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Pumpkin Bread Pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!
Even though the holidays are looking and definitely feeling very different this year, doesn’t mean that I’m not still all about festive fall desserts that are loaded with cozy seasonal spices – and of course pumpkin.
Although we’re not having our traditional Thanksgiving family dinner this year, I am still going to whip up one heck of a meal. I will admit though that I am a little behind on planning that meal, but I’m going to get organized this week.
One thing I know for sure is that it will include pumpkin roll, pumpkin crunch cake and quite possibly this Pumpkin Bread Pudding.
I first shared this recipe for Pumpkin Bread Pudding from my friend Megan of the blog Stetted several years ago. I remade it recently and felt it was time to remind all of you how delicious it is as well.
MEGAN’S PUMPKIN BREAD PUDDING
I’m a huge fan of pumpkin, and have been since before those PSLs came around.
I always keep some pumpkin on hand in the pantry, just in case I get a craving for pumpkin charlotte, pumpkin pancakes, or pumpkin cheesecake. (Pro tip: Target always has pumpkin on clearance after Thanksgiving, and it has a long shelf life!)
But while I might be craving a nice slice of pie, I don’t generally crave making a pie crust. Pie crust and I have a history. Pie crust has made me cry.
So, I allow pie crust into my life every once in a while, but I like to look for alternatives to get that pumpkin fix. This time, I knew just what to do, thanks to the leftover loaf of bread on the counter.
Pumpkin Bread Pudding comes together really easily, and because you have that creaminess already coming from the pumpkin to add to the custard, you don’t need to add as much milk or eggs as you would in a regular bread pudding.
I’m not going to call this dessert healthy, but it’s healthy-er? Healthy-ish? Let’s just go with the fact it’s delicious.
HOW TO MAKE PUMPKIN BREAD PUDDING
You can use any bread you like to make this Pumpkin Bread Pudding. I used an artisan loaf from Costco, but this would be especially good with challah or even a brioche.
Just don’t use sliced sandwich bread, please! You need a loaf from the bakery section for this.
If your bread is a bit stale, that’s even better.
Grab a bowl and whisk together these ingredients for the custard:
- Milk
- Brown sugar
- Maple syrup
- Eggs
- Pumpkin puree
- Spices: Cinnamon, ginger, nutmeg, cardamom
- Salt
If you don’t have all of the individual spices on hand, you could use 2 teaspoons of pumpkin pie spice or apple pie spice instead.
Cut the bread as evenly as possible into 1-inch cubes. Stir with the custard and make sure you don’t leave any pieces uncoated with the custard mixture.
Let the whole thing rest for at least 30 minutes. The longer you let it rest, the more the bread will soak up the liquid, so this is a perfect dessert to make ahead and leave in the fridge before baking.
HOW TO SERVE THIS BREAD PUDDING
There’s no wrong way to serve Pumpkin Bread Pudding. If you like, you can top it with a tasty whiskey butter sauce that I like to use for waffles. Salted caramel sauce would be delicious as well.
Or just stick with ice cream or homemade whipped cream!
And, just so you know, Pumpkin Bread Pudding is just as good cold as it is warm. Putting that out there just in case there are leftovers.
Pumpkin Bread Pudding
Ingredients
- 1 ¼ cups milk
- ¼ cup brown sugar
- ¼ cup maple syrup
- 4 eggs
- 1 ca pumpkin 15 ounces, or just under 2 cups fresh pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon grated nutmeg
- ¼ teaspoon salt
- ½ pound artisan bread loaf challah, or sourdough, cubed (7-8 cups)
- Optional for serving: Ice cream whipped cream, whiskey butter sauce, caramel sauce
Instructions
- In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended.
- Add bread and stir carefully to combine, making sure there are no dry pieces remaining.
- Lightly coat an 8×8 square baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top.
- Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 35-40 minutes.
- Let cool slightly and serve with your favorite topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Funny enough, I don’t even like pumpkin but pumpkin bread pudding has always been my favorite since I was young . I Came across this recipe. Probably like two years ago. It just was absolutely fantastic. I am also gluten-free now as well, and I subbed it for gluten-free bread, and it works deliciously. My only suggestion is to add some vanilla. also for a little pizzazz I love adding raisins or golden raisins. This recipe is absolutely fantastic and is such a good warming comforting treat. Definitely a fall. Spooky movie night favorite. My go to way to serve it is either with whip cream (I usually make dairy free whipped cream) or homemade caramel sauce. Definitely suggest the caramel sauce. Especially homemade it’s not that hard and it’s totally worth it. Enjoy!!!
So happy to hear you enjoyed it, Brielle! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
I made this just as the recipe directed, and it was wonderful. I added see salt caramel topping as suggested, and also some caramel frozen custard. So delicious!! I will be making this many more times. Thank you
So glad you enjoyed, Cheryl! Thanks so much for stopping by and sharing your feedback. Happy baking!
Jamie
I’m wondering if this will work with biscuits??
Hi Meredith – I have not attempted this recipe with that substitution, so I can’t attest to the results. If you give it a try, I’d love to know how it turns out. Happy baking!
Jamie
This was an amazing recipe! I made this for my Thanksgiving dinner, and it was delicious! I will definitely keep this on-hand as a Thanksgiving dessert (or breakfast hahahahaha)!
When I did it, I used 369 g of brioche bread. I figured I would post that for others who want to try this recipe.
I’m so glad you loved the recipe, Marlena! Thanks so much for stopping by and sharing your feedback. Happy baking!
-Jamie
Delicious – a super easy way to get close to pumpkin pie without the hassle. I loved this recipe because you kept it simple and budget friendly, unlike many bread pudding recipes out there. Bread pudding started out as a way to not waste stale bread. That is why my mother made it, and it’s why I make it. So many BP recipes have gotten away from those humble origins and call for fancy ingredients and multiple steps. I did not even use the bakery brought bread you recommend, and it turned out great! A couple other modifications I made – my husband doesn’t eat cinnamon because he is on blood thinners so I switched out the spices for a teaspoon of vanilla. I also traded the maple syrup for double the brown sugar because that is what I had on hand, and I let it sit for just a few minutes, making sure all bread was soaked through before baking, as I always do. I always sprinkle a mixture of brown sugar and ground flax on top before baking too – makes a bubbly delicious crust. Just finished what was left over with ice cream. Yuum!
So happy to hear you enjoyed the bread pudding, Sandy! Thanks so much for stopping by and leaving your feedback!
-Jamie
OMG…this sounds amazing. Thank you for having issues with pie crusts. I love to bake, but pie crusts are my nemesis!
Same! I hope you enjoy the recipe if you give it a go!
Jaime
I’ve been letting it sit overnight. Now it’s about to go in the oveb
Thanks so much for stopping by, Marlo! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Do you think the pumpkin bread pudding recipe will work using pumpkin bread?
Hello! I haven’t attempted this recipe using pumpkin, so I am not sure of the result but think you should absolutely try it. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
I thought I’d had enough pumpkin already but these bread puddings look delicious. I’m going to make this recipe on the weekend for my family. I think they’ll all like it. I know I will.
I hope you enjoy them, Cindy!
-Jamie
Yum! These would be delicious with coffee. I’ll have to make them for breakfast (they DO have veggies)!
I totally agree, Milena!