Pumpkin Bread Pudding is a cozy and comforting dessert that feels like a warm hug on a cool day. It combines soft, custardy bread pieces with the rich, spiced flavors of pumpkin and a hint of cinnamon and nutmeg. Every bite is creamy with a little bit of sweetness and that lovely pumpkin taste that makes it perfect for fall or anytime you want a seasonal treat.
I love making this pumpkin bread pudding when I have leftover bread that’s just begging to be transformed. It’s such an easy recipe to customize—sometimes I add raisins or chopped pecans for a little extra texture and sweetness. Cooking it until the edges are a little crispy while the middle stays soft is my favorite part because it adds a fun contrast. It’s one of those simple dishes that always feels special without needing lots of fuss or fancy ingredients.
When I serve this, I like to warm it up and spoon a little whipped cream or a drizzle of caramel sauce on top to make it even more irresistible. It’s great for sharing with family or friends during a holiday brunch or a cozy weekend dessert. Honestly, whenever I make pumpkin bread pudding, it disappears fast—there’s just something about it that gets everyone coming back for seconds!
Key Ingredients & Substitutions
Bread: Using day-old French bread or brioche works best because the bread soaks up the custard without turning mushy. If you don’t have these, challah or even sturdy sandwich bread can work well.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent, but homemade pumpkin puree adds a fresher taste. Avoid pumpkin pie filling, which contains sugar and spices already.
Milk and Cream: Whole milk and heavy cream add richness and help create a creamy texture. For a lighter version, you can substitute half-and-half or a non-dairy milk like oat or almond milk, but it may not be quite as rich.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warm, classic pumpkin spice flavors. Feel free to adjust the amounts or use pre-mixed pumpkin spice blend for ease.
Add-Ins: Pecans or raisins add nice texture and sweetness, but they’re optional. Try chopped apples or dried cranberries for a twist.
How Do You Make Sure the Bread Pudding Has the Right Texture?
The texture is all about letting the bread soak up the custard long enough without getting soggy.
- Cut bread into evenly sized cubes to help them absorb liquid consistently.
- After pouring the custard over the bread, press gently and let it sit at room temperature for 10-15 minutes. This step allows the bread to soak up the pumpkin mixture evenly.
- During baking, the edges should get a little crispy while the center stays soft and custardy. Avoid overbaking to keep the inside moist.
- If your bread is very fresh and soft, consider drying it out in the oven for 10 minutes before mixing to help it absorb better.
Equipment You’ll Need
- 9×13 inch baking dish – I like using this size to make sure everything cooks evenly and it’s easy to serve slices.
- Mixing bowls – for whisking the custard ingredients; a large one helps combine everything smoothly.
- Whisk – keeps your mixture smooth and combines the spices evenly.
- Measuring cups and spoons – for precise ingredient amounts, ensuring the perfect balance of flavors.
- Greasing brush or spray – to coat your baking dish so the pudding doesn’t stick and is easy to serve.
- Oven – obviously, for baking until the custard sets and the top turns golden.
Flavor Variations & Add-Ins
- Swap pecans for chopped walnuts, or skip nuts entirely for a nut-free version. Adds crunch or keeps it simple.
- Add raisins, cranberries, or chopped dried apricots into the bread before baking for extra sweetness.
- Stir a splash of bourbon or rum into the custard for a richer, more complex flavor.
- Replace some or all of the pumpkin with sweet potato puree or mashed bananas for a different twist on the flavor.
How to Make Pumpkin Bread Pudding
Ingredients You’ll Need:
For The Bread Pudding:
- 6 cups cubed day-old bread (such as French bread or brioche)
- 1 ½ cups pumpkin puree (canned or homemade)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¼ cup unsalted butter, melted, plus extra for greasing
- Optional: ½ cup chopped pecans or raisins (for texture)
Time Needed
This recipe takes about 15 minutes to prepare, plus 45-55 minutes to bake. Allow an extra 10-15 minutes for the bread to soak up the pumpkin custard before baking. In total, plan for roughly 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter to help prevent sticking and make serving easier.
2. Mix the Pumpkin Custard
In a large bowl, whisk together the pumpkin puree, whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and melted butter until the mixture is smooth and well combined.
3. Assemble the Bread Pudding
Place the cubed bread into your greased baking dish. If you’d like to add pecans or raisins for texture, sprinkle them evenly over the bread cubes now. Pour the pumpkin custard evenly over the bread and gently press down so the bread absorbs the liquid.
4. Let It Soak
Allow the bread and custard mixture to sit at room temperature for 10-15 minutes. This soaking step helps the bread soak fully for a creamy, tender pudding.
5. Bake!
Put your baking dish in the preheated oven and bake for 45-55 minutes. The pudding is done when the custard is set and the top is a lovely golden brown. You can test by inserting a knife or toothpick in the center; it should come out mostly clean.
6. Serve and Enjoy
Take the bread pudding out of the oven and let it cool slightly before serving. It tastes wonderful warm, especially with a drizzle of cream, a scoop of whipped cream, caramel sauce, or a light dusting of powdered sugar.
Can I Use Fresh Bread Instead of Day-Old Bread?
Yes, but it’s best to dry fresh bread slightly before using. Spread the cubes on a baking sheet and toast them in a low oven (about 300°F) for 10 minutes to remove excess moisture. This helps the bread absorb the custard without becoming too soggy.
Can I Make Pumpkin Bread Pudding Ahead of Time?
Absolutely! You can assemble the pudding a few hours before baking and keep it covered in the fridge. Let it sit at room temperature for 15 minutes before baking to ensure even cooking. Leftovers keep well refrigerated for up to 3 days.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. Reheat individual portions in the microwave or oven until warmed through. Adding a splash of cream or milk when reheating helps keep it creamy.
Can I Use Non-Dairy Milk Alternatives?
Yes! You can substitute the milk and cream with non-dairy options like almond, oat, or coconut milk. Use full-fat versions for the best texture and richness in the pudding.
