Perfect Pumpkin Sourdough Bread Pudding
Making this pumpkin sourdough bread pudding is the perfect way to use up any stale sourdough. Everyone who tries it loves this cozy and comforting fall dessert. It’s wonderful topped with ice cream!
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Sometimes, we need an easy dessert recipe in our back pocket. This is where this pumpkin sourdough bread pudding comes in!
Why you’ll love pumpkin sourdough bread pudding
Ingredients and substitutions
You may already have many of these ingredients at home. Let’s look at them:
Sourdough bread:
I typically make this recipe with either my artisan-style sourdough bread or pumpkin sourdough bread.
Alternatively, you can use any bread that you like – white bread, brioche, or whole-grain bread all work well. Using sourdough gives the bread pudding a heartier texture and a subtle tang that balances the sweetness, adding flavor depth you won’t get from plain bread.
Pumpkin puree:
Be sure to use 100% real pumpkin puree, not pumpkin pie filling. The latter has sugar and other ingredients in it.
Sometimes I use butternut squash puree for a deeper flavor. Either way, I like to make the puree myself by steaming the squash. You can roast them in the oven if you prefer. Then I puree it in my high-speed blender.
If you can’t get any fresh or you’re pressed for time, you can absolutely use canned pumpkin puree.
Pumpkin spice:
I like to use a premade pumpkin spice mix. However, you can make your own by mixing ground cinnamon, ginger, allspice, and cloves.
Homemade pumpkin spice: To make 2 teaspoons of pumpkin spice, combine 1 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves.
Sugar and salt:
As with most sweet recipes, I like to use coconut palm sugar rather than granulated white sugar. However, feel free to use any sugar you like; even brown sugar will work!
If you prefer a savory pumpkin bread pudding, you can reduce the amount of sugar in the recipe. I suggest starting with ½ cup, then adjust from there.
Salt helps to bring out the sweetness of this pumpkin dessert. I recommend using sea salt or another coarse grain, like kosher salt.
Heavy cream:
I skim the cream from raw milk, but not everyone has access to that. So, use heavy whipping cream or half-and-half.
Eggs:
Bread pudding is a custard dessert, so the eggs play an important role. It is not a great idea to try and make sourdough bread pudding with egg substitutes.
Butter:
Either salted or unsalted butter will work. It’s surprisingly easy to churn butter at home, but store-bought is perfectly fine.
Optional ingredients:
Optional ingredients:
I like to add vanilla extract (and I make my own). You can leave it out if you don’t have any.
I also include chopped walnuts in this pumpkin sourdough bread pudding. You can use any type of nuts you like, or leave them out entirely.
Recipe video
How to make pumpkin sourdough bread pudding
- Prep: Preheat your oven, grease an 8-inch square baking dish, and add the stale bread cubes.
- Combine the pumpkin custard ingredients in a mixing bowl.
- Pour melted butter over the bread. If you have time, let it soak in a bit before continuing.
- Cover the sourdough with pumpkin custard and nuts, if you’re using them.
- Bake for 25-30 minutes. The pumpkin bread pudding is fully baked when the custard is set and the top of the dessert is golden brown.
- Serve warm with vanilla ice cream, whipped cream, maple syrup, or decadent vanilla sauce.
Notes
Anja’s notes for success
- You can use any type of sourdough bread, brioche, or your favorite rustic bread. For a stronger pumpkin flavor, you can use pumpkin sourdough bread!
- If your bread isn’t quite stale, cut it into cubes, then leave them unwrapped on a plate at room temperature for 24 hours. To dry out the bread more quickly, arrange them in a single layer on a sheet pan. Then, bake them in a 300°F (150°C) oven for 10–15 minutes, tossing once or twice, until the bread feels dry and crisp, but is not browned.
Storing and reheating leftovers
Bread pudding tends to taste best on the day it is made. However, you can keep it in a covered container in the fridge for up to 5 days.
Warm it up in a microwave at 80% power for a couple of minutes, or in a 350°F oven for 15 minutes or so. If you reheat it in the oven, it’s best to cover the dish to prevent the custard from drying out.
Pumpkin Sourdough Bread Pudding
Ingredients
- ¾ cup pumpkin puree or use pureed butternut squash
- 1 cup heavy cream
- ½ cup sugar any works; we like coconut palm sugar
- 3 whole eggs
- ¼ tsp sea salt
- 2 tsp pumpkin spice *see Note 1 to make your own
- 1 tsp vanilla extract optional
- 5 cups sourdough bread stale, cut into cubes; *see Note 2 for other options
- 6 tablespoons butter
- ⅓ cup chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C).
- To a medium mixing bowl, add the pumpkin puree, cream, eggs, sugar, salt, spices, and vanilla extract (if using). Stir well to combine. Set aside.
- Put the bread cubes in an 8"x8" baking dish and pour the melted butter over it. Give it a quick stir. If time allows, leave this sitting on the counter for a few minutes, to allow the bread to absorb the butter.
- Pour the pumpkin custard and nuts(if you're using them) over the buttered bread cubes. Stir well to make sure the bread cubes are coated with the custard.
- Bake in preheated oven for 25-30 minutes, until the pumpkin custard is set and bread is golden brown.
- Serve sourdough bread pudding warm, with ice cream or a drizzle of maple syrup.
Notes
- To make 2 tsp pumpkin spice, combine 1 tsp ground cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, and 1/4 tsp ground cloves.
- This recipe works with any type of sourdough bread, brioche, or your favorite rustic bread. For more pumpkin flavor, use pumpkin sourdough bread.
- If your bread isn’t quite stale, cut it into cubes and leave them unwrapped at room temperature for 24 hours. Alternatively, arrange them in a single layer on a sheet pan. Bake in a 300°F (150°C) oven for 10–15 minutes, tossing once or twice, until the bread feels dry and crisp, but is not browned.
Nutrition
More pumpkin recipes you might enjoy
Perfect Pumpkin Sourdough Cinnamon Rolls
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Can I use coconut milk instead of heavy cream,and add some unflavored protein powder?
I think that sounds great!
Stale bread. What’s that? Haha, it never lasts long enough. I will have to bake another loaf, but that’s never a problem in this house!
That’s so awesome! But just in case you ever get stale bread …
I love this easy recipe! I’m always looking for a way to use up stale bread! Thanks for sharing 🙂
Yes, this bread pudding is perfect for using up stale bread ~ Anja
Holy moly! This looks amazing! I can’t wait to try this!
Yay! I am sure you won’t be disappointed! Happy baking ~ Anja
This looks like a delicious fall treat! I love ways to use up stale bread too!
Yes! Breadpudding is THE way to use up stale bread 😃
This recipe looks absolutely amazing!
Thank you – I am so glad you like it!
Such a perfect recipe for fall! And the perfect excuse to bake a lot of bread…and pudding!!
Right? Nothing goes to waste and it’s the perfect combo of bread and pumpkin 😃
This looks so yummy! I cannot wait to try this recipe. I might even let my brioche bread go stale just so I can make this lol
Absolutely; brioche bread would work really well in this recipe!