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Warm Spiced Pumpkin Bread Pudding Comforting Delight

by on September 2, 2025
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Are you ready for a warm, spiced treat that wraps you in comfort? My Warm Spiced Pumpkin Bread Pudding is the perfect cozy dessert for any occasion. With simple ingredients like stale baguette, pumpkin puree, and just the right spices, this dish is easy to make and full of flavor. Join me as we explore this delightful recipe, guaranteed to satisfy your sweet cravings and shine at your next gathering!

- 4 cups stale baguette or challah, cut into 1-inch cubes - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream - 3 large eggs The base of our warm spiced pumpkin bread pudding starts with stale bread. Stale baguette or challah works best. Fresh bread will not soak up the custard well. Next, we add pumpkin puree for flavor and moisture. This gives the pudding its rich orange color. The dairy components are key to a creamy texture. Whole milk and heavy cream provide richness. The eggs help bind everything together. - 1 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground allspice - 1/4 teaspoon fine sea salt - 1/2 cup raisins or chopped pecans (optional) For flavor, we use brown sugar. It adds sweetness and depth. Vanilla extract adds warmth. The spices are the stars here. Cinnamon, nutmeg, and ginger create a cozy fall flavor. Allspice adds a hint of complexity. You can also mix in raisins or pecans. They give texture and extra flavor. - Whipped cream, for serving (optional) Whipped cream is a popular serving choice. It adds a light, creamy touch. You can also serve this pudding warm with a scoop of vanilla ice cream. Pairing it with coffee or tea makes for a delightful experience. Enjoy making this dish as a comforting treat! To start, preheat your oven to 350°F (175°C). This ensures even cooking for your bread pudding. Next, take a 9x13-inch baking dish. Grease it with non-stick spray or butter. This step helps prevent the pudding from sticking. In a large bowl, combine the following ingredients: - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream - 3 large eggs - 1 cup packed brown sugar - 1 teaspoon pure vanilla extract Whisk these together until the mixture is smooth. This creates your custard base. After that, add 4 cups of stale baguette or challah, cut into 1-inch cubes. Gently fold the bread into the custard. Make sure every piece gets coated. If you want extra flavor, fold in 1/2 cup of optional raisins or chopped pecans. Let this mixture rest for about 15 minutes. This time helps the bread absorb the custard. It makes your bread pudding moist and yummy. Now it’s time to pour the mixture into your greased baking dish. Spread it out evenly. This helps it bake evenly. Bake in your preheated oven for 45-50 minutes. You know it’s ready when the top turns golden brown. You can also check by inserting a knife into the center. If it comes out clean, your pudding is set. After baking, take the dish out of the oven. Let it cool for about 5-10 minutes. This helps the pudding firm up a bit, making it easier to serve. Enjoy your warm, spiced pumpkin bread pudding! Allowing the Bread to Absorb Custard Letting the bread soak up the custard is key. After mixing the bread with the pumpkin mixture, wait about 15 minutes. This time helps the bread soak up the liquid. If you skip this step, your pudding may end up dry. Trust me, soaking makes it soft and rich. Using the Right Bread For the best texture, use stale baguette or challah. Fresh bread can turn your pudding mushy. Stale bread has a firmer texture, which holds up well in the custard. Cut it into 1-inch cubes for even soaking and baking. Checking for Doneness To check if your pudding is ready, insert a knife in the center. It should come out clean. If it’s still wet, let it bake for a few more minutes. Keep an eye on it, as oven times can vary. Achieving a Golden-Brown Top A lovely golden-brown top adds to the appeal. Bake it at 350°F (175°C) for 45-50 minutes. If the top browns too fast, cover it loosely with foil. This helps prevent burning while the inside cooks. Overmixing Ingredients When mixing, be gentle. Overmixing can break the bread down too much. You want to fold the bread into the custard, not mash it. This keeps your pudding light and fluffy. Skipping the Resting Time Don’t skip the resting time! This step is crucial for the bread to absorb the custard. If you rush, your pudding may not be as moist. Give it the time it needs for the best results. {{image_4}} Different Types of Bread You can switch up your bread choice. Use stale baguette or challah for a rich taste. Try brioche for a sweeter twist. Even gluten-free bread works well. Each type brings a new texture and flavor. Alternative Spices Feel free to play with spices. Add cloves for a deeper warmth. Use cardamom for a fragrant lift. Adjust the cinnamon or nutmeg to your taste. Each spice can change the whole vibe of your dessert. Nuts vs. Dried Fruits You can add nuts or dried fruits to your pudding. Pecans or walnuts add crunch. Raisins or cranberries lend sweetness. Mix and match based on what you enjoy. The extra texture makes each bite fun. Chocolate Chips or Caramel Swirls Add chocolate chips for a sweet surprise. Caramel swirls can bring a rich layer. Both options make the dish feel more indulgent. You can easily transform this comfort food into a decadent treat. Gluten-Free Options If you need gluten-free, use gluten-free bread. Ensure all your other ingredients are also gluten-free. This allows everyone to enjoy the dish without worry. The taste remains delightful and satisfying. Dairy-Free Substitutes To make it dairy-free, swap milk and cream for nut milk. Coconut cream can add richness instead of heavy cream. Choose dairy-free butter for greasing the dish. You can enjoy this cozy dessert without dairy. To store leftovers, allow the bread pudding to cool. Once cool, cover it tightly with plastic wrap or transfer it to an airtight container. This keeps it fresh and prevents it from drying out. In the fridge, the bread pudding lasts about 3 to 4 days. Make sure to eat it within this time for the best taste and texture. For reheating, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Add a splash of milk or cream to keep it moist. Cover the dish with foil to help it heat evenly. Warm it for about 15 to 20 minutes, or until heated through. You can also use a microwave for quick reheating. Heat in short bursts of 30 seconds, stirring in between. Serve it warm for that cozy feel. You can freeze this dish both baked and unbaked. If you freeze it unbaked, prepare the mixture and place it in a freezer-safe dish. Cover it well with plastic wrap and foil. For baked pudding, cool it completely first. Then, wrap it tightly before freezing. It stays good for about 2 months when frozen. To thaw, move the dish to the fridge overnight. For baked pudding, reheat it in the oven. Follow the reheating instructions above for the best results. Yes, you can make this bread pudding ahead of time. Prepare the dish up to the point of baking. Cover it tightly with plastic wrap and refrigerate. When ready, bake it straight from the fridge. This helps the flavors blend nicely. You can use mashed sweet potatoes or butternut squash. These options give a similar texture and flavor. Make sure they are smooth and seasoned well. You can also try applesauce for a different twist. This recipe is not vegan as it contains eggs, milk, and cream. To make it vegan, use plant-based milk and cream. Replace eggs with flaxseed meal mixed with water. This will help bind the pudding together. The bread pudding is done when the top is golden brown. Insert a knife in the center; it should come out clean. If it jiggles too much, it needs more time in the oven. Yes, you can use fresh bread, but stale bread works best. Fresh bread may make the pudding too soggy. If using fresh, dry it out in the oven for a bit first. This helps to absorb the custard better. This blog post covered the essentials for making a tasty bread pudding. You learned about key ingredients like stale bread, pumpkin puree, and spices. We discussed step-by-step instructions for preparation and baking. Remember to avoid common mistakes like overmixing. In summary, explore variations to make it your own. Store leftovers properly and reheating tips will keep it fresh. Enjoy this warm treat, and don’t hesitate to get creative with flavors! Happy baking!

Ingredients

Main Ingredients

– 4 cups stale baguette or challah, cut into 1-inch cubes

– 1 can (15 oz) pumpkin puree

– 2 cups whole milk

– 1 cup heavy cream

– 3 large eggs

The base of our warm spiced pumpkin bread pudding starts with stale bread. Stale baguette or challah works best. Fresh bread will not soak up the custard well. Next, we add pumpkin puree for flavor and moisture. This gives the pudding its rich orange color.

The dairy components are key to a creamy texture. Whole milk and heavy cream provide richness. The eggs help bind everything together.

Flavorings and Extras

– 1 cup packed brown sugar

– 1 teaspoon pure vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground allspice

– 1/4 teaspoon fine sea salt

– 1/2 cup raisins or chopped pecans (optional)

For flavor, we use brown sugar. It adds sweetness and depth. Vanilla extract adds warmth. The spices are the stars here. Cinnamon, nutmeg, and ginger create a cozy fall flavor. Allspice adds a hint of complexity.

You can also mix in raisins or pecans. They give texture and extra flavor.

Serving Suggestions

– Whipped cream, for serving (optional)

Whipped cream is a popular serving choice. It adds a light, creamy touch. You can also serve this pudding warm with a scoop of vanilla ice cream. Pairing it with coffee or tea makes for a delightful experience.

Enjoy making this dish as a comforting treat!

Step-by-Step Instructions

Preparation Steps

To start, preheat your oven to 350°F (175°C). This ensures even cooking for your bread pudding. Next, take a 9×13-inch baking dish. Grease it with non-stick spray or butter. This step helps prevent the pudding from sticking.

Mixing the Ingredients

In a large bowl, combine the following ingredients:

– 1 can (15 oz) pumpkin puree

– 2 cups whole milk

– 1 cup heavy cream

– 3 large eggs

– 1 cup packed brown sugar

– 1 teaspoon pure vanilla extract

Whisk these together until the mixture is smooth. This creates your custard base. After that, add 4 cups of stale baguette or challah, cut into 1-inch cubes. Gently fold the bread into the custard. Make sure every piece gets coated. If you want extra flavor, fold in 1/2 cup of optional raisins or chopped pecans.

Let this mixture rest for about 15 minutes. This time helps the bread absorb the custard. It makes your bread pudding moist and yummy.

Baking Process

Now it’s time to pour the mixture into your greased baking dish. Spread it out evenly. This helps it bake evenly. Bake in your preheated oven for 45-50 minutes. You know it’s ready when the top turns golden brown. You can also check by inserting a knife into the center. If it comes out clean, your pudding is set.

After baking, take the dish out of the oven. Let it cool for about 5-10 minutes. This helps the pudding firm up a bit, making it easier to serve. Enjoy your warm, spiced pumpkin bread pudding!

Tips & Tricks

Ensuring Perfect Texture

Allowing the Bread to Absorb Custard

Letting the bread soak up the custard is key. After mixing the bread with the pumpkin mixture, wait about 15 minutes. This time helps the bread soak up the liquid. If you skip this step, your pudding may end up dry. Trust me, soaking makes it soft and rich.

Using the Right Bread

For the best texture, use stale baguette or challah. Fresh bread can turn your pudding mushy. Stale bread has a firmer texture, which holds up well in the custard. Cut it into 1-inch cubes for even soaking and baking.

Baking Tips

Checking for Doneness

To check if your pudding is ready, insert a knife in the center. It should come out clean. If it’s still wet, let it bake for a few more minutes. Keep an eye on it, as oven times can vary.

Achieving a Golden-Brown Top

A lovely golden-brown top adds to the appeal. Bake it at 350°F (175°C) for 45-50 minutes. If the top browns too fast, cover it loosely with foil. This helps prevent burning while the inside cooks.

Common Mistakes to Avoid

Overmixing Ingredients

When mixing, be gentle. Overmixing can break the bread down too much. You want to fold the bread into the custard, not mash it. This keeps your pudding light and fluffy.

Skipping the Resting Time

Don’t skip the resting time! This step is crucial for the bread to absorb the custard. If you rush, your pudding may not be as moist. Give it the time it needs for the best results.

Variations

Flavor Variations

Different Types of Bread

You can switch up your bread choice. Use stale baguette or challah for a rich taste. Try brioche for a sweeter twist. Even gluten-free bread works well. Each type brings a new texture and flavor.

Alternative Spices

Feel free to play with spices. Add cloves for a deeper warmth. Use cardamom for a fragrant lift. Adjust the cinnamon or nutmeg to your taste. Each spice can change the whole vibe of your dessert.

Add-in Variations

Nuts vs. Dried Fruits

You can add nuts or dried fruits to your pudding. Pecans or walnuts add crunch. Raisins or cranberries lend sweetness. Mix and match based on what you enjoy. The extra texture makes each bite fun.

Chocolate Chips or Caramel Swirls

Add chocolate chips for a sweet surprise. Caramel swirls can bring a rich layer. Both options make the dish feel more indulgent. You can easily transform this comfort food into a decadent treat.

Dietary Variations

Gluten-Free Options

If you need gluten-free, use gluten-free bread. Ensure all your other ingredients are also gluten-free. This allows everyone to enjoy the dish without worry. The taste remains delightful and satisfying.

Dairy-Free Substitutes

To make it dairy-free, swap milk and cream for nut milk. Coconut cream can add richness instead of heavy cream. Choose dairy-free butter for greasing the dish. You can enjoy this cozy dessert without dairy.

Storage Info

Refrigeration Guidelines

To store leftovers, allow the bread pudding to cool. Once cool, cover it tightly with plastic wrap or transfer it to an airtight container. This keeps it fresh and prevents it from drying out.

In the fridge, the bread pudding lasts about 3 to 4 days. Make sure to eat it within this time for the best taste and texture.

Reheating Instructions

For reheating, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Add a splash of milk or cream to keep it moist. Cover the dish with foil to help it heat evenly.

Warm it for about 15 to 20 minutes, or until heated through. You can also use a microwave for quick reheating. Heat in short bursts of 30 seconds, stirring in between. Serve it warm for that cozy feel.

Freezing Instructions

You can freeze this dish both baked and unbaked. If you freeze it unbaked, prepare the mixture and place it in a freezer-safe dish. Cover it well with plastic wrap and foil.

For baked pudding, cool it completely first. Then, wrap it tightly before freezing. It stays good for about 2 months when frozen.

To thaw, move the dish to the fridge overnight. For baked pudding, reheat it in the oven. Follow the reheating instructions above for the best results.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can make this bread pudding ahead of time. Prepare the dish up to the point of baking. Cover it tightly with plastic wrap and refrigerate. When ready, bake it straight from the fridge. This helps the flavors blend nicely.

What can I substitute for pumpkin puree?

You can use mashed sweet potatoes or butternut squash. These options give a similar texture and flavor. Make sure they are smooth and seasoned well. You can also try applesauce for a different twist.

Is this recipe suitable for vegan diets?

This recipe is not vegan as it contains eggs, milk, and cream. To make it vegan, use plant-based milk and cream. Replace eggs with flaxseed meal mixed with water. This will help bind the pudding together.

How do I know when the bread pudding is done?

The bread pudding is done when the top is golden brown. Insert a knife in the center; it should come out clean. If it jiggles too much, it needs more time in the oven.

Can I use fresh bread instead of stale?

Yes, you can use fresh bread, but stale bread works best. Fresh bread may make the pudding too soggy. If using fresh, dry it out in the oven for a bit first. This helps to absorb the custard better.

This blog post covered the essentials for making a tasty bread pudding. You learned about key ingredients like stale bread, pumpkin puree, and spices. We discussed step-by-step instructions for preparation and baking. Remember to avoid common mistakes like overmixing.

In summary, explore variations to make it your own. Store leftovers properly and reheating tips will keep it fresh. Enjoy this warm treat, and don’t hesitate to get creative with flavors! Happy baking!

- 4 cups stale baguette or challah, cut into 1-inch cubes - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream - 3 large eggs The base of our warm spiced pumpkin bread pudding starts with stale bread. Stale baguette or challah works best. Fresh bread will not soak up the custard well. Next, we add pumpkin puree for flavor and moisture. This gives the pudding its rich orange color. The dairy components are key to a creamy texture. Whole milk and heavy cream provide richness. The eggs help bind everything together. - 1 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground allspice - 1/4 teaspoon fine sea salt - 1/2 cup raisins or chopped pecans (optional) For flavor, we use brown sugar. It adds sweetness and depth. Vanilla extract adds warmth. The spices are the stars here. Cinnamon, nutmeg, and ginger create a cozy fall flavor. Allspice adds a hint of complexity. You can also mix in raisins or pecans. They give texture and extra flavor. - Whipped cream, for serving (optional) Whipped cream is a popular serving choice. It adds a light, creamy touch. You can also serve this pudding warm with a scoop of vanilla ice cream. Pairing it with coffee or tea makes for a delightful experience. Enjoy making this dish as a comforting treat! To start, preheat your oven to 350°F (175°C). This ensures even cooking for your bread pudding. Next, take a 9x13-inch baking dish. Grease it with non-stick spray or butter. This step helps prevent the pudding from sticking. In a large bowl, combine the following ingredients: - 1 can (15 oz) pumpkin puree - 2 cups whole milk - 1 cup heavy cream - 3 large eggs - 1 cup packed brown sugar - 1 teaspoon pure vanilla extract Whisk these together until the mixture is smooth. This creates your custard base. After that, add 4 cups of stale baguette or challah, cut into 1-inch cubes. Gently fold the bread into the custard. Make sure every piece gets coated. If you want extra flavor, fold in 1/2 cup of optional raisins or chopped pecans. Let this mixture rest for about 15 minutes. This time helps the bread absorb the custard. It makes your bread pudding moist and yummy. Now it’s time to pour the mixture into your greased baking dish. Spread it out evenly. This helps it bake evenly. Bake in your preheated oven for 45-50 minutes. You know it’s ready when the top turns golden brown. You can also check by inserting a knife into the center. If it comes out clean, your pudding is set. After baking, take the dish out of the oven. Let it cool for about 5-10 minutes. This helps the pudding firm up a bit, making it easier to serve. Enjoy your warm, spiced pumpkin bread pudding! Allowing the Bread to Absorb Custard Letting the bread soak up the custard is key. After mixing the bread with the pumpkin mixture, wait about 15 minutes. This time helps the bread soak up the liquid. If you skip this step, your pudding may end up dry. Trust me, soaking makes it soft and rich. Using the Right Bread For the best texture, use stale baguette or challah. Fresh bread can turn your pudding mushy. Stale bread has a firmer texture, which holds up well in the custard. Cut it into 1-inch cubes for even soaking and baking. Checking for Doneness To check if your pudding is ready, insert a knife in the center. It should come out clean. If it’s still wet, let it bake for a few more minutes. Keep an eye on it, as oven times can vary. Achieving a Golden-Brown Top A lovely golden-brown top adds to the appeal. Bake it at 350°F (175°C) for 45-50 minutes. If the top browns too fast, cover it loosely with foil. This helps prevent burning while the inside cooks. Overmixing Ingredients When mixing, be gentle. Overmixing can break the bread down too much. You want to fold the bread into the custard, not mash it. This keeps your pudding light and fluffy. Skipping the Resting Time Don’t skip the resting time! This step is crucial for the bread to absorb the custard. If you rush, your pudding may not be as moist. Give it the time it needs for the best results. {{image_4}} Different Types of Bread You can switch up your bread choice. Use stale baguette or challah for a rich taste. Try brioche for a sweeter twist. Even gluten-free bread works well. Each type brings a new texture and flavor. Alternative Spices Feel free to play with spices. Add cloves for a deeper warmth. Use cardamom for a fragrant lift. Adjust the cinnamon or nutmeg to your taste. Each spice can change the whole vibe of your dessert. Nuts vs. Dried Fruits You can add nuts or dried fruits to your pudding. Pecans or walnuts add crunch. Raisins or cranberries lend sweetness. Mix and match based on what you enjoy. The extra texture makes each bite fun. Chocolate Chips or Caramel Swirls Add chocolate chips for a sweet surprise. Caramel swirls can bring a rich layer. Both options make the dish feel more indulgent. You can easily transform this comfort food into a decadent treat. Gluten-Free Options If you need gluten-free, use gluten-free bread. Ensure all your other ingredients are also gluten-free. This allows everyone to enjoy the dish without worry. The taste remains delightful and satisfying. Dairy-Free Substitutes To make it dairy-free, swap milk and cream for nut milk. Coconut cream can add richness instead of heavy cream. Choose dairy-free butter for greasing the dish. You can enjoy this cozy dessert without dairy. To store leftovers, allow the bread pudding to cool. Once cool, cover it tightly with plastic wrap or transfer it to an airtight container. This keeps it fresh and prevents it from drying out. In the fridge, the bread pudding lasts about 3 to 4 days. Make sure to eat it within this time for the best taste and texture. For reheating, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish. Add a splash of milk or cream to keep it moist. Cover the dish with foil to help it heat evenly. Warm it for about 15 to 20 minutes, or until heated through. You can also use a microwave for quick reheating. Heat in short bursts of 30 seconds, stirring in between. Serve it warm for that cozy feel. You can freeze this dish both baked and unbaked. If you freeze it unbaked, prepare the mixture and place it in a freezer-safe dish. Cover it well with plastic wrap and foil. For baked pudding, cool it completely first. Then, wrap it tightly before freezing. It stays good for about 2 months when frozen. To thaw, move the dish to the fridge overnight. For baked pudding, reheat it in the oven. Follow the reheating instructions above for the best results. Yes, you can make this bread pudding ahead of time. Prepare the dish up to the point of baking. Cover it tightly with plastic wrap and refrigerate. When ready, bake it straight from the fridge. This helps the flavors blend nicely. You can use mashed sweet potatoes or butternut squash. These options give a similar texture and flavor. Make sure they are smooth and seasoned well. You can also try applesauce for a different twist. This recipe is not vegan as it contains eggs, milk, and cream. To make it vegan, use plant-based milk and cream. Replace eggs with flaxseed meal mixed with water. This will help bind the pudding together. The bread pudding is done when the top is golden brown. Insert a knife in the center; it should come out clean. If it jiggles too much, it needs more time in the oven. Yes, you can use fresh bread, but stale bread works best. Fresh bread may make the pudding too soggy. If using fresh, dry it out in the oven for a bit first. This helps to absorb the custard better. This blog post covered the essentials for making a tasty bread pudding. You learned about key ingredients like stale bread, pumpkin puree, and spices. We discussed step-by-step instructions for preparation and baking. Remember to avoid common mistakes like overmixing. In summary, explore variations to make it your own. Store leftovers properly and reheating tips will keep it fresh. Enjoy this warm treat, and don’t hesitate to get creative with flavors! Happy baking!

Warm Spiced Pumpkin Bread Pudding

Indulge in the delightful flavors of fall with this warm spiced pumpkin bread pudding! Combining creamy pumpkin, spices, and cubed bread, this cozy dessert is perfect for gatherings or a sweet treat at home. Just mix, bake, and enjoy a deliciously comforting dish topped with whipped cream. Ready to create a new favorite? Click through for the full recipe and treat yourself to this irresistible autumn classic!
Print Recipe Pin Recipe

Ingredients
  

4 cups stale baguette or challah, cut into 1-inch cubes

1 can (15 oz) pumpkin puree

2 cups whole milk

1 cup heavy cream

3 large eggs

1 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon fine sea salt

1/2 cup raisins or chopped pecans (optional)

Whipped cream, for serving (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it with non-stick spray or a light layer of butter to prevent sticking.

    In a large mixing bowl, combine the pumpkin puree, whole milk, heavy cream, eggs, brown sugar, and vanilla extract. Whisk together until the mixture is smooth and all ingredients are thoroughly blended.

      Add the cubed stale bread to the pumpkin mixture. Gently fold and stir the bread into the custard until every piece is well coated. If you choose to include them, carefully fold in raisins or chopped pecans for an extra layer of flavor and texture.

        Allow the mixture to rest for about 15 minutes. This step is important as it gives the bread time to absorb the custard mixture, making for a moist bread pudding.

          Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly for consistent baking.

            Bake in the preheated oven for 45-50 minutes. The pudding is done when the top is a lovely golden brown and a knife inserted in the center comes out clean, indicating it has set properly.

              After baking, remove the dish from the oven and let it cool for about 5-10 minutes. This allows the pudding to firm up slightly, making it easier to serve.

                Serve the bread pudding warm, optionally topped with a generous dollop of whipped cream for a delightful finishing touch. Savor this cozy dessert and enjoy the comforting flavors of fall!

                  Prep Time: 15 mins | Total Time: 1 hr 5 mins | Servings: 8-10