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Pumpkin Bread Pudding with Vanilla Sauce

Pumpkin bread pudding is baked with challah, warm spices, and a smooth pumpkin custard, then served with a gently thickened vanilla cream sauce. Toasting the bread first helps the cubes soak up the custard while keeping their edges lightly crisp.
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Prep Time 20 minutes
Cook Time 1 hour 9 minutes
Standing and resting 30 minutes
Total Time 1 hour 59 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Prepare the bread pudding
  • 1 tbsp unsalted butter softened, for the baking dish
  • 1 loaf (1 lb) challah cut into 1-inch cubes
  • 4 eggs large
  • 0.75 cup light brown sugar packed
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3 cup whole milk
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp table salt
Make the vanilla sauce
  • 1 cup heavy cream
  • 0.25 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water cold
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 rimmed baking sheet

Method
 

Prepare the bread pudding
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Spread the bread cubes on a rimmed baking sheet and bake for 10–12 minutes, until dry on the surface and just beginning to crisp.
  4. Let the bread cubes cool.
  5. In a large bowl, whisk the eggs and brown sugar until combined.
  6. Whisk in the pumpkin, milk, cinnamon, ginger, nutmeg, and salt until smooth.
  7. Add the toasted bread and toss to coat, pressing the cubes into the custard.
  8. Let stand for 15 minutes.
  9. Transfer the mixture to the prepared dish.
  10. Bake for 45–55 minutes, until the center is set and registers 160°F.
  11. Let rest for 15 minutes.
Make the vanilla sauce
  1. In a small saucepan, whisk together the heavy cream and granulated sugar and bring to a gentle simmer over medium heat.
  2. In a small bowl, stir the cornstarch and cold water until smooth.
  3. Whisk the cornstarch mixture into the simmering cream and cook for 1–2 minutes, whisking, until lightly thickened.
  4. Remove the sauce from the heat.
  5. Stir in the vanilla.
  6. Serve warm over the bread pudding.

Notes

For an even custard-soaked texture, press the bread cubes into the custard before the 15-minute stand. Refrigerate leftovers for up to 3 days; freeze yes. For a dairy-free variation, use dairy-free butter, milk, and cream.