Pumpkin Bread Pudding Recipe

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Pumpkin bread pudding is a cozy fall treat that combines the best of two desserts. You’ll love this warm, spiced dish that’s perfect for chilly autumn evenings. To make pumpkin bread pudding, mix cubed bread with a creamy pumpkin custard and bake until golden.

This recipe is easy to customize. You can use different types of bread, add nuts or dried fruit, or top it with whipped cream or ice cream. It’s a great way to use up stale bread and leftover pumpkin puree.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make a delicious pumpkin bread pudding:

1 loaf of bread (brioche or challah work great)
1 can (15 oz) pumpkin puree
3 large eggs
2 egg yolks
1 cup whole milk
1 cup heavy cream
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt

Can’t find some ingredients? Try these swaps:

Use French bread or sourdough instead of brioche
Swap half-and-half for the milk and cream
Replace pumpkin pie spice with a mix of nutmeg, ginger, and allspice
Use maple syrup instead of brown sugar for extra flavor

Feel free to add extras like chopped pecans, raisins, or chocolate chips. You can also adjust the spices to your taste. Don’t worry if you’re missing an ingredient or two – bread pudding is pretty forgiving!

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.

Cut your bread into 1-inch cubes. Place them in a large bowl.

In another bowl, whisk together eggs, milk, pumpkin puree, sugars, vanilla, and spices. Mix until smooth.

Pour the pumpkin mixture over the bread cubes. Gently stir to coat all pieces evenly.

Let the bread soak up the mixture for about 15 minutes. Stir once or twice during this time.

Transfer everything to your prepared baking dish. Spread it out evenly.

Bake for 35-40 minutes. The top should be golden brown and slightly crispy.

Insert a knife into the center. If it comes out clean, your pudding is done.

Let it cool for 10-15 minutes before serving. This helps it set and makes it easier to cut.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy your homemade pumpkin bread pudding!

Tips, Tricks & Storing

Here are some helpful tips for making the best pumpkin bread pudding:

Use day-old bread for better texture. Stale bread soaks up more of the custard mixture.

Cut the bread into even-sized cubes so it bakes evenly. Aim for 1-inch cubes.

Let the bread soak in the custard for at least 30 minutes before baking. This allows it to fully absorb the flavors.

For extra richness, try using half-and-half or heavy cream instead of milk.

Add some chopped nuts or chocolate chips for crunch and flavor variety.

To store leftovers, cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave.

You can also freeze pumpkin bread pudding for up to 2 months. Thaw overnight in the fridge before reheating.