Wrap yourself in the cozy embrace of fall with our lip-smacking, tummy-rumbling Pumpkin Bread Pudding! Imagine waking up to a Thanksgiving morning with the sweet aroma of spiced pumpkin and toasty bread wafting through the air. Amazing, right?
This delightful dish isn’t just for dessert, oh no! It’s the versatile superstar of autumn that can moonlight as a scrumptious brunch or even an indulgent breakfast. So, roll up your sleeves, don your apron, and get ready to fall in love with fall, one spoonful of this heavenly Pumpkin Bread Pudding at a time!
Why you’ll love this Pumpkin Bread Pudding Recipe
- Simple ingredients make this recipe super quick and easy!
- The warm spices in this dish are like a cozy hug from your favorite blanket!
- The perfect fall dessert that encapsulates everything there is to love about the season. But don’t wait for fall, you can enjoy this all year round.
- It can also double as a decadent breakfast or brunch recipe.
What you’ll need:
Ingredients:
- French Bread, Texas Toast, or Thickly Sliced Bread
- Pumpkin Puree
- Half and Half
- Whole Milk
- Brown Sugar
- White Granulated Sugar
- Eggs
- Pumpkin Pie Spice
- Vanilla Extract
- Pinch of Salt
Optional garnishes:
- Chopped Pecans
- Whipped Cream
- Caramel Sauce
- Powdered Sugar
- Chopped Walnuts
- Glaze
Equipment:
- 9×13 Casserole Dish or Cake Pan
- Nonstick Cooking Spray
- Extra large mixing bowl
- Whisk
- Measuring cups and spoons
- Bread knife
How to Make Pumpkin Bread Pudding (Step by Step Instructions)
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Step 1 – Grab an extra large mixing bowl and add the pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, brown and granulated sugars, and a splash of vanilla extract.
Step 2 – Give it a good whisk until everything is fully combined and ready to create some deliciousness!
Step 3 – Go ahead and cut the bread into big, chunky cubes, around 1 inch square. No need to break out the ruler, just trust your instincts and have fun with it!
Step 4 – Toss those cubed bread pieces into the pumpkin custard mixture. and give them a cozy dunk! Give ’em a gentle press to make sure they’re fully coated in all that deliciousness. Let them soak up all the goodness for around 10 minutes before moving on.
Step 5 – Carefully transfer the bread pudding mixture into a casserole pan prepared with butter or nonstick spray. Make sure to spread the mixture evenly to ensure it bakes up perfectly in all its scrumptious glory. Pop it into the oven for 40-45 minutes, or until the top is golden brown and the texture is perfectly firm and utterly delectable.
Step 6 – Take it out of the oven and give it a well-deserved break for around 10 minutes. Sprinkle on your favorite garnish before serving. Now it’s time to dig in and savor every delicious bite!
Essential tips:
Don’t skip these tips – read them before starting to avoid any potential mistakes.
- Go ahead and use your favorite thick sliced bread. But remember, steer clear of anything too soft or thinly sliced. They’ll just leave you with a sad, soggy mess. Thicker crusts and larger pieces will ensure your bread pudding texture is just right.
- This is also the perfect recipe to use up some day-old or stale bread. If your bread is too fresh, you can leave it out overnight or pop it in the oven for a few minutes to dry it out before using.
- Don’t have pumpkin pie spice? No problem! You can easily make your own and even adjust the spices to suit your taste.
- Make sure it is 100% pumpkin and not a pumpkin pie mix. If you’re using fresh pumpkin, make sure that the extra water is well drained.
Adaptations to Try:
- Add a splash of bourbon or rum to the custard mixture for an indulgent adult twist.
- Want to make individual servings or mini bread puddings? Use ramekins instead of a large pan. Just remember to test it first so you can reduce baking time accordingly.
- Change up the texture and flavor by tossing in some chopped nuts or chocolate chips to the bread pudding mixture before baking.
- Experiment with different types of bread for variety, such as cinnamon raisin bread or croissants.
Frequently asked questions:
I don’t recommend an overnight soak as the bread may break down and result in a soggy pudding. If you want to save prep time, prepare the bread cubes and the custard and store them separately.
