A cozy, comforting dessert combines tender bread with warm spices and creamy pumpkin for the perfect fall treat. It’s easy to make and sure to fill your kitchen with delicious seasonal aromas.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
Difficulty
Hard
Tips For Perfect Results
Use slightly stale bread for better absorption of the custard.
Don’t overbake; the pudding should be set but still moist.
Add a pinch of cinnamon or nutmeg for extra warmth and depth.
Ingredients
0/10
What Makes This Recipe Special
This dessert combines the warm flavors of pumpkin and spices with a rich, custardy texture. It’s comforting and perfect for chilly autumn days. Plus, it’s a great way to use up leftover bread and bring seasonal ingredients to life.
Directions
Heat your oven to 350 degrees F (175 degrees C). In a big bowl, mix the bread cubes with the cream and soy milk, letting the bread soak up the liquid. While that's resting, whisk the eggs in another bowl, then add the pumpkin puree, brown sugar, cinnamon, vanilla, and a pinch of salt. Pour this pumpkin mixture over the soaked bread along with the raisins, and gently toss everything together so it’s evenly combined. Cover and pop it in the fridge for anywhere from 30 minutes up to an hour to let the flavors meld. When you’re ready, spoon the mixture into eight small ramekins and bake them until the pudding is set and the tops have a nice golden color—this usually takes about an hour. Let the puddings cool for about 30 minutes before digging in.
80
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Options To Try
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. A dollop of whipped cream and a sprinkle of toasted pecans make it even more special. It pairs wonderfully with a hot cup of coffee or spiced tea.
Storing Leftovers
Cover leftovers tightly and refrigerate for up to 3 days. Reheat gently in the oven or microwave before serving. This dish can also be frozen for up to a month—thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I use a different type of bread instead of French bread?
Yes, sturdy breads like brioche or challah work well, but avoid very soft or pre-sliced sandwich bread.
What can I substitute for vanilla soy milk?
You can use regular milk, almond milk, or any other plant-based milk you prefer.
How do I know when the pudding is fully baked?
The pudding is done when it is set in the center and the top turns golden brown.
Can I prepare this ahead of time?
Yes, you can assemble it and refrigerate for up to 24 hours before baking.
Is it necessary to soak the bread first?
Yes, soaking ensures the bread absorbs the liquid and makes the pudding moist.
Can I omit the raisins?
Absolutely, you can leave them out or replace them with nuts or dried cranberries.
How should I store leftovers?
Store leftovers covered in the fridge and consume within 3-4 days.
Can I freeze the pudding after baking?
Yes, let it cool completely, then freeze in airtight containers for up to 2 months.
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