Pumpkin Bread Pudding

Pumpkin bread pudding is that cozy, comforting dessert that sneaks up on you. You might not think to make it at first, but once you do, it becomes a staple every fall. It’s rich, warm, and spiced just right—like the dessert version of your favorite oversized sweater. Whether you’re a long-time fan of pumpkin or just looking to use up some leftover bread, this recipe brings all the autumn vibes to your kitchen in the most delicious way.

What I really love about pumpkin bread pudding is how it balances indulgence with familiarity. It’s soft and custardy on the inside, with golden, crisp edges on top—kind of like a cross between French toast and pumpkin pie. You get the creamy texture from the spiced pumpkin custard soaking into every piece of bread, and the top bakes into this irresistible golden crust that’s perfect with a drizzle of caramel or a scoop of vanilla ice cream.

This is the kind of dessert that feels fancy enough for a dinner party but is simple enough for a weeknight treat. You don’t need any special ingredients—just day-old bread, canned pumpkin, a few spices, and the usual baking suspects like eggs, sugar, and milk. The magic is really in how those ingredients come together into something so warm and satisfying.

If you’re into meal prepping or just love having a sweet option for breakfast, pumpkin bread pudding is also a great make-ahead dish. It reheats beautifully and somehow tastes even better the next day, especially with a fresh cup of coffee. Whether you serve it warm out of the oven or chilled straight from the fridge, it’s the kind of treat that makes fall mornings and evenings feel extra special.

Why You’ll Love It

• Cozy Fall Flavors – This bread pudding is packed with warm spices like cinnamon and nutmeg, plus creamy pumpkin for that classic fall taste everyone loves.
• Perfect Use for Stale Bread – Got leftover bread that’s a little too tough for sandwiches? This recipe gives it a delicious new life.
• Simple Ingredients, Big Flavor – You don’t need anything fancy—just pantry staples and a can of pumpkin to create something totally crave-worthy.
• Make-Ahead Friendly – It reheats beautifully, making it a great option for prepping ahead for brunches, holidays, or weeknight desserts.
• Versatile Serving Options – Serve it warm with whipped cream, drizzle it with caramel sauce, or even top it with ice cream—so many ways to enjoy it!

Ingredient List

For the Bread Pudding:

• 5 cups cubed day-old bread (brioche, challah, or French bread work best)
• 1 cup canned pumpkin purée
• 1 ½ cups whole milk
• ½ cup heavy cream
• 3 large eggs
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

Optional Toppings:

• Whipped cream or vanilla ice cream
• Caramel sauce or maple syrup
• Chopped pecans or walnuts

Ingredient Notes

• Use brioche or challah – These rich, soft breads soak up the custard beautifully and add extra flavor.
• Canned pumpkin – Make sure it’s pure pumpkin purée, not pumpkin pie filling (which has added sugar and spices).
• Brown sugar – Adds a deeper, molasses-like sweetness that pairs so well with pumpkin.
• Heavy cream – A little cream makes the custard extra rich and smooth. You can use all milk if you prefer a lighter version.
• Spices – Adjust to taste! Add a pinch of cloves or allspice if you want an even spicier, more festive flavor.

Kitchen Equipment Needed

• Mixing bowls – For whisking together the custard and tossing the bread cubes. I love using nesting glass bowls for easy cleanup.
• Whisk – Helps blend the custard ingredients smoothly. A silicone-coated one is great if you’re mixing in nonstick bowls.
• 8×8 or 9×9 baking dish – Perfect size for this recipe. I often use my ceramic baking dish for even heat and a pretty serving presentation.
• Measuring cups and spoons – For accuracy with your spices and liquids. A set with clear labeling is a must.
• Rubber spatula or spoon – Handy for folding the bread into the custard without breaking it apart.
• Aluminum foil – Optional, but helpful for covering the pudding if the top browns too quickly while baking.
• Oven mitts – Always useful—this dish comes out hot and bubbly!

Instructions

Step 1: Prep Your Bread and Baking Dish

• Lightly grease an 8×8 or 9×9-inch baking dish with butter or nonstick spray. Set aside.
• Cut your bread into 1-inch cubes (if it’s not already cubed). You want about 5 cups total.
• If the bread is fresh, you can dry it out quickly by spreading it on a baking sheet and toasting in a 300°F (150°C) oven for 8–10 minutes.
• Transfer the bread cubes into your greased baking dish in an even layer.

Pro Tip: Slightly stale or toasted bread holds up better and gives your pudding a perfect texture—soft inside, crisp edges.

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Step 2: Make the Pumpkin Custard

• In a large mixing bowl, whisk together 1 cup pumpkin purée, 1 ½ cups milk, and ½ cup heavy cream until smooth.
• Add 3 eggs, ½ cup brown sugar, ¼ cup granulated sugar, and 2 teaspoons vanilla extract. Whisk until fully combined.
• Sprinkle in the spices: 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon salt.
• Whisk again until everything is smooth and evenly mixed.

