Pumpkin Pie Bread Pudding with Challah is a delightful twist on traditional bread pudding, combining the rich flavors of pumpkin pie with the soft, sweet texture of Challah bread. This dessert is perfect for the fall season, bringing warmth and comfort to any gathering. With a creamy, spiced custard soaking into the bread and topped with a decadent cream cheese glaze, this recipe is sure to be a crowd-pleaser.
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Why You’ll Love This Pumpkin Pie Bread Pudding
This Pumpkin Pie Bread Pudding with Challah is not only easy to make but also incredibly satisfying. The combination of fluffy, egg-rich Challah bread and a spiced pumpkin custard creates a rich and indulgent dessert that’s perfect for holiday dinners, family gatherings, or any special occasion. Whether you’re an experienced baker or just getting started, this recipe is simple to follow and yields impressive results.
Additionally, the crunchy pecan topping adds a delightful contrast to the smooth custard, and the cream cheese glaze is the cherry on top, making every bite irresistible. If you’re looking for a unique and flavorful dessert to celebrate the season, this is it.
Ingredients for Pumpkin Pie Bread Pudding with Challah
- Challah Bread: This egg-based, slightly sweet bread gives the pudding its fluffy texture and rich flavor.
- Canned Pumpkin: The heart of the dish, providing that classic pumpkin pie flavor.
- Eggs: The binding agent that helps set the pudding’s texture.
- Heavy Whipping Cream: Adds a rich, creamy consistency to the custard mixture.
- Whole Milk: Balances the richness of the cream and keeps the pudding from being too heavy.
- White Sugar and Brown Sugar: Sweetens the pudding and adds depth of flavor.
- Vanilla Extract: Enhances the sweetness and adds warmth.
- Pumpkin Pie Spice: A blend of spices that gives the pudding its signature fall flavor.
- Cinnamon: Complements the pumpkin pie spice and adds aromatic warmth.
- Pecans: For a crunchy, nutty topping that adds texture to each bite.
- Butter: Used to grease the baking dish and add richness to the batter.
- Cream Cheese: Forms the base for the glaze, providing smoothness and tang.
- Powdered Sugar: Sweetens the glaze, making it the perfect finishing touch.
- Unsalted Butter: Adds to the smooth, creamy texture of the glaze.
- Heavy Cream: Thins out the glaze and enhances its velvety consistency.
Alternative Ingredient Suggestions
- Challah Bread: If you don’t have Challah, brioche or any soft, slightly sweet bread can be substituted.
- Pecans: If you’re not a fan of pecans, try using walnuts or almonds for a different flavor and texture.
- Heavy Cream: You can replace heavy cream with coconut cream for a dairy-free version, or use half-and-half for a lighter option.
Step-by-Step Instructions
- Preheat the Oven and Prepare the Dish
Preheat your oven to 350°F (175°C). Butter a 13×9-inch baking dish with 1 tablespoon of softened butter. - Prepare the Bread
Cut the day-old Challah bread into ¾-inch chunks and place them in the prepared dish. Set aside. - Make the Custard
In a separate bowl, whisk together the eggs, canned pumpkin, heavy cream, whole milk, white sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat the mixture well until fully combined. - Soak the Bread
Pour the custard mixture over the Challah bread. Press the bread down with a spoon to ensure the bread soaks up the custard. Let the bread soak for about 30 minutes. - Prepare the Pecan Topping
In a small bowl, mix the brown sugar, pecans, and softened butter until the mixture becomes crumbly. Sprinkle this topping evenly over the soaked bread. - Bake the Bread Pudding
Place the dish in the oven and bake for 50-60 minutes, or until the bread pudding is golden brown and the custard has set. - Prepare the Cream Cheese Glaze
In a mixer, combine the cream cheese, powdered sugar, unsalted butter, heavy cream, vanilla extract, and pumpkin pie spice. Mix until smooth. Heat in the microwave for about 15 seconds to thin out the glaze. - Serve the Pudding
Remove the bread pudding from the oven and drizzle with half of the cream cheese glaze. Allow the pudding to cool for about 30 minutes before drizzling the remaining glaze on top. Serve with extra glaze on the side for an extra indulgence.
Tips & Tricks
- Avoid Overbaking: To ensure your bread pudding has the perfect texture, keep an eye on it during baking. It should be golden brown on top and slightly jiggly in the center when done.
