Pumpkin Chai Sourdough Bread Pudding
The best way to use up the last of a seasonal loaf. Warm pumpkin custard, chai spice, and crispy sourdough on top. It tastes like fall, even in Florida.
You'll need
- 6 cups day-old Daly Bread Pumpkin Chai Cinnamon Sourdough, cubed (about ¾ loaf)
- 4 large eggs
- 1 cup pumpkin purée
- 1½ cups milk
- ½ cup heavy cream
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1½ tsp chai spice (or 1 tsp cinnamon + ¼ tsp each ginger, cardamom and cloves)
- Pinch of salt
- Butter, for the dish
Let's make it
- Butter an 8×8 or 9×9 baking dish and spread the bread cubes in it.
- Whisk the eggs, pumpkin, milk, cream, brown sugar, vanilla, spice and salt until smooth.
- Pour the custard over the bread and press down gently. Let it soak for 20 minutes.
- Heat the oven to 350°F while it soaks.
- Bake 40–45 minutes, until puffed and set in the middle.
- Cool 10 minutes. Serve warm with whipped cream or a drizzle of maple.
Daly's tip: The Pumpkin Chai Cinnamon loaf contains honey, so this dessert isn't vegan.
Best with Pumpkin Chai Cinnamon Sourdough from Daly Bread. Want a copy for the fridge? Grab the printable recipe cards.