This Pumpkin Spice Bread Pudding Couldn’t Be Simpler.

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Bread pudding is one of those classic dishes that uses up leftover bread, like French toast or strata. This is something attractive as a homemade dessert because of its extreme simplicity in preparation: before baking, cut the bread into cubes and cover it with a sweet egg custard. Well, it just got easier and a little more festive.

The bread pudding is more tender in a loaf pan.

The bread pudding should be tender and buttery, topped with a smooth and flavorful custard. Most recipes call for cutting the bread into cubes and placing it in a large, wide baking dish. This setting allows the bread to have good contact with the custard and absorb it. Unfortunately, I found that this method resulted in a dry and dull bread pudding. The surface is so open that the bread pudding is crispy rather than custard-like.

My easy bread pudding makes the most of two perfectly placed items: pre-sliced ​​bread in the grocery aisle and a loaf pan in the kitchen. Prepare to be amazed: Small loaves of sliced ​​bread fit perfectly in a regular loaf pan. It’s like they were made for each other. An entire sleeve of sliced ​​cinnamon raisin bread or (my favorite) Thomas croissant fits directly into a medium loaf pan (an eight- or nine-by-five-inch pan) with enough wiggle room to accommodate the rich custard. . This completely eliminates the need to cut the bread into cubes.

I also add a water bath to my recipe. The deeper loaf pan combined with the gentle heat of the bain marie prevents the custard from overcooking and becoming elastic, producing a soft, pudding-like texture.

How to Make Bread Pudding with Sleeves

You can make this bread pudding with any pre-sliced ​​bread from the grocery store and any custard recipe you like. So if you already love the taste of one recipe, you can still use it, but I’ll tell you right now, my Pumpkin Spice Bread Pudding recipe below is incredible . As I mentioned, I used a Thomas croissant – which on its own is complete buttery decadence – but with the pumpkin custard infusion it is out of this world. The finished dish is similar to the creamiest pumpkin pie, but buttery and easy to scoop.

This deluxe Pumpkin Spice Bread Pudding has two ingredients. Photo: Ellie Chanthorn Reinmann.

Simply remove the entire loaf from the plastic sleeve and place it in a well-greased pan. If you choose a different loaf, it’s wise to consider the width of the pan, otherwise you may have to trim it down. It’s not the end of the world, but it’s a small part of the work we’re trying to eliminate. I almost used Pepperidge Farm Cinnamon Raisin Bread, which is the right size for my loaf pans, but I ended up choosing the croissant over the raisins this time.

Combine the custard ingredients in a large bowl and pour the mixture over the bread slices in the loaf pan. Move the slices around by opening and moving them around so that the custard can flow into all the spaces and make it all cozy. Go do something else for about five minutes, such as tidying up the kitchen or washing the dishes so the bread can absorb the custard.

Use a second larger bowl to prepare the water bath. Photo: Ellie Chanthorn Reinmann.

Return to the bread and spread it. This will help fill the space in the pan and also allow the top of the bread to absorb the custard. If you do it right, you will get custard on your fingers. Once the bread is well soaked, sprinkle the top of the loaf with a little cinnamon and sugar. The result is a crispy, caramelized layer of cinnamon toast. This is amazing.

Next, make a light water bath. Place the loaf pan in a large baking pan and fill it with boiling water until it comes halfway up the pan. Place it all on a baking sheet and put it in the oven. Bake at 350°F for about 50 minutes or until a thermometer inserted into the center registers 160 to 170°F.

The flaky layers absorb the custard, adding flavor to the bread. Photo: Ellie Chanthorn Reinmann.

This recipe makes six to eight servings, but I want you to know that it can also serve one person. Leftovers reheat great in the microwave, completely restoring the creamy custard. Be sure to make some whipped cream or buy a pint of vanilla ice cream to put on top.

Easy Pumpkin Spice Bread Pudding Recipe

Ingredients:

  • 1 sleeve of Thomas croissant

  • ½ can Libby’s pumpkin puree (¾ cup)

  • ½ cup sugar

  • 1 teaspoon vanilla extract

  • ½ ground cinnamon

  • ½ teaspoon ground ginger

  • ⅛ teaspoon ground allspice

  • ⅛ teaspoon nutmeg

  • Pinch of salt

  • 1 whole egg

  • 2 yolks

  • ½ glass of milk

  • ½ cup cream

  • More cinnamon and sugar to sprinkle on top

1. Preheat oven to 350°F. Generously butter or grease a loaf pan.

2. Insert the entire sleeve of Thomas bread into the loaf pan.

3. Whisk pumpkin and sugar in a large bowl. Then add vanilla, spices and salt. Next come the egg and yolks. Add milk and then cream until the custard is smooth.

4. Pour the custard over the bread in the loaf pan. Move and move the slices so that the custard can cover each slice. Let it soak in for five minutes. Press the bread into the pan so that the custard spreads up and around the tops of the slices. Here the slices should lose a little height. Sprinkle a little cinnamon and sugar on top.

5. Place the baking dish in a large baking dish and fill it with freshly boiled water until the water comes halfway up the dish. Place this water bath situation on a baking sheet and place the whole thing in the oven. Bake for 50 to 55 minutes or until top is browned and a thermometer inserted into center registers 160 to 170°F. Remove the loaf from the water bath and let it cool on a wire rack for at least 30 minutes before serving.

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