Fall baking gets a delicious twist with this Pumpkin Bread Pudding recipe. Creamy pumpkin custard and spiced bread are baked into a dessert that’s comforting, flavorful, and impossible to resist.
Everyone will devour this Pumpkin Bread Pudding. Cubes of soft bread soak up a sweet pumpkin custard infused with cinnamon, nutmeg, and vanilla, creating a perfectly tender texture with just the right amount of richness. Baked until golden and served with a drizzle of caramel sauce and top with whipped cream or a scoop of vanilla ice cream.
Pumpkin Bread Pudding joins our No-Bake Pumpkin Cheesecake and Perfect Pumpkin Cupcakes as a seasonal favorite. Made with pumpkin, brown sugar, and warm spices, it’s perfect for any fall gathering.
Table of Contents
Why We Love This Pumpkin Pudding
- A classic Thanksgiving favorite dessert packed with fall flavors.
- Serves a large group, making it ideal for gatherings.
- Utilizes day-old bread in a delicious and creative way.
Recipe Ingredients
Pumpkin Purée – Use canned pumpkin purée or the same amount of fresh purée. Do not substitute with pumpkin pie filling, as it contains additional sweeteners and spices.
Brown Sugar – Adds a deep molasses-like sweetness. Either light brown sugar or dark brown sugar works.
Bread – Brioche, Challah, French, or Artisan bread are ideal for their rich flavor and texture. Day-old bread is preferred as it absorbs the custard better during the soak. If using fresh bread, cube it and dry it out by baking the pieces on a lined baking sheet at 300°F (150°C) for about 10 minutes.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Dairy Substitutes – Use fat-free half-and-half instead of heavy cream for a lighter version.
Add-Ins – Stir in raisins, chopped nuts like pecans or walnuts, dried cranberries, or chocolate chips to enhance texture and flavor. Diced apples or shredded coconut are also great options.
How to Make Pumpkin Bread Pudding
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter or spray a deep 9×9-inch baking dish, fill it with bread cubes, and set aside.
Step 2: 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, and whisk to combine.
Step 3: Pour the custard mixture over the bread, ensuring all bread is evenly coated. The baking dish will be very full, but this will create a tall, thick slice of bread pudding.
Step 4: Place the dish in the oven and bake for 45-50 minutes or until fully set. Tent with foil during the last 15 minutes if the top begins to brown too quickly.
Step 5: Remove from the oven and allow to cool for 20 minutes before slicing and serving.
Step 6: Serve warm with garnishes such as candied pecans, caramel sauce, whipped cream, or a scoop of vanilla ice cream, if desired.
FAQs
You can substitute brown sugar and granulated sugar with coconut sugar, maple syrup, or honey. Be aware that liquid sweeteners may slightly alter the custard’s texture.
You can enhance the flavor by adding ground cardamom, allspice, ground ginger, or cloves. These spices pair well with pumpkin and create a deeper, more complex spiced profile.
Storage Information
To STORE leftover pumpkin bread pudding, transfer it to an airtight container and refrigerate for 3-4 days. After 5 days, it may start to lose its moistness. For longer storage, wrap individual portions in plastic wrap and place them in a freezer-safe bag; FREEZE for up to 2 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 15-20 minutes, or microwave individual servings until heated through.
More Pumpkin Treats to Try
Pumpkin Bread Pudding Recipe
Ingredients
- 1 loaf day-old French bread, Challah bread, 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 large eggs - lightly beaten
- 1 teaspoon 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, caramel sauce, whipped cream or vanilla ice cream for garnish - optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter or spray a deep 9×9-inch baking dish, fill it with bread cubes, and 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, and whisk to combine.
- Pour the custard mixture over the bread, ensuring all bread is evenly coated. The baking dish will be very full, but this will create a tall, thick slice of bread pudding.
- Place the dish in the oven and bake for 45-50 minutes or until fully set. Tent with foil during the last 15 minutes if the top begins to brown too quickly.
- Remove from the oven and allow to cool for 20 minutes before slicing and serving.
- Serve warm with garnishes such as candied pecans, caramel sauce, whipped cream, or a scoop of vanilla ice cream, if desired.
We love this fall breakfast! It’s delicious!
LOVE bread pudding and your recipe looks amazing! Can’t wait to try!
Made these this last weekend – so good!! Perfect fall breakfast!
Love this bread pudding! Such a great dessert for the fall.
Oh my! I need to try this bread pudding! It looks absolutely amazing!