This easy pumpkin bread pudding takes a classic dessert and infuses it with the cozy Fall flavors of pumpkin, cinnamon, ginger, nutmeg, and cloves. The rich custard just melts in your mouth and tastes like pure pumpkin heaven. Careful! It might just replace your favorite holiday pie.
If you love pumpkin spice, this pumpkin bread pudding is about to become your go-to fall treat. My traditional Bread Pudding is one of the coziest desserts out there, but this version takes it to the next level with pumpkin, warming spices, and a rich brown sugar sauce. The pumpkin not only adds a seasonal twist but also creates a moist, custard-like texture that’s extra creamy and indulgent without feeling too heavy. It’s the perfect upgrade for chilly autumn nights.
Miraculous flavor and texture aside, this recipe is super easy to make and highly customizable. So strap on your apron and get started! This nostalgic fall dessert might just outshine your favorite holiday treat. Step aside, Pumpkin Pie (just for now)! It’s time to try something new!
Pumpkin Bread Pudding That Really Shines
This recipe might just become your new pumpkin spice fave! I’ll tell you why:
- Fall nostalgia. I love all things pumpkin spice, and this bread pudding is packed with ALL the cozy fall flavors. With sweet pumpkin, warming spices, and a rich brown sugar sauce, it’s everything you need for the season.
- Moist and fluffy. This bread pudding is wonderfully moist and fluffy with a thick, creamy custard. It’s indulgent without being too heavy, and I love the added layer of moisture the brown sugar sauce brings as it soaks into the freshly baked dessert.
- Super easy. Whether you’re a pro baker or a beginner, this simple recipe is one for the books. With simple ingredients and easy-to-follow steps, anyone can do it.
What You’ll Need
Buckle up, buttercup! It’s time to head to the store and grab the ingredients for this amazing fall dessert. Here’s what you’ll need (see the recipe card below for precise measurements):
- Cubed stale bread – Most types of bread work well here. French bread, challah, brioche, sourdough and regular sliced sandwich bread are all good options.
- Whole milk – If you’d like a richer dessert, you can use half-and-half.
- Pumpkin puree – Be sure to use pumpkin puree, not pumpkin pie filling.
- Sugar – I just went with granulated sugar here. Light (or even dark) brown sugar would also do the trick if you prefer a deeper, more molasses-y flavor.
- Spices – Ground cinnamon, nutmeg, ginger, and cloves. You could also use a store-bought pumpkin spice blend.
- Heavy whipping cream – Don’t try to use a lower-fat dairy product. This isn’t the place to cut calories. You need the fat to get a thicker sauce.
How to Make Pumpkin Bread Pudding
Ready to get started? Here’s a quick overview of how to make pumpkin bread pudding. For more detailed instructions, see the recipe card below.
Cut the bread into 1-inch chunks and spread them into the bottom of an 8×8 casserole dish.
Whisk together the milk, eggs, pumpkin puree, sugar, butter, vanilla, and spices.
Pour the custard over the bread and let it all sit for 20-25 minutes.
The bread will absorb much of the moisture from the custard mixture. Then bake at 350°F for 50-55 minutes.
To make the sauce, melt the butter in a medium saucepan over low heat. Add the brown sugar, cream, and vanilla. Cook over low to medium-low heat, stirring until the sugar has melted and the sauce has thickened.
Pull the bread pudding out of the oven once it’s done, and serve with the sauce
Tips for Success
- Stale bread. The bread cubes should be stale; otherwise, they won’t absorb the egg mixture as well. You can use bread that’s already gone a bit stale, or spread the cubes over a baking sheet and let them sit overnight.
- Even distribution. When coating the bread in the egg mixture, gently stir everything to make sure each and every cube is soaked and to prevent pooling on top.
- Don’t skimp on soaking time. The bread cubes need at least 20-25 minutes to soak in the egg mixture.
- Ditch the foil. When baking the bread pudding, remove the foil halfway through. This will give the dessert some time to turn a beautiful shade of golden brown.
- Check for doneness. No one likes an underdone (or overdone) bread pudding. You’ll know it’s time to take yours out of the oven when it’s still a bit jiggly but set. The center should puff up as well. If it hasn’t yet, bake for a few more minutes.
- Keep an eye on the stove. When making the sauce, keep the heat at low to medium-low and keep a close eye on it, stirring consistently. Between the butter and the sugar, it’s easy to burn.
