This pumpkin bread pudding is soft, spiced, and soaked through with a rich pumpkin custard that bakes up golden and tender. I first made it the autumn after Grandma handed me her old brioche recipe, and I had way too much leftover bread sitting on the counter. The warm spices, the creamy pumpkin, the way it fills the kitchen with that cozy fall smell-it's become one of those desserts I make every year now. It's easy to put together, uses simple ingredients, and tastes like something you'd order at a bakery.
If you're craving more cozy fall flavors, try my Leftover Turkey Pot Pie for dinner or my Chocolate Olive Oil Cake for another rich, homemade dessert.
Why This Pumpkin Bread Pudding Works
Pumpkin bread pudding brings together everything you love about fall desserts without any fuss. The brioche bread soaks up the spiced pumpkin custard beautifully, creating a dessert that's rich but not heavy. You don't need fancy techniques or hard-to-find ingredients. Just mix, pour, bake, and serve.
Day-old brioche is perfect here because it absorbs the custard without falling apart. The pumpkin puree adds moisture and flavor, while the combination of brown sugar and granulated sugar gives you that deep, caramel-like sweetness. Pumpkin pie spice and cinnamon bring warmth, and the eggs and cream create that classic Pumpkin Bread Pudding texture soft, custardy, and just a little wobbly in the center when it comes out of the oven.
This is one of those easy fall dessert ideas that feels special but doesn't require much effort. You can make it ahead, serve it warm with caramel sauce or whipped cream, and watch it disappear.
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Pumpkin Bread Pudding Ingredients
Here's what makes this Pumpkin Bread Pudding dessert so rich and delicious.
See Recipe Card Below This Post For Ingredient Quantities
- Brioche bread: Day-old brioche is the base of this recipe. It's soft, buttery, and soaks up the custard without getting mushy. If your bread is fresh, leave it out overnight or toast it lightly.
- Eggs: Beaten eggs bind the custard and give the pudding structure. They're what makes it set up in the oven.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It adds moisture, flavor, and that beautiful autumn color.
- Salted butter: Melted butter adds richness and helps the custard coat the bread evenly.
- Pure vanilla extract: Vanilla balances the spices and brings out the sweetness.
- Light brown sugar: Brown sugar adds a deep, caramel-like flavor that pairs perfectly with pumpkin.
- Granulated sugar: A mix of both sugars gives you the right level of sweetness without being too heavy.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is what gives the pudding its warm, cozy flavor.
- Ground cinnamon: A little extra cinnamon deepens the spice and makes the whole dessert smell incredible.
- Fine sea salt: Salt balances the sweetness and enhances all the other flavors.
- Whole milk: Room-temperature milk creates a smooth custard. Cold milk can make the butter seize up, so let it sit out for a bit.
- Heavy whipping cream: Cream makes the custard rich and luxurious. It's what gives you that tender, melt-in-your-mouth texture.
- Optional - Raisins: If you like a little chew and extra sweetness, fold raisins into the bread before pouring the custard.
- Optional - Salted butter for greasing: A little butter or cooking spray keeps the pudding from sticking to the pan.
How to Make Pumpkin Bread Pudding
Here's how to make this easy Pumpkin Bread Pudding from start to finish.
Preheat oven: Preheat your oven to 350°F (177°C) so it's ready when you need it.
Prepare the pan: Grease a 9x13" baking dish with soft butter or cooking spray. This keeps the pudding from sticking and makes cleanup easier.
Arrange bread cubes: Evenly distribute the cubed brioche bread in the bottom of the prepared baking dish. If you're using raisins, sprinkle them over the bread now.
Mix the custard: In a large bowl, whisk together the eggs, pumpkin puree, melted salted butter, vanilla extract, light brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and sea salt until smooth. The mixture should be thick and creamy, with no lumps.
Add dairy: Whisk in the whole milk and heavy cream until well combined. The custard should be smooth and pourable.
Pour custard over bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Try to coat all the bread so every bite is rich and flavorful.
Press the bread: Gently press the bread cubes down with a spatula so they soak up the liquid evenly. You want the bread submerged, not floating on top.
Bake: Bake uncovered on the lowest rack in the preheated oven for 45 minutes, or until the top is set and springs back lightly when pressed. The internal temperature should reach 165°F (74°C). The edges will be golden, and the center should look just barely set.
