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
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.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg