There is something about warm, cozy bread pudding that already makes me think of cooler weather. But then adding pumpkin and classic warm spices like cinnamon, ginger, and nutmeg takes it over the top! This classic baked dessert is so simple to make that it can be thrown together in less than 10 minutes.
- 1 loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
- 1 (15-ounce) can pumpkin puree
- 5 eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- Whisk pumpkin, eggs, sugar, milk, heavy cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
- Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
- Pour the bread mixture into a buttered 9×13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
- Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.