Savory pumpkin bread transformed into a cheesy herbstudded wknight dinner centerpiece quick assembly baketoserve in 3540 min serves 46
Ingredients
Scale
8–10 cups day-old crusty bread, torn into 1-2″ pieces (sourdough or country loaf recommended)
1 1/2 cups pumpkin puree (not pumpkin pie filling)
4 large eggs
1 1/2 cups whole milk (or 1 cup milk + 1/2 cup heavy cream)
1 cup grated Gruyère or sharp cheddar
1 small yellow onion, finely chopped and lightly caramelized
2 cloves garlic, minced
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp Dijon mustard
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter, melted
Optional: 1/2 cup cooked crumbled sausage or diced roasted squash
Optional garnish: chopped parsley or chives
Instructions
Preheat oven to 350°F (175°C). Butter a 9×13″ baking dish or a 3-4 quart casserole.
In a skillet over medium heat, melt 1 tbsp butter and cook the chopped onion until translucent and starting to caramelize, about 8-10 minutes. Add garlic in the last minute. Transfer to a bowl to cool slightly.
In a large bowl, combine torn bread pieces with the remaining melted butter, the cooled onion-garlic mixture, and any add-ins like cooked sausage or roasted squash. Stir in half the grated cheese to distribute between the bread pieces.
Whisk together pumpkin puree, eggs, milk/cream, Dijon, thyme, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning.
Pour the custard over the bread and gently fold to coat; press lightly so bread begins to absorb the liquid. Let sit 10-15 minutes (or up to 30 minutes) so the custard soaks through.
Transfer mixture to the prepared dish, sprinkle remaining cheese evenly on top, and bake uncovered for 35-45 minutes. Look for puffed edges, a golden top, and a center that’s set but slightly jiggly.
Let the pudding rest 10 minutes before slicing. Garnish with chopped parsley or chives just before serving.
Notes
A cozy, savory twist on classic bread pudding: crusty bread soaked in a spiced pumpkin custard with melted cheese, caramelized onion, and bright herbs. Easy to assemble, forgiving with stale bread, and perfect for weeknights or fall brunches.
