Description
This cozy fall dessert features creamy pumpkin custard soaked into cubes of soft bread, baked to golden perfection with warming spices and a festive Halloween twist. It’s easy to prepare, crowd-pleasing, and perfect for chilly nights or Halloween parties.
Ingredients
- 12 oz day-old brioche, challah, or French bread, cut into 1-inch cubes (about 8 cups)
- 1 cup pure canned pumpkin (not pumpkin pie filling)
- 3 large eggs
- 1 1/2 cups whole milk (or almond milk for dairy-free)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 3/4 cup packed brown sugar, plus 2 tablespoons for topping
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/2 cup dark chocolate chips
- Optional: 1/2 cup dried cranberries or raisins
- Powdered sugar for dusting
- Caramel sauce for drizzling (optional)
- Halloween-themed sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cut bread into 1-inch cubes. If bread is fresh, let cubes sit out for an hour to dry.
- In a large bowl, whisk together pumpkin purée, eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth. Use a hand mixer for extra silky custard if desired.
- Add bread cubes to the custard and gently fold until all pieces are coated. Let sit for 10 minutes to absorb.
- Fold in optional add-ins (nuts, chocolate chips, dried fruit) if using.
- Transfer mixture to prepared baking dish. Spread evenly and sprinkle 2 tablespoons brown sugar and Halloween sprinkles on top.
- Bake for 45–55 minutes, until top is golden and slightly crisp and center jiggles slightly. Cover loosely with foil if top browns too quickly.
- Cool on a wire rack for at least 20 minutes to set. Dust with powdered sugar or drizzle with caramel sauce before serving.
Notes
Use day-old bread for best texture; toast fresh bread cubes at 300°F for 10 minutes if needed. Blend custard well for a smooth texture. Let bread soak for at least 10 minutes. Don’t overbake—the center should jiggle slightly. Cover with foil if top browns too quickly. Make ahead by assembling and refrigerating overnight. Gluten-free and dairy-free adaptations work well. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (about 1 square)
- Calories: 220
- Sugar: 18
- Sodium: 160
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
Keywords: Halloween, pumpkin, bread pudding, fall dessert, easy, cozy, party, kid-friendly, make-ahead, autumn, comfort food