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This Pumpkin Bread Pudding Recipe combines the luxurious richness of pumpkin custard with cinnamon-spiced bread for the ultimate fall dessert. The fragrant aroma of nutmeg and cloves fills your kitchen as it bakes to golden perfection. Warm, soft bread pieces soak up the creamy filling for a texture that melts in your mouth.
Serve it at your next holiday gathering or cozy night in, and watch it become an instant favorite. Optional mix-ins like pecans and raisins add a delightful crunch and depth of flavor. This sweet treat bridges comfort food and dessert seamlessly, making it a standout for chilly autumn days.
Table of Contents
- Why This Pumpkin Bread Pudding Recipe Works
- Everything You Need for Pumpkin Bread Pudding Recipe
- How To Make Pumpkin Bread Pudding Recipe Step by Step
- Perfect Pairings and Serving Ideas
- A Brief History of Bread Pudding
- Storing and Reheating Pumpkin Bread Pudding
- Expert Tips for Perfect Pumpkin Bread Pudding
Why This Pumpkin Bread Pudding Recipe Works
- Bold, seasonal flavors: With pumpkin puree, cinnamon, and nutmeg, this recipe captures the essence of fall in every bite.
- Versatile and customizable: Add raisins for sweetness or pecans for crunch, letting you personalize this dessert to your liking.
- Make-ahead convenience: Prepare the dish in advance, bake it fresh when needed, and enjoy stress-free entertaining during busy holiday seasons.
- Simple, accessible ingredients: You likely already have most of the ingredients in your pantry, making this recipe perfect for last-minute dessert planning.
Everything You Need for Pumpkin Bread Pudding Recipe
- 8 cups stale bread, cubed (such as brioche or challah)
- 1 1/2 cups canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
- Butter or cooking spray (for greasing the dish)
Stale bread is key to this recipe because it absorbs the pumpkin custard fully without becoming overly soggy. Using brioche or challah ensures a soft yet rich final texture.
How To Make Pumpkin Bread Pudding Recipe Step by Step
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Place the cubed bread in a large mixing bowl. If your bread isn’t stale, toast it lightly in the oven for 5-7 minutes to dry it out.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt until smooth.
- Pour the pumpkin custard mixture over the bread cubes and gently fold until all pieces are coated. Let this sit for 10-15 minutes so the bread absorbs the liquid.
- If using optional raisins or pecans, fold them into the mixture now for added texture and flavor.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
- Bake for 45-50 minutes or until the top is golden brown and the center is set (check using a knife—it should come out clean).
- Remove from the oven and allow it to cool for 10-15 minutes before serving warm.
Makes mixing custards and batters effortless — perfect for recipes like bread pudding.
Ideal for baking bread pudding — durable, easy to clean, and perfect for even cooking.
Perfect Pairings and Serving Ideas
- Top with whipped cream for added richness and a light, airy contrast.
- A drizzle of caramel sauce enhances the warm spiced sweetness of the pudding.
- Pair with a robust cup of coffee or spiced chai for a cozy fall flavor experience.
- Sprinkle powdered sugar on top for an elegant, final touch perfect for entertaining.
A Brief History of Bread Pudding
Bread pudding has origins in medieval Europe, where thrifty cooks developed ways to transform stale bread into desserts. Over time, it evolved from a humble dish into a popular comfort food enjoyed worldwide.
You might also enjoy our healthy lemon zucchini olive oil bread.
In the U.S., pumpkin bread pudding is a modern twist on classic recipes, infusing warm fall spices and seasonal ingredients into this time-honored treat.
For more ideas, check out our gluten free lemon zucchini bread.
Storing and Reheating Pumpkin Bread Pudding
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze the pudding in single-serve portions for up to two months.
Looking for something similar? Try our the best lemon zucchini bread.
Reheat in the oven at 300°F (150°C) until warmed through, or microwave individual servings for quick convenience. To refresh the texture, add a splash of milk or cream before reheating.
Expert Tips for Perfect Pumpkin Bread Pudding
- Use stale bread like brioche for optimal custard absorption without sacrificing texture.
- If making ahead, prep the mixture and refrigerate overnight, then bake fresh the next day.
- Toast non-stale bread slightly before mixing to replicate the texture of naturally stale bread.
- Add raisins or pecans for layers of flavor and texture variety that pairs beautifully with the pumpkin custard.
Pumpkin Bread Pudding Recipe
Ingredients
- 8 cup stale bread, cubed (such as brioche or challah)
- 1 1/2 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 4 large eggs
- 2 1/2 cup whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans (optional)
- butter or cooking spray (for greasing the dish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
- Place the cubed bread in a large mixing bowl. If the bread is not stale, lightly toast it in the oven for 5-7 minutes to dry it out.
- In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, cloves, ginger, and salt until smooth and well combined.
- Pour the pumpkin custard mixture over the bread cubes. Gently fold to ensure all the bread pieces are coated. Let the mixture sit for 10-15 minutes to allow the bread to absorb the liquid.
- If using raisins or pecans, fold them into the bread mixture at this point.
- Transfer the soaked bread mixture into the greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the middle (a knife inserted into the center should come out clean).
- Remove the dish from the oven and let the bread pudding cool for 10-15 minutes before serving.
- Serve warm, optionally topped with whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar.
Notes
Nutrition
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