Pumpkin Bread Pudding
This post may contain affiliate links. Read full disclosure.
Serve this satisfying pumpkin bread pudding for brunch or dessert. Pillowy cubes of challah bread are soaked in a rich tasty custard sweetened with maple syrup and brown sugar, and flavored with vanilla and pumpkin pie spice. It’s topped with crunchy pecans and baked.
📌 Pin Pumpkin Bread Pudding
⭐️ Why It’s a Favorite Recipe
- Pumpkin bread pudding is cozy and comforting, filled with seasonal tastes and aromas.
- This is Grandma’s simple recipe. As an expert baker she made stellar desserts like this one.
- We turn day-old bread on the counter into an amazing pumpkin breakfast or dessert. All that’s needed for the delicious custard is pumpkin puree plus a few pantry staples.
- This is an easy Thanksgiving dessert that can hold its own on the crowded dessert table. Even among traditional favorites like Libby’s pumpkin pie and Grandma’s apple pie.
- This recipe can be made in 1 or 2 dishes. Make it in two 8×8-inch bakers, to serve one dish now and save the other for later (or for easier storage in the fridge). Or bake the pumpkin bread pudding in one 9×13 baker to serve breakfast or dessert to larger families.
🛒 Ingredients
- Heavy Cream or Half-and Half: Adds rich luxurious moisture to the pumpkin bread pudding. Feel free to use a plant-based milk, if desired.
- Whole Milk: Adds moisture to the recipe so the dish is not dry. You can use a plant-based milk, if desired.
- Salted Butter: For rich delicious moisture and a buttery flavor. (If using plant-based milk, leave out the butter, but use an extra 1/4 cup of plant based milk as a replacement.)
- Pumpkin Puree: Adds an earthy pumpkin flavor and natural orange color to this fabulous pumpkin bread pudding.
- Large Eggs: Add richness while helping to thicken the custard.
- Pure Maple Syrup: Sweetens the custard while adding depth of flavor. It’s also a delicious topping for drizzling over individual servings of this yummy dessert.
- Light Brown Sugar: Adds perfect sweetness with a slight caramel flavor.
- Pumpkin Pie Spice: Adds warmth and fall flavor for a “classic” pumpkin pie taste.
- Vanilla Extract: Enhances the sweetness and flavor of the bread pudding.
- Kosher Salt: Balances out sweetness while brightening the other flavors.
- Challah Bread: I love its sweet rich flavor and pillowy texture. Brioche bread is very similar to challah bread, so it’s also a great choice – just make sure it’s a hearty, thick-cut bread. If you have day-old French bread on hand, feel free to use that to prevent food waste.
- Pecans (optional): Add a crunch that pairs well with the soft texture of the baked dessert. Sprinkle them on top of the pumpkin bread pudding.
- Optional Toppings: Powdered sugar, vanilla whipped cream, maple syrup, or salted caramel sauce.
📖 Recipe Steps
RECIPE PREP: Preheat oven to 350°F. Generously grease one 9×13-inch baking dish (or two 8×8-inch baking dishes) with butter.
- In an extra-large mixing bowl, whisk together the heavy cream, pumpkin puree, melted butter, eggs, maple syrup, brown sugar, pumpkin pie spice, vanilla extract and salt.
- Add the bread cubes to the bowl and mix well to coat all the pieces in custard.
- Transfer the mixture to the prepared baking dish and press it into an even layer. Let it rest for 30 minutes at room temperature (or up to 24 hours in the fridge). Briefly stir with a spatula to redistribute the custard. Sprinkle chopped pecans over the top, if using.
- Bake for 45 to 50 minutes, or until set and golden brown on top. Let the pumpkin bread pudding cool for 10 minutes before serving.
🍽 How to Serve Pumpkin Bread Pudding
You can scoop the dessert with a serving spoon, or neatly slice the pumpkin bread pudding into squares. Garnish the top of each serving with fresh vanilla whipped cream or a scoop of vanilla ice cream. Or if desired, drizzle the squares with maple syrup or caramel sauce.
👩🏻🍳 Expert Tips
- Turn fresh bread into “day-old bread” by slightly drying out the cubed bread in the oven. Spread out bread cubes on a baking tray. Toast them for 10 minutes at 350°F, or until dry but not browned. The cubes are now day-old texture, ready for this recipe.
- For a rich nutty flavor, brown the butter before using it in this recipe.
- If the pumpkin bread pudding is browning too quickly in the oven, loosely tent the top of the baking dish with aluminum foil.
🥣 Make-Ahead Directions
Because it can be prepped in advance, pumpkin bread pudding is a great brunch entrée or Thanksgiving dessert. Here’s how to make it ahead, two ways.
Choice #1 – Prep & Bake Today
- Prep and bake the pumpkin bread pudding. Let it cool completely. Tightly cover the dish in plastic wrap and refrigerate.
