Pumpkin Bread Pudding is the ultimate dessert mashup you didn’t know you needed. It combines the warm, spiced richness of pumpkin pie with the soft, custardy texture of bread pudding, and the result is pure comfort in every bite. Whether you’re cozying up in autumn, looking for a Thanksgiving crowd-pleaser, or just want to use up leftover bread and canned pumpkin, this recipe hits the sweet spot—literally.
What makes this dish shine is its simplicity. It doesn’t need fancy ingredients or complex techniques. You’re working with pantry staples, seasonal spices, and maybe a bit of cream to bring it all together. The end result? A rustic, soul-warming dessert that feels both nostalgic and fresh. Pumpkin Bread Pudding brings an old-school feel but with a seasonal twist that makes it feel like something new again.
If you’re someone who secretly enjoys dessert for breakfast or can’t resist the smell of cinnamon baking in the oven, this recipe is going to become a repeat favorite. It’s one of those “accidentally brilliant” recipes that tastes like you spent hours in the kitchen, even if you threw it together in under fifteen minutes. Let’s break down what makes it so crave-worthy.
Table of Contents
Why You’ll Love This Recipe
There are dozens of reasons to love Pumpkin Bread Pudding, but let’s start with the big ones.
- It’s Foolproof: No fancy baking skills required. As long as you can mix and pour, you can make this dessert. It’s one of those forgiving recipes that doesn’t punish you for imperfect measurements or slight ingredient swaps.
- The Texture Is Irresistible: You get this contrast between the crispy top layer and the silky-soft interior. The bread soaks up the pumpkin custard, then bakes into something magical—pillowy but still structured.
- Loaded With Flavor: This dish is deeply spiced with cinnamon, nutmeg, and cloves, which pair perfectly with pumpkin’s earthy sweetness. You can also add extras like raisins, pecans, or even dark chocolate chips if you want to level it up.
- Perfect for Any Occasion: Whether it’s brunch, dessert, or a late-night snack, it fits. Dress it up with whipped cream or a bourbon glaze for the holidays, or keep it simple with a dusting of powdered sugar on a random Tuesday.
- Great for Leftovers: Got day-old bread? A half-used can of pumpkin puree? This recipe is practically designed for those odds and ends hanging around your kitchen. Nothing goes to waste here.
- It Smells Like Heaven: Honestly, even if you didn’t plan on eating it, the smell alone is worth baking it. The spices, the vanilla, the toasty bread—it fills your house with that warm, inviting scent that makes people assume you’ve got your life together.
Detailed Ingredients and Instructions
At its core, Pumpkin Bread Pudding is made from just a few key ingredients: bread, pumpkin puree, eggs, milk or cream, sweetener, and spices. But each element plays a crucial role in the final result, so let’s walk through what you need to know before getting started.
Choosing the Right Bread: The bread is the foundation. You want something sturdy enough to hold up when soaked but soft enough to melt in your mouth after baking. Brioche, challah, and French bread are all solid choices. If it’s slightly stale, even better—dry bread soaks up more custard, which means a richer texture.
Avoid anything too soft (like sandwich bread) or super crusty (like sourdough heels that could stay tough even after baking). Cut the bread into medium cubes—not too small or it turns mushy, and not too large or you lose the custard-to-bread balance.
Pumpkin Puree: Canned or Homemade?: Canned pumpkin puree is totally fine and honestly preferred for consistency. Just make sure you’re using pure pumpkin and not pumpkin pie filling, which already contains sugar and spices. If you’ve got homemade pumpkin puree, strain it well so it’s not watery, or the custard won’t set properly.
The Custard Base: This is where the magic happens. The custard is made from a blend of pumpkin puree, eggs, milk or cream (or a mix of both), sugar (white or brown, depending on how deep you want the flavor), and warm spices.
Eggs provide structure and richness. Milk and cream give it that custardy melt-in-your-mouth texture. The sugar sweetens things just enough without making it cloying. Cinnamon, nutmeg, cloves, and ginger turn the whole thing into a spiced dream.
Mixing and Assembling: Once the custard is mixed, pour it over the cubed bread in a greased baking dish. Let it sit for at least fifteen minutes so the bread absorbs the liquid. You want the bread fully saturated before baking to avoid dry spots.
If you’re adding extras like nuts, raisins, or chocolate chips, mix them in with the bread before pouring on the custard. That way, they’re evenly distributed and don’t just sink to the bottom.
Baking Time and Temperature: Bake it at a moderate heat—usually around 350 degrees Fahrenheit—until the top is golden and slightly crisp and the center is set but still soft. Depending on the size of your dish and how thick the pudding is, that’s usually around 45 to 55 minutes.
How to Tell It’s Done: Don’t overthink it. The edges should be set, the center should jiggle just slightly, and a knife inserted near the middle should come out mostly clean. If the top starts to get too dark before the inside is ready, cover it loosely with foil during the last fifteen minutes of baking.
