Decadent Pumpkin Bread Pudding with Irresistible Salted Caramel Sauce: Your Ultimate Fall Dessert
As autumn leaves begin to fall and the air turns crisp, there’s nothing quite as comforting and delightful as a warm, homemade dessert. This exquisite Pumpkin Bread Pudding is the quintessential fall treat, meticulously crafted from humble leftover bread and baked to perfection in a rich, spiced pumpkin custard. What elevates this already divine dessert to an extraordinary level is a generous drizzle of homemade salted caramel sauce, creating a harmonious balance of sweet and savory flavors that will tantalish your taste buds. It’s more than just a recipe; it’s an invitation to embrace the cozy spirit of the season, making it the absolute best thing you’ll bake this fall, perfect for family gatherings, holiday celebrations, or simply a comforting evening indulgence.
Why This Pumpkin Bread Pudding Will Become Your Fall Favorite
This pumpkin bread pudding recipe perfectly encapsulates the very essence of fall, delivering a symphony of warm, inviting flavors and a comforting taste that will instantly transport you to a cozy autumn evening. It’s an ideal dessert for a variety of occasions, from simple family dinners to grand holiday feasts like Thanksgiving and Christmas. The seasonal pumpkin and aromatic spices create a memorable culinary experience, making it a standout dish that truly celebrates the flavors of the harvest season.
We’ve taken our beloved classic bread pudding recipe and infused it with the quintessential tastes of autumn by adding pure pumpkin puree and a fragrant blend of pumpkin spices. The result is a dessert that is both familiar and exciting, offering new depths of flavor while retaining the comforting charm of traditional bread pudding.
- Incredibly Rich and Velvety Smooth Texture – Just like the finest bread puddings, this recipe boasts a luxurious, melt-in-your-mouth texture that is profoundly satisfying. The bread cubes soak up the creamy pumpkin custard, transforming into tender, moist bites, while a slight crispness on top adds a delightful contrast.
- Perfect Harmony of Sweet and Salty Flavors – The homemade salted caramel sauce is not just a topping; it’s a crucial component that brings a dynamic contrast to the sweet, spiced pumpkin custard. The touch of salt beautifully cuts through the sweetness, enhancing the overall flavor profile and creating an addictive balance that will have everyone asking for more.
- Remarkably Easy to Prepare, Minimal Effort, Maximum Flavor – Despite its impressive taste and appearance, bread pudding is one of the most forgiving and straightforward desserts you can make. The process involves simple steps: whisking together the custard ingredients, pouring the mixture over the bread, and allowing it to soak. The majority of the work is passive, making it an excellent choice for both novice bakers and seasoned chefs looking for a stress-free yet decadent dessert.
- A Delicious Way to Prevent Food Waste – This recipe is a fantastic solution for using up day-old or leftover bread. Instead of discarding slightly stale loaves, you can transform them into a magnificent dessert, reducing waste and creating something truly special.
- Ideal for Make-Ahead Convenience – The preparation process for this bread pudding benefits significantly from an overnight soak, allowing the bread to fully absorb the rich custard. This makes it a perfect make-ahead dish, freeing up your time on the day of your event and making entertaining a breeze.
Beyond this delightful pumpkin bread pudding, we have many other cherished fall dessert recipes that are perfect for the season. Be sure to try our Better Than Starbucks Pumpkin Bread for a moist, flavorful loaf, our Soft Snickerdoodle Cookies for a classic cinnamon-sugar treat, the warming Spicy Gingerbread Recipe, or our festive Crispy Eggnog Cookies.
Essential Ingredients for Perfect Pumpkin Bread Pudding
Crafting the perfect pumpkin bread pudding begins with selecting high-quality ingredients. Each component plays a vital role in achieving the rich flavor and tender texture that makes this dessert so irresistible. You’ll find a complete list of ingredients and detailed instructions in the recipe card provided further down the page.
- Pure Pumpkin Puree – This is the undeniable star of our pumpkin bread pudding recipe. Ensure you use pure pumpkin puree, not pumpkin pie filling, as the latter is already sweetened and spiced, which would throw off the flavor balance of our recipe. Pumpkin puree provides that signature earthy sweetness, vibrant color, and contributes significantly to the pudding’s wonderfully velvety, moist texture.
