Can I use a different type of bread for this recipe?

Absolutely! While French or Italian bread is the most commonly used, feel free to experiment with other bread types like brioche, cinnamon raisin, or even gluten-free bread for those with dietary restrictions. Each bread will bring its unique flavor and texture to the pudding.

Is there a way to make this recipe dairy-free?

Yes! You can substitute the whole milk and heavy cream with coconut milk and coconut cream for a dairy-free version. For the butter in the bread pudding and the sauce, use dairy-free margarine or vegan butter as an alternative.

How long can I store leftover Pumpkin Bread Pudding?

Leftover Pumpkin Bread Pudding can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, place individual servings on a foil-lined baking sheet at 350°F for about 10-15 minutes for a crispy texture. The apple cider butter sauce can be stored separately in the fridge and reheated before serving.

Pumpkin Bread Pudding with Apple Cider Butter Sauce – 5 Tips for Perfection

Name: Pumpkin Bread Pudding with Apple Cider Butter Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup canned pumpkin puree; 1/2 cup whole milk; 1 cup heavy cream; 3 whole eggs plus 2 yolks; 1/2 cup brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon pumpkin pie spice; 1/8 teaspoon ground clove; A few grates of nutmeg; 1/4 teaspoon salt; 6 cups stale cubed bread; 3/4 stick butter, melted; 1 large apple, diced; 1 stick butter (for the apple cider sauce); 1 pound confectioner’s sugar (powdered sugar); 1/4 cup apple cider

Description

Pumpkin Bread Pudding with Apple Cider Butter Sauce is a delicious, cozy dessert that combines the rich flavors of pumpkin, fall spices, and a tangy apple cider butter sauce. Perfect for serving as a dessert or brunch dish during the colder months, this pudding is an indulgent treat that can be enjoyed warm or cold.

Ingredients

Scale

3/4 cup canned pumpkin puree
1/2 cup whole milk
1 cup heavy cream
3 whole eggs plus 2 yolks
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground clove
A few grates of nutmeg
1/4 teaspoon salt
6 cups stale cubed bread
3/4 stick butter, melted
1 large apple, diced
1 stick butter (for the apple cider sauce)
1 pound confectioner’s sugar (powdered sugar)
1/4 cup apple cider

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 10-12-inch round baking dish.
In a medium bowl, whisk together pumpkin puree, milk, heavy cream, eggs, egg yolks, brown sugar, cinnamon, ginger, pumpkin pie spice, clove, nutmeg, and salt. Set aside.
Toss the stale bread cubes with melted butter in a large mixing bowl. Add diced apples and stir gently.
Pour the custard mixture over the bread and apples, ensuring everything is well-coated. Allow it to rest in the refrigerator for 30 minutes to 3 hours.
Place the mixture in the preheated oven and bake for 30-40 minutes or until the pudding is set and lightly golden on top. Optionally, cover the pudding with foil during the first 15 minutes of baking.
To prepare the apple cider butter sauce, melt the butter in a saucepan over medium-low heat. Stir in powdered sugar and apple cider until smooth.
Once the pudding is baked, drizzle half of the apple cider sauce over the top while it’s still warm. Reserve the remaining sauce for serving.

Notes

If you prefer a firmer pudding, use one less whole egg in the custard mixture.
For dairy-free versions, substitute the milk and cream with coconut milk and coconut cream, and use dairy-free butter.
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. Reheat individual servings on a foil-lined baking sheet at 350°F for 10-15 minutes for a crispy texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 35 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 100 mg