Pumpkin Bread Pudding with Warm Vanilla Butter Glaze
This Pumpkin Bread Pudding is a delightful dessert, enriched with warm vanilla butter glaze and perfect for any occasion.
Equipment
- baking dish
- Mixing bowl
Ingredients
For the Pumpkin Bread Pudding
- 1 loaf Texas Toast, cut or torn into 1-inch cubes (stale overnight, or lightly toasted)
- 5 large eggs
- 2 cups whole milk
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
For the Warm Vanilla Butter Glaze
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup heavy whipping cream
- 1 tablespoon pure vanilla extract
For Serving (optional)
- Extra dusting of pumpkin pie spice or ground cinnamon
- Vanilla bean ice cream or fresh whipped cream
- Toasted chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a large mixing bowl, combine the Texas Toast cubes, eggs, whole milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, and pumpkin puree. Mix well until combined.
- Pour the mixture into the greased baking dish. Bake for 60 minutes or until the pudding is set and lightly browned on top.
- While the pudding is baking, prepare the glaze. In a saucepan, melt the unsalted butter over medium heat. Stir in the granulated sugar and heavy whipping cream. Bring to a simmer and cook for 2-3 minutes, then remove from heat and stir in vanilla extract.
- Once the bread pudding is done, let it cool slightly before serving. Drizzle the warm vanilla butter glaze over the top.
- Serve with optional toppings like extra pumpkin pie spice, vanilla bean ice cream, whipped cream, or toasted pecans.
Notes
You can use any type of bread for this pudding, but Texas Toast works best for texture. Adjust spices to your preference.