- Stale Bread (French, Italian, Brioche, Challah, Sourdough, or Artisan Bread) – The type and condition of your bread are critical. Day-old or slightly stale crusty bread is absolutely ideal. Why stale? Because dried-out bread acts like a sponge, readily absorbing the rich pumpkin custard without becoming soggy during baking. Using varieties like French bread, Italian bread, artisan loaves, sourdough, brioche, or challah all offer different nuances in flavor and structure, but their common trait is a good crust and a slightly dense crumb that holds up beautifully. This is also an excellent way to transform leftover bread into a decadent dessert, minimizing food waste.
- Eggs, Whole Milk, and Heavy Cream – This trio forms the luscious base of our custard. The large eggs are essential binders, providing structure and richness to the pudding, ensuring it sets properly while remaining tender. Whole milk contributes moisture and a delicate creaminess, while heavy cream elevates the richness and decadence, creating that luxurious, melt-in-your-mouth consistency in the bread cubes as they soak and bake.
- Aromatic Spices and Pure Vanilla Extract – This blend of flavors is what truly defines the fall character of this pudding. Ground cinnamon and pumpkin pie spice infuse the custard with warm, inviting notes of ginger, nutmeg, and cloves. The pure vanilla extract adds a sweet, fragrant depth that rounds out the entire flavor profile, creating a truly harmonious and well-rounded taste experience.
- Granulated Sugar and Kosher Salt – Granulated sugar provides the necessary sweetness, balancing the earthy pumpkin and warm spices. A touch of Kosher salt is crucial; it doesn’t just add salinity but remarkably enhances and brightens all the other flavors, preventing the dessert from tasting flat and ensuring a perfectly balanced sweetness.
- Toasted Chopped Pecans (Optional) – Toasted chopped pecans introduce a wonderful nutty flavor and a delightful textural crunch to the pudding. Toasting them beforehand deepens their flavor. While highly recommended for that extra layer of complexity, feel free to omit them if you prefer a nut-free dessert, or substitute with walnuts.
Crafting the Perfect Salted Caramel Sauce: Key Ingredients
A homemade salted caramel sauce takes this pumpkin bread pudding from delicious to absolutely extraordinary. Each ingredient in this simple sauce plays a critical role in achieving its rich flavor and silky texture.
- Unsalted Butter – Unsalted butter is fundamental to the caramel sauce, lending a rich, smooth, and creamy texture. It contributes a decadent flavor and helps to emulsify the sauce, preventing separation and ensuring a velvety finish. Using unsalted butter allows you to control the exact amount of salt in the recipe.
- Dark Brown Sugar – Choosing dark brown sugar over white sugar is key to the depth of this caramel. Its higher molasses content results in a richer, more complex flavor profile with lovely notes of toffee and a beautiful golden-amber color once caramelized. It provides a deeper, more nuanced sweetness than regular granulated sugar.
- Heavy Cream – Heavy cream is introduced after the sugar has caramelized to stop the cooking process and create that signature smooth, flowing consistency. It thins the intensely sweet, caramelized sugar and adds a luxurious creaminess to the sauce, transforming it into a silky, pourable topping.
- Kosher Salt – The addition of Kosher salt is not merely optional; it’s absolutely crucial for a “salted” caramel. It provides a delightful contrast to the intense sweetness of the caramel, balancing the flavors and enhancing their complexity. This sweet and salty combination is what makes the sauce so incredibly addictive and rounds out the entire dessert beautifully.
- Dark Corn Syrup – Dark corn syrup is a secret weapon in caramel making. It contains glucose, which is a monosaccharide that prevents the sucrose in the brown sugar from crystallizing. Without a small amount of corn syrup, your caramel can become grainy and hard, rather than smooth and silky. It acts as an anti-crystallization agent, ensuring a perfectly smooth and glossy sauce every time.
How to Master Homemade Pumpkin Bread Pudding
Making this pumpkin bread pudding is a straightforward and rewarding process. Follow these simple steps to create a truly memorable dessert that will impress your family and friends. The key is in the preparation and allowing ample time for the bread to properly soak up all that delicious custard.
