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Pumpkin Bread Pudding Featured image

Pumpkin Bread Pudding Recipe

This Pumpkin Bread Pudding Recipe is an easy and delicious dish perfect to welcome in the fall season! Make this pumpkin bread pudding ASAP for tasty treat!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12
Calories 211kcal
Author Lisa


  • 1 large loaf of Sourdough Bread* 16 oz, left out for a day to get stale
  • 1 can pumpkin puree 15 oz
  • 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


  • Preheat oven to 350°F and grease a deep 9x9 or similar sized baking dish with nonstick cooking spray.
  • Cube your bread in to 1-inch cubes and set aside. If it’s not stale see notes below. *
    1 large loaf of Sourdough Bread*
    Cubed sourdough bread
  • In a large mixing bowl combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt.
    1 can 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
    eegs, pumpkin, spices, and sugar in a bowl
  • Stir in milk and heavy cream until fully incorporated.
    1 cup whole milk, 1 ½ cups heavy cream
    Filling mixed
  • Pour over 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.
    Pouring the filling over the bread
  • Bake for 45-50 minutes. Cover the dish with foil and 15 minutes before 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.
    Pumpkin Bread pudding after being baked
  • Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon. Enjoy!
    Whipped Cream, Caramel Sauce, Toasted Pecans, Cinnamon
    Close up of slice of pumpkin bread pudding with whipped cream on top



Tips and Tricks

*You can use French or Challah Bread if you don’t have Sourdough. The key is to make sure the bread is stale.
*Often, I don’t have time to let my bread get stale so I have a work around. Preheat oven to 275°F. Cube your bread and place on a rimmed baking sheet. Place bread in the oven until dried out- 15-20 minutes. Make sure to check the bread to make sure it doesn’t start to brown.
*Depending on the size of your dish you may only need 14 oz of cubed bread. I like to make sure the dish is completely full. Anything less or more than 14-16 oz of bread may require less or more of the pudding liquid, just a heads up.
*The foil is put over the dish prevent the top from burning. Some edges might still turn a little dark but it shouldn’t affect the dish.
*If you don’t have pie spice just make your own! To make your own combine 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg. Then use 1 tbs of this mixture for the bread pudding. Save the remaining spice mix in a sealed jar for other recipes (like pumpkin pie, pumpkin cupcakes, chocolate pumpkin piepumpkin bread, and sweet potato pie).


Calories: 211kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 89mg | Potassium: 80mg | Fiber: 1g | Sugar: 18g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg