Pumpkin bread pudding is a comforting dish of brioche bread cubes in a lightly spiced pumpkin custard. The bread pudding makes a great Thanksgiving dessert!
Bread pudding a comforting, homey dessert. This pumpkin bread pudding has pumpkin puree and pumpkin spice to give the pudding its lovely fall flavors.
The bread pudding can be served warm or chilled. It can also be a make-ahead dessert and can be made up to 24 hours in advance, which is great if you need to get some prep work out of the way ahead of the big holiday dinner!
Ingredient notes and substitutions
- Milk: I recommend using whole milk for richer bread pudding. Nondairy milk will also work.
- Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you slightly richer flavor.
- Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie mix already has sugar and spices added to it.
- Pumpkin pie spice: The bread pudding isn’t heavily spiced. If you want stronger spice flavor, double the amount of spice. You can make your own homemade pumpkin pie spice blend with this recipe.
- Bread: For more custardy bread pudding, use 7 cups of bread and don’t pack it in when measuring. For more bready pudding, use 8 cups of bread and do not pack it.
How to make pumpkin bread pudding
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Grease an 8×8-inch metal baking dish. Set aside.
Step 2: Whisk the milk, brown sugar, eggs, pumpkin puree, pumpkin pie spice, and salt together until well combined.
Step 3: Fold in the bread cubes, making sure that the bread is completely coated.
Step 4: Pour the bread pudding mixture into the prepared pan, smoothing into an even layer.
Step 5: Cover and chill for 30 minutes or up to overnight.
Step 6: When ready to bake, set out the dish while you preheat the oven to 350°F.
Step 7: Remove the plastic wrap, and sprinkle the chopped pecans and brown sugar in an even layer over the top of the bread pudding.
Step 8: Bake for 30-40 minutes.
Step 9: Let cool slightly before cutting and serving.
Recipe Tips!
- Doubling: You can double the bread pudding in a metal 9×13-inch dish.
- Metal baking dish: If using a glass baking dish, decrease the temperature by 25F and start checking the time 5-10 minutes sooner than the earliest baking time.
- Serving suggestions: I like to serve the bread pudding topped with a dollop of homemade whipped cream and a drizzle of caramel sauce. You could also serve it topped with a scoop or two of vanilla ice cream.
- Texture: The longer the bread pudding is chilled before baking, the more the custard soaks into the bread. If you’d like more custardy bread pudding, use 6 ½-7 cups of bread (not packed) and don’t chill for more than an hour.
Storage
Store any leftover bread pudding in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More pumpkin dessert recipes!
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Pumpkin Bread Pudding
Equipment
- 8×8-inch metal baking pan
Ingredients
- 1 ¼ cups milk
- 1/2 cup brown sugar lightly packed
- 4 large eggs
- 15 ounce can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 7-8 cups cubed brioche or challah bread not packed
- 1/4 cup chopped pecans optional
- 2 tablespoons brown sugar optional
Instructions
- Grease an 8×8-inch metal baking dish. Set aside.
- Whisk the milk, brown sugar, eggs, pumpkin puree, pumpkin pie spice, and salt together until well combined.
- Fold in the bread cubes, making sure that the bread is completely coated.
- Pour the bread pudding mixture into the prepared pan, smoothing into an even layer.
- Cover and chill for 30 minutes or up to overnight.
- When ready to bake, set out the dish while you preheat the oven to 350°F.
- Remove the plastic wrap, and sprinkle the chopped pecans and brown sugar in an even layer over the top of the bread pudding.
- Bake for 30-40 minutes.
- Let cool slightly and serve with your favorite topping.
Notes
- Milk: I recommend using whole milk for richer bread pudding. Nondairy milk will also work.
- Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you slightly richer flavor.
- Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie mix already has sugar and spices added to it.
- Pumpkin pie spice: The bread pudding isn’t heavily spiced. If you want stronger spice flavor, double the amount of spice. You can make your own homemade pumpkin pie spice blend with this recipe.
- Bread: For more custardy bread pudding, use 7 cups of bread and don’t pack it in when measuring. For more bready pudding, use 8 cups of bread and do not pack it.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Connie Weddle says
My family love it.
Kate says
I’m so glad to hear that!