Pumpkin bread pudding is the perfect cozy dessert for fall, combining the warm flavors of pumpkin and spices with custard-soaked bread. This fall dessert is easy to prepare and brings a delightful twist to traditional bread pudding, making it an ideal choice for seasonal gatherings.

pumpkin bread pudding on white plate with fork and checked napkin

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I am the first to admit it, I’m part of the pumpkin spice problem. I love it. Pumpkin creamer, pumpkin bread, pumpkin dump cake, even pumpkin oatmeal and pumpkin pancakes! If I can put pumpkin it it, the recipe is probably on the website!

Even with all my pumpkin-driven enthusiasm, I was surprised when I realized I never shared this tasty pumpkin bread pudding before. Time to fix that problem today!

Why I love this recipe

In addition to the, ahem, PUMPKIN hysteria I mentioned earlier another thing that I absolutely adore about this recipe is how easy and fail-proof it is. You literally cannot mess it up!

Even the most novice home cook can make this impressive-looking pumpkin bread pudding, so don’t be scared to try it. It’s also a great recipe for the kids to help with.

Ingredients

French bread, Texas toast, brioche, challah bread, or THICK sliced bread (important)
pumpkin puree (NOT pumpkin pie filling)
half and half
whole milk
brown sugar
granulated sugar
eggs
pumpkin pie spice
vanilla extract
salt

If you don’t have pumpkin pie spice you can make your own. Combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves. Mix the spices together thoroughly, and store the blend in an airtight container.

Step by step

Like I mentioned, this is a very easy recipe (just be sure to read through the tips section below.)

glass measuring cup with bread cubes and custard mixture

glass measuring cup with bread pudding cubes soaked in pumpkin spice custard mixture

Preheat oven and prep your pan with nonstick spray.
In a very big bowl, combine pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla. Whisk well to blend.
Cut the loaf of bread in to large 1 inch square cubes. I do not recommend smaller than a full inch cube.
Add the bread cubes to the pumpkin custard mixture and stir to coat. Allow them to soak for 10 minutes, stirring if needed to keep them coated.
Gently transfer the bread and liquid mixture to your pan and bake for 40-45 minutes or until firm and no longer soggy.
Let the bread pudding rest about 10 minutes before serving.

pumpkin bread pudding in white dish before baking

drizzling caramel sauce over pumpkin bread pudding in white dish

Tips for best results

keep those bread cubes thick or you will end up with a mushy mess
you can use old or stale bread in this recipe, it doesn’t need to be fresh (not moldy obviously!)
be sure to use 100% pumpkin puree NOT pumpkin pie filling

Serving suggestions

You can eat this bread pudding as is but I like to top it with a drizzle of caramel sauce, chocolate syrup, or maple syrup. You can also try it topped with powdered sugar, chopped pecans or walnuts, whipped cream, or even a scoop of vanilla ice cream!

close up of pumpkin bread pudding in white dish

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!