Cool and serve: Let the bread pudding cool slightly for about 15 minutes, then serve warm with whipped cream, caramel sauce, or your favorite topping. The pudding firms up a bit as it cools, making it easier to slice.
Equipment For Pumpkin Bread Pudding
- Measuring spoons
- Measuring cups
- Glass batter bowl
- Whisk
- 9x13" baking dish
- Spatula
Substitutions and Variations
- Bread: If you don't have brioche, use challah, French bread, or even croissants. Any soft, slightly sweet bread works well.
- Milk: Swap whole milk for 2% milk if that's what you have. The pudding will be a little less rich but still delicious.
- Cream: Half-and-half can replace heavy cream if you want to lighten it up a bit.
- Pumpkin pie spice: Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a pinch of cloves.
- Sugar: You can use all brown sugar for a deeper molasses flavor, or all granulated sugar if that's what you have on hand.
- Add-ins: Fold in chopped pecans, walnuts, or chocolate chips for extra texture and flavor.
How to Store Pumpkin Bread Pudding
- Room temperature: Cover the pan with foil or plastic wrap and keep it at room temperature for up to 2 hours.
- Refrigerator: Store leftovers in an airtight container or covered baking dish in the fridge for up to 4 days.
- Freezer: Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Reheating: Warm individual servings in the microwave for 30 to 60 seconds, or reheat the whole pan covered with foil in a 300°F oven for 15 to 20 minutes.
Serving Suggestions
- Drizzle with caramel sauce: Warm caramel sauce adds sweetness and a little extra richness.
- Top with whipped cream: A dollop of freshly whipped cream balances the spices and adds a light, creamy contrast.
- Serve with vanilla ice cream: The cold ice cream melts into the warm pudding, and it's absolutely heavenly.
- Dust with powdered sugar: A light dusting makes it look beautiful and adds a subtle sweetness.
Expert Tips
- Use day-old bread: Fresh Pumpkin Bread Pudding can get too soggy. Day-old or lightly toasted bread holds its shape better and absorbs the custard evenly.
- Let the dairy come to room temperature: Cold milk and cream can make the melted butter clump up. Let them sit out for 20 to 30 minutes before mixing.
- Press the bread down: This helps the bread soak up the custard and prevents dry spots.
- Check the internal temperature: The pudding is done when it reaches 165°F in the center. It should be set but still slightly jiggly.
- Let it cool a bit: Pumpkin Bread Pudding firms up as it cools, making it easier to slice and serve.
- Make it ahead: Assemble the pudding up to the baking step, cover it, and refrigerate overnight. Bake it the next day, adding 5 to 10 extra minutes to the bake time.
FAQ
What can I use instead of brioche for bread pudding?
You can use challah, French bread, croissants, or even cinnamon raisin bread. Any soft, slightly sweet bread works well. Just make sure it's day-old or lightly toasted so it doesn't get too mushy.
How do you make pumpkin bread pudding?
You whisk together eggs, pumpkin puree, melted butter, sugars, spices, milk, and cream to make a custard. Pour it over cubed bread, press the bread down so it soaks up the liquid, then bake until set and golden. It's simple and comforting.
Can I make Pumpkin Bread Pudding ahead of time?
Yes. Assemble the whole dish, cover it tightly, and refrigerate for up to 24 hours before baking. When you're ready, bake it straight from the fridge, adding a few extra minutes to the bake time. You can also bake it fully, refrigerate it, and reheat portions as needed.
How do you store leftover Pumpkin Bread Pudding?
Cover the baking dish with foil or transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat individual servings in the microwave for 30 to 60 seconds, or warm the whole pan in a 300°F oven for 15 to 20 minutes.
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Pumpkin Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F (177°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Arrange the bread cubes in an even layer at the bottom of the prepared pan.
- In a large bowl, whisk together eggs, pumpkin puree, melted butter, vanilla extract, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt until smooth.
- Add milk and heavy cream to the custard mixture and whisk until combined.
- Pour the custard mixture evenly over the bread cubes.
- Gently press the bread cubes into the liquid using a spatula, ensuring all pieces are soaked.
- Bake uncovered for 45 minutes, or until the top is set and springs back lightly when pressed. (Internal temperature should reach 165°F / 74°C.)
- Let the pudding cool for about 15 minutes before serving.
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