Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!
If you are a fan of more pumpkin desserts, be sure to also check out this Pumpkin Chocolate Chip Cookies, Iced Pumpkin Spice Cookies or Pumpkin Cream Cheese Truffles.
Pumpkin Bread Pudding
There is something about warm, cozy bread pudding that already makes me think of cooler weather. But then adding pumpkin and classic warm spices like cinnamon, ginger, and nutmeg takes it over the top! This classic baked dessert is so simple to make that it can be thrown together in less than 10 minutes.
Ingredients to Make the Best Bread Pudding Recipe
- Bread: Day old bread works best for bread pudding so it can soak up more of the custard. We love challah bread or a brioche loaf, but french bread, Texas toast, or even country bread will work.
- Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling.
- Milk: I recommend using whole milk for the best results.
- Heavy cream: This ingredient makes the pumpkin bread pudding extra creamy and rich.
- Eggs: 5 eggs are the perfect amount to make this bread pudding custardy without tasting “eggy”.
- Sugar: A combination of granulated sugar and brown sugar gives a good depth of flavor to this bread pudding.
- Maple syrup: Use REAL maple syrup instead of the colored corn syrup imitation kind.
- Vanilla: The vanilla helps balance out all the other flavors going on in this dessert.
- Spices: A mix of cinnamon, ginger, nutmeg, and cloves is classic and really highlights the flavor of the pumpkin in this recipe. I always have these in my cupboard, but you could also just use 3 teaspoons of pumpkin pie spice instead.
- Salt: Just a pinch will do for this recipe to help bring all the other flavors to life.
How to Make Bread Pudding
- Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
- Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
- Bake: Pour the bread mixture into a buttered 9×13-inch baking dish, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes, then remove the foil and bake another 20 minutes until a knife inserted into the center comes out clean. Let cool for at least 15 minutes.
- Slice & serve: Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side. Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Do You Serve Bread Pudding Warm Or Cold?
We love it both ways! It’s impossible to resist a warm slice of pumpkin bread pudding drizzled with your favorite caramel sauce and topped with a scoop of ice cream. But it’s delicious chilled as well.
Making Dessert in Advance
Yes! The bread pudding can be assembled a day in advance and kept in the fridge overnight, then baked the next day. Or go ahead and bake the whole thing and just store in the fridge for 2-3 days before warming and serving.
More Amazing Pumpkin Recipes
- Pumpkin Chocolate Chip Bread
- Pumpkin Spice Pancakes
- Pumpkin Dump Cake
- Pumpkin Cream Cheese Truffles
- Pumpkin Pudding Cake
Pumpkin Bread PuddingPumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!Prep Time 10 minutesCook Time 1 hourTotal Time 1 hour 30 minutesServings: 12 servings
- 1 loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
- 1 (15-ounce) can pumpkin puree
- 5 eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- Whisk pumpkin, eggs, sugar, milk, heavy cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
- Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
- Pour the bread mixture into a buttered 9x13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
- Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.
Serves: 12Calories192kcal (10%)Carbohydrates21g (7%)Protein4g (8%)Fat10g (15%)Saturated Fat6g (30%)Cholesterol98mg (33%)Sodium85mg (4%)Potassium106mg (3%)Fiber1g (4%)Sugar19g (21%)Vitamin A453IU (9%)Vitamin C1mg (1%)Calcium75mg (8%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
You’ve outdone yourself this time.
This is probably the best and most concise step by step guide I’ve ever seen on how to build a successful blog.
It looks and sounds yummy!! Thanks for sharing the recipe, Amy!!