Pumpkin Bread Pudding With Apple Cider Butter Sauce

The scent of fall baking always transports me back to my grandmother’s kitchen. I can almost feel the warmth of the oven on my face, see the golden leaves swirling outside the window, and taste the comforting spices that filled the air. Her bread pudding was legendary, and while this pumpkin version with apple cider butter sauce isn’t exactly hers, it captures that same feeling of cozy autumn joy. Each bite is like a warm hug, a reminder of family, tradition, and the simple pleasures of the season.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-40 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yields: 1 Pudding
• Dietary Type: Vegetarian

Ingredients

For the Bread Pudding:

• ¾ cup canned pumpkin puree
• ½ cup whole milk
• 1 cup heavy cream
• 3 whole eggs
• 2 egg yolks (See note below for reducing eggs if you prefer a firmer bread pudding)
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon ground cloves
• ¼ teaspoon salt
• 6 cups stale bread, cubed (such as challah, brioche, or French bread)
• ⅜ cup butter, melted (that’s 6 tablespoons)
• 1 large apple, diced (such as Gala, Honeycrisp, or Fuji)

For the Apple Cider Sauce:

• ½ cup butter (that’s 1 stick)
• 1 lb confectioners’ sugar (powdered sugar)
• ¼ cup apple cider

Equipment Needed

• Medium mixing bowl
• Large mixing bowl
• 9″ x 13″ baking dish or 10″ – 12″ round baking dish
• Whisk
• Medium saucepan
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. In a medium mixing bowl, whisk together the pumpkin puree, milk, heavy cream, whole eggs, egg yolks, brown sugar, cinnamon, ginger, pumpkin pie spice, cloves, and salt. Whisk until everything is well combined and the mixture is smooth. Set this aside.

3. In a large mixing bowl, toss the cubed stale bread with the melted butter, ensuring that all the bread pieces are evenly coated.

4. Add the diced apple to the bread mixture and toss to combine.

5. Pour the pumpkin-egg mixture over the bread and apple mixture in the large bowl. Gently stir to coat all the bread evenly, making sure no dry patches remain.

6. Lightly grease a 9″ x 13″ baking dish or a 10″ – 12″ round baking dish. Pour the bread pudding mixture into the prepared baking dish.

7. Allow the bread pudding to rest in the refrigerator for at least 30 minutes, or up to 3 hours. This allows the bread to fully absorb the liquid, resulting in a more cohesive and flavorful bread pudding.

8. Bake in the preheated oven for 30 – 40 minutes, or until the bread pudding is set and lightly beginning to brown on top. To prevent excessive browning, loosely cover the dish with aluminum foil for the first 15 minutes of baking.

9. While the bread pudding is baking, prepare the apple cider butter sauce. In a medium saucepan set to medium-low heat, melt the butter.

10. Add the confectioners’ sugar and apple cider to the melted butter. Heat, stirring continuously, until the sauce is smooth and the sugar is completely dissolved.

11. Once the sauce is smooth, taste it and adjust the consistency if needed. If the sauce is too thick, add a little more apple cider. If it’s too thin, add a little more confectioners’ sugar, a tablespoon at a time.

12. Remove the bread pudding from the oven and let it sit for about 15 minutes. While it’s still warm, drizzle half of the apple cider butter sauce over the top.

13. Reserve the remaining sauce for serving alongside individual portions of the bread pudding.

Important Note: If you prefer a firmer and less custardy bread pudding, reduce the number of whole eggs to 2 instead of 3. The original recipe includes 3 whole eggs and 2 yolks for a richer, more custard-like texture.

Expert Tips & Tricks

• Use stale bread: Day-old (or even older) bread is ideal for bread pudding because it absorbs the liquid mixture better without becoming mushy. If your bread isn’t stale enough, you can dry it out in a low oven (200°F) for about 20-30 minutes.
• Don’t overbake: Overbaking will result in a dry bread pudding. The bread pudding is done when it is set but still slightly jiggly in the center. A toothpick inserted near the center should come out with moist crumbs attached.
• Flavor variations: Feel free to experiment with different spices or add-ins. A pinch of nutmeg, cardamom, or allspice would complement the pumpkin and apple flavors nicely. You could also add chopped pecans, walnuts, or dried cranberries for added texture and flavor.
• Make ahead: The bread pudding can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. This is a great option if you’re preparing it for a brunch or holiday gathering. Just be sure to add a few minutes to the baking time if the bread pudding is cold.

Serving & Storage Suggestions

Serve the Pumpkin Bread Pudding warm, drizzled with the remaining Apple Cider Butter Sauce. It’s delicious on its own as a dessert, or as part of a brunch spread. A dollop of whipped cream or a scoop of vanilla ice cream would also be a delightful addition.

Leftovers should be stored in an airtight container in the refrigerator. For best quality, use them up within 24 hours. After that, the bread pudding can become quite soggy. To reheat, place individual pieces on a foil-lined baking sheet and bake in a 350°F oven for about 10-15 minutes, until warmed through and slightly crisp. The leftover sauce can also be stored in the refrigerator. It will harden, but can be reheated in a saucepan over low heat or in the microwave until it returns to a pourable consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	927.7 kcal	N/A
Calories from Fat	425 g	46%
Total Fat	47.3 g	72%
Saturated Fat	28.1 g	140%
Cholesterol	275.9 mg	91%
Sodium	656.4 mg	27%
Total Carbohydrate	121.8 g	40%
Dietary Fiber	2.9 g	11%
Sugars	99.3 g	397%
Protein	8.9 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread for a gluten-free version.
• Dairy-Free: Substitute the milk and heavy cream with plant-based alternatives like almond milk or coconut cream. Use a dairy-free butter substitute for both the bread pudding and the sauce.
• Spice It Up: Add a pinch of cayenne pepper to the sauce for a spicy kick.
• Boozy Sauce: Stir in a tablespoon of bourbon or rum to the apple cider butter sauce for an extra layer of flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Yes, you can use almost any type of bread for bread pudding. Challah, brioche, French bread, and even croissants all work well. Just be sure it’s stale enough to absorb the liquid without becoming mushy.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Add a few extra minutes to the baking time if the bread pudding is cold when you put it in the oven.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it is set but still slightly jiggly in the center. A toothpick inserted near the center should come out with moist crumbs attached.

Q: Can I freeze leftover bread pudding?
A: While you can freeze bread pudding, the texture may change slightly upon thawing. If you do freeze it, wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator and reheat in the oven.

Q: What can I substitute for apple cider in the sauce?
A: If you don’t have apple cider, you can use apple juice or even a bit of hard cider for a more complex flavor.

Final Thoughts

This Pumpkin Bread Pudding with Apple Cider Butter Sauce is a guaranteed crowd-pleaser, perfect for fall gatherings, holiday brunches, or a cozy dessert on a chilly evening. Don’t be afraid to experiment with variations and make it your own. I encourage you to try this recipe and share your creations with friends and family. Pair it with a warm cup of coffee or a glass of sparkling cider for the ultimate autumnal experience. Happy baking!