This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
My pumpkin bread pudding recipe is a holiday favorite! Make it for brunch or serve it up for dessert to get your Fall pumpkin fix!
I’m doing it, friends. I’m jumping on the fall bandwagon and going full pumpkin today. This pumpkin 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 (with less work) and it’s 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 crying out loud! Have some fun with it. Like having a slice of bread pudding with some coffee or a White Russian after dinner. (It’s pretty magical.)
This pumpkin bread pudding recipe is delicious all by itself. The pecans on top get toasted while the pudding bakes and every bite taste like pumpkin pie. Heaven on a plate people. But to give this bread pudding some extra presentation points, I added pecans and drizzled it with cream cheese glaze, and OMG it’s amazing! It’s so good, you may just forego making pie for Thanksgiving this year. Seriously.
Ready to get baking?!
You can find fun, exciting, seasonal products and ingredients as well as holiday baking and cooking essentials exclusively at your local Albertsons store. I like to keep a lookout for things to do with the kids when I’m shopping too, like this Halloween Graveyard cookie kit!
It was a fun edible project to make during their Fall break. I think we’re going to do it again on Halloween. The boys loved getting to make their own creepy designs and then devouring them!
Albertsons Companies exclusive brands offer everything you need for baking and holiday meals. I’m talking limited edition pumpkin-flavored snacks and ingredients to healthy baking alternatives to incorporate into favorite dishes and create new ones, all at a value. Who can resist a pumpkin praline cheesecake or pumpkin madeleines?!
For gifting and creating special moments with family and friends this year, you can find great products you are proud to enjoy and share with your family and friends in-store or online at Albertsons.
Pumpkin Pecan Bread Pudding Ingredients
- Baguette loaves – you can also use day-old French bread
- Evaporated milk
- 2% milk
- Pumpkin puree (not pumpkin pie filling!)
- Vanilla extract
- Pumpkin pie spice
- Brown sugar (light or dark)
- Chopped pecans
See, nothing fancy here, but it’s going to taste SO GOOD when we’re done.
If you find your brown sugar has dried out (happened to me), you can substitute granulated sugar. Just be sure to double the vanilla extract too.
I grabbed everything I need for this recipe at Albertsons during our weekly shopping trip. Albertsons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop! They’re great options if you’re in a hurry or want to shop safely.
You can also find Signature Select™, Lucerne®, Open Nature®, and O Orgranics® products at the Albertsons Companies family of stores – including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, and Vons.
How to Make Pumpkin Bread Pudding
- Start by coating the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set the dish aside for now.
- After that, you’ll cut the baguette loves into 1-inch pieces. You’ll have about 14 cups of bread when you’re done. Place all the bread cubes into a large mixing bowl.
- Grab a medium mixing bowl, and whisk together the milk, pumpkin puree, evaporated milk, vanilla extract, pumpkin spice, brown sugar, and eggs until it’s nice and smooth.
- Now pour the pumpkin custard over the bread cubes. Use a wooden spoon to gently stir everything together until all of the bread is soaked in with custard.
- Then you’ll pour in 1/2 cup of the chopped pecans and stir them into the bread pudding.
- Once that’s done, preheat your oven to 350 degrees F. Let the bread soak up the pumpkin custard while your oven preheats.
- Go ahead and grab your prepared baking dish and pour the bread pudding mixture. Spread the bread into an even layer and then sprinkle the remaining pecans all over the top.
- Then pop your bread pudding into the oven and bake it for 40 to 50 minutes. When it’s ready the custard will be set and the pudding will be slightly brown on top.
- All you need to do now is take the pudding out of the oven, let it cool on a wire rack for 10 minutes, and then cut into slices.
You can serve this bread pudding just after baking, just give it at least 5 minutes. But if you can hold out, the cooling time will give you clean edges on your slices. Your choice.
What goes well with pumpkin bread pudding?
Cream Cheese Glaze – Don’t be fooled into thinking the cream cheese glaze for this bread pudding is some super sweet icing. It’s not. The glaze is only slightly sweet for a perfect pairing to the rich pumpkin custard.
Pumpkin Whipped Topping – Because why wouldn’t you want to pumpkin all the things?! Try putting the pumpkin whipped cream on top of the cream cheese glaze. It’s ah-mazing!
Caramel Sauce – Top your pumpkin bread pudding with caramel sauce to sweeten things up! You could even add a scoop of vanilla ice cream to complete the fall sundae vibes. Salted caramel sauce works too if you want to get all fancy.
Powdered Sugar – If you really want to have some fun, serve this bread pudding in the morning for breakfast or brunch with a sprinkle of powdered sugar on top. Tell everyone it’s pumpkin french toast casserole. They will love you for it!
Can you overcook bread pudding?
You can and it’s not pretty. But don’t worry!
All you need to do is stick to the cooking time for this recipe. Then be sure to pull out the bread pudding when the custard is set and the edges are crispy. Do this and you’ll be golden.
Pumpkin all the things people!!
Satisfy those bread pudding cravings!
- Chocolate Croissant Bread Pudding
- Apple Pecan Bread Pudding
- Caramel Chocolate Chip Bread Pudding for Two
- More dessert recipes
This holiday season, be sure to shop Albertsons store’s exclusive brands for all your seasonal meals, baking, and gifting and save!
Pumpkin Bread Pudding
- 2 loaves baguette bread (about 10-12 cups)
- 1 cup milk
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar lightly packed
- 3 eggs
- ¾ cup chopped pecans (optional)
Cream Cheese Glaze
- 4 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- ¾ cup powdered sugar
- ½ cup milk
- Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Cut each baguette loaf into 1-inch cubes. Place the bread cubes in a large mixing bowl.
- In a medium mixing bowl, whisk together the milk, pumpkin puree, evaporated milk, vanilla, pumpkin pie spice, brown sugar, and eggs until smooth and combined.
- Pour the pumpkin custard over the bread. Use a rubber spatula or spoon to stir the ingredients together until all of the bread cubes are well coated.
- Stir in 1/2 cup of the chopped pecans into the bread pudding.
- Preheat your oven to 350 degrees F. Let the bread soak in the pumpkin custard while your oven is heating.
- Pour the bread pudding mixture into the prepared baking dish. Be sure to get ALL the custard into the pan. Sprinkle the remaining pecans over the top of the bread pudding.
- Bake for 40-50 minutes or until the pudding is set and golden on top.
- Remove from the oven and place on a wire rack to cool. Cut into slices and serve warm or at room temperature. We top our bread pudding with cream cheese glaze, whipped cream, and a little sprinkle of pumpkin spice.
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 2 Tbsp milk to the glaze and mix to combine. Add more milk, 1 Tbsp at a time, until your desired consistency is reached. I like my glaze on the thin side so it pours easily off the spoon. Drizzle as much glaze over your bread pudding as your like.
- Nutrition does not include cream cheese glaze.
- 1-2 day old bread works best for this recipe. You can use fresh loaves if needed and the recipe will come out 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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