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Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

A warmly spiced pumpkin bread pudding with a soft custardy center, golden edges, and a spoonful of pumpkin spice whipped cream. It makes about 8 servings and is especially delicious served warm.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Bread Pudding
  • 1 pound loaf, about 8 cups Brioche, challah, French bread, or Italian bread, cut into 1-inch cubes
  • 15 ounces Pumpkin purée, not pumpkin pie filling
  • 4 Large eggs
  • 1 1/2 cups Whole milk or half-and-half
  • 1 cup Packed light brown sugar
  • 2 teaspoons Vanilla extract
  • 2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Ground cinnamon, optional
  • 1/2 teaspoon Salt
  • 1/2 cup Raisins, dried cranberries, or chopped pecans, optional
  • As needed for the baking dish Butter or baking spray
Pumpkin Spice Whipped Cream
  • 1 cup Cold heavy whipping cream
  • 2 tablespoons Confectioners’ sugar
  • 1/2 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish with butter or baking spray. If the bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for about 15–20 minutes, then cool before using.
  2. Whisk together the pumpkin purée, eggs, whole milk or half-and-half, brown sugar, vanilla, pumpkin pie spice, optional cinnamon, and salt until the custard is smooth and evenly blended.
  3. Place the bread cubes in the prepared baking dish and pour the pumpkin custard evenly over them. Press the cubes down gently so they absorb the liquid, then let the mixture stand for 10–15 minutes.
  4. Scatter the optional raisins, dried cranberries, or chopped pecans over the soaked bread. Bake for 45–55 minutes, until the edges are set and the center is just firm with a slight jiggle.
  5. While the pudding bakes, beat the cold heavy cream, confectioners’ sugar, pumpkin pie spice, and vanilla until soft or medium peaks form. Stop mixing when the cream is smooth and spoonable rather than stiff or grainy.
  6. Serve the pudding warm or at room temperature with a spoonful of pumpkin spice whipped cream. Add optional pecans or a little caramel sauce at serving time if desired.

Notes

Use stale or lightly dried bread so it absorbs the custard without becoming mushy. Remove the pudding when the center still has a slight wobble because carryover heat will finish setting it. Chill the bowl and beaters before making the whipped cream, and store leftovers covered in the refrigerator.