- Later, to rewarm the cold bread pudding, tent the baking dish with aluminum foil and reheat in a 350°F oven for 10 to 12 minutes or until heated through.
Choice #2 – Prep & Bake Tomorrow
- Prep the dish per recipe instructions, but add an extra 1/2 cup heavy cream to the pumpkin custard. And do not bake the dish.
- Tightly cover the (unbaked) dish with plastic wrap and refrigerate overnight.
- Bake the next day in a 350°F oven for about 50 minutes, or until set and golden on top.
🧑🏼🍳 Recipe FAQ
These are the most commonly-asked questions when making Grandma’s pumpkin bread pudding, and the most helpful answers for recipe success.
It’s a sweet or savory custard-based dessert made with day-old (stale) bread. It’s a great way to use up the leftover bread sitting out on the counter and avoid food waste.
A sturdy bread like challah, brioche or French bread that won’t fall apart when wet.
One 1-pound bread loaf yields about 10 lightly-packed cups of bread cubes.
This can happen if the bread was not stale enough (or toasted in the oven long enough), or if the bread pudding was not baked until set in the middle.
It’s most often served warm or at room temperature, although many prefer serving it cold, straight out of the fridge. To rewarm cold bread pudding, tent the baking dish with aluminum foil and reheat in a 350°F oven for 10 to 12 minutes or until heated through.
Yes. For food safety, bread pudding should not be left at room temperature for more than 2 hours.
Tightly cover the dish in plastic wrap (or transfer leftover servings to an airtight container) and refrigerate. It will keep in the fridge for up to 3 days. Reheat in the oven or microwave.
Yes, this dish freezes nicely. Let it cool completely after baking. Wrap it tightly in several layers of plastic wrap, or 2 layers of aluminum foil. Then freeze for up to 1 month.
🍁 More Fall Desserts to Make ASAP
Put these luxurious fall desserts on rotation. They’re made for sharing.
- Libby’s Pumpkin Pie
- Grandma’s Apple Pie
- Pumpkin Biscotti
- Apple Galette
- Pumpkin Mousse
- Baked Apple Cider Donuts
- Caramel Apple Tartlets
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST pumpkin bread pudding. Their taste buds were wagging in delight over this luxurious fall dessert. They appreciated the rich delicious taste and crisp/tender texture. They enjoyed Grandma’s Thanksgiving dessert with whipped cream.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Pumpkin Bread Pudding
- Total Time: 1 Hour 20 Minutes
- Yield: 9 Servings 1x
Description
This irresistible pumpkin bread pudding is Grandma’s classic recipe. Pillowy cubes of bread are soaked in a tasty custard and baked. It’s packed with delicious fall flavors. Serve for brunch or dessert.
Ingredients
Pumpkin Bread Pudding
- 1 1/2 cups heavy cream or half-and-half
- 1 cup whole milk
- 1 (15-ounce) can pumpkin puree
- 1/4 cup salted butter, melted
- 6 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup light brown sugar, lightly packed
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 (1-pound) loaf challah or brioche bread, day-old* and cut into 1-inch cubes
- 1/2 cup chopped pecans, optional
Optional Garnishes
- Vanilla whipped cream
- Maple syrup or salted caramel sauce
Instructions
RECIPE PREP: Preheat oven to 350°F. Generously grease one 9×13-inch baking dish (or two 8×8-inch baking dishes) with butter.
- In an extra-large mixing bowl, whisk together the heavy cream, pumpkin puree, melted butter, eggs, maple syrup, brown sugar, pumpkin pie spice, vanilla extract and salt.
- Add bread cubes to the bowl and mix well to coat all the pieces in custard.
- Transfer the mixture to the prepared baking dish and press it into an even layer. Let it rest at room temperature for 30 minutes (or for up to 24 hours in the fridge).
- Briefly stir with a spatula to redistribute the custard. Sprinkle chopped pecans over the top, if using.
- Bake for 40 to 50 minutes, or until the pudding is set and the top is golden. Let it cool for 10 minutes before serving.
Equipment
Buy Now →
Notes
- * How to turn fresh bread into “day-old bread”: Spread out the bread cubes on a baking tray. Toast them for 10 minutes at 350°F, or until the bread is dry but not browned.
- For a rich nutty flavor: Brown the butter before using it in this recipe.
- If the top is browning too quickly while baking: Loosely tent the top of the baking dish with aluminum foil.
- Prep Time: 10 Minutes
- Rest Time: 30 Minutes
- Cook Time: 40 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: American
Keywords: Pumpkin Bread Pudding, Pumpkin Bread Pudding Recipe
Pumpkin Bread Pudding 👉🏻 Join the Convo
Did you grow up eating bread pudding for special occasions? Was it served for breakfast or dessert? Share your thoughts on this pumpkin bread pudding in the comments below.
