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Pumpkin Bread and Butter Pudding

Pumpkin Bread and Butter Pudding - recipe card
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This Pumpkin Bread and Butter Pudding is a cozy, autumnal twist on the classic British dessert. Layers of buttery bread and spiced pumpkin custard bake into a warm, comforting pudding with a crisp top and soft, creamy interior. It’s the perfect make-ahead dessert for chilly evenings.

Ingredients

Scale
  • 8 slices (about 8 oz / 225 g) day-old white bread, crusts left on
  • 4 tbsp (2 oz / 57 g) unsalted butter, softened, plus extra for greasing
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 4 large eggs
  • 1/2 cup (100 g) granulated sugar
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1/4 cup (50 g) packed light brown sugar (for topping)
  • Optional: 1/4 cup (30 g) chopped pecans or walnuts (for topping)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter.
  2. Butter one side of each bread slice. Cut each slice in half diagonally to create triangles.
  3. In a medium saucepan, combine milk and cream. Heat over medium-low heat until just steaming and small bubbles appear around the edges, about 3-4 minutes. Do not boil. Remove from heat.
  4. In a large bowl, whisk together eggs, granulated sugar, pumpkin puree, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.
  5. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
  6. Arrange half of the buttered bread triangles in the prepared baking dish, overlapping slightly. Pour half of the custard mixture over the bread. Layer the remaining bread on top and pour the rest of the custard over. Press down gently with a spatula to ensure the bread soaks up the custard.
  7. In a small bowl, mix brown sugar and optional nuts. Sprinkle evenly over the top of the pudding.
  8. Let the pudding stand at room temperature for 10 minutes to allow the bread to absorb the custard.
  9. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
  10. If the top is browning too quickly, loosely tent with foil after 30 minutes.
  11. Remove from the oven and let cool for 10 minutes before serving. Serve warm, optionally with a drizzle of maple syrup or a dollop of whipped cream.

Notes

Storage: Cover and refrigerate leftovers for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered with foil in a 300°F (150°C) oven for 15-20 minutes until heated through. Do not overheat or the custard may become watery.

Nutrition

Keywords: pumpkin bread and butter pudding, pumpkin pudding, bread pudding recipe, British dessert, fall dessert, pumpkin dessert, baked pudding, comfort food, easy dessert, Thanksgiving dessert, pumpkin spice, custard pudding

Find it online: https://britishbakingrecipes.co.uk/pumpkin-bread-and-butter-pudding/