Pumpkin Bread Pudding: A Fall Favorite

Pumpkin Bread Pudding

This Pumpkin Bread Pudding is everything I love about fall desserts! Soft, buttery brioche bread is soaked in a rich pumpkin custard made with real pumpkin puree, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Then everything gets baked until golden brown on top and perfectly soft and custardy in the center.

And let me tell you, this is the kind of dessert that makes your entire kitchen smell like fall.

Imagine all those warm pumpkin pie flavors baked into thick pieces of buttery brioche. Every bite is rich, creamy, perfectly spiced, and just sweet enough.

Now add a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

So good!

This easy pumpkin bread pudding recipe is perfect for Thanksgiving dinner, Christmas gatherings, or any chilly fall evening when you’re craving something homemade and comforting. It’s also a wonderful way to use a leftover loaf of brioche.

And unlike traditional pumpkin pie, there’s no pie crust to make, roll out, or worry about.

Just mix, soak, bake, and enjoy!

Why You’ll Love This Pumpkin Bread Pudding Recipe

There are plenty of pumpkin desserts to make during the fall season, but this one deserves a place on your holiday table.

Here’s why:

• Rich pumpkin flavor: An entire 15-ounce can of pure pumpkin puree gives the custard plenty of pumpkin flavor.
• Soft, custardy texture: Heavy cream, milk, and eggs create a rich custard that soaks into the brioche.
• Warm fall spices: Cinnamon, nutmeg, and cloves give every bite that classic pumpkin spice flavor.
• Easy to prepare: No complicated techniques or special equipment required.
• Perfect for entertaining: A 9×13-inch baking dish makes enough to share with family and friends.
• Great for leftover bread: Slightly stale brioche works beautifully in bread pudding.
• Delicious warm: Serve it with vanilla ice cream, whipped cream, or caramel sauce.
• A wonderful holiday dessert: It’s especially good for Thanksgiving and Christmas.

The best part is that it feels like a special dessert without requiring hours of preparation.

What Is Pumpkin Bread Pudding?

Pumpkin bread pudding is a seasonal variation of traditional bread pudding, a baked dessert made by soaking bread in a sweet egg-and-dairy custard.

Instead of using a basic vanilla custard, we’re adding pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves.

As the bread bakes, it absorbs the pumpkin custard and becomes soft and creamy inside, while the exposed pieces on top turn lightly golden.

The result is somewhere between classic bread pudding and pumpkin pie.

You get the familiar flavor of pumpkin pie, but with a heartier, more substantial texture from the brioche bread.

It’s one of my favorite ways to turn simple ingredients into an impressive fall dessert.

Ingredients You’ll Need

You only need a handful of ingredients to make this delicious pumpkin bread pudding.

Brioche Bread — 1 Loaf (Approximately 1 Pound)

Brioche is my favorite bread for this recipe because it’s rich, buttery, and slightly sweet.

It also absorbs the pumpkin custard beautifully without immediately falling apart.

Cut the loaf into approximately 1- to 2-inch bread cubes.

Slightly stale or day-old bread works particularly well, but you can also use fresh brioche.

Pumpkin Puree — 15 Ounces

You’ll need one standard 15-ounce can of pure pumpkin puree.

Make sure you’re using 100% pumpkin puree, not pumpkin pie filling.

Pumpkin pie filling already contains sugar and spices, which would change the sweetness and flavor of this recipe.

Large Eggs — 5

Eggs help the pumpkin custard set during baking.

They give the bread pudding structure while keeping the inside soft and creamy.

Heavy Cream — 1½ Cups

Heavy cream makes this bread pudding especially rich.

Combined with milk, it creates a smooth custard that coats and soaks into the brioche.

Milk — 1½ Cups

Milk balances the richness of the heavy cream.

I prefer whole milk for the best flavor and texture, although other dairy milk varieties can work.

Brown Sugar — ½ Cup

Brown sugar adds sweetness with a subtle molasses flavor that pairs beautifully with pumpkin and warm spices.

