This easy pumpkin bread pudding recipe is great for the fall season and a sure hit at Halloween parties. Bread pudding is a great way to use up old bread and end up with a delicious dessert that is sure to impress even picky guests. This bread pudding has healthier ingredients but still tastes delicious. I think you will love how easy this recipe is to make as well. Thanks to Alexis Wolfer of The Beauty Bean for sharing this healthier dessert recipe with us for the best pumpkin bread pudding!
Delicious Pumpkin Bread Pudding Recipe
Pumpkin Bread Pudding Ingredients:
1 ½ cups almond milk (or any milk you prefer)
¾ cup canned pumpkin (or freshly cooked pumpkin flesh)
½ cup agave nectar/organic sugar/maple syrup (I used agave)
2 large eggs plus 1 egg yolk
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground allspice
5 cups cubed (1-inch) day-old baguette or croissants
¾ stick unsalted butter, melted
How To Make Pumpkin Bread Pudding:
Preheat oven to 350 and place rack in the middle.
Whisk together the pumpkin puree, almond milk, agave, eggs, yolk, salt and spices in a large bowl.
Toss bread cubes with butter in another bowl. Then add the pumpkin mixture and toss well to coat evenly.
Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Enjoy your Pumpkin Bread Pudding served as is or with a tasty dollop of freshly whipped cream and a sprinkle of cinnamon!
It is so easy to make and it is an impressive dessert that dinner guests will love.
Printable Recipe Card
Pumpkin Bread Pudding Recipe
Ingredients
- 1 ½ cups almond milk (or any milk you prefer)
- ¾ cup canned pumpkin (or freshly cooked pumpkin flesh)
- ½ cup agave nectar/organic sugar/maple syrup (I used agave)
- 2 large eggs plus 1 egg yolk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground allspice
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- ¾ stick unsalted butter, melted
Instructions
- Preheat oven to 350 and place rack in the middle.
- Whisk together pumpkin, almond milk, agave, eggs, yolk, salt and spices in a large bowl.
- Toss bread cubes with butter in another bowl before adding pumpkin mixture and tossing to coat.
- Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
- Remove from the oven and allow to cool for at least 5 minutes before serving.
Nutrition Facts
Pumpkin Bread Pudding Recipe
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 310.68 kcal | |
| % Daily Value* | ||
| Total Fat 15.49 g | 23.1% | |
| Saturated Fat 8.51 g | 40% | |
| Trans Fat 0.48 g | ||
| Cholesterol 116.72 mg | 38.7% | |
| Sodium 427.58 mg | 17.8% | |
| Total Carbohydrate 37.69 g | 12.3% | |
| Dietary Fiber 2.83 g | 8% | |
| Sugars 18.95 g | ||
| Protein 6.88 g | ||
| Vitamin A 41.13 % | Vitamin C 1.54 % | |
| Calcium 21.78 % | Iron 12.52 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This is optional but I also like to drizzle my pumpkin bread pudding with homemade caramel sauce. The flavors go great together. I hope you savor this crazy good and super easy pumpkin dessert.
Pin this recipe to make soon!
Thanks again to Alexis Wolfer, beauty expert and founder of The Beauty Bean for sharing the easy fall bread pudding recipe. Alexis received her MA in Women’s Studies at Columbia University and, shortly after, founded The Beauty Bean—a site to promote self-confidence to women through beauty, fashion, fitness, nutrition and more. She is considered the creator of Make-up Free Mondays and has become a go-to source for DIY beauty and food recipes.
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Easy Pumpkin Muffin Recipe [Canned Pumpkin]
Betsy @ Desserts Required says
This looks delicious and will be perfect this Halloween!