Can I use a different type of bread for pumpkin spice bread pudding?

Yes, you can! While challah bread is a great choice for its sweetness and texture, you can also use brioche or even French bread. Just ensure that the bread is dense enough to soak up the custard without becoming too soggy.

2. Can I make this bread pudding ahead of time?

Absolutely! You can assemble the bread pudding a day ahead and refrigerate it overnight. When you’re ready to bake, just remove it from the fridge and follow the baking instructions. This makes it perfect for holiday gatherings or busy weeks.

3. How do I know when my pumpkin spice bread pudding is done?

To check if your bread pudding is fully baked, insert a knife into the center of the dish. If it comes out clean, your bread pudding is done. If there’s custard on the knife, it may need an extra 5-10 minutes in the oven.

4. Can I freeze pumpkin spice bread pudding?

Yes, you can freeze this bread pudding! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and foil. When you're ready to enjoy it, thaw it in the fridge overnight and reheat in the oven for about 15-20 minutes at 350°F

Pumpkin Spice Bread Pudding Recipe – 5 Simple Steps

Name: Pumpkin Spice Bread Pudding Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 16 oz Challah bread, cut into 1 – 1½ inch cubes; 32 oz Pumpkin spice coffee creamer; 5 large eggs; 1 tsp ground cinnamon; 1½ cups powdered sugar; 1 tsp vanilla extract; 2 tbsp milk

Description

Pumpkin spice bread pudding is a rich, comforting dessert that combines the creamy texture of custard-soaked challah bread with the warm, spiced flavor of pumpkin. It’s perfect for fall gatherings and easy enough to make for a cozy evening at home.

Ingredients

Scale

16 oz Challah bread, cut into 1 – 1½ inch cubes
32 oz Pumpkin spice coffee creamer
5 large eggs
1 tsp ground cinnamon
1½ cups powdered sugar
1 tsp vanilla extract
2 tbsp milk

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Instructions

Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with nonstick cooking spray or butter.
In a large bowl, whisk together the eggs, cinnamon, and pumpkin spice coffee creamer.
Add the cubed challah bread to the egg mixture, stir to coat, and let it sit for 10 minutes to soak.
Pour the soaked bread mixture into the prepared baking dish. Cover the dish with aluminum foil and bake for 55–60 minutes.
Remove the foil and continue baking for an additional 10 minutes, until the top is golden brown and crispy.
Meanwhile, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl.
Once the bread pudding is done, drizzle the glaze over the top and serve warm.

Notes

Check doneness by inserting a knife into the center. If it comes out clean, it’s done.
Let the bread pudding rest for about 10 minutes before serving to allow the custard to set.
For a richer glaze, you can add a bit more milk to achieve the desired consistency.
For extra crunch, top with toasted chopped pecans.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 32g
Sodium: 180mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg