Autumn Harvest Bread Pudding
- Brianne Thomas
- Nov 7, 2022
- 4 min read
Updated: 2 minutes ago
This recipe is a delicious way to use up leftover bread while incorporating the rich, earthy tastes of the season!
Thanksgiving is nearly upon us, friends, and I am so ready. At our house, it's just our little family of four on Thanksgiving, but if I’m being quite honest, that is just how we like it! Of course, friends and family are always welcome, but most usually have their own plans. So alas, it's just us.
I look forward to the cooking, baking, and decorating. I get excited thinking about what dishes the girls and I will make in the kitchen. Even though it may be “just us”, I still try to make it special and memorable.
However, just because I really enjoy being in the kitchen doesn’t mean I want it to take up the whole day! I have some tried-and-true dessert recipes we've made and loved over the years that are perfect for Thanksgiving. These recipes require minimal ingredients, minimal effort, and minimal stress. Just how I like my desserts to be!
Why You’ll Love This Autumn Harvest Bread Pudding
Easy. In just a few simple steps, this recipe comes together quickly.
Flavor. This bread pudding is jam-packed full of fall flavor and gives major cozy vibes.
Make Ahead. This recipe can be made up to 24 hours in advance, making it perfect for easy weekly meal prep or a holiday breakfast.
How to Serve Autumn Harvest Bread Pudding
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Drizzle with caramel sauce or maple syrup for added sweetness.
Pair it with a hot cup of coffee or spiced tea to enhance the autumn flavors.
Helpful Tips for Making Autumn Harvest Bread Pudding
Bread. If the bread isn't dry, you can spread it on a baking sheet and toast it lightly in the oven for about 10 minutes. You want to use dried-out bread for this recipe.
Cover. Ensure that all of the bread pieces are completely covered by the custard to prevent airholes.
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Ingredients
8 cups of day-old bread, cubed (brioche or challah work well)
1 ¾ cups whole milk
1 cup heavy cream
½ cup pumpkin puree
½ cup granulated sugar
½ cup brown sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon salt
1 cup chopped Granny Smith apples
½ cup dried cranberries
½ cup sliced pecans
½ cup oats
3 Tablespoons unsalted butter, melted
Directions
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Place 8 cups cubed brioche or challah bread in a large mixing bowl.
In a separate bowl, whisk together 1 ¾ cups milk, 1 cup heavy cream, ½ cup each of pumpkin puree, granulated sugar, and brown sugar. Next, add 4 large eggs, 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt until well combined.
Pour the custard mixture over the bread cubes. Add 1 cup chopped Granny Smith apples, ½ cup dried cranberries, and ½ cup sliced pecans. Toss gently to ensure all the bread pieces are soaked, and the ingredients are evenly distributed. Let it sit for about 10 minutes to allow the bread to absorb the custard.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle ½ cup oats over the top, then drizzle 3 Tablespoons of melted butter over the entire bread pudding.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove from the oven and let it cool for a few minutes before serving. This bread pudding can be enjoyed warm or at room temperature.
How to Store Autumn Harvest Bread Pudding
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
How to Freeze Autumn Harvest Bread Pudding
Prepare and bake as directed. Allow to cool completely.
Keep the bread pudding in the baking pan and cut into individual pieces.
Wrap the baking pan tightly with a layer of plastic wrap and then a layer of aluminum foil.
How to Reheat Frozen Autumn Harvest Bread Pudding
Thaw in the refrigerator overnight. Bake at 350°F for approximately 20 minutes or until completely heated through.
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