Pumpkin Bread Pudding

Well, I might as well say, “I’ve never thought bread pudding would be one of those ‘grandma recipes’ forgotten because they were apparently just bought off as too old-fashioned compared to more elaborate sweets.”

But after making pumpkin bread pudding for the first time, that thought changed entirely. It’s lovely, hearty, and perfectly sweet. Think soft bread, silky custard, spiced with just enough cinnamon, nutmeg, and pumpkin and baked to a golden perfection. It’s like autumn wrapped up in a casserole dish.

Haven’t tried bread pudding yet? That’s okay. Bread pudding is just a very comfortable dish that makes day-old bread magically transform into something else. That is pumpkin in the custard, which just makes it more velvety-textured and ready to serve at fall celebrations, be they Thanksgiving feasts, cozy time on one of those gray Sunday afternoons, or both.

Why This Recipe Is Special

What I really like about pumpkin bread pudding is the feeling it gives you: both rustic and rich at once. Pantry goods have been turned into an end product that could absolutely find a place on your holiday table. Plus, it’s, as said, deliciously adaptable-you can make it a bit more decadent with caramel or keep that freshness intact with some whipped cream sprinkled on top.

Why You’ll Love This Recipe

Here’s why you’ll be so glad you made this:

• Incredible flavor – Pumpkin purée + warm spices = pure comfort.
• No-fuss process – If you can whisk and pour, you can make this recipe.
• Perfect for stale bread – A smart way to use up leftovers.
• Customizable – Swap the bread, add nuts or chocolate, drizzle with caramel—the base recipe is your playground.
• Crowd-pleasing – It feeds a group without requiring a ton of effort.

Tools You’ll Need

Nothing fancy here—just a few basics from your kitchen:

• 9×13-inch (23×33 cm) baking dish – The right size to hold everything and bake evenly.
• Large mixing bowl – For whisking together the custard.
• Whisk – Helps blend the pumpkin, milk, eggs, and spices into a smooth custard.
• Measuring cups and spoons (US) or digital scale (metric) – Accuracy matters for baking, even for something rustic like bread pudding.
• Spatula or large spoon – To stir and gently fold the bread into the custard.
• Aluminum foil – Optional, for covering if the top browns too quickly.

Ingredients

(Serves 10–12 people)

• 1 loaf day-old bread (about 14 oz / 400 g), cubed (brioche, challah, or French bread works beautifully)
• 1 can pumpkin purée (15 oz / 425 g, not pumpkin pie filling)
• 1 ½ cups whole milk (360 ml)
• 1 cup heavy cream (240 ml)
• 4 large eggs
• ¾ cup brown sugar (150 g, packed)
• ¼ cup granulated sugar (50 g)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup raisins or chopped pecans (optional, but highly recommended)

Step-by-Step Instructions

1. Prep the bread.

Cut your bread into 1-inch cubes. If fresh, spread these cubes in a baking sheet and place in the oven: 300°F (150°C) for about 10 minutes. (Do not skip this step, as dry bread will just soak custard much better!)

2. Mix the custard.

For the filling, in a very big bowl, whisk together the pumpkin purée, milk, cream, eggs, sugars, vanilla, and spices till well blended. Now it should smell like pumpkin pie, and I can only ask that you don’t taste it with a spoon-but I won’t judge!

3. Combine bread and custard.

Pour in the bread cubes, and mix gently so they are coated. Press down on the bread with a spatula so that bread can soak evenly. Let sit for 10 to 15 minutes: this little resting thing really does wonders for the texture!

4. Transfer to baking dish.

Lightly grease a 9×13-inch (23×33 cm) dish with the remaining ingredients poured in. If using, sprinkle atop some raisins or nuts.

5. Bake.

Bake uncovered at 350°F (175°C) for 45 to 55 minutes, until golden brown on top and just barely set but with a slight jiggle in the center. Tent with foil if top is browning too fast.

6. Cool and serve.

Let it rest for at least 15 minutes before serving. This waiting time lets the custard firm up a bit more—worth the patience.

Serving Ideas

• Drizzle with warm caramel or butterscotch sauce.
• Add a scoop of vanilla ice cream (melty goodness guaranteed).
• Keep it simple with a dusting of powdered sugar.
• For breakfast vibes, a dollop of whipped cream and coffee on the side is perfection.

Variations & Customizations

• Bread swap – Croissants make it ultra-buttery, sourdough gives it tang.
• Mix-ins – Chocolate chips, dried cranberries, or even apple chunks work.
• Boozy twist – Stir a splash of bourbon or rum into the custard.
• Dairy-free option – Use full-fat coconut milk and a dairy-free bread.

Storage & Make-Ahead Tips

• Fridge: Cover and refrigerate leftovers for up to 4 days.
• Reheat: Warm slices in the oven at 325°F (160°C) or microwave for quick comfort.
• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge.
• Make-ahead: Assemble the bread and custard mixture, cover, and refrigerate overnight. Bake fresh the next day.

Pro Tips & Mistakes to Avoid

Let me share some “friend-to-friend” advice:

• Don’t skip drying the bread – Soft bread = soggy pudding. You want it thirsty for custard.
• Use real pumpkin purée – Pumpkin pie filling already has sugar and spices; it’ll throw things off.
• Rest after baking – It may look done, but letting it sit gives you that perfect creamy middle.
• Taste your spice mix – If you love cinnamon, add a little more. Make it yours.

Recipe Details

• Yield: 10–12 servings
• Prep time: 20 minutes
• Cook time: 50 minutes
• Total time: 1 hour 10 minutes

Nutrition (per serving, about 1/12 of recipe):

• Calories: ~310
• Fat: 14 g
• Carbs: 40 g
• Protein: 6 g
• Fiber: 2 g
• Sugar: 24 g

Closing Thoughts

Pumpkin bread pudding is one of those recipes that feels like dessert in a hug. I love that it is something spectacular for a dinner party but easy for a weeknight. If you make it, I’d love to hear how you serve yours—do you go for the caramel drizzle, the ice cream scoop, or keep it plain and simple?

Go ahead, give this a try in your kitchen. I promise you’ll be sneaking forkfuls straight from the pan (I always do). And don’t forget to share your experience—I’d be so excited to know how it turns out for you!