Let’s talk cozy. I’m talking about a dish that fills your home with cinnamon-spiced aromas, makes your kitchen feel like a warm hug, and doubles as both dessert and breakfast (yes, we’re allowed!). Enter: Pumpkin Bread Pudding.
If you’re craving an easy pumpkin dessert that doesn’t require a culinary degree or an entire afternoon, this recipe is about to become your fall favorite. It’s as simple as tossing bread cubes with a velvety pumpkin custard, baking it to golden perfection, and topping it with all the indulgent fixings. Whether you’re serving it as a comforting fall breakfast recipe or as a dessert that tastes like Thanksgiving in every bite, this Pumpkin Spice Bread Pudding has you covered.
So, grab a loaf of bread, a can of pumpkin puree, and let’s whip up something that tastes like autumn joy.
Why You’ll Love This Pumpkin Bread Pudding
This recipe is a no-fuss, all-flavor kind of dish. Here’s why it’s an absolute must-bake:
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Perfect for using up leftover bread (or an excuse to buy a loaf of Texas toast).
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The pumpkin custard is rich, creamy, and beautifully spiced.
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Works as a decadent dessert or an indulgent fall breakfast (because pumpkin is a breakfast food too, right?).
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It’s a crowd-pleaser that feels fancy but comes together in no time.
Ingredients You’ll Need
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1 loaf (16 oz) French bread or Texas toast, cubed
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1 1/2 cups milk
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1 1/2 cups heavy cream
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1 can (15 oz) pumpkin puree
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1/2 cup granulated sugar
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1/2 cup brown sugar
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5 large eggs
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2 tsp vanilla extract
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2 tsp pumpkin pie spice
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
How to Make Pumpkin Bread Pudding
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Prep Your Pan & Oven
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick spray. -
Cube the Bread
Cut the bread into hearty 1-2 inch cubes. Toss them into a large mixing bowl. -
Make the Pumpkin Custard
In a separate bowl, whisk together milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg until smooth and well blended. -
Soak the Bread
Pour the pumpkin custard over the bread cubes. Gently stir to coat every piece evenly. Let the mixture sit for 20 minutes so the bread can soak up all that pumpkin goodness. -
Bake to Perfection
Spread the soaked bread mixture into your prepared baking dish, smoothing it into an even layer. Bake for 50-60 minutes, or until the center is set and the top is golden brown. A knife inserted into the middle should come out clean. -
Serve & Enjoy
Let the pudding cool slightly before slicing. Serve warm with a scoop of vanilla ice cream and a generous drizzle of caramel sauce for an indulgent finish. (Optional but highly recommended.)
Pumpkin Bread Pudding Tips & Tricks
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Day-old bread works best! Slightly stale bread absorbs the custard better without turning to mush.
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If you like a crispier top, broil the pudding for 2-3 minutes at the end of baking (watch it closely!).
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Feeling fancy? Sprinkle chopped pecans or walnuts over the top before baking for extra crunch.
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For a lighter version, you can substitute half-and-half for the heavy cream, but the texture will be slightly less rich.
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This dish reheats beautifully—just pop individual slices in the microwave for 30 seconds.
A Little Story from My Kitchen
This Pumpkin Bread Pudding became a staple in my house after a “what-do-I-do-with-this-leftover-bread” moment. One chilly Sunday morning, with pumpkin puree staring at me from the pantry and a loaf of French bread past its prime, this recipe came to life. It’s since become our go-to treat for lazy fall brunches and cozy family desserts. My kids call it “pumpkin French toast cake,” and honestly, they’re not wrong!
What to Serve with Pumpkin Bread Pudding
While this Pumpkin Spice Bread Pudding is a showstopper all by itself, a few simple additions can elevate it to festive levels. Serve it warm with a big scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a brunch setting, pair it with crispy bacon or a savory egg casserole to balance the sweetness. A dusting of powdered sugar and a drizzle of maple syrup or caramel sauce will make every slice photo-worthy (and totally irresistible).
How to Store Your Pumpkin Bread Pudding
Leftovers? Lucky you! Store any remaining bread pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick and cozy treat. You can also freeze this dish—wrap slices tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 300°F until heated through. A fresh drizzle of caramel sauce brings it back to life!
FAQs About Pumpkin Bread Pudding
Can I make this recipe ahead of time?
Absolutely! You can prep and assemble the bread pudding the night before. Cover and refrigerate, then bake fresh in the morning.
What’s the best bread for this recipe?
French bread, brioche, or Texas toast are perfect. Any sturdy, slightly stale bread will work great for soaking up the custard.
Can I substitute milk alternatives?
Yes! Almond milk or oat milk can replace regular milk. The flavor will slightly change, but it’s still delicious.
How do I know when the bread pudding is done baking?
The top should be golden brown, and a knife inserted in the center should come out clean. The custard should be set but still soft and tender.
Fall Mornings Just Got Cozier with This Easy Pumpkin Dessert
This Pumpkin Bread Pudding is more than just a recipe—it’s an invitation to slow down and savor the season. Whether you’re baking it for a weekend brunch or treating yourself to a sweet evening indulgence, this dish wraps you in all the warm, spiced flavors we love about fall. So grab that loaf of bread, whisk up some pumpkin magic, and let’s turn your kitchen into a cozy autumn retreat.
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Pumpkin Bread Pudding
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Bread Pudding is the ultimate cozy fall dessert (or breakfast!) that’s as easy as it is delicious. Cubes of bread are soaked in a creamy pumpkin-spiced custard, baked to golden perfection, and topped with indulgent fixings like caramel sauce and vanilla ice cream. Perfect for casual mornings or festive gatherings, this simple recipe brings warm, comforting flavors in every bite.
Ingredients
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1 loaf (16 oz) French bread or Texas toast, cubed
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1 1/2 cups milk
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1 1/2 cups heavy cream
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1 can (15 oz) pumpkin puree
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1/2 cup granulated sugar
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1/2 cup brown sugar
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5 large eggs
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2 tsp vanilla extract
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2 tsp pumpkin pie spice
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
Optional toppings:
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Vanilla ice cream
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Caramel sauce
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Powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cube bread into 1-2 inch pieces and place in a large mixing bowl.
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In another bowl, whisk together milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg until smooth.
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Pour pumpkin custard over bread cubes and gently mix to coat evenly. Let sit for 20 minutes to soak.
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Spread soaked bread mixture evenly into prepared baking dish.
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Bake for 50-60 minutes, until top is golden brown and a knife inserted into the center comes out clean.
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Let cool slightly before serving. Optional: top with vanilla ice cream, a drizzle of caramel sauce, or a dusting of powdered sugar.
Notes
Day-old bread works best for absorbing custard without becoming mushy.
Broil the pudding for 2-3 minutes at the end for a crispier top.
Add chopped pecans or walnuts before baking for a crunchy texture.
Leftovers can be stored in the fridge for up to 4 days; reheat in microwave or oven.
Freeze tightly wrapped slices for up to 2 months; thaw overnight and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American