Sandra This Bobby Flay Pumpkin Bread Pudding is a creamy and custardy recipe, which is made with rich pumpkin purée and warm fall spices. It’s the ultimate comfort food recipe, a perfect dessert for Thanksgiving or a cozy autumn evening, ready in about an hour.
Bobby Flay Pumpkin Bread Pudding Ingredients
A classic combination for a truly decadent and comforting fall dessert.
For the Bread Pudding:
- 1 (16 oz) loaf of hearty, crusty French bread, cut into 1-inch cubes (preferably stale)
- 1 (15 oz) can pumpkin purée
- 4 large eggs, plus 2 large egg yolks
- 1 1/2 cups half-and-half
- 1 cup whole milk
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- Butter, for the baking dish
For Serving:
- Salted caramel sauce
- 1/2 cup toasted pecans, chopped
- Sweetened whipped cream
How To Make Bobby Flay Pumpkin Bread Pudding
A step-by-step guide to this wonderfully rich and custardy dessert.
- Prep Oven and Bread: Preheat your oven to 350°F. Generously butter a 9×13-inch (or similar 3-quart) baking dish. Place the cubed bread in a very large bowl.
- Make the Pumpkin Custard: In a separate large bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt. Whisk in the eggs and egg yolks until combined. Then, whisk in the half-and-half, whole milk, pumpkin purée, and vanilla extract until the custard is smooth.
- Soak and Bake: Pour the pumpkin custard mixture over the bread cubes in the bowl. Gently toss to coat all the bread pieces. Let the mixture sit for at least 10 minutes to allow the bread to absorb the liquid.
- Bake the Pudding: Transfer the soaked bread mixture to the buttered baking dish. Bake for 45 to 50 minutes, until the pudding is set, puffed up, and the center no longer jiggles.
- Serve: Let the bread pudding cool for a few minutes after it comes out of the oven. Serve warm slices with a generous drizzle of salted caramel sauce, a sprinkle of toasted pecans, and a dollop of sweetened whipped cream.
Recipe Tips
For the most delicious, perfectly set bread pudding.
- What’s the best bread to use? The key to a great bread pudding that isn’t mushy is to use stale, dry bread. A sturdy, crusty French loaf, challah, or brioche that has been left out overnight is perfect. The dry bread will soak up the custard like a sponge without falling apart.
- Can I make this ahead of time? Yes, this is a fantastic dessert to make ahead. You can bake it completely, let it cool, and store it covered in the refrigerator. Reheat the entire pan, covered with foil, in a 350°F oven until warmed through before serving with the toppings.
- How do I know when the bread pudding is done? The pudding is ready when the custard is set and no longer liquidy. A knife inserted into the center should come out mostly clean, with moist crumbs but no raw egg custard. The top will be golden brown and puffed.
- Can I use a different kind of spice? Yes. If you don’t have all the individual spices, you can substitute them with about 1 tablespoon of a pre-made pumpkin pie spice blend.
What To Serve With Pumpkin Bread Pudding
The perfect accompaniments for this rich, sweet dessert.
This decadent, custardy pudding is a complete dessert in itself, especially when served warm from the oven with its toppings. It is also heavenly with:
- A scoop of vanilla bean or cinnamon ice cream
- A hot cup of black coffee or a spiced latte to balance the sweetness
How To Store Pumpkin Bread Pudding
Keeping your dessert fresh and delicious.
- Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil and store it in the refrigerator. It will stay moist and delicious for up to 4 days.
- Reheat: Gently rewarm individual servings in the microwave until just warm.
Bobby Flay Pumpkin Bread Pudding Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 12 g
- Fat: 20 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A soggy bread pudding usually means either the bread used was too fresh and soft, or the custard was not fully cooked and set in the center. Make sure to use day-old bread and bake until a knife inserted in the middle comes out clean.
Yes, you can adapt this recipe. Use a dairy-free bread, substitute the half-and-half and milk with a full-fat canned coconut milk or a creamy oat milk, and use a plant-based butter for greasing the dish.
Yes, the pumpkin purée is the star of this dish! Make sure you are using 100% pure pumpkin purée, not pre-sweetened pumpkin pie filling.
Bobby Flay Pumpkin Bread Pudding Recipe
Description
The ultimate fall comfort dessert, this Pumpkin Bread Pudding features tender bread cubes soaked in a rich, spiced pumpkin custard, baked until golden and served with warm caramel sauce and toasted pecans.
Ingredients
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- In a large bowl, whisk together all the sugars and spices. Whisk in the eggs and yolks.
- Whisk in the half-and-half, milk, pumpkin purée, and vanilla until smooth.
- Place the bread cubes in a very large bowl. Pour the pumpkin custard over the bread and toss to coat. Let it sit for 10 minutes.
- Transfer the mixture to the prepared baking dish.
- Bake for 45-50 minutes, until the custard is set and the top is golden.
- Let it cool for a few minutes before serving warm with caramel sauce, toasted pecans, and whipped cream.
Notes
- Using stale, dry bread is the most important step for achieving the perfect custardy texture, not a mushy one.
- This is a perfect make-ahead dessert; it reheats beautifully in a warm oven.
- For the richest flavor, don’t be shy with the warm spices.
- The bread pudding is done when a knife inserted in the center comes out clean.