Granulated Sugar — ½ Cup

Using both white sugar and brown sugar gives the custard a balanced sweetness.

Ground Cinnamon — 2½ Teaspoons

Cinnamon is one of the main flavors in this pumpkin spice bread pudding.

It adds warmth and brings out the sweetness of the pumpkin.

Vanilla Extract — 2 Teaspoons

Vanilla complements the pumpkin, cream, and brown sugar while adding depth to the custard.

Ground Nutmeg — 1 Teaspoon

Nutmeg adds a warm, slightly nutty flavor that works especially well in pumpkin desserts.

Ground Cloves — ½ Teaspoon

Cloves have a strong, distinctive flavor, so a little goes a long way.

They give this bread pudding that familiar holiday spice aroma.

Tools for this recipe

Baking Dish Set

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Mixing Bowl

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measuring spoons

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How to Make Pumpkin Bread Pudding

This recipe comes together in a few easy steps.

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Generously coat a 9×13-inch baking dish with nonstick cooking spray.

Make sure to grease the bottom and sides so the bread pudding doesn’t stick during baking.

Step 2: Cut the Brioche

Cut your loaf of brioche into approximately 1- to 2-inch cubes.

Transfer the bread cubes to a large mixing bowl.

Try to keep the pieces fairly uniform so they absorb the pumpkin mixture and bake evenly.

Step 3: Make the Pumpkin Custard

In a separate large bowl, combine:

• 1½ cups milk
• 1½ cups heavy cream
• 15 ounces pumpkin puree
• 5 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 2½ teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves

Whisk until everything is smooth and well combined.

You want the eggs fully incorporated and the pumpkin evenly distributed throughout the custard mixture.

Step 4: Combine the Bread and Custard

Carefully pour the pumpkin mixture over the bread cubes.

Gently stir to coat the bread.

Make sure the custard reaches all the pieces rather than collecting at the bottom of the bowl.

You don’t want to aggressively mash the bread. Just toss it gently until everything is coated.

Step 5: Let the Bread Soak

Allow the bread to soak in the pumpkin custard for approximately 20 minutes.

This step is important!

It gives the bread time to absorb the liquid before baking, helping create that soft, creamy bread pudding texture.

If you notice dry pieces sitting on top, gently press them into the custard.

Step 6: Transfer to the Baking Dish

After the soaking period, transfer the bread and remaining pumpkin custard into your prepared baking dish.

Spread everything into an even layer.

Make sure the bread is distributed throughout the dish so the pudding cooks evenly.

Step 7: Bake

Place the baking dish into your preheated oven.

Bake at 350°F for approximately 50–60 minutes, or until the center is set and the top is lightly golden brown.

The middle should no longer look like liquid custard.

For an additional doneness check, an instant-read thermometer inserted into the center should register at least 160°F.

If the top starts browning too quickly before the center finishes cooking, loosely cover it with aluminum foil.

Step 8: Rest and Serve

Remove the pumpkin bread pudding from the oven and allow it to rest for approximately 10–15 minutes.

This gives the custard time to settle and makes the pudding easier to slice.

Serve warm with your favorite toppings.

My recommendation?

A scoop of vanilla ice cream and a generous drizzle of caramel sauce.

What Is the Best Bread for Pumpkin Bread Pudding?

The type of bread you use makes a big difference in the finished texture.

Brioche Bread

Brioche is my first choice for this recipe.

It’s buttery, rich, and tender, making it perfect for soaking up the pumpkin custard.

Challah Bread

Challah is another excellent option.

It has a soft texture and rich flavor that work beautifully in bread pudding.

French Bread

French bread can also work, especially if you prefer a slightly firmer, chewier texture.

Because it’s less rich than brioche, the finished dessert will taste a little different.

Regular Sandwich Bread

You can use sturdy white sandwich bread, but I recommend avoiding very thin, delicate slices.

Soft sandwich bread may break down too much when soaked in the custard.

For the best results, I recommend brioche or challah.

Does Bread Need to Be Stale for Bread Pudding?

