Pumpkin Bread Pudding Recipe
There’s something irresistibly cozy about the fall season, and this Pumpkin Bread Pudding captures that feeling in every bite.
This recipe is special because it transforms simple ingredients – day-old bread, pumpkin puree, and cinnamon – into a luxurious, crowd-pleasing dessert.
The creamy texture contrasts beautifully with the golden, slightly crisp edges, and the flavors of nutmeg and cloves really bring the pumpkin to life.
What I love most about this dish is its versatility. It’s perfect for using up leftover bread, and it only takes about 15 minutes to prep.
Plus, the rich aromas of pumpkin spice fill your kitchen as it bakes. Bread pudding is trending now because it’s a nostalgic favorite that fits right into the modern love for easy, make-ahead desserts.
Why I Love This Recipe
- The Comfort Factor: Bread pudding has always been a staple in my house, especially when the weather cools down. It’s one of those desserts that just feels like a warm hug after a long day.
- Perfect for Leftovers: If you’re like me and end up with leftover bread that’s too stale for sandwiches but too good to toss, this recipe is the perfect solution. It makes good use of ingredients you likely already have.
- Easy to Adapt: I’ve made this recipe a dozen different ways over the years—sometimes adding raisins or even a drizzle of maple syrup on top—and it always turns out delicious. You can customize it to fit your pantry.
- That Pumpkin Spice: Who doesn’t love the flavors of fall? The cinnamon, nutmeg, and cloves really take this dessert to another level.
Chef’s Tip: Let the bread sit in the pumpkin custard for the full 10 minutes before baking. This gives the cubes time to absorb the mixture evenly without becoming completely saturated.
Pumpkin Bread Pudding Recipe
This recipe is super tasty and will probably become a family favorite! You can prepare it a day ahead and keep it in the fridge, then bake it the next day. Just make sure to serve it warm for the best flavor.
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Calories: 296kcal
Servings: 12
Equipment
- Bread knife
- Rubber spatula
- Aluminum foil
- Cooling Rack
- Oven Mitts
Ingredients
- 1/2 cup 110g packed light brown sugar
- 1/2 cup 105g granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 1/2 tsp ground ginger
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 15 oz can pumpkin
- 1 tsp vanilla extract
- 2 large egg yolks
- 1/2 tsp ground nutmeg
- 1 16 oz loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce for serving (see footnotes for recipe)
- 1/2 cup toasted pecans chopped, for serving
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the eggs, egg yolks, half-and-half, milk, pumpkin puree, and vanilla. Whisk until smooth.
- Place the bread cubes in a large bowl. Pour the pumpkin mixture over the bread and gently toss to coat. Let it sit for 10 minutes.
- Spoon the mixture into the prepared baking dish, pressing the bread cubes down lightly to even them out.
- Bake for 45–50 minutes or until the pudding is set and golden on top.
- Let it cool slightly and serve.
Nutrition
Calories: 296kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 202mg | Potassium: 207mg | Fiber: 1.5g | Sugar: 20g | Calcium: 103mg | Iron: 1.7mg
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 296 kcal |
| Carbohydrates | 40g |
| Protein | 7g |
| Fat | 12g |
| Fiber | 1.5g |
| Sugar | 20g |
| Sodium | 202mg |
Common Mistakes to Avoid
- Using Soft Sandwich Bread: Very soft bread can break down too much when soaked in the custard.
- Skipping the Soaking Time: The bread needs time to absorb the pumpkin mixture before baking.
- Cutting Bread Too Small: Tiny cubes can become overly soft during baking.
- Overbaking: Remove the pudding once the center is set and the top is golden.
- Uneven Bread Layer: Spread the soaked cubes evenly in the baking dish so they cook at the same rate.
- Adding Toppings Before Baking: Caramel sauce and pecans are best added when serving so they retain their intended texture.
Easy Ways to Change It Up
- Chocolate Chip Version: Fold chocolate chips into the soaked bread before transferring it to the baking dish.
- Maple Version: Add a little maple syrup to the custard for a deeper autumn flavor.
- Apple Addition: Add small diced apples to the bread mixture before baking.
- Pecan Bourbon Version: Add a small splash of bourbon to the custard for a more grown-up dessert.
- Raisin Version: Add raisins for a traditional bread pudding variation.
- Cranberry Version: Stir dried cranberries into the bread mixture for tart contrast.
- Spiced Caramel: Use a cinnamon or bourbon caramel sauce instead of plain salted caramel.
Great Options to Complement Pumpkin Bread Pudding!
Best Ways to Store Leftovers
- Refrigerator Storage: Cover leftover bread pudding and refrigerate for up to 4 days.
- Freezer Storage: Freeze individual portions in airtight freezer-safe containers for up to 2 months.
- Make Ahead: Assemble the pudding ahead of baking and keep it refrigerated until ready to cook.
- Reheating: Warm individual portions in the microwave or reheat larger portions gently in the oven.
- Freshness Tip: Store salted caramel sauce separately and add it just before serving.
Frequently Asked Questions
- Can I use day-old bread for pumpkin bread pudding?
Yes. Slightly stale bread is useful because it can absorb the custard without becoming as fragile as very fresh bread. - How do I know when the bread pudding is done?
The center should be set rather than liquid, and the top should have a lightly golden appearance. - Can I use brioche instead of French bread?
Yes. Brioche can be used, although its softer crumb will give the pudding a richer and more delicate texture. - Why did my bread pudding turn out soggy?
Too much moisture or underbaking can leave the center overly wet. Use sturdy bread and bake until the center is set. - Can I reduce the amount of sugar?
Yes. The sugar can be reduced slightly, especially if you plan to serve the pudding with salted caramel sauce. - Do I need to toast the pecans before serving?
Toasting is recommended because it brings out their natural flavor and gives them a firmer crunch. - Can I use pumpkin pie spice instead of the individual spices?
Yes, but the recipe already includes a specific balance of cinnamon, ginger, nutmeg, and cloves, so replacing them will change the spice profile. - Can I bake this in a smaller dish?
You can, but the depth of the pudding will change, which means the baking time may need to be adjusted.
