Easy Pumpkin Bread Pudding Recipe

This Pumpkin Bread Pudding is a cozy, comforting dessert that combines the richness of pumpkin pie with the soft, custardy texture of classic bread pudding. Infused with warm fall spices and baked to golden perfection, it’s the ideal treat for autumn gatherings, Thanksgiving, or any time you crave a sweet, spiced dessert. With a few simple ingredients and minimal prep, you’ll have a warm, delicious pudding that tastes like home.

What Is Pumpkin Bread Pudding?

Pumpkin Bread Pudding is a baked dessert made by soaking cubes of bread in a spiced pumpkin custard mixture and baking it until golden and slightly crisp on top. The inside remains soft, creamy, and full of pumpkin flavor. It’s a wonderful way to use leftover bread and a creative twist on traditional pumpkin pie.

Reasons to Try Pumpkin Bread Pudding

• Warm and comforting – The perfect fall dessert full of cozy spices.
• Simple ingredients – Uses pantry staples and day-old bread.
• Rich, custardy texture – Creamy inside with a crisp top.
• Easy to make – No special tools or techniques needed.
• Crowd-pleasing – Great for holidays, potlucks, or family dinners.
• Flexible – Enjoy it warm or cold, with or without sauce.
• Delicious leftovers – Tastes even better the next day.

Ingredients Needed to Make Pumpkin Bread Pudding

For the bread pudding:

• 5 cups cubed day-old bread (brioche, challah, or French bread)
• 1 ½ cups milk (whole milk or half-and-half)
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup heavy cream
• ¾ cup brown sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt
• 2 tablespoons melted butter (for greasing and drizzling)

Optional topping:

• ¼ cup chopped pecans or walnuts
• Powdered sugar for dusting

Optional sauce (for serving):

• ½ cup heavy cream
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon vanilla extract

Equipment Needed

• Large mixing bowls
• Whisk
• Spatula
• 9×9-inch baking dish
• Measuring cups and spoons
• Oven

Instructions to Prepare Pumpkin Bread Pudding

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.

Step 2: Prepare the Bread

Cut your bread into 1-inch cubes and spread them evenly in the prepared dish. If your bread is fresh, you can toast the cubes in the oven for 5–7 minutes to help them absorb the custard better.

Step 3: Make the Pumpkin Custard

In a large mixing bowl, whisk together milk, heavy cream, pumpkin purée, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth and well combined. The mixture should be thick, creamy, and aromatic.

Step 4: Combine Bread and Custard

Pour the pumpkin custard evenly over the bread cubes. Gently press the bread down with a spatula or the back of a spoon so every piece soaks up the mixture. Let it sit for 10–15 minutes to absorb fully.

Step 5: Add Toppings

Sprinkle chopped pecans or walnuts on top for added crunch and flavor. Drizzle a small amount of melted butter over the top for a golden finish.

Step 6: Bake

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set but still slightly soft. When you press lightly in the center, it should spring back.

Step 7: Make the Optional Sauce

While the pudding bakes, prepare the sauce. In a small saucepan, heat heavy cream, butter, and brown sugar over medium heat. Stir continuously until the mixture thickens slightly. Remove from heat and add vanilla extract.

Step 8: Serve

Once baked, remove the pudding from the oven and let it cool slightly for 10 minutes. Serve warm, drizzled with the caramel-like cream sauce or a dusting of powdered sugar.

What Goes Well With Pumpkin Bread Pudding

• Vanilla Ice Cream – Adds a cool contrast to the warm pudding.
• Whipped Cream – Light and airy topping for extra creaminess.
• Maple Syrup – A natural sweet drizzle that complements the pumpkin flavor.
• Caramel Sauce – Enhances the richness of the dessert.
• Cup of Coffee – Perfect beverage pairing for a cozy treat.

Key Tips for Making Pumpkin Bread Pudding

• Use day-old bread – Slightly dry bread soaks up the custard best.
• Don’t overbake – The pudding should be set but still moist inside.
• Mix spices evenly – Whisk them well into the custard for uniform flavor.
• Rest before baking – Allowing the bread to soak improves texture.
• Grease the dish well – Prevents the pudding from sticking.
• Add texture – Nuts or chocolate chips make great additions.
• Serve warm – The flavors are best when the pudding is slightly warm.

Creative Variations of Pumpkin Bread Pudding

• Chocolate Chip Pumpkin Bread Pudding – Add ½ cup chocolate chips to the mix.
• Pumpkin Cream Cheese Bread Pudding – Layer small dollops of cream cheese between bread cubes before baking.
• Bourbon Pumpkin Bread Pudding – Add a splash of bourbon to the custard or sauce for depth.
• Cranberry Pumpkin Bread Pudding – Mix in dried cranberries for a tart balance.
• Gluten-Free Version – Use gluten-free bread for an allergy-friendly dessert.
• Vegan Version – Substitute almond milk and coconut cream for dairy, and use a flaxseed egg mixture (1 tbsp flaxseed + 3 tbsp water per egg).

Storage Guidelines for Pumpkin Bread Pudding

• Refrigerate leftovers – Store in an airtight container for up to 4 days.
• Freeze for later – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
• Thaw before reheating – Defrost in the refrigerator overnight before serving.
• Store sauce separately – Keep the sauce in a separate container for freshness.

Reheating Tips for Pumpkin Bread Pudding

• Oven method: Reheat at 325°F (160°C) for 15–20 minutes until warm.
• Microwave method: Heat individual portions for 30–45 seconds, then drizzle with sauce.
• From frozen: Reheat covered with foil at 325°F (160°C) for 35–40 minutes.

Nutritional Value (per serving)

• Calories: 310
• Fat: 15g
• Carbohydrates: 37g
• Protein: 7g
• Fiber: 2g
• Sugar: 24g
• Sodium: 190mg

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, fresh pumpkin works perfectly. Steam or roast it, then blend until smooth. Be sure to drain any excess liquid before adding it to the custard mixture.

What type of bread is best for pumpkin bread pudding?

Brioche, challah, or French bread are excellent choices because they absorb the custard without turning mushy and provide a soft, rich texture.

Can I make pumpkin bread pudding ahead of time?

Yes. Assemble the pudding and refrigerate it overnight. Bake it the next day right before serving for the freshest flavor and texture.

Why is my bread pudding dry?

The pudding can turn dry if baked too long or if the bread doesn’t soak up enough custard. Let it sit before baking and keep an eye on the oven — remove it once the center is set but still soft.

Final Words

This Pumpkin Bread Pudding delivers everything you love about fall desserts — creamy, spiced, and irresistibly comforting. It’s simple to make, rich in flavor, and versatile enough to serve at breakfast, brunch, or dessert. Top it with caramel or whipped cream for an extra touch of indulgence and enjoy the cozy flavors of autumn in every bite.

Print