Pumpkin Eggnog Bread Pudding

If you’re looking for a cozy fall or holiday dessert that’s a little unexpected but totally comforting, pumpkin eggnog bread pudding is where it’s at. It’s the perfect fusion of two seasonal favorites—pumpkin and eggnog—baked into warm, custardy perfection. Imagine the rich creaminess of eggnog mingling with earthy pumpkin puree and soft, golden cubes of bread that soak it all in like a sponge. It’s spiced just right and served warm—sometimes with a drizzle of caramel or a dollop of whipped cream if you’re feeling fancy.

I first made this when I had leftover eggnog from a holiday gathering and half a can of pumpkin puree sitting in the fridge. I didn’t want to make a whole pie or another batch of cookies, so I turned to bread pudding—one of those beautiful desserts that’s always forgiving and surprisingly luxurious for how simple it is. The result was so good, I’ve made it a tradition every year since.

What makes this version special is that it’s not overly sweet or heavy. The eggnog adds a subtle nutmeg-and-vanilla flavor while also making the custard rich and silky. And the pumpkin gives it that deep autumn color and a mellow, earthy flavor that balances the spices perfectly. It’s like pumpkin pie and eggnog met a buttery croissant and decided to be the best dessert ever.

Whether you’re baking it for Thanksgiving, a December potluck, or just to cozy up on a chilly weekend, this pumpkin eggnog bread pudding hits that sweet spot between nostalgic and new. It’s a humble dessert that surprises people with how rich and flavorful it is, and it’s one of those dishes where everyone wants seconds.

Why You’ll Love It

• Cozy Holiday Flavors in Every Bite – The warm spices from the pumpkin blend seamlessly with the creamy, festive richness of eggnog. It’s like the holidays wrapped up in a single spoonful.
• Super Easy to Make – No fancy techniques required! Just cube some bread, whisk the custard, and bake. It’s a great dessert for both beginner bakers and seasoned pros.
• Perfect Use for Leftovers – Got extra eggnog or day-old bread? This recipe gives them new life in the most delicious way possible.
• Great for Make-Ahead – You can prep it the night before and bake it the next day, which is ideal during busy holiday weeks or when entertaining guests.
• Versatile for Toppings – Serve it plain, or go wild with whipped cream, caramel drizzle, or even a scoop of vanilla ice cream—it plays well with all kinds of sweet extras.

Ingredient List

For the Bread Pudding

• 6 cups day-old brioche or challah bread, cubed
• 1 cup pumpkin puree
• 1 ½ cups eggnog
• ½ cup whole milk
• ½ cup brown sugar
• ¼ cup granulated sugar
• 3 large eggs
• 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
• Powdered sugar for dusting

Ingredient Notes

• Brioche or challah bread – These buttery breads soak up the custard beautifully without falling apart. Slightly stale bread works best!
• Pumpkin puree – Make sure you’re using pure pumpkin, not pumpkin pie filling (which already has sugar and spices).
• Eggnog – Go for full-fat eggnog for a rich, creamy custard. Homemade or store-bought both work well.
• Brown sugar – Adds a warm, molasses-like sweetness that pairs perfectly with pumpkin and eggnog.
• Spices – Feel free to adjust the cinnamon, nutmeg, and ginger to taste—but don’t skip them! They’re what make this taste like fall.
• Vanilla extract – Just a little boosts all the other flavors and adds a cozy warmth to the custard.

Kitchen Equipment Needed

• Mixing Bowls – For whisking the custard and tossing the bread. I love using glass bowls so I can see everything mixing evenly.
• Whisk – Helps blend the eggs, pumpkin, and eggnog into a smooth, creamy custard.
• Measuring Cups & Spoons – Accuracy matters here for the right custard consistency.
• 9×13-inch Baking Dish – Perfect size for this recipe. Ceramic or glass dishes bake evenly and look nice for serving.
• Rubber Spatula or Spoon – For gently folding the bread into the custard without squishing it.
• Cooling Rack – Useful for letting the bread pudding cool slightly before serving without getting soggy on the bottom.

Instructions

Step 1: Prep the Bread

• Cube your brioche or challah into roughly 1-inch pieces.
• Spread the cubes out on a baking sheet and let them sit out for a few hours or overnight to dry out slightly.
  • Pro Tip: Dry bread soaks up custard better without turning mushy. If you’re short on time, pop the cubes in a 300°F (150°C) oven for 10–15 minutes.

Step 2: Grease the Baking Dish

• Lightly butter or spray a 9×13-inch baking dish with nonstick spray.
• Set aside while you prep the custard mixture.

