Pumpkin Bread Pudding & Warm Vanilla Sauce, Comforting Thanksgiving

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What kind of recipe is it?

Pumpkin Bread Pudding is a delightful dessert that combines the rich flavors of pumpkin and warm spices with soft and custardy bread, resulting in a comforting dish perfect for fall.

This unique twist on traditional bread pudding stands out with its seasonal ingredients and creamy texture, making it a cozy choice for chilly evenings.

It’s ideal for families, holiday gatherings, or anyone seeking a warm, indulgent treat.

Cooking this dish brings a festive touch to your table, celebrating the essence of autumn and sharing joy with loved ones.

Ingredients

This table summarizes the essential ingredients and their respective quantities you will need to prepare a delicious Pumpkin Bread Pudding.

Cooking Steps

1. Preheat the oven to 175°C (350°F). Adjust the oven rack to the middle position to promote even baking.
2. Grease a 23×33 cm (9×13 inch) baking dish with butter or non-stick spray to prevent sticking.
3. In a large mixing bowl, combine 1 cup (240 ml) pumpkin puree, 2 cups (480 ml) milk, 1 cup (240 ml) heavy cream, and 3 large eggs. Whisk together until fully blended and smooth, guaranteeing there are no lumps.
4. In a separate bowl, whisk together 3/4 cup (150 g) sugar, 1/4 cup (50 g) brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
5. Gradually pour the sugar mixture into the pumpkin and cream mixture, whisking thoroughly until fully combined.
6. Add the cubed day-old bread (6 cups or 450 g). Stir gently to guarantee all bread pieces are soaked in the liquid.
7. If using, fold in the chopped pecans or walnuts (1/2 cup or 60 g) gently with a spatula, distributing them evenly throughout the mixture.
8. Pour the bread mixture into the prepared baking dish, making sure it’s evenly spread out. Allow it to rest for 15 minutes at room temperature, allowing the bread to absorb the liquid fully.
9. Bake in the preheated oven for 45–55 minutes or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean; it shouldn’t be wet or overly soggy.
10. Remove from the oven and let cool for at least 10 minutes before serving to allow the pudding to set further and help in slicing.
11. Serve warm or at room temperature, drizzling with maple syrup and topping with whipped cream as desired.
12. If preferred, allow for carryover cooling for an additional 10–15 minutes, which will enhance the texture further.
13. Store any leftovers in the refrigerator, covered, for up to 3 days. Reheat in the microwave or oven before serving, if desired.
14. Enjoy your delicious Pumpkin Bread Pudding warm!

Variations

• Chocolate Chip Pumpkin Bread Pudding: Fold in 1 cup (175 g) semi-sweet chocolate chips into the mixture for a rich and delightful twist.
• Coconut Macadamia Bread Pudding: Substitute heavy cream with 300 ml coconut milk and add 1/2 cup (65 g) chopped macadamia nuts for a tropical flavor.
• Vegan Pumpkin Bread Pudding: Replace milk and cream with 2 cups (480 ml) almond milk and use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) instead of eggs for a plant-based version.
• Gluten-Free Pumpkin Bread Pudding: Use gluten-free bread (6 cups or 450 g) instead of regular bread to accommodate gluten sensitivity, ensuring a deliciously fluffy dessert.

Tips on plating and presentation

Although plating may seem like a minor detail, it can considerably elevate your pumpkin bread pudding experience.

I like to serve it in individual ramekins for a personal touch, then drizzle warm vanilla sauce over the top. A sprinkle of cinnamon and a dollop of whipped cream add finesse. Finally, a few toasted pumpkin seeds create a beautiful contrast, making the dish truly inviting.

What other dishes can I pair it with?

When you’re thinking about what to pair with pumpkin bread pudding, consider the flavors that complement its warm, spiced profile.

I love serving it alongside roasted pecans, which add a nice crunch. A side of creamy whipped sweet potatoes balances out the dish, too.

Don’t forget a simple green salad; its freshness cuts through the richness perfectly, making for a delightful Thanksgiving spread!

What drinks can I pair it with?

Are you wondering what drinks pair well with pumpkin bread pudding?

I love serving it with a warm spiced apple cider or a creamy chai latte; they enhance the pumpkin’s flavors beautifully.

If you’re in the mood for something stronger, a bourbon cocktail adds a delightful kick.

For a lighter option, a sweet dessert wine complements the dish perfectly!

Enjoy experimenting!

Frequently Asked Questions

Can I Use Stale Bread for This Recipe?

I often use stale bread for recipes like this one. It actually absorbs flavors better and helps create that perfect texture. Don’t toss it out; it’s a great asset in the kitchen!

How Long Does Pumpkin Bread Pudding Keep in the Fridge?

It keeps in the fridge for about three to four days. I usually cover it tightly to maintain freshness. Just reheat it gently before serving; it tastes just as delicious afterwards!

Can I Freeze Leftover Pumpkin Bread Pudding?

Yes, I can freeze leftover pumpkin bread pudding! Just wrap it tightly in plastic wrap or aluminum foil, then store it in an airtight container. It stays fresh for about 2-3 months in the freezer.

What’s a Good Substitute for Heavy Cream in the Sauce?

I often use coconut milk as a heavy cream substitute in sauces. It adds a rich flavor while keeping things dairy-free. You could also try evaporated milk for a lighter option. Enjoy experimenting!

Is This Recipe Suitable for a Gluten-Free Diet?

Yes, this recipe can be suitable for a gluten-free diet. I use gluten-free bread, which works perfectly. Just make sure all other ingredients are gluten-free, so everyone can enjoy this delicious treat without worry!