Bread cubes combined with a delicious fall-flavor filled pumpkin custard that is baked to perfection. Topped with whipped cream and chopped pecans, this dessert is the epitome of the perfect fall dessert.
Along with our No Bake Pumpkin Cheesecake and our Perfect Pumpkin Cupcakes, this pumpkin bread pudding includes pumpkin, brown sugar, pumpkin pie spice, cinnamon and more making it great for any fall get together.
Another Fab Fall Dessert
Fall is in the air, and pumpkin recipes are knocking on our doors begging to be made! That would include today’s recipe for Pumpkin Bread Pudding.
Bread cubes get covered by a delicious pumpkin spice custard, is baked and then topped with all your favorite ingredients (like whipped cream, pecans and caramel!)
It’s become another go-to fall dessert, and we have a feeling you’ll agree after giving it a try.
It’s Easier Than You Think
The first thing to start off with is BREAD. Which kind is the best? Any bread works, but we love using Brioche, Challah, French or Artisan bread for making bread pudding.
No matter the bread, we recommend using day-oil bread that is more dry. If you don’t have day old bread, you can help dry it out by cubing it, placing it on a lined baking sheet and baking at 300 for about 10 minutes. 😉
NOTE: Dry bread is what keeps this pudding from being too soggy.
We cut out bread into 1 inch cubes and placed it in a greased, deep 9×9-inch baking dish.
From there we made the pumpkin custard by whisking together the pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg. Then, add the milk and cream and whisk to combine.
Place in the oven and bake for 45-50 minutes or until fully set. Tent with foil during the last 15 minutes if the top browns too quickly. Insert a knife in the middle of the pumpkin bread pudding and make sure it comes out clean to know it’s done.
Remove from the oven and allow to cool for 20 minutes before slicing and serving.
Tips + Tricks for Bread Pudding
As with most recipes, this treat can be changed up to your liking or diet. If you don’t do nuts, leave them off as a topping. To make it dairy free, we suggest using Almond milk. If you like it with ice cream – serve it with ice cream.
In fact, we love this dish served warm and garnished with candied pecans, caramel sauce, whipped cream or vanilla ice cream. BUT, if you like it cold – you can also serve it cold.
This can also be made a day ahead. Just refrigerate and bake before serving, or bake and refrigerate and reheat it before serving.
Just in case you have leftovers, store in an airtight container in the fridge for 3-4 days. After 5 days it starts to lose it’s moistness.
For more pumpkin treats, check out:
Pumpkin Bread Pudding Recipe
- 1 loaf day-old french, challah, or brioche bread - cut into 1 inch cubes
- 1 15 oz. can pumpkin puree
- 2/3 cup brown sugar - packed
- 1/2 cup granulated sugar
- 4 eggs - lightly beaten
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/8 tsp ground nutmeg
- 2 cups whole milk
- 1 cup heavy cream
- Candied pecans, carmel sauce, whipped cream or vanilla ice cream for garnish - optional
- Preheat oven to 350 degrees. Butter or spray a deep 9x9-inch baking dish, fill with bread, set aside.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, salt, and nutmeg. Add the milk and cream, whisk to combine.
- Pour the mixture over the bread, making sure all of the bread is coated. The baking dish will be very full, but this will create a tall, thick slice of bread pudding.
- Place in the oven and bake for 45-50 minutes or until fully set. Tent with foil during the last 15 minutes if the top browns too quickly.
- Remove from the oven and allow to cool for 20 minutes before slicing and serving.
- Serve warm, garnish with candied pecans, caramel sauce, whipped cream or vanilla ice cream, if desired.