This Pumpkin Bread Pudding Recipe is fall comfort food at its finest! I like mine drizzled with cream cheese glaze!
I’m doing it, kids. I’m jumping on the fall bandwagon and going full pumpkin today. This bread pudding is the stuff my dessert dreams are made of. Super easy to whip up, studded with pecans, and drizzled with a cream cheese glaze for a bite of pure bliss. It’s totally reminiscent of a traditional pumpkin pie and is sure to be a hit for the holidays.
I tend to take a go big or go home attitude with my desserts. It dessert for Pete’s sake. Have some fun with it. The bread pudding itself is great. You totally have a slice by itself with some coffee or a white Russian. (You know you want to try that combo now.) But to give this pudding some extra presentation points, I drizzled it with cream cheese glaze and OMG!
Now, don’t be fooled that this glaze is some super sweet frosting/icing thing. It’s not. I wanted the rich pumpkin flavors to come through, so the glaze is thinned out and not too sweet for a perfect pairing. And if you’re not into drizzling the glaze over the whole pudding, you can always serve it on the side for those that what it. Which should be everyone if they enjoy desserts.
Hungry for More?
Pumpkin Bread Pudding
- 1 1/2 loaves 10 cups baguette cut into 1/2-inch pieces
- One 12-ounce can evaporated milk
- 1 cup milk
- One 15-ounce can pumpkin puree Not pumpkin pie filling
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar lightly packed
- 3 eggs
- 1/2 cup chopped pecans
Cream Cheese Glaze:
- 4 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1/3 cup to 1/2 cup milk
Preheat your oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
Place the bread cubes in a large mixing bowl.
In a medium mixing bowl, whisk together the evaporated milk, milk, pumpkin puree, vanilla, pumpkin pie spice, brown sugar, and eggs until smooth and combined.
Pour the pumpkin custard over the bread. Use a wooden spoon to gently stir the ingredients together until all of the bread cubes are well coated.
Stir in 1/4 cup of the chopped pecans with the bread cubes.
Transfer the bread cubes and all of the custard into the prepared baking dish.
Sprinkle the remaining pecans over the top of the bread pudding.
Bake for 45 minutes or until the pudding is set and golden on top.
Remove from the oven and place on a wire rack to cool.
Cream Cheese Glaze:
In a medium mixing bowl, beat together the cream cheese and butter until combined and smooth.
Add the powdered sugar and beat until combined. The glaze will be quite thick.
Add 1/4 milk to the glaze and mix to combine. Keep adding milk, up to 1/2 cup total, until your desired consistency is reached. I like the glaze on the thin side so it drizzles easily off the spoon. This glaze is not super sweet so you put as much or as little on your bread pudding as you like.
2-3 day old bread works best for this recipe, but you can use fresh bread and the recipe will come out just fine.
I like to use a baguette so there are most crusty pieces throughout the bread pudding, but French bread or Italian bread would be fine too.
This post first appeared on Yellow Bliss Road where I am a contributor.