- Begin by preparing your bread. If your bread is fresh, cut it into 1-inch cubes and spread it evenly on a baking sheet to dry out for a few hours, or even overnight. This crucial step ensures the bread will properly absorb the custard without becoming mushy. Once ready, transfer the dried bread cubes into a very large mixing bowl. Add the toasted and rough chopped pecans over the bread cubes. In a separate large mixing bowl, crack and lightly beat the eggs until just combined. Then, gradually whisk in the whole milk, heavy cream, pumpkin puree, granulated sugar, ground cinnamon, pumpkin pie spice, and pure vanilla extract. Continue whisking until all the ingredients are thoroughly combined and the mixture is smooth and uniform.
- Carefully pour the whisked egg and pumpkin mixture over the cubed bread and pecans in the large bowl. Using a sturdy spatula or your hands, gently stir and toss the mixture to ensure every single bread cube is thoroughly coated and evenly saturated with the luscious custard. This even coating is essential for a uniformly moist pudding. Once coated, cover the bowl with plastic wrap and refrigerate it. Over the next hour, make sure to give the mixture a few thorough stirs to redistribute the custard and encourage maximum absorption. While the bread is soaking, generously butter a 9×13-inch baking dish, ensuring all interior surfaces are coated to prevent sticking. Set this prepared dish aside.
- Once the bread has sufficiently soaked (ideally overnight for the best results), pour the entire mixture into your prepared buttered 9×13-inch baking dish. You have a choice here: for a more uniform and dense serving, gently press down the bread cubes to create a flatter, more compact surface. Alternatively, for a delightfully crusty and varied texture on top, you can leave the bread cubes as they are. Cover the baking dish tightly with plastic wrap or aluminum foil and return it to the refrigerator for at least 4 hours, or preferably overnight. This extended resting period is crucial for the bread to fully absorb the custard, resulting in a supremely moist and flavorful pudding.
- When you’re ready to bake, preheat your oven to 350 degrees F (175 degrees C). Remove the plastic wrap or foil from the bread pudding. Bake it for approximately 1 hour to 1 hour and 15 minutes. The pudding is done when it’s beautifully puffed up, golden brown on top, and the center is set (a knife or toothpick inserted into the center should come out mostly clean, with perhaps a few moist crumbs). Remember that bread pudding often puffs up considerably in the oven and then settles slightly as it cools, which is perfectly normal. Once baked, allow the pumpkin bread pudding to cool on a wire rack for 20 to 30 minutes before slicing and serving. This resting period allows the pudding to set properly, making it easier to serve and enhancing its tender texture.
Crafting Your Own Luscious Salted Caramel Sauce
This homemade salted caramel sauce is surprisingly simple to make and adds a truly luxurious finish to your pumpkin bread pudding. It’s the perfect blend of sweet and salty, creating a depth of flavor that complements the spiced pumpkin beautifully. Here’s how to create this irresistible topping:
- In a medium-sized, heavy-bottomed saucepan, combine the unsalted butter, dark brown sugar, heavy cream, dark corn syrup, and Kosher salt. Place the saucepan over medium-high heat. Stir these ingredients continuously until the butter is fully melted and the sugar dissolves. Once the mixture comes to a full boil, reduce the heat to medium-low to maintain a gentle simmer. Continue to simmer the sauce for exactly 3 minutes, stirring frequently to prevent scorching and ensure even cooking. After 3 minutes, remove the saucepan from the heat. Carefully transfer the hot caramel sauce to a heatproof measuring cup or a small bowl. Allow the sauce to cool for at least 10 minutes before drizzling it over your pumpkin bread pudding. As it cools, the caramel will thicken to a perfectly pourable consistency.
Serving Your Delightful Pumpkin Bread Pudding
Once your pumpkin bread pudding has cooled slightly, it’s time to assemble and serve this irresistible fall dessert. The presentation is just as important as the taste, adding to the overall enjoyment.
For the best experience, always serve your pumpkin bread pudding warm. The warmth enhances the aromatic spices and keeps the pudding wonderfully moist and tender. Drizzle a generous amount of the homemade salted caramel sauce over individual servings just before plating. This approach ensures that each guest gets the perfect amount of caramel and prevents the entire pan from becoming overly saturated if you have leftovers.
