Pumpkin-Ginger Bread Pudding Recipe

This cozy Pumpkin-Ginger Bread Pudding is made with freshly roasted pumpkin puree, rich cinnamon brioche, heavy cream, crystallized ginger, and golden raisins. The result is a warm and decadent dessert with a soft, custardy texture and a perfect balance of sweet and spicy flavors. Ideal for a cool autumn evening or a holiday gathering, this recipe makes 8 generous servings, truly capturing the essence of fall in a bowl.

Pumpkin-Ginger Bread Pudding Ingredients

• 1 4-pound sugar pumpkin or kabocha squash
• Extra-virgin olive oil, for brushing
• 4 large eggs
• 1 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract
• 1 loaf cinnamon brioche, challah, or plain pound cake, diced (about 10 cups)
• 1/2 cup golden raisins
• 1/4 cup diced crystallized ginger
• Confectioners’ sugar, for garnish (optional)

How To Make Pumpkin-Ginger Bread Pudding

1. Roast the pumpkin: Preheat your oven to 375°F (190°C). Carefully cut the pumpkin or squash into quarters and scoop out the seeds. Lightly brush the inside flesh with olive oil and place the pieces skin-side up on a baking sheet. Roast for about 1 hour, or until the flesh is very soft when pierced with a fork. Let it cool, then discard the skin and puree the flesh in a food processor until smooth.
2. Make the custard base: Set the oven temperature to 350°F (175°C). In a large bowl, measure out 2 1/2 cups of the fresh pumpkin puree. Whisk in the eggs, brown sugar, cinnamon, nutmeg, and allspice until well combined. Then, whisk in the heavy cream and vanilla extract until you have a smooth custard.
3. Assemble and soak the pudding: In a 7-by-11-inch baking dish, combine the diced bread, golden raisins, and crystallized ginger. Pour the pumpkin custard mixture over the bread, making sure to cover it evenly. Let the dish sit for 15 minutes to allow the bread to absorb the liquid. If the bread soaks up the initial pour, you can add more of the remaining custard.
4. Bake and serve: Bake the bread pudding for about 40 minutes, until the custard is set and the top is golden. To check for doneness, a knife inserted into the center should come out mostly clean. Let it cool slightly, then spoon into bowls. Garnish with a dusting of confectioners’ sugar if desired.

Recipe Tips

• Roast Your Own Pumpkin: While canned puree works in a pinch, roasting a sugar pumpkin or kabocha squash adds a deeper, more caramelized flavor to the dessert that is truly worth the extra step.
• Use Stale Bread: Slightly dry or stale bread is perfect for bread pudding. It soaks up the custard more effectively without becoming overly soggy, leading to a better final texture.
• Don’t Skip the Soaking Time: Letting the bread soak in the custard for 15 minutes is a crucial step. It ensures every piece is fully saturated, which results in a consistently moist and flavorful pudding.
• Avoid Overbaking: Bake the pudding just until the center is set. It should still have a slight jiggle. Overbaking can make the custard curdle and the dessert become dry.

What To Serve Pumpkin-Ginger Bread Pudding

This warm Pumpkin-Ginger Bread Pudding is absolutely delicious on its own, but a scoop of vanilla bean ice cream takes it to the next level as it melts into the warm pudding. You can also serve it with a dollop of bourbon-infused whipped cream, a drizzle of salted caramel sauce, or a splash of maple syrup. For a cozy pairing, enjoy it with a hot cup of coffee or a spiced chai latte.

How To Store Pumpkin-Ginger Bread Pudding Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for 30-60 seconds or in an oven-safe dish at 350°F (175°C) until warmed through.
• Freeze: This bread pudding freezes well. For best results, freeze in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Pumpkin-Ginger Bread Pudding Nutrition Facts

• Calories: 635 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 195mg
• Sodium: 320mg
• Total Carbohydrate: 72g
• Sugars: 45g
• Protein: 12g

Frequently Asked Questions

• Can I use canned pumpkin puree instead of fresh? Yes, absolutely. If you’re short on time, you can substitute 2 1/2 cups of canned 100% pure pumpkin puree. Just be sure not to use pumpkin pie filling, as it is already sweetened and spiced.
• What is the best type of bread for bread pudding? Rich, eggy breads like brioche or challah are ideal because they add to the dessert’s richness and have a great texture. A plain pound cake can also be used for an even more decadent version.
• Can I make this bread pudding ahead of time? Yes, this is a great make-ahead dessert. You can assemble the entire pudding in the baking dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be starting from cold.

Try More Recipes:

• Pumpkin-Pie Parfaits Recipe
• Mini Pumpkin Cheesecakes Recipe
• Chocolate Marshmallow Pumpkin Pie Recipe