Pumpkin Gingerbread Pudding
This Pumpkin Gingerbread Pudding is the best sweet breakfast or dessert! Soft cubes of sourdough bread soaked in a sweet, perfectly spiced pumpkin batter, then baked until soft in the middle and crispy on the edges.
Why You’ll Love Pumpkin Gingerbread Pudding
- Simple ingredients. Just 9 basic ingredients needed for this recipe!
- Breakfast or dessert. Serve it with vanilla ice cream for dessert or with your favorite breakfast recipes to start your day.
- Easy to digest. Sourdough bread is easier on the stomach than regular bread.
Ingredients
- Butter – salted and melted
- Sourdough Bread – use day old bread
- Pumpkin Puree – make sure you get canned pumpkin puree; not pumpkin pie filling. Filling has added sweetener while puree is just pumpkin.
- Eggs – eggs add moisture and bind everything together as the bread pudding bakes.
- Brown Sugar – gives the dessert the perfect warm sweetness and gooey texture.
- Spices – we’re adding a little bit of cinnamon, ginger, and nutmeg to round out the flavors.
- Milk – adds so much moisture that soaks into the bread for the perfect pudding texture.
How to Make Pumpkin Gingerbread Pudding
This simple pumpkin dessert takes just 20 minutes to prep!
- Step One: Place the bread cubes in a buttered baking pan, then set aside.
- Step Two: In a bowl, mix together the rest of the ingredients, then pour the batter over the bread cubes.
- Step Three: Let the bread soak everything up for a few minutes, then bake until puffy and golden around the edges.
- Step Four: Cool for a few minutes, then dig in!
Equipment Needed
No specialty equipment needed for this easy pumpkin dessert.
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What to Serve with Pumpkin Gingerbread Pudding
Pumpkin gingerbread pudding can be served as a dessert or as a sweet breakfast option!
If you’re serving it as dessert, it’s delicious next to a big scoop of vanilla ice cream.
If you’re serving it up for breakfast, enjoy it with any of your favorite breakfast recipes! A few of my favorites are Quiche Lorraine, egg muffins, or the classic eggs and bacon combo.
Substitutions and Variations
- Use another kind of stale bread. Even regular white bread will work.
- Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg and ginger to give the recipe a more pumpkin pie taste.
- Add in some nuts or raisins for extra texture.
Recipe Tips and Tricks
- Use day old bread. The staler, dryer bread holds up better with the creamy batter. It gets soft, but not soggy!
- If you don’t have day-old bread, you can set it out on the counter for a little bit or spread the cubes out on a baking sheet and toast them in the oven for a few minutes to dry them out.
- Let the bread soak. Give the bread a little bit of time to soak up the batter and flavor before you bake.
- If the top starts to brown too much before the middle is heated through, just cover the pan with foil and continue to cook until heated through.
Storage Instructions
Leftover pumpkin gingerbread pudding will last in an airtight container in the fridge for up to 5 days.
To reheat, pop back in the oven or warm single servings in the microwave until heated through.
Can I Freeze Pumpkin Gingerbread Pudding?
Absolutely. You can freeze bread pudding for up to 2 months. Just let it cool completely, transfer it to an airtight container, then store.
When you’re ready to enjoy again, thaw overnight in the fridge, then warm in the oven or microwave until heated through.
More Pumpkin Desserts You’ll Love
- Pumpkin Cream Cheese Danish Bake
- Pumpkin Cinnamon Rolls
- Pumpkin Crumb Muffins
- Air Fryer Pumpkin Pie Twists
- Pumpkin Spice Latte Cupcakes
- Pumpkin Spice Cake Cups
- Pumpkin Cream Cheese Wontons
- Pumpkin Tart
You’ll also like Cracker Pudding, Eggnog Bread Pudding, Half Hour Pudding, Gingerbread Cupcakes, Radio Pudding and Gingerbread Latte.
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Pumpkin Gingerbread Pudding
Ingredients
- 2 tbsp salted butter melted
- 4 cups cubed day-old sourdough bread
- 1 cup pumpkin puree
- 5 large eggs
- ⅔ cup brown sugar firmly packed
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- 2 cups milk
Instructions
- Preheat oven to 350°F.
- Grease a 9×13 inch baking pan heavily with the melted butter. Distribute cubed bread in the pan, and set aside.
- In a medium-sized mixing bowl, combine the remaining ingredients, stirring in the milk last.
- Pour pumpkin mixture over the cubed bread and allow the bread to soak up the milk mixture for about 10 minutes while the oven pre-heats.
- Bake until a little puffy in the middle and golden brown around the edges, about 55 minutes.
- Cool for 20 minutes then serve warm, with vanilla ice cream.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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