If salted caramel isn’t your preference, a drizzle of pure maple syrup makes a fantastic substitute, offering a different but equally delicious sweetness. To add a final flourish and elevate the dessert, consider these delightful garnishes:
- A light dusting of powdered sugar for an elegant touch.
- A generous dollop of freshly whipped cream, which adds a cool, airy contrast to the warm pudding.
- A scoop of vanilla bean ice cream or cinnamon ice cream, which will slowly melt into the warm pudding, creating a delightful a la mode experience.
- A few extra toasted pecans or candied walnuts for added crunch and nutty flavor.
- A very light sprinkle of ground cinnamon or nutmeg for an extra boost of spice aroma.
This bread pudding is substantial enough to be a standalone dessert, but it also pairs beautifully with a warm cup of coffee, a spiced chai latte, or a glass of dessert wine for a truly indulgent treat.
Expert Tips for the Best Pumpkin Bread Pudding
Achieving a truly exceptional pumpkin bread pudding involves a few key techniques. These tips will help you perfect your recipe, ensuring a moist, flavorful, and perfectly textured dessert every time.
- Embrace Stale Bread for Optimal Texture: Stale bread is not just ideal; it’s essential for a superior bread pudding. As bread dries out, its starches firm up, allowing it to absorb the rich custard mixture much more effectively without turning soggy. This results in a pudding with a delightful internal texture – moist and tender, yet still holding its shape. If you only have fresh bread, simply cut it into cubes and spread them on a baking sheet. Leave them out at room temperature for several hours or overnight, or for a quicker method, dry them in a 200°F (95°C) oven for 15-20 minutes until slightly firm.
- Ensure Uniform Bread Cubes for Even Cooking: Take the time to cut your bread into consistently sized 1-inch cubes. This uniformity is crucial because it ensures that all the bread pieces soak up the custard evenly and cook at the same rate. Irregularly sized pieces can lead to some parts being too wet and others too dry.
- Pre-Dry Bread Cubes for Maximum Absorption: As mentioned, actively drying out your bread cubes, either by leaving them exposed to air or briefly toasting them in a low oven, significantly enhances their ability to absorb the custard. The more liquid the bread can soak up, the richer and more flavorful your pudding will be. This also prevents a watery or separated custard layer at the bottom of your baking dish.
- Allow Adequate Resting Time After Baking: Patience is a virtue when it comes to bread pudding. After removing it from the oven, let the pudding rest for at least 20 to 30 minutes before attempting to slice and serve. This cooling period allows the custard to fully set, making it much easier to portion cleanly. You’ll notice the pudding will be wonderfully puffed up and risen straight out of the oven, and it’s completely normal for it to deflate slightly as it cools – this is a sign of a perfectly baked pudding.
- Always Use Pure Pumpkin Puree, Not Pie Filling: This distinction is vital for controlling the flavor of your dessert. Canned pumpkin puree is simply cooked, mashed pumpkin. Pumpkin pie filling, however, already contains added sugar, spices (like cinnamon, nutmeg, ginger, and cloves), and often other ingredients. Using pie filling instead of pure puree will result in an overly sweet and intensely spiced pudding, throwing off the intended balance of this recipe. Double-check your can label!
- Don’t Overmix the Custard: When whisking the custard ingredients, mix just until everything is combined and smooth. Overmixing can incorporate too much air, which might lead to a less dense and creamy texture in the final pudding.
- Consider a Water Bath for Creamier Results: For an ultra-creamy, almost silky custard, especially if you prefer a less crusty top, bake the bread pudding in a water bath. Place your baking dish inside a larger roasting pan, and then pour hot water into the roasting pan until it comes halfway up the sides of the pudding dish. This gentle, even heat prevents the custard from curdling and keeps the edges from drying out.
- Check for Doneness with a Thermometer: For absolute precision, an instant-read thermometer is your best friend. Bread pudding is typically done when its internal temperature reaches 175-180°F (80-82°C) in the center. This ensures the eggs are fully cooked and the custard is set without being overbaked.
Frequently Asked Questions About Pumpkin Bread Pudding
Here are some common questions and helpful answers to ensure your pumpkin bread pudding turns out perfectly every time.