How to Store and Reheat Extras
- Refrigerator. If you find yourself with leftovers, leave them in the casserole dish and wrap the dish in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight container. This bread pudding will stay good in the fridge for up to 4 days.
- Freezer. Wrap the casserole dish in a double layer of plastic wrap or arrange slices in a single layer in a freezer-safe airtight container. You could arrange slices on a sheet pan, pop ’em in the freezer to firm up, and wrap each slice in a double layer of plastic wrap. Regardless, this dessert will keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Leftover bread pudding is best enjoyed warm. Remove any plastic wrap from the casserole dish (or arrange leftover slices in a baking dish) and cover with aluminum foil. Bake at 350°F for 10 minutes or until warm. You can also microwave individual portions in 15-20-second intervals until heated through.
Pumpkin Bread Pudding
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Ingredients
- 7 cups cubed stale bread (230g)
- 2 cups whole milk (480ml)
- 3 large eggs
- 15 ounce can pumpkin puree
- 1 cup sugar (207g)
- 2 tablespoons unsalted butter, melted and slightly cooled (28g)
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Brown Sugar Sauce
- 1/2 cup unsalted butter (112g)
- 1 cup packed light brown sugar (225g)
- 1/2 cup heavy whipping cream (120ml)
- 1 teaspoon vanilla extract
Instructions
- Grease an 8×8-inch casserole dish and set aside.
- Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the milk, eggs, pumpkin puree, sugar, butter, vanilla extract and spices. Pour the mixture evenly over the bread, getting all the bread wet from the mixture. I recommend stirring it up a little bit as well. The pumpkin itself doesn’t totally soak into the bread, so stirring helps to evenly distribute it so it doesn’t all pool on top.
- Let the bread sit for 20-25 minutes to soak up the milk and egg mixture.
- Preheat the oven to 350°F (176°C). Cover with foil and bake for 50-55 minutes, removing the foil about half way through. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done.
- While the bread pudding cooks, make the brown sugar sauce. Melt the butter in a medium saucepan on low heat, then add the brown sugar, cream and vanilla extract.
- Slowly cook over low to medium-low heat while stirring until the sugar has melted and the mixture coats the back of a spoon.
- Remove the sauce from the heat and serve warm over the bread pudding.
Notes
- Bread: You can really use most kinds of bread. I used French bread, but challah, brioche, regular sliced or even sourdough would work.
- Pumpkin puree: Be sure to use pumpkin puree, not canned pumpkin pie filling.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Hi! I’ve tried your bread pudding recipe like this and it was amazing so I’m making this for church dinner tomorrow night. Would you recommend that I take the bread pudding and sauce in two separate dishes/containers vs pouring the sauce over the top of it after baking? Thank you in advance for your help.
I’m so glad you enjoyed the other one! If it were me, I would probably take them separately so that people can drizzle on their own sauce. I hope you enjoy it!
Thank you.
Hi Lindsay. I would like to incorporate some bourbon in this. Do you think the best place would be in the sauce??
Thank you, can’t wait to make this!!
Sue
Yum! The sauce would be my suggestion. You could swap out some of the cream for the bourbon. I hope you enjoy it!
Hi, just a quick question: nutmeg is listed twice in the spices and wondering if the 1/8 tsp. is supposed to be something else? This looks delicious and I look forward to making it. Thank you.
Thank you for pointing that out! The 1/8 of a teaspoon is supposed to be cloves.
Loving the upgrades to your site!
And I’m already preparing (in my mind at least) for Thanksgiving dessert, since it’s our turn to bring. I am excited for this recipe, as it’s a traditional pumpkin dessert but with a little flair 🙂 I’ll be doing a test bake the first chilly weekend, which probably isn’t far off…
And I can’t wait!!
I’m so glad you like the new site! Thank you!
I hope you enjoy it!
I was reading through the recipe to make sure I had everything to make this and I saw that nutmeg is listed twice in the main ingredients as 1/2 teaspoon then 1/8 teaspoon. Just wanting to clarify how much I use and bring it to your attention. I 😘 ve bread pudding and love pumpkin so I was so excited when I saw this in my email.
I’m sorry about that – it’s been updated. The second nutmeg was meant to be cloves. I hope you enjoy it!