Cozy Layers of Fall: The Ultimate Pumpkin Bread Pudding

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with softened unsalted butter.
2. 2

   Arrange the cubed pumpkin bread evenly in the prepared baking dish. Do not pack it too tightly.
3. 3

   In a large mixing bowl, whisk together the large eggs and egg yolks until smooth. Gradually whisk in the granulated sugar and brown sugar until well combined.
4. 4

   Stir in the canned pumpkin puree until fully incorporated. Pour in the whole milk and heavy cream, whisking until smooth.
5. 5

   Add the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt to the custard mixture. Whisk until just combined.
6. 6

   Carefully pour the pumpkin custard mixture evenly over the cubed pumpkin bread in the baking dish. Gently press down any floating bread cubes to ensure they are submerged.
7. 7

   Let the dish sit at room temperature for at least 20-30 minutes to allow the bread to soak up the custard. This step is crucial for a moist pudding.
8. 8

   Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
9. 9

   Remove the foil and continue baking for another 25-35 minutes, or until the pudding is puffed, golden brown on top, and a knife inserted into the center comes out mostly clean (a slight moist crumb is fine).
10. 10

    Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. Serve warm with your preferred toppings like whipped cream, ice cream, or caramel sauce.