Pumpkin Pie Bread Pudding with Challah: A Fall Favorite

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Pumpkin Pie Bread Pudding with Challah combines the comforting warmth of autumn with the richness of bread pudding. Made with soft, buttery challah, sweet pumpkin, and a blend of spices, this dish is the perfect dessert to bring to your fall gatherings. With a drizzle of cream cheese glaze on top, every bite is a sweet, spiced delight. Whether you’re celebrating Thanksgiving or simply craving a cozy dessert, this pumpkin pie bread pudding is a crowd-pleaser.

Why Pumpkin Pie Bread Pudding with Challah is the Ultimate Fall Dessert

This Pumpkin Pie Bread Pudding with Challah is a unique twist on the traditional bread pudding. What makes this recipe stand out is the use of challah, a rich, egg-based bread that soaks up the creamy custard mixture perfectly. The pumpkin adds a seasonal flavor, making it the ideal fall treat. It’s not only delicious but also quick and easy to make, which means less time in the kitchen and more time to enjoy with family and friends.

Ingredients for Pumpkin Pie Bread Pudding with Challah

The ingredients in this recipe come together to create a sweet and creamy bread pudding with a satisfying texture. Here’s what you’ll need:

• Challah Bread: This rich, egg-based bread gives the pudding a soft, buttery texture, making it the ideal base for the custard.
• Pumpkin Puree: Adds a creamy texture and earthy sweetness, enhancing the autumn flavor profile.
• Eggs: Act as the binding agent, helping to set the custard.
• Heavy Whipping Cream: Provides richness and a smooth, creamy consistency to the pudding.
• Whole Milk: Balances out the richness of the cream, creating the perfect custard base.
• Sugar (White & Brown): Sweetens the pudding while brown sugar adds depth of flavor with its molasses notes.
• Vanilla Extract: Adds a fragrant, warm undertone that enhances the sweetness of the pudding.
• Pumpkin Pie Spice & Cinnamon: These warm spices are the backbone of the autumn flavor in this dessert.
• Pecans: These nuts add a delightful crunch and nutty flavor, complementing the richness of the pudding.
• Butter: Adds richness to the custard and nut topping, enhancing the flavor of the bread pudding.

Alternative Ingredient Suggestions

• Challah Alternatives: If you don’t have challah, brioche or French bread can be good substitutes. These will give your bread pudding a similar richness and texture.
• Dairy-Free Options: For a dairy-free version, use coconut milk and a dairy-free butter alternative.
• Nut Variations: If you’re not a fan of pecans, walnuts or almonds can be used for a different flavor and crunch.

Step-by-Step Instructions for Pumpkin Pie Bread Pudding with Challah

Preheat your oven to 350°F (175°C) and butter a 13×9-inch baking dish with 1 tablespoon of softened butter.
Cut the day-old challah bread into ¾-inch chunks and place them into the buttered baking dish.

In a separate mixing bowl, combine the eggs, pumpkin puree, heavy whipping cream, whole milk, both sugars, vanilla extract, pumpkin pie spice, and cinnamon. Beat everything together until well combined.
Pour the custard mixture over the challah bread, pressing the bread down gently to ensure it soaks up the liquid. Let the bread soak for about 30 minutes. You can also prepare this the night before and bake it the next day.
For the pecan topping, mix brown sugar, chopped pecans, and softened butter together until the mixture becomes crumbly.

Sprinkle the pecan mixture evenly over the soaked bread pudding.
Bake the bread pudding in the preheated oven for 50-60 minutes, or until the pudding is set and golden brown on top.
While the pudding is baking, prepare the cream cheese glaze. Combine softened cream cheese, powdered sugar, unsalted butter, heavy cream, vanilla extract, and pumpkin pie spice in a mixer and mix until smooth.

Heat the glaze in the microwave for about 15 seconds to thin it out for easier drizzling.
Once the bread pudding is done, remove it from the oven and drizzle half of the cream cheese glaze over the top. Allow the pudding to cool for about 30 minutes.
Drizzle the remaining glaze over the bread pudding just before serving. For extra indulgence, serve with more glaze on the side.

Tips & Tricks for Perfect Pumpkin Pie Bread Pudding with Challah

• Bread Texture: Make sure to use day-old challah for the best texture. Fresh bread might become too soggy when soaked in the custard.
• Soaking Time: Don’t rush the soaking process. Let the bread soak for at least 30 minutes to ensure the custard is absorbed fully.
• Adjusting Sweetness: If you prefer a less sweet bread pudding, feel free to reduce the sugar amounts or use a sugar alternative.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven.

