Pumpkin Bread Pudding Recipe

A slice of pumpkin bread pudding topped with whipped cream and pecans.

5 from 8 votes

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.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 305kcal

Author: Andrea

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 9x9-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.

Notes

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.

Nutrition