Free Body Calculator – Know Your Body
Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.
Try Free Body Calculator Now
Easy Pumpkin Bread Pudding: A Cozy Fall Dessert
This warm and cozy Pumpkin Bread Pudding is a fall-inspired dessert made with chunks of bread soaked in a creamy pumpkin custard and baked to golden perfection. It’s rich, spiced, and served best with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Ingredients
- 5 cups cubed day-old bread challah, brioche, or French bread works great
- 1 3/4 cups whole milk
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 3 large eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- Pinch of salt
- Optional: chopped pecans or walnuts for topping
- Optional: caramel sauce or whipped cream for serving
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or similar size.
- Make Custard:
- In a large bowl, whisk together milk, cream, pumpkin puree, eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt.
- Soak the Bread:
- Add the cubed bread to the bowl and stir gently to coat all pieces. Let sit for about 10–15 minutes so the bread absorbs the mixture.
- Assemble and Bake:
- Pour the mixture into the prepared baking dish. Top with nuts if using. Bake for 40–45 minutes, or until the center is set and the top is golden.
- Serve:
- Let cool slightly before serving. Drizzle with caramel sauce or add a scoop of ice cream for extra indulgence!
Notes
- Stale or day-old bread works best to soak up the custard.
- You can make it ahead and refrigerate overnight before baking.
- Easily double the recipe for a crowd and bake in a 9x13 inch pan.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 6gFat: 22g