Pairing Ideas and Variations

Pumpkin Pie Bread Pudding with Challah is versatile when it comes to serving. Here are some pairing ideas and variations:

• Side Dishes: Serve with a light salad or fresh fruit to balance out the richness of the bread pudding.
• Toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
• Gluten-Free Version: Swap the challah for gluten-free bread for a gluten-free pumpkin pie bread pudding.
• Spicy Kick: For a spicier variation, add a pinch of cayenne pepper or extra cinnamon to the custard mixture.

Conclusion: A Must-Try Fall Delight

Pumpkin Pie Bread Pudding with Challah is a perfect autumn dessert that combines rich, flavorful pumpkin with the soft, buttery goodness of challah bread. This recipe is not only delicious but also versatile, allowing you to tweak ingredients and make it your own. Whether you’re looking to impress your guests at a fall dinner or simply indulge in a comforting dessert on a chilly day, this bread pudding delivers warmth, sweetness, and a touch of spice. Don’t forget to drizzle on the cream cheese glaze for that irresistible finish. Give this recipe a try, and it’s sure to become a seasonal favorite in your kitchen.

Frequently Asked Questions (FAQs)

Can I use a different type of bread for this Pumpkin Pie Bread Pudding?

Yes! While challah is ideal for its rich, egg-based texture, you can substitute it with other bread varieties such as brioche, French bread, or even a hearty whole wheat bread. Make sure to use day-old bread for better absorption of the custard mixture.

Can I make Pumpkin Pie Bread Pudding with Challah ahead of time?

Absolutely! This dish is great for meal prep. You can assemble the bread pudding the night before, cover it tightly, and refrigerate it overnight. Allow it to come to room temperature before baking the next day, or bake it directly from the fridge, adjusting the baking time as needed.

Is it possible to make this recipe dairy-free?

Yes, you can easily adapt the recipe to be dairy-free. Substitute the heavy whipping cream with coconut cream and the butter with a dairy-free alternative. Also, replace the milk with almond milk or oat milk for a dairy-free version.

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Pumpkin Pie Bread Pudding with Challah

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Author: Anna
Total Time: 1 hour 10 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

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Description

Pumpkin Pie Bread Pudding with Challah is a rich, comforting dessert perfect for fall. Made with challah bread, creamy pumpkin custard, and a sweet pecan topping, it’s a delicious treat that will warm you up during the cooler months. Topped with a luscious cream cheese glaze, this recipe is sure to be a crowd-pleaser at any gathering.

Ingredients

Scale

1 large challah loaf, day-old
1 15 oz. can pumpkin
8 eggs, beaten
2 cups heavy whipping cream
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 tablespoon butter, room temperature
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
For the Pecan Topping:
2 cups pecan halves, diced
1 cup brown sugar
1 stick unsalted butter, room temperature
For the Cream Cheese Glaze:
8 ounces cream cheese, room temperature
2 cups powdered sugar
1 stick unsalted butter, room temperature
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

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Instructions

Preheat your oven to 350°F (175°C) and butter a 13×9-inch baking dish with 1 tablespoon of softened butter.
Cut the day-old challah bread into ¾-inch chunks and place them into the buttered baking dish.
In a separate mixing bowl, combine the eggs, pumpkin puree, heavy whipping cream, whole milk, both sugars, vanilla extract, pumpkin pie spice, and cinnamon. Beat everything together until well combined.

Pour the custard mixture over the challah bread, pressing the bread down gently to ensure it soaks up the liquid. Let the bread soak for about 30 minutes. You can also prepare this the night before and bake it the next day.
For the pecan topping, mix brown sugar, chopped pecans, and softened butter together until the mixture becomes crumbly.
Sprinkle the pecan mixture evenly over the soaked bread pudding.

Bake the bread pudding in the preheated oven for 50-60 minutes, or until the pudding is set and golden brown on top.
While the pudding is baking, prepare the cream cheese glaze. Combine softened cream cheese, powdered sugar, unsalted butter, heavy cream, vanilla extract, and pumpkin pie spice in a mixer and mix until smooth.
Heat the glaze in the microwave for about 15 seconds to thin it out for easier drizzling.

Once the bread pudding is done, remove it from the oven and drizzle half of the cream cheese glaze over the top. Allow the pudding to cool for about 30 minutes.
Drizzle the remaining glaze over the bread pudding just before serving. For extra indulgence, serve with more glaze on the side.

Notes

Make sure to use day-old challah for the best texture, as fresh bread may become too soggy when soaked in the custard.

If you prefer a less sweet bread pudding, reduce the amount of sugar or use a sugar alternative.
For a dairy-free version, use coconut cream and a dairy-free butter alternative.
If you’re not a fan of pecans, substitute with walnuts or almonds for a different flavor and crunch.