Let the custard warm up for 30 minutes before starting the soak so the mixture isn’t too cold when you’re ready to put it in the oven.
Yes, you can! Follow all the steps above using a slow cooker instead of an oven. Cook on high for 2-3 hours or low for 4-6 hours. Keep an eye on it as cooking times may vary depending on your specific slow cooker.
Sure! It’s personal preference. Some people enjoy cold bread pudding, while others prefer it warm. If you choose to serve it cold, you might want to let it sit at room temperature for a bit so it’s not too cold.
Serving this recipe at a party?
This recipe makes around 12 generous servings. If you’ll be serving this at a party where there will be lots of other food options, you can probably get away with smaller 2 ounce shot glass sized portions.
But remember, people always want seconds when it’s really tasty! So plan accordingly and make sure to leave some room for seconds (or thirds!). Trust me, your guests will thank you
Party Time Tip! Amp up the festive vibe at your party by decorating with printable decorations and food labels. Not only will it add a pop of color and fun to your event, but it also makes it easier for your guests to identify each mouthwatering dish.
How to Store Pumpkin Bread Pudding
Leftovers: Store leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 3 days.
To Freeze: Wrap the cooled bread pudding tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then reheat in the oven at 350°F for about 15 minutes until warmed through.
Make Ahead: Prepare the bread cubes and the custard a day in advance, storing the custard mixture in the refrigerator. When ready to bake, let the custard warm up for 30 minutes, then follow the soaking and baking instructions.
If you liked my Pumpkin Bread Pudding, you’re going to love my Easy No Bake Pumpkin Cheesecake. This is a lovely alternative dessert but still has all of that delicious pumpkin flavor. Super easy to make and something everyone will love.
Or you can check out all my pumpkin recipes right here.
Pumpkin Bread Pudding
Dive into fall flavors with this decadent Pumpkin Bread Pudding! Perfect for an easy Thanksgiving breakfast, brunch, or a sweet dessert treat.
Ingredients
For the Bread Pudding:
- 16 Ounces French Bread, Texas Toast, or Thickly Sliced Bread
- 1 Can Pumpkin Puree (15 ounces)
- 1 ½ Cups Half and Half
- ½ Cup Whole Milk
- ½ Cup Brown Sugar, packed
- ½ Cup White Granulated Sugar
- 5 Eggs
- 3 Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Vanilla Extract
- Pinch of Salt
Optional Garnishes:
- Chopped Pecans
- Whipped Cream
- Caramel Sauce
- Powdered Sugar
- Chopped Walnuts
- Powdered Sugar Glaze
Instructions
- Preheat the oven to 350˚ F. Prepare a cake pan with butter or nonstick cooking spray. Set aside.
- In an extra large mixing bowl, add pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, brown and granulated sugars, and vanilla extract. Whisk until fully combined.
- Cut the bread into large cubes, about 1-inch square. (No need to measure, eyeballing the size is fine.)
- Add the cubed bread into the pumpkin custard mixture. Gently press down to make sure the bread cubes are covered. Soak for about 10 minutes.
- Gently transfer the bread pudding mixture into the prepared pan. Spread the mixture evenly in the pan to make sure it bakes evenly. Bake for 40-45 minutes, or until the texture is firm and not soggy.
- Remove from the oven and let rest for about 10 minutes. Garnish before serving and enjoy!
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- Go ahead and use your favorite thick sliced bread. But remember, steer clear of anything too soft or thinly sliced. They'll just leave you with a sad, soggy mess. Thicker crusts and larger pieces will ensure your bread pudding texture is just right.
- This is also the perfect recipe to use up some day-old or stale bread. If your bread is too fresh, you can leave it out overnight or pop it in the oven for a few minutes to dry it out before using.
- Don’t have pumpkin pie spice? No problem! You can easily make your own and even adjust the spices to suit your taste.
- Make sure it is 100% pumpkin and not a pumpkin pie mix. If you're using fresh pumpkin, make sure that the extra water is well drained.
Donna Reidland says
I love bread pudding but have never tried it with pumpkin. And it sounds yummy!