Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups day-old challah, brioche, or French bread, cubed; 1 (15 oz) can pumpkin purée; 3 large eggs; 2 cups whole milk or half-and-half; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 1/2 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger (optional); 1/8 tsp ground cloves (optional); 1/4 tsp salt; 1 tbsp butter (for greasing the pan); Whipped cream, caramel sauce, or vanilla ice cream (optional, for serving)

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Pumpkin Bread Pudding is one of my favorite fall desserts. It’s rich, warm, and spiced with the cozy flavors of pumpkin, cinnamon, and nutmeg. The bread soaks up a sweet custard made with pumpkin purée and bakes into a soft, comforting dish that’s perfect for sharing. I especially love serving it warm with whipped cream, caramel sauce, or even a scoop of vanilla ice cream.

Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into something indulgent and festive. It’s a great way to use up day-old bread, and the pumpkin custard makes it moist, flavorful, and full of autumn spices. I also love that it can be served as dessert or even as a sweet breakfast dish during the holidays. Pumpkin Bread Pudding

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread (day-old challah, brioche, or French bread works best)
Pumpkin purée
Eggs
Whole milk or half-and-half
Brown sugar
Granulated sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Ground cloves (optional)
Salt
Butter (for greasing the pan)
Whipped cream, caramel sauce, or ice cream for serving (optional)

Directions

I preheat the oven to 350°F and grease a baking dish with butter.
I cut the bread into cubes and place them in the prepared dish.
In a large bowl, I whisk together pumpkin purée, eggs, milk, sugars, vanilla, and spices until smooth.
I pour the pumpkin custard mixture evenly over the bread cubes, pressing them down gently to soak.
I let the mixture sit for 10–15 minutes so the bread absorbs the custard.
I bake uncovered for 45–50 minutes, until the top is golden and the center is set.
I let it cool slightly before serving with whipped cream, caramel, or ice cream.

Servings and timing

This recipe serves about 8 people. It usually takes me 15 minutes to prep and 45–50 minutes to bake, ready in about 1 hour total.

Variations

Sometimes I add chocolate chips or raisins for extra sweetness. I’ve also swapped in pecans or walnuts for crunch, which adds a nice contrast to the soft custard. For a boozy twist, I mix in a splash of bourbon or rum with the custard. If I want it lighter, I use 2% milk instead of whole milk or cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 325°F for about 15 minutes, or in the microwave for single servings. It can also be frozen for up to 2 months, then thawed overnight in the fridge before reheating. Pumpkin Bread Pudding

FAQs

Can I make Pumpkin Bread Pudding ahead of time?

Yes, I often assemble it the night before, refrigerate it, and bake it fresh the next day.

What type of bread works best?

I prefer rich breads like challah or brioche because they soak up the custard beautifully, but French bread also works well.

Can I make this dairy-free?

Yes, I swap the milk for almond or oat milk and use dairy-free whipped topping.

How do I know when it’s done baking?

I check that the center is set and no longer jiggly; a knife inserted should come out mostly clean.

Can I serve this cold?

Yes, I sometimes serve it chilled, but I usually prefer it warm with a topping like whipped cream or ice cream.

Conclusion

Pumpkin Bread Pudding is a cozy, flavorful dessert that I love making during fall and the holiday season. It’s simple to prepare, full of warm spices, and perfect for using up leftover bread. Whether I serve it at Thanksgiving, for a casual family dinner, or as a special weekend treat, it always feels festive and comforting.