Nothing says fall like a big piece of Pumpkin Bread Pudding drizzled with cream cheese glaze!

Bread pudding is one of those quintessential fall desserts at my house. We make them in every flavor we can think of and serve them up for our holiday get togethers. Being on the verge of October, pumpkin seemed like the only reasonable flavor to make this time of year. And while we serve up bread pudding during the holidays, they’re so easy to make I’ve been treating my family d=whene ver the mood strikes me.

For the most part, I serve up my bread pudding with vanilla sauce, caramel sauce, or a scoop of vanilla ice cream. But to take this dessert over the top I whipped up a cream cheese glaze that’s the perfect pairing to the pumpkin. The glaze isn’t overly sweet like you’d have on a cookie or a donut. It’s just the right tounch of creamy goodness!

Hungry for more?

Pumpkin Fritters | Apple Pecan Bread Pudding | Sweet Potato Pie

Pumpkin Bread Pudding

Nothing says fall like a big piece of Pumpkin Bread Pudding drizzled with cream cheese glaze!

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Course: Dessert

Servings: to 12 servings

Author: Julie Kotzbach

Ingredients

Bread Pudding:

1 1/2 loaves 10 cups baguette cut into 1/2-inch pieces
One 12-ounce can evaporated milk
1 cup milk
One 15-ounce can pumpkin puree Not pumpkin pie filling
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 cup brown sugar lightly packed
3 eggs
1/2 cup chopped pecans

Cream Cheese Glaze:

4 ounces cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
3/4 cup powdered sugar
1/3 cup to 1/2 cup milk

Instructions

Bread Pudding:

Preheat your oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
Place the bread cubes in a large mixing bowl.
In a medium mixing bowl, whisk together the evaporated milk, milk, pumpkin puree, vanilla, pumpkin pie spice, brown sugar, and eggs until smooth and combined.
Pour the pumpkin custard over the bread. Use a wooden spoon to gently stir the ingredients together until all of the bread cubes are well coated.
Stir in 1/4 cup of the chopped pecans with the bread cubes.
Transfer the bread cubes and all of the custard into the prepared baking dish.
Sprinkle the remaining pecans over the top of the bread pudding.
Bake for 45 minutes or until the pudding is set and golden on top.
Remove from the oven and place on a wire rack to cool.

Cream Cheese Glaze:

In a medium mixing bowl, beat together the cream cheese and butter until combined and smooth.
Add the powdered sugar and beat until combined. The glaze will be quite thick.
Add 1/4 milk to the glaze and mix to combine. Keep adding milk, up to 1/2 cup total, until your desired consistency is reached. I like the glaze on the thin side so it drizzles easily off the spoon. This glaze is not super sweet so you put as much or as little on your bread pudding as you like.

Notes

2-3 day old bread works best for this recipe, but you can use fresh bread an the recipe will come out just fine.I like to use a baguette so there are most crusty pieces throughout the bread pudding, but French bread or Italian bread would be fine too.

For more fall desserts, try these:

Snickerdoodle Apple Cobbler