Pumpkin Bread Pudding
Pumpkin Bread Pudding is the ultimate comfort dessert, blending warm spices, creamy custard, and tender bread into every bite. With just 45 minutes of baking, this dish transforms simple ingredients into a luscious, golden masterpiece perfect for any occasion.
Ingredients
- ¾ cup organic canned pumpkin puree (not pumpkin pie filling)
- 1 cup full fat coconut milk
- ½ cup almond milk (or milk substitute of your choice)
- ½ cup maple syrup
- 4 eggs
- 1 teaspoon cinnamon
- Pinch of nutmeg
- ⅛ teaspoon salt
- 1 loaf challah bread (or similar), cubed (about 5 cups)
- Chopped pecans (optional)
Topping Options:
- Powdered sugar
- Ice cream
- Maple syrup
- Maple syrup mixed with melted butter
- A glaze of whisked powdered sugar & a little bit of coconut milk
Instructions
- In a medium bowl, whisk together the pumpkin, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt.
- Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir gently, just until it all gets coated.
- Scoop the mix into a greased baking dish or individual ramekins.*
- If you are using fresh bread, you don’t need to let it sit, you can pop it right into the oven. If you’re using bread that’s a little bit stale, let it sit in the fridge for 30 minutes or a few hours.
- Bake at 350 degrees Fahrenheit for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. (The individual ramekins need less baking time than a larger baking dish.)
- Serve with toppings of your choice!
Tried this recipe?Let us know how it was!