Pro Tip: Whisk continuously to prevent the eggs from clumping and to keep the custard silky.

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Step 3: Combine Bread and Custard

• Slowly pour the custard over the bread cubes in the baking dish.
• Use a spatula or the back of a spoon to gently press the bread down so it soaks up the liquid.
• Let it sit for 10–15 minutes at room temperature to allow the bread to absorb the custard fully.

Pro Tip: Don’t rush the soak time—this step helps avoid dry spots and ensures every bite is custardy and rich.

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Step 4: Bake

• Preheat your oven to 350°F (175°C) if you haven’t already.
• After soaking, place the dish in the center of the oven and bake for 40–45 minutes.
• Check around the 35-minute mark. If the top is browning too quickly, loosely tent it with foil.
• It’s done when the center is set (not jiggly) and the top is golden and crisp.

Pro Tip: A toothpick inserted in the center should come out mostly clean with just a bit of moisture—like checking a muffin.

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Step 5: Cool Slightly and Serve

• Let the pudding rest for 10–15 minutes after baking to firm up and cool slightly.
• Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream.
• You can also chill it and serve cold—it’s delicious both ways!

Pro Tip: This pudding gets even better the next day, so don’t be afraid to make it ahead!

Tips and Tricks for Success

• Dry bread is key – Fresh bread can make the pudding soggy. If yours isn’t stale, toast it first to help it absorb the custard properly.
• Don’t skip the soak – Letting the bread sit in the custard before baking gives you a creamy interior with no dry bites.
• Tent with foil if needed – If the top starts browning too quickly, lightly cover with foil to avoid burning while the center finishes baking.
• Use a deep dish – The custard puffs up a bit while baking, so give it room to expand without overflowing.
• Let it cool before slicing – Resting time helps the pudding set, so it doesn’t fall apart when you serve it.

Ingredient Substitutions and Variations

• Milk & cream – You can use all whole milk, half-and-half, or even a dairy-free milk like oat or almond milk for a lighter option.
• Bread options – Swap brioche or challah with croissants, cinnamon raisin bread, or even plain sandwich bread in a pinch.
• Pumpkin swap – Try using mashed sweet potatoes or butternut squash purée for a fun twist.
• Add-ins – Stir in chocolate chips, chopped pecans, raisins, or dried cranberries before baking.
• Spice it up – Feel free to add a pinch of ground cloves, allspice, or even a dash of pumpkin pie spice for more warmth.

Serving Suggestions

• Warm with caramel sauce – A drizzle of warm caramel over the top takes this dessert to a whole new level of indulgence.
• With a scoop of vanilla ice cream – The contrast of hot pudding and cold, creamy ice cream is unbeatable.
• Topped with whipped cream and cinnamon – A light, fluffy topping and a sprinkle of spice adds the perfect finishing touch.
• For breakfast or brunch – Yes, dessert for breakfast! Pair it with coffee or chai for a cozy fall morning treat.
• I love it with a hot cup of coffee and a handful of roasted pecans on top—it adds a little crunch and makes it feel extra special.

Storage and Reheating Instructions

• To store – Cover tightly with foil or transfer to an airtight container and refrigerate for up to 4 days.
• To reheat individual portions – Microwave on medium power for 30–45 seconds, or until warm. Add a splash of milk if it feels dry.
• To reheat a full dish – Cover with foil and warm in a 325°F (160°C) oven for 15–20 minutes, or until heated through.
• Freezing option – Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat as above.
• Serve cold or warm – It’s just as delicious straight from the fridge or gently warmed up—it’s all about your texture preference!

Frequently Asked Questions

Can I make pumpkin bread pudding ahead of time?

Absolutely! You can assemble it a day in advance, cover it tightly, and store it in the fridge. Just bake it fresh when you’re ready to serve, or reheat if already baked.

What kind of bread works best?

Rich, sturdy breads like brioche, challah, or French bread work best because they soak up the custard without getting mushy. Avoid super soft sandwich bread unless you toast it first.

Can I make this dairy-free?

Yes! Substitute the milk and cream with dairy-free alternatives like almond milk, oat milk, or coconut milk. Just be sure to use unsweetened versions so the flavor stays balanced.

How do I know when it’s fully baked?

The center should be set (no jiggle when you tap the dish), and the top golden brown. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Can I freeze leftovers?

Yes, pumpkin bread pudding freezes really well. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Is this dessert super sweet?

Not overly! It’s perfectly balanced with warm spices and just the right amount of sweetness. You can always adjust the sugar to your taste if you prefer it less sweet.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!