An easy bread pudding recipe made with pumpkin puree, challah bread, and a few other simple ingredients. This pumpkin bread pudding is easy to make and a family favorite!
Keyword pumpkin bread pudding
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
1(20-ounce)loaf day-old challah breadcubed into 1-inch pieces
3cups(720 ml) whole milk
1(15-ounce)can pumpkin puree
2/3cup(135 grams) brown sugar
1/2cup(100 grams) granulated sugar
1teaspoonpure vanilla extract
2teaspoonspumpkin pie spice
1teaspoon ground cinnamon
1/4 teaspoonground nutmeg
Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
In a very large mixing bowl, whisk together the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
Meanwhile, preheat oven to 350°F. Once the 15 minutes is over, place the bread pudding in the oven and bake at 350°F for 45-55 minutes or until the center is set.
Remove from the oven and transfer to a wire rack to cool slightly before serving.
If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8-10 minutes, stirring often, until the bread is dried out.Store bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds.