There’s something about fall that calls for warm spices, cozy desserts, and recipes meant to be shared. This Pumpkin Bread Pudding brings all of those things together in one comforting dish.

Soft bread is baked in a rich pumpkin custard with cinnamon and warming spices until golden on top and tender in the middle. It’s everything we love about pumpkin season, with the familiar comfort of a classic bread pudding.

Serve it warm on a crisp fall afternoon, dress it up for Thanksgiving dinner, or enjoy it alongside a glass of your favourite dessert wine. It’s simple, seasonal, and just the kind of dessert you’ll want to come back to all autumn long.

Pumpkin Bread Pudding

Bread

1 L Challah (or any other sweet white bread like brioche) 1 inch dice

Royale

½ cup Homo Milk

½ cup Heavy Cream

¼ cup + 1 tbsp White Sugar

¼ cup + 1 tbsp Brown Sugar (packed)

3 Eggs

¼ tsp (shy) Vanilla Extract or ¼ vanilla pod worth of seeds scraped out

2 tbsp Brandy (optional)

¾ cup Pumpkin Puree

Pumpkin Spice Mix

Three Finger Pinch of Ground Cinnamon and Ground Ginger

Two Finger pinch of Ground Cloves and Salt

Mix all ingredients together for royale including spice mix with a whisk being careful not to incorporate too much air. Add the diced Challah and gently mix with hands or rubber spatula being careful not to break the bread into mush.

Rub the insides of eight 8oz. Ramekins with butter and evenly coat with about ½ tsp of sugar. Evenly divide the bread pudding mixture between the eight ramekins and place in a baking dish (a lasagne dish would work perfect). Add warm water to the dish filling until the water comes halfway up the sides of the ramekins. Loosely cover with aluminium foil and place in a preheated oven at 325 °F for 40 minutes or until a pairing knife comes out clean when inserted in to the middle of a pudding. Carefully remove the ramekins and set aside to cool slightly and serve warm with whipped cream or vanilla ice cream and caramel sauce.

Serve the Pumpkin Bread Puddings still in the ramekin, or pop them out and get creative with a plate presentation. This recipe can be done a day in advance if the bread puddings are cooled quickly then tightly covered. Just reheat before you serve…or eat them cold for breakfast!