Description
Indulge in this warm and comforting Pumpkin Bread Pudding Cake, a decadent seasonal treat that perfectly marries the silky texture of custard with toasted French bread. Infused with aromatic autumn spices like cinnamon, nutmeg, ginger, and cloves, this dessert features a dense, cake-like consistency that is truly satisfying. Topped with rich salted caramel and crunchy pecans, it is the perfect centerpiece for your next autumn gathering or holiday feast.
Ingredients
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
15 oz pure pumpkin puree
1 tsp vanilla extract
16 oz French bread, cubed into 1-inch pieces
Salted caramel for garnish
Chopped pecans for garnish
Instructions
Preheat your oven to 350°F.
In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Add the eggs and egg yolks, whisking until well combined.
Whisk in the half and half, milk, pumpkin puree, and vanilla extract until smooth.
Add the cubed French bread to the custard mixture, folding gently to ensure all pieces are coated.
Let the mixture rest for 10 minutes to allow the bread to fully absorb the liquid.
Pour the mixture into a greased baking dish.
Bake for 50 minutes until the center is set.
Remove from the oven and garnish with salted caramel and pecans before serving.
Notes
Ensure you use 100% pure canned pumpkin, not pumpkin pie filling which contains extra sugar and spices. For the best texture, use a slightly stale loaf of bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 115mg