There’s something irresistibly comforting about a warm slice of pumpkin gingerbread pudding during the fall season. The rich flavors of pumpkin combined with the spicy undertones of gingerbread create a perfect blend that speaks to the soul. Whether you’re a seasoned baker or a newbie, this pumpkin gingerbread pudding will quickly become a cherished favorite.
Our family has always had a tradition of baking together during the holidays. I remember vividly the scent of warm spices wafting through the house as my grandmother and I prepared our signature dessert. Now, this tradition continues with my children, and this recipe has become an anchor in our seasonal festivities — especially when it’s time to gather and celebrate life’s little moments.
Why You’ll Love This Recipe
There’s a lot to adore about this comforting dessert:
- Seasonal Delight: Perfectly captures the flavors of autumn with pumpkin and warm spices.
- Simple Ingredients: Uses ingredients you likely already have at home.
- Make Ahead: Wonderful option for preparing in advance, ideal for gatherings.
- Versatile: Can be adapted for various dietary needs with ease.
Ingredients Notes
Creating this delightful dish requires a few key ingredients to shine:
- Pumpkin Puree: Use pure pumpkin for the most authentic flavor. Canned or homemade works perfectly.
- Gingerbread Spice Mix: A blend of ginger, cinnamon, and nutmeg. Adjust spices to suit your taste.
- Bread: Day-old bread works best. Brioche or challah adds a rich texture.
Recipe Steps
Step 1
Prepare the Bread: Cut your chosen bread into cubes and set aside to dry for a few hours or overnight.
Step 2
Create the Mixture: In a large bowl, combine pumpkin puree, eggs, milk, sugar, and gingerbread spices. Whisk until smooth.
Step 3
Combine: Add the bread cubes to the pumpkin mixture, ensuring each piece is well-coated. Let it soak for 30 minutes.
Step 4
Bake: Preheat your oven to 350°F (175°C) and spread the soaked bread mixture into a greased baking dish. Bake for 45-50 minutes.
Step 5
Cool and Serve: Allow pudding to cool for 10 minutes before serving. Enjoy with a dollop of whipped cream or ice cream.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual portions wrapped in plastic wrap and place in a freezer bag. To reheat, thaw overnight and warm in the oven at 300°F (150°C) for 10-15 minutes.
Variations & Substitutions
For a dairy-free version, substitute the milk with almond or oat milk. If you’re looking for a gluten-free option, use a gluten-free bread of your choice. Adding a handful of dark chocolate chips or toasted nuts can introduce delightful new flavors to the pudding.
Serving Suggestions
This dessert is perfect for an autumnal brunch or a cozy family dinner. Serve warm with vanilla ice cream or a dollop of cinnamon whipped cream to enhance its flavors. It pairs beautifully with a spiced chai or freshly brewed coffee.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! You can prepare the mixture the night before and refrigerate it. Allow it to come to room temperature before baking it the next day.
What type of bread is best? Any sturdy bread such as brioche or sourdough works well. Ensure it’s slightly stale for the best texture. Fresh bread may result in a mushy pudding.
How can I adjust the sweetness? You can reduce the sugar if you prefer a less sweet pudding. Adding a touch of maple syrup on top when serving can also enhance the sweetness without altering the recipe significantly.
