⅛ teaspoon Ground Cloves, and ⅛ teaspoon Ground Allspice. This is an approximate alternative, as pumpkin pie spice blends vary. Optional Pecans:
Fold about 3/4 cup chopped pecans into the soaked bread before transferring to the baking dish, or use them as a garnish. Baking Time:
Ovens and baking dishes vary, so use the center’s doneness along with the time range. Check for overbrowning at 45 minutes. Storage:
Refrigerate the pudding and sauce separately in covered containers within 2 hours. Use within 3–4 days. Reheat pudding portions to 165°F and warm the sauce gently, thinning with a little milk as needed.
Nutrition
Calories: 415kcal | Carbohydrates: 56g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Sodium: 380mg | Fiber: 3g | Sugar: 36g
