Pumpkin Bread Pudding
This warm and cozy pumpkin bread pudding is the perfect fall dessert. It’s sweet, soft, and packed with pumpkin spice goodness. If you love pumpkin pie and bread pudding, then you’re in for a real treat. One bite and your taste buds will dance!
Why You’ll Love Pumpkin Bread Pudding
Craving something cozy, sweet, and loaded with fall flavor? This dessert has your name written all over it! It tastes like pumpkin pie met a soft, custardy bread dream. And the best part? It’s super simple to make!
- Warm and Comforting: Like a big fall hug in dessert form.
- Make-Ahead Friendly: Great for planning ahead.
- Perfect for Holidays: Your guests will swoon!
- Easy to Prep: Nothing fancy here.
- Kid-Approved: Sweet, soft, and fun to eat!
Wanna try more pumpkin treats? You’ll love these other goodies too! Try the creamy No-Bake Pumpkin Cheesecake or the adorable Mini Pumpkin Cheesecakes. Both are full of fall flavor and super easy!
Ingredients You’ll Need
You don’t need a long list of weird stuff. Just basic pantry items and cozy spices! Check the recipe card below for exact amounts.
- Light brown sugar and granulated sugar: I use both for the perfect balance—brown sugar adds a deep, caramel-like flavor, and granulated brings that clean, sweet bite we all love.
- Ground cinnamon: Brings that classic fall spice.
- Ground nutmeg: Adds a nutty, warm note.
- Ground ginger: A bit of zingy warmth.
- Ground cloves: Deep and bold spice kick.
- Large eggs and egg yolks: You’ll need both whole eggs and extra yolks—they help bind the pudding and give it that rich, silky texture we all love in each bite.
- Half and half: Creamy goodness that soaks in.
- Whole milk: Adds softness and body.
- Can pumpkin: Pure pumpkin flavor, no frills.
- Vanilla extract: Sweet and warm flavor boost.
- Loaf hearty, crusty French bread: Soaks up the custard perfectly.
- Toppings: I love to top mine with salted caramel sauce, toasted pecans, and a big spoonful of fluffy whipped cream. It adds sweetness, crunch, and that perfect final touch!
How to Make Pumpkin Bread Pudding
It’s as easy as mix, soak, and bake. You’ll be enjoying warm, cozy bites in no time!
Step 1: Preheat and Prep
Heat your oven to 350°F. Grease your 8×12-inch baking dish with butter or non-stick spray. Cut your loaf of French bread (about 14 ounces) into 1-inch cubes and set aside.
Step 2: Mix the Spices
In a regular mixing bowl, whisk together 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
Step 3: Make the Custard
In a large bowl, whisk together 4 large eggs, 2 large egg yolks, 1 cup half and half, 1 1/2 cups whole milk, canned pumpkin, and 2 teaspoons vanilla extract. Pour in your spice mix and whisk again.
Step 4: Soak the Bread
Add the bread cubes into the custard mix. Toss until every piece is soaked. Let it sit for 15 minutes so the bread can absorb all the yumminess.
Step 5: Bake It Up
Pour the soaked bread into your greased baking dish. Bake for 45-50 minutes or until the top is golden and set but still soft in the center. Cool for 10 minutes.
Step 6: Top and Serve
Drizzle with warm salted caramel sauce, sprinkle with toasted pecans, and add a dollop of sweetened whipped cream. DIG IN!
Tips for the Best Pumpkin Bread Pudding
Use these tips to make it EXTRA tasty.
- Use day-old bread: Slightly dry bread soaks custard better and gives the best texture.
- Don’t skip soaking: Let the bread soak for 15 minutes to get rich and soft.
- Add the spices: Don’t skimp! They bring out the fall flavors.
- Test with a toothpick: It should come out clean but slightly moist.
- Cool before cutting: Wait 10 minutes, or it might fall apart.
- Top before serving: Add whipped cream and caramel just before serving.
Variations and Substitutions
Feel like switching things up? Try one of these fun twists!
- Add chocolate chips: Toss in some sweet surprises.
- Use challah or brioche: Swap bread for even richer flavor.
- Try maple syrup: Drizzle maple instead of caramel.
- Add raisins or cranberries: For a fruity bite.
- Make it dairy-free: Use almond milk and coconut cream.
Make-Ahead and Storage Tips
Wanna save time? You totally can! Prep everything the night before and cover the dish with foil. Pop it in the fridge overnight. The next day, bake as directed. Got leftovers? Store them in an airtight container in the fridge for up to 4 days.
Want it warm again? Just microwave it or bake at 300°F for 10 minutes. You can also freeze it for up to 2 months. Thaw overnight in the fridge, then reheat. Still SO GOOD!
Recipe FAQs
Can I use canned pumpkin pie mix?
Nope! Use pure pumpkin. The pie mix already has sugar and spices, which could mess up the flavor and texture.
What’s the best bread for this?
I like using a hearty French loaf. It’s crusty and soaks up the custard without turning mushy. Challah or brioche also works great!
Can I make this ahead of time?
Yes! You can prep it the night before, store it in the fridge, then bake it the next day. Perfect for busy mornings or holidays.
How do I know when it’s done?
Check the center with a toothpick. It should come out mostly clean but with a little moisture. The top should look golden and puffed.
Can I skip the caramel sauce?
Sure! It’ll still be sweet and tasty. You can top it with maple syrup, powdered sugar, or just whipped cream.
Is this good cold or warm?
Warm is the best, especially with toppings. But honestly, cold leftovers straight from the fridge? Still tasty!
Can I make it gluten-free?
Yep! Just use your favorite gluten-free crusty bread. Everything else in the recipe is naturally gluten-free.
Can I use only egg whites?
I wouldn’t. The yolks make it rich and creamy. Skipping them will change the texture and flavor.
How long will leftovers last?
Keep them in the fridge for up to 4 days. Warm them up in the microwave or oven before eating.
Pumpkin Bread Pudding
Ingredients
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs
- 2 large egg yolks
- 1 cup half and half
- 1 1/2 cups whole milk
- 1 (15 oz) canned pumpkin
- 2 teaspoons vanilla extract
- 1 loaf hearty, crusty French bread (about 14 ounces), cut into 1-inch cubes
Toppings:
- Sweetened whipped cream
- Salted caramel sauce
- Toasted pecans (chopped)
Instructions
- Preheat the oven: Set oven to 350°F and grease a 12×8-inch baking dish.
- Make spice mix: Whisk sugars, cinnamon, nutmeg, ginger, cloves, and salt in a mixing bowl.
- Make custard: In a big bowl, whisk eggs, yolks, half and half, milk, can pumpkin, and vanilla.
- Combine: Stir spice mix into custard, then toss in bread cubes and let soak 15 minutes.
- Bake: Pour mixture into dish and bake 45-50 minutes until golden and center is set.
- Cool and serve: Cool 10 minutes, then top with caramel, pecans, and whipped cream.
Notes
- Let your bread sit out overnight so it gets dry enough to soak up all that sweet pumpkin custard goodness.
- Don’t skip the soaking time—every bread cube needs time to soak in all the yummy flavors.
- Use a toothpick to check the center; it should come out mostly clean with just a little moisture.
- Add your whipped cream, pecans, or caramel only when you’re ready to serve so they stay fresh and fluffy.
- Freeze any leftovers in a tightly sealed container to keep the texture and flavor just as tasty next time.
