At Epicurean Group, we honor scratch cooking and the beauty of seasonal ingredients year-round, but Thanksgiving brings its own special magic. This season’s harvest comes to life in our featured holiday recipe – Chef Sal Garcia’s Pumpkin Bread Pudding Cups. Think golden, crisp edges wrapped around a silky orange custard scented with warm spices, vanilla, and brown sugar. Yum! It’s autumn in one single, elegant portion. Designed for effortless service, these cups prep ahead, reheat flawlessly, and freeze well. Creamy, crunchy, and the perfect use for day-old bread – this crowd-pleaser deserves a place at your Thanksgiving table.

Pumpkin Bread Pudding Cups

(Serves 20)

Ingredients

For the pudding:

• 2 lbs (about 12 cups) day-old bread, cubed (brioche, challah, or French bread work best)
• 8 large eggs
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups brown sugar, packed
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 tablespoons pumpkin pie spice (or DIY: 2 tsp cinnamon + 1 tsp nutmeg + ½ tsp ginger + ½ tsp cloves)
• ½ teaspoon salt
• ½ cup melted butter (plus extra for greasing muffin tins or ramekins)

Optional add-ins:

• 1 cup chopped pecans or walnuts
• 1 cup raisins or dried cranberries

Topping (optional)

• 1 cup heavy cream
• 2 tablespoons brown sugar
• 1 teaspoon vanilla
• Whip together for a light topping or drizzle with caramel sauce instead.

Directions

1. Preheat oven: to 350°F. Grease 20 ramekins or a 2 standard 12-cup muffin pans (you’ll fill about 20 cups).
2. Cut bread into 1-inch cubes and place in a large mixing bowl.
3. In another bowl, whisk together pumpkin spice eggs, milk, cream, sugars, vanilla, pumpkin spice, and salt until smooth.
4. Pour custard over bread cubes and gently fold to coat. Let sit for 10–15 minutes so the bread absorbs the liquid. Stir in melted butter and any add-ins.
5. Divide mixture evenly among the prepared cups (about ¾’s full each).
6. Bake for 30–35 minutes, until the tops are golden brown and the center is set but still slightly soft.
7. Let cool 10 minutes before serving warm.
8. Serve with whipped cream, caramel drizzle, or vanilla ice cream.

Chef’s Tips:

• Use stale bread – it soaks up custard better.
• Cups can be made a day ahead and reheated in the oven at 300°F for 10–15 minutes.
• Cups freeze well – thaw overnight and reheat before serving.