It’s officially October, which means pumpkin everything! I found this pumpkin sourdough bread from Trader Joe’s and knew exactly what to do with it!
Any other sourdough bread will work! I also got these cute pumpkin dishes from Aldi this fall season, but you can certainly use a casserole dish instead, just cover with aluminum foil when putting it into the oven.
The rest of the products used in the blog are from Amazon, like these Metal Mixing Bowls. If you don’t have Prime yet, you can get a 30 day free trial here.
My secret to the best pumpkin spice blend is to add extra cinnamon!
After whisking the mixture
To pour over top of the bread crumbs
Putting the liquid mixture into deli containers helps to pour it evenly and not make a mess…well, less of a mess.
Pecans give a great texture and chocolate chips make it more luxurious but you can omit them and even add a dried fruit of your choosing if you want, get creative with it
Whipped cream is the best topping for bread pudding.
I stabilize it by using cheesecake pudding mix so it stays fluffy in the fridge!
Using an electric mixer, whip together 2 cups cold heavy whipping cream, 1/3 cup powdered sugar, 1/2 packet zero sugar cheesecake pudding mix and vanilla bean paste (or extract). That’s it! It’s so freaking delicious!
I recently got these ceramic dessert plates and they’re my new fave addition to the kitchen! We use them nearly every day for snack plates and meals too!
Pumpkin Spice Sourdough Bread Pudding Recipe
Ingredients:
- Sourdough bread in cubes (7-8 cups)
- 1/2 cup brown sugar (110 grams)
- 1/4 cup maple syrup (80 grams)
- 4 eggs
- 1 can (15oz) pumpkin purée
- 1 1/2 cups half & half
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tsp vanilla bean paste (or extract)
*Optional: chopped pecans, chocolate chips
Directions:
- Cut or tear bread and put into a greased oven safe dish(es) then sprinkle extra toppings like pecans or chocolate chips
- In a large bowl, whisk together the rest of the ingredients and pour over the bread pieces
- Let rest in the fridge for half an hour to make sure the bread gets soaked
- Bake, covered, in a preheated 350°F for 45mins to an hour, depending on dish size, the dishes I used were deeper so they took longer but a 13×9 would take less time because it’s shallow
- Cool then top with whipped cream and enjoy!
Confession: I’ve never liked bread pudding. Turns out it was because I didn’t have good bread pudding. THIS pumpkin spice sourdough bread pudding changed my life! I am now a bread pudding Stan!
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Amazon Products used in this recipe:
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