Step 3: Make the Custard

• In a large mixing bowl, whisk together the pumpkin puree, eggnog, and whole milk until smooth.
• Add in the brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt.
• Whisk everything together until fully combined and no streaks of egg remain.
  • Pro Tip: Whisk continuously to prevent the eggs from separating or clumping in the custard.

Step 4: Combine Bread and Custard

• Gently fold the bread cubes into the custard mixture using a rubber spatula.
• Make sure every cube is well-coated—take your time to stir from the bottom.
  • Pro Tip: Let the bread sit in the bowl for 10–15 minutes so it can soak up all that creamy goodness before baking.

Step 5: Transfer to the Baking Dish

• Pour the mixture into your prepared baking dish, spreading the cubes evenly.
• Press down lightly on the top with your spatula to ensure everything is nestled in.

Step 6: Bake

• Preheat your oven to 350°F (175°C).
• Bake uncovered for 45–55 minutes, or until the top is golden and the center is set but still slightly soft.
  • Pro Tip: If the top starts browning too quickly, loosely cover with foil for the last 15 minutes.

Step 7: Cool Slightly & Serve

• Remove from the oven and let it cool for about 10–15 minutes before serving.
• Serve warm with your favorite toppings like whipped cream, caramel sauce, or a scoop of ice cream.

Tips and Tricks for Success

• Use slightly stale bread – It holds its shape better and soaks up the custard more evenly without turning soggy.
• Soak before baking – Let the bread sit in the custard mixture for at least 10–15 minutes so it absorbs maximum flavor and moisture.
• Don’t overbake – Pull it out when the center is just set and slightly wobbly; it will continue to firm up as it cools.
• Let it rest after baking – Give it 10–15 minutes to settle before slicing. This makes it easier to serve and enhances the texture.
• Adjust spice to your taste – Love spice? Add more cinnamon or a pinch of cloves. Want it milder? Reduce the nutmeg slightly.

Ingredient Substitutions and Variations

• Bread – Swap brioche or challah with French bread, croissants, or even cinnamon swirl bread for an extra flavor kick.
• Eggnog – Use dairy-free eggnog for a non-dairy version or substitute with half-and-half + a pinch of nutmeg and vanilla.
• Milk – Any milk works here—whole, 2%, almond, or oat milk (just keep the fat content in mind for richness).
• Pumpkin – Butternut squash or sweet potato puree can be used in place of pumpkin.
• Add-ins – Toss in chopped pecans, dried cranberries, or chocolate chips for added texture and flavor.
• Boozy twist – Add a tablespoon of bourbon or dark rum to the custard for a grown-up version perfect for holiday parties.

Serving Suggestions

• Warm with Whipped Cream or Ice Cream – A scoop of vanilla ice cream or a swirl of whipped cream on warm bread pudding is simple and satisfying.
• Drizzle with Caramel or Maple Syrup – Adds a sweet, gooey finish that pairs beautifully with the pumpkin and eggnog flavors.
• With a Cup of Coffee or Chai – I love enjoying a slice in the morning with a hot cup of spiced chai or dark roast coffee—cozy and indulgent.
• Topped with Candied Pecans – For crunch and a nutty contrast, sprinkle on candied pecans just before serving.
• As a Holiday Brunch Dessert – Serve alongside a breakfast casserole or quiche for a festive brunch spread—it’s the sweet bite everyone remembers!

Storage and Reheating Instructions

• To Store – Let leftovers cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
• To Freeze – Wrap individual portions in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 2 months.
• To Reheat (Oven) – Place in a baking dish, cover with foil, and warm at 325°F (160°C) for 15–20 minutes until heated through.
• To Reheat (Microwave) – For a quick option, heat individual slices for 45–60 seconds on medium power.
• Add Moisture if Needed – If it feels a bit dry when reheating, drizzle with a splash of eggnog or milk before warming.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! You can assemble the entire dish, cover it, and refrigerate overnight. Just pop it in the oven the next day when you’re ready to bake. Great for stress-free holiday prep!

What kind of bread works best?

Soft, rich breads like brioche, challah, or croissants are ideal because they soak up the custard beautifully. Day-old or slightly stale bread holds up even better.

Can I use store-bought eggnog?

Yes! Store-bought eggnog works perfectly in this recipe. Just be sure to use the full-fat kind for that rich, creamy texture.

Is this dessert overly sweet?

Not at all. The sweetness is balanced by the pumpkin and warm spices. You can even reduce the sugar slightly if you prefer a more subtle dessert.

How do I know when it’s done baking?

The edges should be golden, and the center should be set but still have a slight jiggle. You can also insert a knife—it should come out mostly clean with a bit of moisture.

Can I make this dairy-free?

Yes, just use a dairy-free eggnog and milk (like almond or oat), and make sure your bread is dairy-free too. The texture may be slightly lighter, but it’s still delicious!

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

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