Absolutely! If you don’t have a pre-mixed pumpkin pie spice blend on hand, you can easily create your own from individual spices. For this recipe, you can substitute the 2 teaspoons of pumpkin pie spice with a blend of 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/3 teaspoon ground ginger, and 1/8 teaspoon ground cloves. When making this substitution, remember to omit the additional teaspoon of ground cinnamon specified in the main bread pudding ingredients, as this homemade blend already accounts for a sufficient amount of cinnamon, making up approximately 3 teaspoons of pumpkin pie spice in total.
The best bread for bread pudding is one that is slightly stale and has a good, sturdy crumb that can absorb a lot of liquid without falling apart. Excellent choices include crusty French bread, Italian bread, challah, brioche, sourdough, or any artisan bread. Day-old bread works best because it has dried out sufficiently to act like a sponge for the custard. Sweet breads like raisin bread can also be used for an added flavor dimension.
Yes, you can certainly use fresh pumpkin puree! If you’re using fresh pumpkin puree, ensure it’s cooked until very tender, then pureed until completely smooth. You’ll also want to drain any excess moisture from it, as fresh pumpkin can sometimes be more watery than canned varieties. Simply place the puree in a fine-mesh sieve lined with cheesecloth and let it sit for about 30 minutes to remove excess liquid before measuring and adding to the recipe.
Bread pudding is done when its center is set, and the top has achieved a beautiful golden brown color. To test for doneness, gently insert a sharp knife or a wooden toothpick into the center of the pudding. It should come out mostly clean, with perhaps a few moist crumbs clinging to it, but no wet batter. The pudding should feel firm but still yield slightly when lightly pressed. For ultimate accuracy, an instant-read thermometer inserted into the center should register between 175-180°F (80-82°C).
Absolutely! Bread pudding is an excellent make-ahead dessert, and in fact, it often tastes even better when prepared ahead of time because it allows the bread ample time to fully soak up all the rich custard. You can assemble the entire pudding in the baking dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before you plan to bake it. This makes it perfect for holiday entertaining or busy weeknights.
To store any leftover pumpkin bread pudding, first ensure it has cooled completely to room temperature. Then, cover it tightly with plastic wrap or aluminum foil, or transfer individual servings to airtight containers. Refrigerate the leftovers for up to 4 days. When ready to enjoy again, you can reheat portions in the microwave or warm the entire dish (covered with foil) in a 350°F (175°C) oven until warmed through, usually about 20-30 minutes.
Yes, bread pudding freezes beautifully! To freeze, let the baked pudding cool completely. Once cool, wrap the entire baking dish tightly first in plastic wrap, then again in aluminum foil to prevent freezer burn. Alternatively, you can portion individual slices into freezer-safe airtight containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the bread pudding in the refrigerator overnight before reheating. You can then reheat it following the instructions for leftovers.
Explore More Delightful Pumpkin Desserts
If you’ve fallen in love with the comforting flavors of pumpkin in this bread pudding, you’ll be thrilled to discover more seasonal treats to satisfy your autumn cravings. Here are a few more pumpkin-inspired desserts that are sure to become new family favorites:
Easy Pumpkin Coffee Cake with Streusel Topping
Easy Spiced Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Pumpkin Bread Pudding with Salted Caramel Sauce Recipe
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Ingredients
Bread Pudding
- 1 pound Loaf of day-old French bread, cut into 1″ cubes (about 8 cups; stale or dried out)
- 8 large Eggs
- 3 1/2 cups Whole milk
- 1 1/2 cups Heavy whipping cream
- 1 15oz Can pure pumpkin puree (ensure it’s not pumpkin pie mix)
- 1 1/2 cups Granulated sugar
- 2 tsp Pure vanilla extract
- 1 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1/2 tsp Kosher salt
- 3/4 cup Pecans (toasted and rough chopped, optional)
Salted Caramel Sauce
- 1/4 cup Unsalted butter
- 1/2 cup Dark brown sugar
- 1/2 cup Heavy whipping cream
- 3 tbsp Dark corn syrup
- 1 tsp Kosher salt
Instructions
Bread Pudding
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To prepare your bread, cut your day-old French bread into uniform 1-inch cubes. For best results, spread these cubes out onto a large baking sheet and allow them to sit uncovered at room temperature for at least several hours, or ideally, overnight. This drying process is crucial as it enables the bread to optimally absorb the custard mixture without becoming soggy.1 pound Loaf of day-old French bread, cut into 1″ cubes
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Generously butter a 9×13-inch baking dish, ensuring all internal surfaces are coated to prevent sticking. Set this dish aside for later use.