After baking, let it rest for about ten minutes. This allows the pudding to firm up and makes it easier to slice or scoop. That little wait also gives you time to prepare toppings—like whipped cream, ice cream, or a warm caramel drizzle.
Optional Toppings That Take It to the Next Level
This dish is already fantastic on its own, but if you’re the type who believes there’s no such thing as “too much,” here are a few ways to dress it up:
- Maple Glaze: Mix powdered sugar with a bit of maple syrup and milk for a sweet, drippy glaze.
- Bourbon Caramel Sauce: A little butter, brown sugar, cream, and bourbon cooked into a rich caramel? Yes, please.
- Vanilla Whipped Cream: Light, fluffy, and just sweet enough.
- Toasted Pecans: For a little crunch and nuttiness on top.
- Dusting of Powdered Sugar: Classic and simple if you’re in a hurry.
Tips, Variations, and Storage Options
Tips for Best Results
- Let the Bread Soak: Give the custard time to really soak into the bread before baking. It makes a big difference in texture.
- Taste Your Pumpkin Mix Before Adding Eggs: If you want to adjust sweetness or spice, do it before the eggs go in.
- Use a Water Bath for Softer Texture: If you prefer a gentler bake and a creamier consistency, place your baking dish inside a larger one filled with hot water. This helps prevent curdling and gives a more custard-like finish.
Popular Variations
- Pumpkin Chocolate Chip Bread Pudding: Add semi-sweet or dark chocolate chips into the mix before baking for a gooey chocolate twist.
- Pumpkin Pecan Bread Pudding: Mix in chopped pecans and sprinkle a few on top for crunch and a nutty boost.
- Savory-Sweet Twist: Reduce the sugar slightly and mix in a bit of goat cheese or cream cheese for contrast.
- Dairy-Free Option: Use coconut milk or almond milk and swap butter with coconut oil or a plant-based margarine.
- Egg-Free Version: Use a custard substitute with cornstarch and extra pumpkin puree, or a flax egg blend for a plant-based take.
How to Store Pumpkin Bread Pudding
- In the Fridge: Store leftovers tightly covered or in an airtight container for up to four days. The texture actually improves slightly as it rests.
- In the Freezer: Yes, you can freeze it! Cut it into portions, wrap tightly in plastic wrap and foil, and freeze for up to two months. To reheat, thaw overnight and warm in the oven or microwave.
- Reheating Tips: Oven reheating is best for maintaining the texture. Cover loosely with foil and bake at a low temperature until warmed through.
Making It Ahead
You can fully assemble the bread pudding up to a day ahead and store it in the fridge before baking. This actually helps the custard soak into the bread even more. When you’re ready to bake, let it sit out for about twenty minutes to take the chill off, then pop it in the oven.
Equipment Needed
One of the best things about Pumpkin Bread Pudding is that it doesn’t demand any fancy tools. Just a few basics and you’re good to go:
- 1. Mixing Bowl: You’ll need a large bowl to whisk together the custard ingredients and toss the bread cubes. Bigger is better to prevent spills when mixing.
- 2. Whisk or Fork: For beating the eggs and blending the pumpkin mixture until smooth and well combined. A handheld whisk works perfectly.
- 3. Baking Dish: An eight-inch square pan or similar casserole dish works great. Glass or ceramic is preferred for even baking.
- 4. Measuring Cups and Spoons: You’ll want precise measurements for spices, liquids, and sugar to keep the balance of flavors just right.
- 5. Foil (Optional): Use this to tent the pudding during baking if the top browns too quickly.
No stand mixer. No food processor. No high-tech gear. Just simple, everyday kitchen tools. That’s the beauty of a dessert like this—no barrier to entry, just old-fashioned goodness.
Related Recipes
If Pumpkin Bread Pudding has won your heart, here are a few other cozy recipes that bring that same warmth and comfort. Each one offers a different twist on classic seasonal flavors.
- Classic Bread Pudding: The original version that started it all. This one’s all about custard-soaked bread, a hint of vanilla, and sometimes a splash of rum. It’s a blank canvas for any flavor combo you like.
- Pumpkin French Toast Casserole: Think of it as the breakfast cousin of pumpkin bread pudding. It’s prepped the night before and baked in the morning—perfect for holiday brunches or lazy weekends.
- Sweet Potato Casserole with Pecan Crumble: Sweet potatoes take the stage here, mashed with butter and spices, then topped with a crunchy brown sugar pecan topping. It’s dessert disguised as a side dish.
- Apple Cinnamon Bread Pudding: This version swaps the pumpkin for spiced apples. It’s perfect for early fall when apples are in season and you’re craving something fruity and warm.
