Name: 🍂 Pumpkin Bread Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 5–6 cups cubed stale bread (brioche, challah, or French bread work best); 1 cup pumpkin puree (not pumpkin pie filling); 3 large eggs; 2 cups whole milk (or half-and-half for extra richness); ½ cup brown sugar; ½ cup white sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; ¼ teaspoon salt; Optional toppings: chocolate chips, chopped pecans, raisins, caramel sauce, whipped cream, or vanilla ice cream

Jump to Recipe

Pumpkin Bread Pudding Recipe—there, I said it right up front. Because that’s exactly what you came here for, right? This isn’t just any bread pudding; it’s the cozy, pumpkin-spiced, custardy dessert that will make your kitchen smell like autumn hugged you. Gooey in the middle, golden on top, and basically everything you want when the leaves start falling.

And if you’re thinking, “Wait… bread pudding? Isn’t that, like, old-fashioned?” Nope. This one is modern, comforting, and basically Pinterest in dessert form.

Ingredients You’ll Need for Pumpkin Bread Pudding Recipe

It uses leftover bread. That stale loaf you forgot about? Boom—transformed.
It tastes like pumpkin pie met French toast. Creamy on the inside, caramelized on top. Chef’s kiss.
Low effort, high reward. You mix, pour, bake, done. No degrees from culinary school required.
Perfect for feeding a crowd. Or just yourself, no judgment. (I may or may not have eaten half a pan while “taste testing.”)
It’s customizable. Want raisins? Chocolate chips? Bourbon drizzle? Live your best life.

Basically, this recipe is like sweatpants: comfortable, forgiving, and always there for you when you need it.

Step-by-Step Pumpkin Bread Pudding Recipe Instructions

Half a loaf of bread (stale is best, cubed—about 5–6 cups). If it’s too fresh, let it sit out a day. Think of it like bread going through a glow-down before its glow-up.
1 cup pumpkin puree. Not pumpkin pie filling—unless you enjoy overly sweet chaos.
3 large eggs. Because binding is important (in food and in relationships).
2 cups whole milk. Or half-and-half if you’re feeling decadent.
½ cup brown sugar. The molasses-y kind that makes you feel like a fancy baker.
½ cup white sugar. Balance, baby.
2 teaspoons pumpkin pie spice. Or DIY with cinnamon, nutmeg, ginger, and cloves.
1 teaspoon vanilla extract. You know, the “I actually bake” flavor.
Pinch of salt. Non-negotiable. Salt = flavor amplifier.
Optional add-ins: chocolate chips, pecans, raisins (if you’re that person).

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Don’t be that person who forgets and then stands awkwardly waiting with a bowl of soggy bread.
Grease a baking dish. 8×8 or 9×13 depending on how much bread you’ve got. Use butter—because why not?
Cube your bread. Toss it into the dish like you’re casually starting an art project.
Whisk the wet stuff. In a big bowl, combine pumpkin puree, eggs, milk, both sugars, spice, vanilla, and salt. It should look like pumpkin pie batter, smell like autumn, and make you question why candle companies charge $25 for the same vibe.
Pour it over the bread. Gently press the cubes down so they soak up that golden pumpkin magic. Don’t worry if it looks messy—bread pudding thrives in chaos.
Add extras. Sprinkle chocolate chips, nuts, or raisins on top. Or go rogue with all three.
Let it sit. Five to ten minutes gives the bread time to soak. Think of it as a spa day before the oven sauna.
Bake for 45–50 minutes. It’s done when the edges are golden and the center is set but still slightly jiggly (like me after a workout).
Cool slightly. Serve warm with whipped cream, vanilla ice cream, or—my personal favorite—a drizzle of caramel sauce that makes you wonder if you should apply for Great British Bake Off.

The first time I made this, I forgot the vanilla. Tragic. But even then, it was so good I ate three helpings “just to be sure.” When I finally nailed it with the vanilla, my roommate literally hugged me. That’s the kind of dessert energy we’re talking about here.

Common Mistakes to Avoid When Making Pumpkin Bread Pudding

Thinking you don’t need to preheat the oven. Rookie mistake. Bread pudding waits for no one.
Using fresh bread. It turns mushy, like sad cafeteria french toast.
Overbaking. Unless you like chewing on pumpkin-flavored croutons.
Forgetting the salt. That’s like forgetting WiFi at home—everything feels a little flat.
Going sugar wild. Remember, this isn’t a candy bar. Balance, my friend.

Alternatives & Substitutions

Bread: Brioche = extra fancy. Sourdough = tangy twist. Plain white bread = still awesome.
Milk: Almond, oat, or coconut milk if dairy isn’t your thing. Just know the flavor will change a bit (oat milk keeps it closest).
Sugar: Swap brown sugar with maple syrup for a deeper flavor.
Pumpkin: Don’t have any? Sweet potato puree or butternut squash puree can step in. Or make your own homemade pumpkin puree.
Spices: Out of pumpkin pie spice? Just cinnamon alone works. It won’t be a full-on fall festival, but it’s still cozy.

IMO, chocolate chips should always be considered mandatory. But hey, live your truth.

FAQ (Frequently Asked Questions)

1. Can I make this ahead of time?
Yes! Assemble it, cover, and chill overnight. Just bake the next day. Perfect for when future-you wants dessert without effort.

2. Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that?

3. Do I need to peel my pumpkin first?
Nope. You’re using canned puree. Unless you’re hardcore and making it from scratch (in which case, respect ).

4. Can I freeze it?
Yep. Slice it, wrap it, freeze it. Reheat in the oven for best results. Microwave works too, but it won’t win any beauty contests.

5. What if I don’t like pumpkin?
Then, friend, you may be reading the wrong recipe. Try bread pudding with apples or bananas instead.

6. Can I add alcohol?
Absolutely. A splash of bourbon or rum in the custard = chef’s kiss. Just don’t blame me if you start calling it “grown-up pudding.”

7. Do I need a water bath?
No. This isn’t cheesecake. Bread pudding is chill—it thrives without drama.

Final Thoughts

So there you have it: pumpkin bread pudding, the dessert that rescues stale bread and makes your kitchen smell like fall in a Hallmark movie. It’s cozy, it’s simple, and it’s one of those recipes where the payoff is way bigger than the effort.

Now go whip this up, light a candle that says something like “Autumn Harvest Bliss,” and dig in. Impress your friends, your family, or just yourself. Honestly, even if you eat it straight from the pan in sweatpants, you’ve earned it.

Pin this recipe for later—because you know the moment pumpkin season hits, you’ll want it again.

🍂 Pumpkin Bread Pudding Recipe

Yield: 1 9x13-inch baking dish

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This easy Pumpkin Bread Pudding Recipe is the ultimate cozy fall dessert. With golden bread cubes soaked in a creamy pumpkin custard, spiced perfectly, and topped with caramel drizzle or ice cream, it’s a simple yet irresistible treat you’ll make on repeat.

Ingredients

5–6 cups cubed stale bread (brioche, challah, or French bread work best)
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
2 cups whole milk (or half-and-half for extra richness)
½ cup brown sugar
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
Optional toppings: chocolate chips, chopped pecans, raisins, caramel sauce, whipped cream, or vanilla ice cream