Not necessarily, but slightly stale bread can actually be better.

Day-old bread has lost some of its moisture, allowing it to absorb more of the pumpkin custard without becoming overly soft.

If you have a leftover loaf of brioche that’s a day or two old, this is a wonderful way to use it.

But don’t worry if your bread is fresh.

You can still make this recipe.

How to Dry Fresh Bread

If your brioche is especially fresh and soft, cut it into cubes and spread them onto a baking sheet.

Place the bread in a low oven, around 250°F, for approximately 10–15 minutes, checking frequently.

You want the pieces to dry slightly, not become deeply toasted.

Allow them to cool before adding the custard.

This extra step is optional, but it can help prevent overly soggy bread pudding.

Pumpkin Puree vs. Pumpkin Pie Filling

This is one of the most important things to remember when making pumpkin recipes.

Pumpkin puree and pumpkin pie filling are not the same thing.

Pure pumpkin puree contains pumpkin without added sugar or spices.

Pumpkin pie filling already has sweeteners and seasonings mixed in.

Since this recipe includes its own brown sugar, granulated sugar, cinnamon, nutmeg, and cloves, using pumpkin pie filling could make the finished dessert overly sweet or heavily spiced.

Look for a can labeled 100% pure pumpkin.

Why Use Both Heavy Cream and Milk?

The combination of heavy cream and milk gives this pumpkin bread pudding its rich, custardy texture.

Heavy cream adds fat and richness.

Milk provides enough liquid to soak into the bread without making the custard excessively heavy.

Together with the eggs and pumpkin puree, they create a smooth, creamy mixture that bakes around the bread cubes.

It’s one of the reasons this dessert tastes so indulgent.

How to Keep Pumpkin Bread Pudding From Getting Soggy

Bread pudding is supposed to be moist and custardy, but there’s a difference between creamy bread pudding and one that’s genuinely undercooked.

Here are a few tips.

Use sturdy bread. Brioche, challah, and French bread hold up better than very thin sandwich bread.

Don’t skip the soaking time. Let the bread absorb the pumpkin mixture for the full 20 minutes.

Use the correct amount of bread. This recipe is designed for approximately one pound of brioche.

Bake until the center is set. The middle should no longer look like raw liquid custard.

Let it rest before serving. Giving the pudding 10–15 minutes to settle helps the texture firm up slightly.

How Do You Know When Pumpkin Bread Pudding Is Done?

There are a few things to look for.

The top should be lightly golden brown, with some of the exposed bread cubes developing a little texture.

The center should be set rather than liquid.

You can gently shake the baking dish. A slight movement is fine, but the center shouldn’t slosh.

For a reliable check, insert an instant-read thermometer into the center. The egg custard should reach at least 160°F.

Keep in mind that bread pudding should remain soft inside.

Don’t continue baking until it’s completely dry.

Can I Make Pumpkin Bread Pudding Ahead of Time?

Absolutely.

Bread pudding is a great dessert to prepare ahead, especially during the busy holiday season.

You can assemble the bread and pumpkin custard in your baking dish, cover it tightly, and refrigerate overnight.

The next day, bake as directed.

Because the casserole will be cold, it may need a little extra baking time.

If you’re using a glass or ceramic baking dish, follow the manufacturer’s instructions regarding temperature changes before placing it into a hot oven.

You can also bake the entire bread pudding ahead of time and reheat it before serving.

What to Serve With Pumpkin Bread Pudding

This dessert is delicious on its own, but toppings make it even better.

Vanilla Ice Cream

A scoop of vanilla ice cream melting over warm pumpkin bread pudding is one of my favorite ways to serve it.

The cold ice cream and warm custardy bread are such a good combination.

Caramel Sauce

Warm caramel sauce complements the pumpkin, cinnamon, brown sugar, and nutmeg beautifully.

Drizzle a little over each serving just before eating.

Whipped Cream

If you prefer something lighter than ice cream, add a dollop of whipped cream.

Maple Syrup

Maple syrup is another delicious option, especially if you’re serving the bread pudding for brunch.

Toasted Pecans

A handful of chopped toasted pecans adds a wonderful crunch.

I especially love pecans with pumpkin desserts.

Can I Add Chocolate Chips?

Yes!

Chocolate and pumpkin are a delicious combination.

If you want a sweeter, more dessert-like variation, you can sprinkle some chocolate chips among the bread cubes before adding the custard.

Semi-sweet chocolate chips would be my first choice.

Just remember that the recipe already contains a full cup of sugar between the brown and granulated sugar, so you don’t need a huge amount of chocolate.

Can I Add Pecans?

Absolutely.

Chopped pecans would be delicious mixed into the bread pudding or sprinkled over the top before baking.

They add a buttery, nutty flavor and a little texture.

If you’re serving this for Thanksgiving, pecans are an especially nice addition.

Can I Use Pumpkin Pie Spice Instead?

Yes, you can use pumpkin pie spice as a substitute for the individual spices.

However, the exact flavor will depend on your particular blend.

This recipe uses cinnamon, nutmeg, and cloves in specific amounts, so I recommend following the original recipe for the intended flavor.

If you use a pumpkin pie spice blend, start with a smaller amount, taste the custard mixture before adding the raw eggs or prepare a separate spice-and-sugar sample, and adjust as needed.

Can I Make This Without Heavy Cream?

You can experiment with replacing the heavy cream with additional milk or half-and-half.

However, the finished bread pudding won’t be quite as rich.

For the best texture and flavor, I recommend using the heavy cream and milk combination listed in the original recipe.

Is Pumpkin Bread Pudding a Breakfast or Dessert?

Traditionally, bread pudding is served as dessert, but this pumpkin version can work for brunch too.

It’s similar in some ways to a baked French toast casserole, especially because it uses brioche, eggs, milk, and warm spices.

For breakfast, I would serve smaller portions with fresh fruit and coffee.

For dessert, I’d go all out with vanilla ice cream and caramel sauce.

Pumpkin Bread Pudding for Thanksgiving

If you’re looking for something a little different to serve after Thanksgiving dinner, this recipe is a wonderful option.

It has all those familiar fall flavors everyone loves:

• Pumpkin
• Cinnamon
• Nutmeg
• Cloves
• Brown sugar
• Vanilla

But instead of making another pumpkin pie, you’re serving a rich, custardy dessert filled with buttery brioche.

It’s also easy to prepare ahead, which is especially helpful when you’re already juggling several dishes for Thanksgiving.

And because it bakes in a 9×13-inch dish, it’s perfect for sharing.

A Cozy Dessert for the Fall Season

You don’t have to wait until Thanksgiving to make this.

I love pumpkin desserts throughout the entire fall season.

There’s something about the smell of cinnamon, nutmeg, cloves, and vanilla baking together that makes the kitchen feel especially cozy.

Serve a warm slice after Sunday dinner or make it for a weekend gathering with family and friends.

It’s the kind of dessert that doesn’t need an elaborate presentation to be impressive.

Just a spoon, a scoop of ice cream, and maybe some extra caramel sauce.

How to Store Pumpkin Bread Pudding

Because this recipe contains eggs, milk, and heavy cream, leftovers need to be refrigerated.

Allow the bread pudding to cool slightly, then transfer leftovers to an airtight container or cover the baking dish tightly.

Refrigerate promptly and enjoy within 3–4 days.

Avoid leaving the pudding sitting at room temperature for more than two hours.

How to Reheat Pumpkin Bread Pudding

For individual servings, the microwave is the easiest option.

Place a slice on a microwave-safe plate and heat in short intervals until warmed through.

For larger portions, cover the bread pudding loosely with foil and warm it in a 325°F oven until heated through.

Covering it helps prevent the top from drying out.

Add caramel sauce or ice cream after reheating.

Can You Freeze Pumpkin Bread Pudding?

Yes.

Allow the baked bread pudding to cool completely, then cut it into individual portions.

Wrap or transfer the pieces to freezer-safe airtight containers.