- Pumpkin Cheesecake Bars: Creamy, spiced pumpkin layered over a graham cracker crust and topped with whipped cream. It’s like pumpkin pie meets cheesecake, and it’s just as addictive as it sounds.
- Pumpkin Coffee Cake: Soft, spiced pumpkin cake with a buttery cinnamon streusel on top and a drizzle of vanilla glaze. It’s like your favorite pumpkin loaf leveled up for brunch—with just the right balance of cozy and sweet.
These recipes bring a lot of the same cozy fall vibes, but each one has its own personality. If you’re planning a seasonal menu or just love baking your way through fall, these are great additions to your kitchen rotation.
Pairing/Serving Suggestions
Pumpkin Bread Pudding is a flexible dessert. It plays well with all sorts of flavors and works in multiple settings—from a casual weeknight treat to a festive holiday centerpiece. Here are a few ideas to help you serve it up in style.
Drinks to Pair With
- Hot Coffee or Espresso: A bold roast or shot of espresso cuts through the richness and balances the sweetness.
- Chai Latte: The spicy, creamy drink mirrors the pudding’s own warm flavors. A natural match.
- Mulled Wine: For dinner parties, a warm mug of spiced wine turns this dessert into something a little more celebratory.
- Vanilla Milkshake: Yes, really. Especially if you’re serving it warm, the contrast is delicious.
Dessert Pairings
- Pumpkin Ice Cream: More pumpkin, but colder. The contrast of warm pudding and frozen ice cream is a texture lover’s dream.
- Cranberry Compote: A tart topping that adds brightness and a pop of color. It cuts through the richness nicely.
- Whipped Mascarpone: Like whipped cream but fancier and silkier. It adds a little luxury without overwhelming the dish.
Serving Styles
- Family Style: Bring the whole dish to the table and let guests scoop their portions. Cozy and informal.
- Individual Ramekins: Fancy things up by baking the pudding in small ramekins or cups. Great for dinner parties.
- Sliced Bars: Let it cool completely, then cut into neat squares for easy serving at potlucks or bake sales.
Whether you keep it rustic or dress it up, Pumpkin Bread Pudding can adapt to your vibe. It’s homey, but it cleans up well.
Frequently Asked Questions
Can I make Pumpkin Bread Pudding in advance?
Absolutely. You can assemble it the night before and bake it the next day. Leftovers also store well, so you can make it ahead and just reheat as needed.
What kind of bread is best?
Brioche, challah, or French bread are your best bets. Slightly stale is ideal—it soaks up the custard better. Avoid breads that are too soft or too crusty.
Can I use non-dairy milk?
Yes. Almond milk, oat milk, or coconut milk all work. The flavor might shift slightly depending on the milk you choose, but the texture will still be delicious.
Is it okay to use pumpkin pie filling?
Not recommended. Pumpkin pie filling already contains spices and sugar, so it could throw off the flavor and sweetness balance of the custard. Stick with plain pumpkin puree.
Can I freeze it?
Yes, and it holds up surprisingly well. Freeze in individual portions for easy reheating. Just wrap tightly and store in a freezer-safe container or wrap.
What’s the best way to reheat it?
The oven is your friend. Cover with foil and bake at a low temp until warmed through. You can microwave it too, but the texture may be a bit softer.
Nutrition Information
Nutrition will vary slightly based on your ingredients and add-ins, but here’s a general breakdown per serving (based on a standard eight-serving recipe without extra toppings):
- Calories: Around two hundred eighty to three hundred ten
- Total Fat: Ten to twelve grams
- Carbohydrates: Thirty-six to forty grams
- Protein: Six to seven grams
- Sugar: Eighteen to twenty-two grams
- Fiber: Two to three grams
- Cholesterol: Eighty to one hundred milligrams
- Sodium: Two hundred to two hundred fifty milligrams
To reduce sugar or fat, you can swap in lower-fat milk or use a sugar alternative. For a boost in fiber, add ground flaxseed or use whole-grain bread. It’s easy to tweak based on your needs without compromising the cozy, custardy payoff.
Seasonal and Occasion Variations
Pumpkin Bread Pudding is a year-round comfort dessert, but it shines even brighter when tailored to fit specific seasons or special occasions. Here’s how to tweak it depending on when and why you’re making it.
- Fall and Thanksgiving Version: This is the classic. Stick to the traditional recipe but don’t be afraid to pile on the extras—pecans, dried cranberries, maybe a drizzle of maple glaze or a bourbon sauce. Serve warm with cinnamon whipped cream and you’ve got a no-stress Thanksgiving dessert that feels both homey and festive.
- Winter Holiday Twist: Add crushed candied ginger and swap regular sugar for brown sugar or maple syrup for a deeper, richer flavor. Top with spiced whipped cream and maybe a dusting of powdered sugar that looks like snow. You could even add a splash of eggnog to the custard to make it ultra-seasonal.
