1. Can I use a different type of bread for this pumpkin bread pudding?

Yes! If you can’t find challah, you can substitute with brioche or any soft, slightly sweet bread. These alternatives will work well with the rich pumpkin custard and still give you the same delicious results.

2. Can I make Pumpkin Pie Bread Pudding ahead of time?

Absolutely! You can prepare the bread pudding the night before, cover it, and refrigerate it overnight. The bread will soak in the custard, making it even more flavorful. Just bring it to room temperature before baking, or bake it the next day after a quick warm-up.

3. How can I make this recipe dairy-free?

To make this Pumpkin Pie Bread Pudding with Challah dairy-free, simply substitute the heavy cream and milk with coconut milk or almond milk. Use dairy-free butter for the topping and glaze, and you’re all set!

4. How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven for a few minutes before serving

Pumpkin Pie Bread Pudding with Challah – Best Fall Recipe

Name: Pumpkin Pie Bread Pudding with Challah
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 large challah loaf, day-old; 1 (15 oz) can pumpkin; 8 eggs, beaten; 2 cups heavy whipping cream; 1 cup whole milk; 1 cup white sugar; 1 cup brown sugar; 1 tablespoon vanilla extract; 1 tablespoon butter, room temperature; 1 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 2 cups pecan halves, diced (for topping); 1 cup brown sugar (for topping); 1 stick unsalted butter, room temperature (for topping); 8 ounces cream cheese, room temperature (for glaze); 2 cups powdered sugar (for glaze); 1 stick unsalted butter, room temperature (for glaze); 2 tablespoons heavy cream (for glaze); 1 teaspoon vanilla extract (for glaze); 1 teaspoon pumpkin pie spice (for glaze)

Description

Pumpkin Pie Bread Pudding with Challah is the perfect fall dessert, combining the warm, comforting flavors of pumpkin, cinnamon, and nutmeg with the soft, slightly sweet challah bread. Topped with a rich cream cheese glaze and optional pecans, this indulgent dish is ideal for any holiday gathering or cozy dessert night.

Ingredients

Scale

1 large challah loaf, day-old
1 (15 oz) can pumpkin
8 eggs, beaten
2 cups heavy whipping cream
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 tablespoon butter, room temperature
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
2 cups pecan halves, diced (for topping)
1 cup brown sugar (for topping)
1 stick unsalted butter, room temperature (for topping)
8 ounces cream cheese, room temperature (for glaze)
2 cups powdered sugar (for glaze)
1 stick unsalted butter, room temperature (for glaze)
2 tablespoons heavy cream (for glaze)
1 teaspoon vanilla extract (for glaze)
1 teaspoon pumpkin pie spice (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and butter a 13×9 inch baking dish.
Cut the challah bread into ¾-inch chunks and place them into the prepared baking dish.
In a large bowl, whisk together eggs, pumpkin, heavy cream, milk, white sugar, brown sugar, vanilla, pumpkin pie spice, and cinnamon until fully combined.
Pour the custard mixture over the challah bread, pressing down gently to ensure the bread absorbs the custard. Let it soak for 30 minutes.
In a separate bowl, mix the brown sugar, pecans, and butter until crumbly. Sprinkle this mixture evenly over the soaked bread.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
While the pudding is baking, make the cream cheese glaze by mixing cream cheese, powdered sugar, butter, heavy cream, vanilla extract, and pumpkin pie spice in a mixer until smooth. Microwave for 15 seconds to thin.
Once the bread pudding is done, remove it from the oven and drizzle half of the cream cheese glaze over it. Let it cool for 30 minutes before drizzling with the remaining glaze.
Serve warm with extra glaze on the side.

Notes

Make the bread pudding the night before and refrigerate it overnight. Bring to room temperature before baking.
If you don’t like pecans, try using walnuts as an alternative.
The glaze can be made in advance and stored in the refrigerator for up to 3 days.
If the pudding looks too dry before baking, add more custard mixture to ensure the bread is fully soaked.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 200mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg