This Pumpkin Bread Pudding Recipe is the ultimate fall dessert, combining tender cubes of bread soaked in a spiced pumpkin custard and baked to golden perfection. Whether you serve it warm with a drizzle of caramel or a scoop of ice cream, this dessert is pure comfort in every bite.
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Fall is here, and it's time for all things pumpkin! I've always been a fan of bread pudding and thought it would be perfect to come up with a tasty pumpkin-inspired dish.
For more pumpkin recipes, check out my delicious Sweet Potato Pumpkin Pie, Chocolate Pumpkin Pie, Pumpkin Bread with Cream Cheese, and Pumpkin Cupcakes with Cream Cheese Frosting.
Why This Recipe Works
Make-Ahead Friendly: You can assemble it in advance and bake just before serving for stress-free entertaining.
Perfect Texture: The balance of pumpkin puree, cream, and eggs creates a custardy center with crisp, golden edges.
Warm Fall Flavor: Pumpkin spice, cinnamon, and nutmeg infuse every bite with seasonal warmth.
Simple Ingredients: Everyday pantry staples come together for a dessert that feels fancy but is easy to make.
What This Recipe Needs
- Pumpkin Purée: The star ingredient that gives the pudding its rich flavor and creamy consistency.
- Whole Milk & Heavy Cream: Adds rich creaminess while allowing the pumpkin flavor to shine.
- Eggs & Extra Yolks: Bind the ingredients and create that luscious custard texture.
- Brown Sugar: Sweetens the pudding while adding depth and a hint of molasses.
- Cinnamon & Pumpkin Pie Spice: Provide the warm, comforting spices that make this dessert feel like fall.
- Vanilla Extract: Enhances flavor and balances the spices.
- Bread: Sourdough is sturdy and slightly dry; it soaks up the custard beautifully without becoming mushy.
Substitutions
- Bread: Use French, brioche, challah, or croissants instead of sourdough bread for a richer texture.
- Milk: Substitute half-and-half or evaporated milk if that's what you have on hand.
- Sugar: Swap brown sugar for coconut sugar or maple syrup for a subtle flavor twist.
- Pumpkin Purée: If unavailable, use sweet potato purée for a similar taste and texture.
How to Make Pumpkin Bread Pudding:
- Step 1: Cube your bread and set aside in a large bowl.
- Step 2: In a separate bowl, combine all the other ingredients.
- Step 3: Pour the mixture over the cubed bread. Then, place bread and any extra liquid into a greased baking dish.
- Step 4: Cover with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes, or until done.
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- Step 5: When done, allow the dish to cool for about 20 minutes, then serve. Top with whipped cream, caramel, toasted pecans, and a sprinkle of cinnamon!
Variations
- Chocolate Chip Pumpkin Bread Pudding: Fold in chocolate chips for an indulgent twist.
- Pecan Topping: Sprinkle chopped pecans before baking for crunch and nutty flavor. It's even better if you toast the pecans like I do in my caramel pecan pie!
- Caramel Drizzle: Top with warm homemade caramel sauce for an extra sweet treat.
- Boozy Version: Add a splash of bourbon or rum to the custard for an adult-friendly dessert.
Expert Tips
Serve Warm: Bread pudding tastes best warm with homemade whipped cream, no-churn ice cream, or caramel sauce.
Stale Bread: Use day-old or lightly toasted bread to ensure it absorbs the custard without falling apart.
Dry the Bread: To quickly dry the bread preheat oven to 275°F. Cube your bread and place it on a rimmed baking sheet. Place the bread in the oven and bake until dry, 15-20 minutes. Be sure to check the bread periodically to prevent it from browning. Remove from the oven and use in the recipe.
Homemade Pie Spice: If you don't have pie spice, make your own! To make your own, combine 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of ground nutmeg. Then use some of this mixture for this recipe, and save the remaining spice mix in a sealed jar for other recipes, such as mini pumpkin cheesecakes or pumpkin pie cookies.
Check for Doneness: The center should be set but still slightly soft; it will continue to firm as it cools.
Frequently Asked Questions
Day-old sourdough, French bread, challah, or brioche works best since they hold up to the custard without getting soggy.
Yes! Assemble it a few hours (or even overnight) before baking, then refrigerate until ready to cook.
Keep leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Use slightly stale bread, avoid overmixing, and bake until the center is just set but not wet.
If a knife stuck in the middle comes out with liquid on it after the full 50 minutes, I recommend covering it with foil and baking it for an additional 10 minutes, then rechecking it. Then repeat every 5 minutes at a time until it's cooked through. If you have a thermometer, aim for an internal temperature of 160°F. I love using my Thermoworks thermometer for things like this!
More Related Recipes
If you like this recipe, make sure to check out all my delicious Fall recipes like Easy Caramel Cinnamon Rolls, Sweet Potato Cupcakes, Brown Sugar Buttercream, Apple Pie Filling, Sweet Potato Pudding Recipe, White Chocolate Cheesecake, Thanksgiving Dressing Recipe.
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Video
Pumpkin Bread Pudding Recipe
Ingredients
- 16 oz Bread* (sourdough or French bread) left out for a day to get stale*
- 15 oz pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla
- 3 teaspoon pie spice
- 2 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup whole milk
- 1 ½ cups heavy cream
Optional Toppings
- Whipped Cream
- Caramel Sauce
- Toasted Pecans
- Cinnamon
Instructions
- Preheat oven to 350°F and grease a deep 9x9 or similar-sized baking dish with nonstick cooking spray.
- Cube your bread into 1-inch cubes and set aside. If it's not stale, see notes below.*16 oz Bread* (sourdough or French bread)
- In a large mixing bowl, combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt.15 oz pumpkin puree, ½ cup brown sugar, ½ cup granulated sugar, 3 large eggs, 2 large egg yolks, 1 teaspoon vanilla, 3 teaspoon pie spice, 2 teaspoon cinnamon, ¼ teaspoon salt
- Stir in milk and heavy cream until fully incorporated.1 cup whole milk, 1 ½ cups heavy cream
- Pour over the bread, making sure all the bread is coated. You might need to use a larger bowl to toss all the bread in and then place the bread pieces in the prepared baking dish.
- Bake for 45-50 minutes. Cover the dish with foil, and 15 minutes before it's done, remove. This will help keep the top from browning. The bread pudding is done when a knife inserted into the middle comes out clean. Once done, allow to cool for ~20 minutes.
- Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon. Enjoy!Whipped Cream, Caramel Sauce, Toasted Pecans, Cinnamon
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