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In a large mixing bowl, gently whisk the 8 large eggs until they are lightly beaten. Gradually add the whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, pumpkin pie spice, and pure pumpkin puree. Continue whisking all these ingredients together until the custard mixture is completely smooth and thoroughly combined, with no streaks of egg or unincorporated spices.8 large Eggs, 3 1/2 cups Whole milk, 1 1/2 cups Heavy whipping cream, 1 1/2 cups Granulated sugar, 2 tsp Vanilla extract, 1 tsp Ground cinnamon, 2 tsp Pumpkin pie spice, 1/2 tsp Kosher salt, 1 15oz Can pure pumpkin puree
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Add the toasted and chopped pecans over the dried bread cubes in the large bowl (if using). Pour the prepared egg and pumpkin custard mixture over the cubed bread. Using a spatula, gently stir to ensure all the bread pieces are thoroughly coated and evenly saturated with the custard. Transfer the mixture into your buttered baking dish, spreading it out evenly. If you prefer a more uniform, dense slice, gently press down the bread cubes. For a delightfully crusty top, leave the bread cubes as they are. Cover the baking dish tightly with plastic wrap or foil and refrigerate for a minimum of 4 hours, or ideally, overnight. An overnight soak is highly recommended for the best flavor and texture development.3/4 cup Pecans
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When you are ready to bake, preheat your oven to 350°F (175°C). Remove the cover from the pudding. Bake for approximately 1 hour to 1 hour and 15 minutes. The pudding is done when it’s beautifully puffed up, golden brown on top, and the center is set (a knife or toothpick inserted should come out mostly clean). Keep in mind that the pudding will naturally deflate somewhat as it cools after being removed from the oven.
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Allow the baked pumpkin bread pudding to cool for at least 20 to 30 minutes on a wire rack before slicing and serving. This crucial resting period ensures the pudding sets properly and makes it much easier to cut into clean portions.
Salted Caramel Sauce
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In a medium, heavy-bottomed saucepan, combine the unsalted butter, dark brown sugar, heavy whipping cream, dark corn syrup, and Kosher salt. Place the saucepan over medium-high heat and stir continuously until the butter is melted and the sugar dissolves. Once the mixture reaches a full boil, reduce the heat to medium-low and simmer for 3 minutes, stirring frequently to prevent scorching. Remove the sauce from the heat and transfer it to a heatproof measuring cup or bowl. Let it cool for at least 10 minutes before serving, as it will thicken slightly as it cools to a perfect drizzling consistency.1/4 cup Unsalted butter, 1/2 cup Dark brown sugar, 1/2 cup Heavy whipping cream, 3 tbsp Dark corn syrup, 1 tsp Kosher salt
Notes
Storing Leftovers: Ensure any leftover pumpkin bread pudding has cooled completely to room temperature. Once cooled, cover the dish tightly with plastic wrap or transfer individual slices into an airtight container. Refrigerate promptly, and it will keep beautifully for up to 4 days.
Reheating Instructions: To reheat, preheat your oven to 350°F (175°C). For the entire dish, cover it loosely with aluminum foil to prevent drying out and reheat for 20-30 minutes, or until it’s heated through (cooking time may vary depending on the size of the portion and if it’s coming straight from the refrigerator). Individual slices can also be gently warmed in the microwave.
Freezing for Future Enjoyment: This pumpkin bread pudding freezes wonderfully! Allow the pudding to cool completely after baking. For best results, wrap the entire baking dish tightly first in plastic wrap, then again in heavy-duty aluminum foil to prevent freezer burn. Alternatively, portion out individual servings into freezer-safe airtight containers. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw the frozen pudding in the refrigerator overnight before reheating as per the instructions above.