Pumpkin Spice Bread Pudding Recipe

Bread: Day-old bread works best as it absorbs the liquid mixture without becoming too mushy.

Pumpkin puree: Adds a rich, earthy flavor and moist texture to the pudding.

Milk: Helps to create a creamy base for the pudding.

Heavy cream: Adds richness and a velvety texture to the dish.

Eggs: Bind the ingredients together and give the pudding structure.

Brown sugar: Sweetens the pudding and adds a hint of molasses flavor.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Pumpkin pie spice: A blend of spices that gives the pudding its signature fall flavor.

Salt: Balances the sweetness and enhances the other flavors.

To ensure your bread pudding has a perfect texture, use day-old bread as it absorbs the custard mixture better than fresh bread. If you don't have day-old bread, you can lightly toast fresh bread cubes in the oven for about 10 minutes to dry them out. This will help them soak up the pumpkin puree and cream mixture more effectively, resulting in a richer, more cohesive dessert.

• day-old bread - Substitute with brioche or challah: These breads are rich and slightly sweet, which complements the flavors of the pudding.

• pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant.

• heavy cream - Substitute with coconut cream: Coconut cream adds a rich, creamy texture and a subtle coconut flavor that pairs well with pumpkin spice.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and a slight caramel flavor that works well in desserts.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and depth of flavor.

• pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): If you don't have pumpkin pie spice, you can mix these common spices to achieve a similar flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• Allow the pumpkin spice bread pudding to cool completely at room temperature. This ensures that any residual heat doesn't create condensation, which can make the pudding soggy.

• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container. This helps to maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Store the covered bread pudding in the refrigerator. It will stay fresh for up to 3-4 days. When you're ready to enjoy it again, you can reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) for about 10-15 minutes.

• For longer storage, consider freezing the bread pudding. Cut it into individual servings and wrap each piece tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. This method allows you to thaw and reheat only what you need.

• Label the container or bag with the date to keep track of its freshness. Frozen pumpkin spice bread pudding can be stored for up to 2-3 months without losing its delightful flavor and texture.

• When you're ready to enjoy a frozen piece, thaw it in the refrigerator overnight. Reheat in the microwave or oven until warmed through. For an extra touch, drizzle with a bit of caramel sauce or a dollop of whipped cream before serving.

• If you prefer a crispier top, reheat the thawed bread pudding in the oven. Place it on a baking sheet and bake at 350°F (175°C) for about 15-20 minutes, or until the top is golden and the center is heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover pumpkin spice bread pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Place a portion of the bread pudding on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. If necessary, continue heating in 30-second intervals until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place slices of the bread pudding in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through and slightly crispy on the outside.

• Steam Method: Place the bread pudding in a heatproof dish that fits inside a steamer basket. Fill a pot with a couple of inches of water and bring it to a simmer. Place the steamer basket over the simmering water, cover, and steam for about 10 minutes or until heated through. This method helps retain moisture and keeps the bread pudding soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bread pudding in the air fryer basket, ensuring it’s not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method gives a nice crispy texture to the top while keeping the inside moist.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for whisking together the pumpkin puree, milk, heavy cream, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt.

• Whisk: Helps to thoroughly combine the wet ingredients and ensure a smooth mixture.

• Measuring cups: Necessary for accurately measuring the pumpkin puree, milk, heavy cream, and brown sugar.

• Measuring spoons: Used to measure the vanilla extract, pumpkin pie spice, and salt precisely.

• Spatula: Useful for gently stirring the cubed bread into the mixture, ensuring all pieces are well-coated.

• Baking dish: The container in which the bread pudding mixture is poured and baked.

• Cooking spray: Used to grease the baking dish to prevent the bread pudding from sticking.

• Timer: Helps keep track of the 45-minute baking time to ensure the pudding is perfectly cooked.

• Cooling rack: Allows the bread pudding to cool slightly before serving, ensuring it sets properly.

Use pre-cubed bread: Save time by using pre-cubed bread from the store instead of cutting it yourself.

Mix wet ingredients in advance: Combine the pumpkin puree, milk, heavy cream, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt the night before and store in the fridge.

Use a food processor: Quickly blend the wet ingredients using a food processor to ensure a smooth mixture.

Soak bread overnight: Let the bread cubes soak in the mixture overnight to save time and enhance flavor.