- Perfect Texture: If you prefer a slightly firmer bread pudding, bake it for the full 60 minutes. For a more custardy texture, you can reduce the baking time slightly.
- Storing Leftovers: Store leftover Pumpkin Pie Bread Pudding in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 300°F for 15-20 minutes.
- Make-Ahead Option: You can prepare the bread pudding the night before, allowing the bread to soak overnight in the custard mixture. Just let it come to room temperature before baking.
Pairing Ideas and Variations
This Pumpkin Pie Bread Pudding with Challah is delicious on its own, but it pairs wonderfully with whipped cream, vanilla ice cream, or a scoop of cinnamon gelato for added indulgence. For a spicier version, consider adding a pinch of cayenne pepper or ground ginger to the custard mixture.
For a gluten-free option, you can substitute the Challah bread with gluten-free bread or a gluten-free challah. Additionally, if you’re looking to make this dessert dairy-free, you can replace the cream, milk, and butter with their non-dairy alternatives, such as coconut milk and margarine.
Health Benefits of Pumpkin
Pumpkin is not only delicious but also packed with nutrients. It’s an excellent source of vitamin A, which supports eye health, and is rich in antioxidants that help protect your body from free radicals. Additionally, pumpkin is high in fiber, which promotes digestion and overall gut health.
Pumpkin Pie Bread Pudding with Challah combines these health benefits with the comforting flavors of fall, making it a great choice for any occasion. Whether you’re celebrating the season or simply indulging in a cozy treat, this dessert hits all the right notes.
Conclusion
Pumpkin Pie Bread Pudding with Challah is the ultimate comfort food, blending the rich, spiced flavors of pumpkin pie with the soft, eggy texture of Challah bread. Whether served during the holidays or as an indulgent treat any time of year, this dessert is sure to delight your taste buds and impress your guests. The combination of creamy custard, crunchy pecans, and sweet cream cheese glaze makes this recipe a standout, and its versatility allows for customization to suit different dietary preferences. Easy to make, rich in flavor, and simply irresistible, this dessert is perfect for making lasting memories with your loved ones.
FAQ
Can I make this Pumpkin Pie Bread Pudding with Challah ahead of time?
Yes, you can prepare the bread pudding the night before and refrigerate it overnight. Let it come to room temperature before baking the next day. This will help save time and make for a stress-free preparation, especially during busy holiday meals.
Can I use a different type of bread?
While Challah bread is ideal for this recipe, you can substitute it with brioche or any other soft, slightly sweet bread. However, be mindful that the texture and flavor may vary slightly depending on the bread you choose.
How do I store leftover Pumpkin Pie Bread Pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 300°F for 15-20 minutes, or microwave it in short intervals until warm.
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Pumpkin Pie Bread Pudding with Challah:
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
- Diet: Kosher
Description
Pumpkin Pie Bread Pudding with Challah combines the rich, spiced flavors of pumpkin pie with the soft, slightly sweet texture of Challah bread. Topped with a creamy glaze and a crunchy pecan topping, this fall-inspired dessert is sure to impress and satisfy any sweet tooth.
Ingredients
- 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
- 2 cups pecan halves, diced
- 1 cup brown sugar (for topping)
- 1 stick unsalted butter (for topping)
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 stick unsalted butter (for glaze)
- 2 tablespoons heavy cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1 teaspoon pumpkin pie spice (for glaze)
Instructions
- Preheat the 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 in the prepared dish.
- In a separate bowl, whisk together the eggs, pumpkin, heavy cream, whole milk, white sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat well until combined.
- Pour the custard mixture over the Challah bread and press it down to soak the bread evenly. Let it sit for 30 minutes.
- In a small bowl, mix the brown sugar, pecans, and softened butter until crumbly. Sprinkle over the soaked bread.
- Bake in the preheated oven for 50-60 minutes until golden brown and the custard is set.
- For the cream cheese glaze: mix cream cheese, powdered sugar, butter, heavy cream, vanilla extract, and pumpkin pie spice until smooth. Heat in the microwave for about 15 seconds to thin out the glaze.
- Once the bread pudding is done, remove it from the oven and drizzle half of the cream cheese glaze over the top. Let it cool for 30 minutes, then drizzle with the remaining glaze. Serve with extra glaze on the side.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or coconut milk.
- Make ahead by assembling the bread pudding the night before and refrigerating it overnight. Just bring it to room temperature before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, replace the cream and milk with non-dairy alternatives such as almond milk and coconut cream.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
