This pumpkin spice bread pudding is full of all the fall flavors you could hope for. Because they’re mini, they’re also adorable, which makes them taste so much better. Obviously. They are a little bit crispy on top and nice and soft on the inside. To top off the deliciousness, they’re paired with vanilla cream cheese sauce. Smooth, rich, and insanely delicious. I like to douse my bread pudding with this sauce because it is oh so good. Also, pumpkin spice and cream cheese? Heaven!!
I know, I know! It’s spring! Pumpkin Spice is a traditional fall flavor, but it’s also one of the best flavor combos, so why limit to only during a few months of the year? You can get pumpkin puree in cans throughout the year, so why not!
Fall is my favorite season, I love how everything looks and smells that time of year. Also, the flavors in the fall are the best. So this Pumpkin Spice bread pudding is a nostalgic treat that makes me feel like I’ve been transported to my favorite times where trees are red and orange and the air is crisp and warm and every room you walk into smells like apples and cinnamon.
As opposed to how it’s been here in Vancouver for the last 4 months. Cold. Snowy. Dark. Now rainy. It definitely does not look or feel warm or welcoming. And that’s why some days I just need some warm pumpkin spice bread pudding to tide me over.
Also, did I mention that they are mini and adorable? I love miniature food since I can choose to eat 1, 2, 3, or 5. My options are endless (unless I eat them all). I don’t have to commit to a giant casserole dish or anything, just a few mini little bread puddings which will disappear in no time
Why mini pumpkin spice bread pudding? Why vanilla cream cheese sauce?
- Mini things are cute
- Mini things mean you can have more than one
- Pumpkin spice is the best
- Warm and comforting; just what you need to get through a cold spring day
- Fall flavors should not be limited to fall.
And if I needed to convince you on these anymore, I might bring up the fact that they are crazy fast and easy to make. But I’m sure you’re already on board with me!
One thing that used to bother me with recipes that called for 1/4 cup or some other small amount of pumpkin puree was that I would still have 3/4 of a can left over. I don’t want to waste it, but I can only make so many things with pumpkin over a few days. I have thrown out so many almost full cans of food. I’m certainly not perfect when it comes to eating through all my food as opposed to throwing it out, but that has always bothered me.
But now, when I need to open a can, I use what I need, and the rest I freeze in an icecube tray, then transfer to a freezer bag. Whenever I need 1/4 cup of pumpkin, I just grab it from the freezer. Then just microwave it for about 30 seconds and you have yourself ‘fresh’ pumpkin puree. Okay, that sounds about as not fresh as it probably gets, but it still works great.
Do you have any tricks you use to limit your food waste? I’d love to hear them!
Mini Pumpkin Spice Bread Pudding Cups with Vanilla Cream Cheese SauceYields: 9 bread puddings, (3 servings)
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- ¼ cup pumpkin puree
- ½ cup heavy cream
- ¼ cup milk
- 1.5 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 3 cups bread cubes (about three slices of bread)
- ½ cup milk (divided)
- ¼ cup cream cheese
- ½ teaspoon vanilla
- 2 tablespoon brown sugar
- ½ tablespoon cornstarch
- Preheat oven to 350F
- Use cooking spray to grease a muffin pan.
- In a large bowl, melt the butter then whisk in brown sugar.
- Stir in pumpkin puree, milk, cream, vanilla, pumpkin pie spice, and eggs until everything is combined.
- Gently fold in bread cubes until they are all covered in the batter.
- Drop about ⅓ cup of the bread into each muffin cup. There should be about nine.
- Cook for 20-25 minutes (for crispy tops, broil for 1-2 minutes at the end.)
- While the bread puddings are cooking, prepare the sauce by heating ¼ cup milk in a small saucepan over low-medium heat.
- Once the milk is warm, add the cream cheese, whisking until it has melted and the mixture is smooth. Add vanilla and brown sugar, mixing to combine.
- Mix cornstarch with the remaining ¼ cup of milk. Then pour it into the sauce, whisking to combine.
- Cook for an additional 2 minutes until the sauce has thickened.