Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!
1loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
1(15-ounce) canpumpkin puree
1 1/2cupswhole milk
1/2teaspoonfreshly grated nutmeg
Whisk pumpkin, eggs, sugar, milk, heavy cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
Pour the bread mixture into a buttered 9x13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.