Freeze for approximately 2–3 months for the best quality.

Thaw overnight in the refrigerator before reheating.

I recommend adding caramel sauce, whipped cream, or ice cream after reheating rather than freezing the bread pudding with toppings already added.

More Pumpkin and Fall Desserts From Krystel’s Cooking

If you love this pumpkin bread pudding recipe, here are a few more cozy recipes you’ll want to try.

Easy Apple Bread Pudding

If you love traditional bread pudding, my apple bread pudding is another wonderful dessert made with warm, comforting flavors. It’s especially good during apple season.

Easy Homemade Pumpkin Cheesecake

For another rich and creamy pumpkin dessert, try this homemade pumpkin cheesecake. It’s a great choice for Thanksgiving and special occasions.

Easy Pumpkin Coffee Cake

This pumpkin coffee cake is perfect when you’re craving pumpkin spice flavors with a sweet crumb topping.

Caramel Pumpkin Pecan Cobbler

If you love the idea of serving your pumpkin bread pudding with caramel sauce, you’ll definitely want to try this caramel pumpkin pecan cobbler. It’s another rich, comforting fall dessert.

The Best Pumpkin Pie

And of course, you can’t go wrong with a classic homemade pumpkin pie, especially when you’re planning your Thanksgiving dessert table.

Frequently Asked Questions

What is pumpkin bread pudding made of?

Pumpkin bread pudding is made with bread cubes soaked in a custard of pumpkin puree, eggs, milk, cream, sugar, vanilla, and warm spices, then baked until set.

What bread is best for pumpkin bread pudding?

Brioche is my favorite because it’s rich, buttery, and absorbs the custard beautifully. Challah and French bread are also excellent choices.

Can I use fresh bread?

Yes. Fresh bread works, although slightly stale or dried bread tends to absorb the custard better.

Can I use pumpkin pie filling?

I recommend using pure pumpkin puree instead. Pumpkin pie filling already contains sugar and spices that would change the recipe.

Why is my pumpkin bread pudding soggy?

It may need additional baking time, or the bread may have been too soft. Make sure the center is set before removing it from the oven.

What temperature do you bake pumpkin bread pudding?

Bake at 350°F.

How long does pumpkin bread pudding take to bake?

Approximately 50–60 minutes, depending on your oven and baking dish.

Can I make pumpkin bread pudding overnight?

Yes. Assemble it, cover it tightly, and refrigerate overnight. Bake the following day, allowing additional time if needed.

Can I add chocolate chips?

Absolutely. Semi-sweet chocolate chips make a delicious addition.

Can I add pecans?

Yes. Chopped pecans add wonderful flavor and texture.

What toppings go well with pumpkin bread pudding?

Vanilla ice cream, caramel sauce, whipped cream, maple syrup, and toasted pecans are all delicious options.

Can I serve pumpkin bread pudding cold?

You can, but I prefer serving it warm, especially with vanilla ice cream or caramel sauce.

How long does pumpkin bread pudding last?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Can I freeze pumpkin bread pudding?

Yes. Freeze baked, cooled portions for approximately 2–3 months for the best quality.

Final Thoughts

This Pumpkin Bread Pudding is one of those easy fall desserts that tastes like you spent far more time making it than you actually did.

You start with buttery brioche bread and soak it in a rich pumpkin custard made with heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and cloves.

Then everything goes into the oven until the top turns golden brown and the center becomes perfectly soft and custardy.

And when you serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce?

It’s absolutely delicious.

I love that this recipe takes all those familiar pumpkin pie flavors and turns them into something a little different.

It’s cozy enough for an ordinary fall evening but special enough for Thanksgiving dinner or a holiday gathering.

And since you can prepare it ahead of time, it’s one less thing to worry about when you’re entertaining.

If you’re a pumpkin lover or a bread pudding lover, this is definitely one to add to your fall baking list.

Just don’t forget the caramel sauce!t that checks all the boxes. So, why wait? Embrace the fall season with a slice of this delectable treat. Your taste buds will thank you!

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