THE RECIPE JOURNAL · Dessert
Pumpkin-infused Bread Pudding
This cozy dessert combines the warm flavors of pumpkin and spices with soft, comforting bread for a perfect autumn treat. It’s easy to make and sure to bring a little sweetness to any gathering or quiet night in.
FROM THE KITCHEN • Pumpkin-infused Bread Pudding
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a big bowl, mix the bread cubes with the cream and soy milk, letting the bread soak up the liquid. While that’s resting, whisk the eggs in another bowl, then stir in the pumpkin puree, brown sugar, cinnamon, vanilla, and a pinch of salt. Pour this pumpkin mixture over the soaked bread along with the raisins, and gently toss everything together until it’s well combined. Cover the bowl and pop it in the fridge for anywhere from half an hour to an hour to let the flavors blend. When you’re ready, spoon the mixture into eight small ramekins and bake them for about an hour, or until the pudding is set and the tops are nicely golden. Let them cool for about 30 minutes before digging in.
Why you’ll love it
This dessert combines the warm, comforting flavors of fall with a rich, custardy texture. The pumpkin adds moisture and a subtle sweetness that makes each bite cozy and satisfying. It’s a perfect treat for chilly days or holiday gatherings.
How to serve
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. A dollop of whipped cream or a sprinkle of toasted pecans also pairs wonderfully, adding extra richness and crunch.
Storage & leftovers
Store leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave before serving to bring back its creamy texture. You can also freeze portions in airtight containers for longer storage.