- Valentine’s Day Upgrade: Chocolate and pumpkin might not seem like the most obvious combo, but they’re surprisingly great together. Add dark chocolate chunks to the pudding and serve with chocolate sauce or fresh raspberries. It’s a warm, cozy dessert perfect for sharing.
- Spring Refresh: Lighten it up with orange zest in the custard and a dollop of mascarpone or lemon cream on top. Use whole-grain bread for a slightly lighter texture and finish with fresh berries for a colorful springtime plate.
- Summer Version (Yes, Really): It may not scream summer, but if you’ve got leftover hamburger buns or rolls from a cookout, turn them into this pudding. Add a swirl of cream cheese or vanilla yogurt, and serve chilled with cold brew or iced chai. A cool twist on a warm classic.
Special Occasions and Entertaining
- Brunches: Turn the recipe into mini bread puddings using muffin tins. Top with a maple glaze and serve with fresh fruit.
- Potlucks: Bake in a foil tray, pre-slice into squares, and let people help themselves. It travels well and tastes great at room temperature.
- Dinner Parties: Serve in individual ramekins, topped with whipped cream and a sprig of mint for that just-a-little-fancy touch.
My Recipe Tips
Want to level up your Pumpkin Bread Pudding? Here are some tried-and-true tricks to make sure it comes out just right—every time.
- Don’t Rush the Soak: Letting the bread sit in the custard for at least fifteen to twenty minutes makes a big difference. The liquid needs time to absorb fully so you don’t end up with dry bites or custard puddles at the bottom.
- Use Real Vanilla Extract: A little goes a long way, but it brings out the warmth and spice of the pumpkin beautifully. Skip the imitation stuff—it’s worth the upgrade.
- Toast the Bread First (Optional but Amazing): If your bread is too fresh, toasting it in the oven for five to ten minutes helps it soak up the custard more evenly and gives you a better texture contrast between the top and inside.
- Don’t Overbake It: It’s tempting to bake until it’s totally firm, but bread pudding is supposed to be a little soft and custardy in the middle. Trust the jiggle test, and don’t panic if it looks slightly underdone—it’ll firm up as it cools.
- Go Bold With Spices: The difference between good and great? Generosity with the spices. Pumpkin is subtle on its own, so don’t be shy with the cinnamon, nutmeg, and ginger. Taste your custard before adding the eggs, and adjust if needed.
- Customize to Your Crowd: Making this for picky eaters? Leave out nuts and raisins. Want it dairy-free? Use coconut or almond milk. Cooking for a fancier dinner party? Serve it warm with a dollop of crème fraîche. This recipe flexes to fit any situation.
Conclusion
Pumpkin Bread Pudding is everything you want in a dessert—easy to make, endlessly flexible, and full of cozy, nostalgic flavor. Whether you’re using up leftover bread or planning an intentional showstopper for the holidays, this dish delivers comfort in every bite.
It’s proof that simple ingredients can come together to create something seriously crave-worthy. Plus, it’s the kind of dessert that actually improves with time—making it great for meal prep, entertaining, or just sneaking a spoonful straight from the fridge.
From its golden, crispy top to its soft, spiced center, this recipe captures the essence of fall while remaining adaptable for any season. It’s one of those staples that, once you make it, becomes part of your regular dessert rotation. And honestly? That’s what the best recipes do—they earn a spot in your home, not just your kitchen.
If you’re inspired to try this recipe, check out some of the related ideas we shared earlier. Whether you’re cooking for two or twenty, Pumpkin Bread Pudding is ready to show up and shine. Now go grab that loaf of bread and can of pumpkin—you’ve got dessert to make.
Ingredients
4 cups cubed day-old bread (brioche, challah, or French bread work best)
1 ½ cups milk
1 cup heavy cream
1 cup pumpkin purée (not pumpkin pie filling)
¾ cup brown sugar
¼ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons butter, melted (for greasing and drizzling)
Optional topping:
Whipped cream, caramel sauce, or vanilla ice cream
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch or 2-quart baking dish with melted butter.
Prepare the custard:
In a large bowl, whisk together milk, heavy cream, pumpkin purée, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.
Assemble the pudding:
Add the cubed bread to the bowl and gently stir until all pieces are coated with the pumpkin custard. Let it sit for about 10–15 minutes so the bread absorbs the mixture.
Transfer to baking dish:
Pour the soaked bread mixture into the prepared baking dish and spread evenly. Drizzle the top lightly with melted butter for extra richness.
Bake:
Bake for 40–45 minutes, or until the pudding is set in the center and the top is golden brown. The custard should be soft but not runny.
Serve:
Let cool slightly before serving warm. Top with whipped cream, caramel sauce, or vanilla ice cream for a decadent fall dessert.
