Published Sep 21, 2015 Updated Sep 25, 2024 I always have leftover bread in the home because I tend to buy a big loaf of white bread for weekdays: breastfast for G and Mr. Rasa Malaysia, but by the end of the second day no one wants to eat the stale and hard bread and they usually sit on kitchen countertop until someone throws them away. Bread pudding is such a great way to use up day-old bread or a loaf of French bread. Soaked in a cream and egg-based custard, the bread takes on any flavor you can think of. For me, this season means only one thing and I chose pumpkin spice. This pumpkin bread pudding recipe is pretty versatile. I prefer to mix the wet ingredients together and pour it over the bread. Alternately, you can combine everything in a bowl, toss to coat the bread cubes and then transfer it to a pan to bake. The goal is to saturate the bread with the custard, no matter what approach you take. Because this pumpkin bread pudding is a tad plain looking, I suggest dusting it with powdered sugar if you’d like. A warm caramel sauce serves nicely along this dish as well. Dig in and indulge!
What To Serve With Pumpkin Bread Pudding
For a delightful pumpkin treat, I recommend the following recipes: I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
