There’s something magical about the way pumpkin bread pudding fills the kitchen with the scent of cinnamon, nutmeg, and caramelized sugar—like autumn wrapped in a warm hug. This isn’t just dessert; it’s a love letter to cozy evenings, a way to turn forgotten bread into something extraordinary. The first time I made this, I was skeptical—could stale bread really transform into a luscious, custardy masterpiece? One bite in, and I was a believer.
This recipe is forgiving, adaptable, and downright delicious. Whether you’re serving it at a holiday gathering or sneaking a spoonful straight from the pan (no judgment here), it’s the kind of dish that makes people linger at the table just a little longer.
Craving a delicious Pumpkin bread pudding? You've come to the right spot! From Dessert Recipes favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why This Recipe Works
- No Waste, All Flavor: Stale bread gets a second life, soaking up a rich pumpkin custard like a sponge.
- Make-Ahead Magic: The longer it sits, the better it gets—perfect for stress-free entertaining.
- Endless Customization: Swap in dairy-free milk, gluten-free bread, or even chocolate chips for your own signature twist.
Serves: 8 | Prep: 20 min | Cook: 50 min | Total: 1 hr 10 min
Essential Ingredients & Tools
Ingredients
- 6 cups day-old bread cubes (Brioche or challah work best—their plush, buttery texture absorbs custard beautifully. Stale French bread or even croissants work in a pinch.)
- 1 ½ cups pumpkin puree (Canned is fine, but homemade adds a deeper flavor. Avoid pumpkin pie filling—it’s too sweet.)
- 4 large eggs (The backbone of the custard’s velvety texture. Room temperature blends smoother.)
- 2 cups whole milk (Half-and-half or coconut milk can substitute for extra richness.)
- ¾ cup brown sugar (Light or dark both work; dark adds more molasses depth.)
- 1 tsp vanilla extract (Or try almond extract for a nutty twist.)
- 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves (Toast these spices first to intensify their aroma—see Pro Tips.)
- ¼ tsp salt (Balances the sweetness and enhances flavors.)
Tools
- 9×13-inch baking dish (Glass or ceramic distributes heat evenly. Metal works but may brown faster.)
- Mixing bowls (One for wet ingredients, one for dry—though this recipe is forgiving.)
- Whisk (A fork works in a pinch, but a whisk prevents lumpy custard.)
- Roasting pan (For the water bath. No roasting pan? Use any deep baking tray.)
- Saucepan (Only needed if making caramel. A small skillet works too.)
How to Make Pumpkin Bread Pudding
Prep the Bread
Spread 6 cups cubed bread on a baking sheet and let it sit uncovered for 30 minutes to dry out slightly. If you’re short on time, toast at 300°F for 10 minutes. Why? Dry bread absorbs custard evenly without turning mushy.
Make the Custard
In a large bowl, whisk 4 large eggs, 2 cups whole milk, 1 ½ cups pumpkin puree, ¾ cup brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt until smooth. Pro Tip: Whisk the eggs first alone, then add liquids to prevent clumping.
Soak the Bread
Gently fold 6 cups cubed bread into the custard, pressing down lightly so every cube is coated. Let soak for 15 minutes (or refrigerate overnight). Why? Hydration time prevents dry pockets in the baked pudding.
Bake to Perfection
Transfer to a greased 9×13-inch baking dish. Place dish in a roasting pan and pour hot water into the outer pan until halfway up the sides. Bake at 350°F for 45–50 minutes until the center jiggles slightly. Why the water bath? Steam prevents cracks and ensures silky texture.
Rest and Serve
Cool for 10 minutes before slicing. This lets the custard set for cleaner cuts. Drizzle with caramel sauce or dust with powdered sugar.
Pro Technique
Master the Water Bath
- Use a kettle to pour hot water into the roasting pan—it’s safer and minimizes splashing.
- The water should simmer gently, not boil. Too much steam can make the pudding soggy.
Toast Your Spices
Heat 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves in a dry skillet for 30 seconds until fragrant. Why? Toasting releases essential oils, amplifying their flavor.
Bread Matters
Stale brioche or challah holds its shape best. Avoid sandwich bread—it disintegrates. For gluten-free, use a dense GF loaf and toast it first.
The Overnight Advantage
Refrigerating the soaked pudding overnight deepens flavors. Bake chilled pudding covered with foil for the first 30 minutes to prevent over-browning.
Storage & Freshness Guide
- Fridge: Keep covered for up to 3 days. Reheat slices at 300°F for 10 minutes or microwave with a splash of milk.
- Freezer: Wrap tightly and freeze for 1 month. Thaw overnight before reheating.
- Reviving Stale Pudding: Sprinkle with milk, cover with foil, and warm to rehydrate.
Nutrition Profile
Per Serving: Calories: 320, Fat: 12g, Protein: 8g, Carbs: 45g, Fiber: 3g
Ingredient Variations and Their Impact
- Gluten-Free: Use toasted GF bread + 1 tbsp flaxseed in the custard for binding.
- Maple Sweetened: Replace brown sugar with ½ cup maple syrup; reduce milk by 2 tbsp.
- Chocolate Chip: Fold in ½ cup dark chocolate chips before baking.
- Nutty Crunch: Add ¾ cup toasted pecans tossed with butter and a pinch of cayenne.
Perfect Pairings
Complementary Dishes
- Spiced Whipped Cream: Whip cream with cinnamon and a splash of bourbon for an airy contrast to the rich pudding.
- Crispy Bacon: The salty-smoky crunch balances the sweetness—ideal for brunch.
Drinks
- Tawny Port: Its caramel and dried fruit notes mirror the pudding’s warmth.
- Pumpkin Spice Latte: Double down on fall flavors with this frothy pairing.
Something Sweet
- Vanilla Ice Cream: Cold creaminess against warm pudding is a classic.
- Apple Compote: Tart cinnamon apples cut through the richness.
Pumpkin Bread Pudding: The Ultimate Fall Comfort Dessert
Warm up with this easy Pumpkin Bread Pudding recipe—creamy, spiced, and perfect for fall. Make it ahead for stress-free dessert. Get the cozy recipe now!
Ingredients
For the Bread Pudding
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6 cups day-old bread cubes
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1 ½ cups pumpkin puree
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4 large eggs
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2 cups whole milk
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¾ cup brown sugar
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp cloves
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¼ tsp salt
For the Caramel Sauce (Optional)
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½ cup heavy cream
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½ cup granulated sugar
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2 tbsp unsalted butter
Instructions
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Spread 6 cups cubed bread on a tray; let dry 30 min or toast at 300°F for 10 min.01
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Whisk 4 large eggs, 2 cups whole milk, 1 ½ cups pumpkin puree, ¾ cup brown sugar, 1 tsp vanilla extract, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt until smooth.02
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Fold 6 cups cubed bread into custard; soak 15 min (or overnight).03
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Transfer to greased 9x13" dish. Bake in water bath at 350°F for 45–50 min.04
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Cool 10 min before serving.05
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