Irresistible Pumpkin Bread Pudding Recipe for Autumn Comfort

Memories of autumn swirl around this creamy pumpkin bread pudding, a dessert that whispers comfort and warmth.

Crisp leaves dance outside while spices fill your kitchen with nostalgic aromas.

Soft bread cubes absorb rich custard like little sponges of delight.

Nutmeg and cinnamon weave magic through each delectable bite, creating layers of sweet complexity.

Seasonal ingredients combine in a simple yet sophisticated dessert that feels both rustic and elegant.

Cozy moments await you with this delectable treat that transforms humble ingredients into something extraordinary.

One forkful promises to transport you straight to a charming countryside kitchen.

Pumpkin Bread Pudding You’ll Keep Coming Back To

• Savor Seasonal Comfort: Indulge in a warm, cozy dessert that captures the essence of autumn with rich pumpkin flavors and comforting spices.
• Customize with Ease: Personalize this bread pudding by adding toppings like whipped cream, caramel sauce, or a sprinkle of nuts to create your perfect dessert experience.
• Simplify Baking Adventure: Perfect for bakers of all skill levels, this recipe requires minimal prep and delivers maximum deliciousness with straightforward ingredients and simple steps.
• Crowd-Pleasing Dessert: An ideal treat for family gatherings, holiday celebrations, or a special weekend indulgence that brings everyone together with its irresistible aroma and taste.

Ingredients for Best Ever Pumpkin Bread Pudding

• Bread Cubes: Soft bread that provides the foundation for the pudding and absorbs the creamy custard.
• Milk, Cream: Rich dairy ingredients that create a smooth and silky texture for the pudding.
• Pumpkin Purée: Adds a classic autumn flavor and provides moisture to the dessert.
• Eggs: Binding agent that helps set the pudding and creates a custardy consistency.

• Brown Sugar: Adds deep, caramel-like sweetness and helps create a rich flavor profile.
• Pumpkin Pie Spice: Warm blend of spices that gives the pudding a traditional fall taste.
• Vanilla Extract: Enhances the overall flavor and adds a subtle aromatic sweetness.

• Whipped Cream, Caramel Sauce: Delicious finishing touches that add extra indulgence and complementary flavors to the bread pudding.

How to Bake Pumpkin Bread Pudding with Ease

Step 1: Warm Up the Oven

Crank the oven to 350°F. Grab a 9×9-inch baking dish and give it a quick spray or butter rub to prevent sticking.

Step 2: Cube the Bread

Slice your bread into bite-sized chunks, making sure they’re roughly similar in size. Spread these cubes evenly across the prepared baking dish.

Step 3: Whip Up the Creamy Pumpkin Mixture

• Whole milk
• Heavy cream
• Pumpkin purée
• Brown sugar
• Eggs
• Pumpkin pie spice
• Vanilla extract

Whisk everything together until the mixture looks smooth and silky with no lumps.

Step 4: Soak and Settle

Pour the luscious pumpkin mixture over the bread cubes.

Gently press down so each bread piece gets a good drink of the creamy goodness. Let everything sit and mingle for 10 minutes, allowing the bread to absorb all those delicious flavors.

Step 5: Bake to Perfection

Slide the dish into the preheated oven. Bake for 35-40 minutes until the top turns a gorgeous golden brown and the center feels just set when you touch it.

Step 6: Cool and Dress Up

Let the pudding rest for a few minutes after pulling it from the oven. Top with a dollop of whipped cream or a drizzle of caramel sauce for an extra wow factor.

Serve warm and enjoy every spoonful!

Tips to Perfect Pumpkin Bread Pudding

• Use day-old bread for the best texture and to prevent sogginess, as slightly stale bread absorbs the custard more effectively.
• Ensure even distribution of bread cubes in the baking dish to guarantee consistent soaking and baking throughout the pudding.
• Gently press the bread into the custard mixture to help it absorb the flavors and create a more cohesive dessert.
• For a gluten-free version, swap regular bread with gluten-free bread cubes or brioche to maintain the rich, custardy texture.
• Enhance the flavor by adding chopped pecans or walnuts on top before baking for a delightful crunch and nutty undertone.

Creative Variations on Pumpkin Bread Pudding

• Gluten-Free Pumpkin Bread Pudding: Replace traditional bread with gluten-free bread cubes or almond flour-based bread for those with wheat sensitivities.
• Vegan Autumn Pudding: Swap eggs and dairy with coconut milk, silken tofu, and plant-based egg replacer to create a dairy-free version packed with seasonal flavors.
• Low-Sugar Pumpkin Comfort: Use monk fruit sweetener or stevia instead of brown sugar, and incorporate extra warm spices like cinnamon and nutmeg to enhance natural sweetness.
• Nutty Harvest Remix: Add chopped pecans or walnuts to the bread cubes and sprinkle toasted nuts on top for a crunchy texture and rich, earthy undertones.

Pairings That Elevate Pumpkin Bread Pudding

• Complement the pumpkin bread pudding with a hot apple cider infused with cinnamon and cloves, echoing the dessert's warm spice profile.
• Drizzle a smooth bourbon-based cream sauce over the pudding, creating a rich and luxurious flavor combination that enhances the dessert's depth.
• Top the warm bread pudding with a scoop of creamy vanilla bean ice cream, offering a delightful temperature and texture contrast.
• Serve alongside a caramel macchiato to mirror the dessert's sweet and spicy notes, providing a complementary coffee-based beverage experience.

Storage Ideas for Pumpkin Bread Pudding

• Refrigerate: Store leftover bread pudding in an airtight container for up to 4 days. Wrap tightly with plastic wrap or transfer to a sealed container to prevent moisture loss.
• Freeze: Portion pudding into individual servings, wrap securely in plastic wrap and aluminum foil. Freeze for maximum 2 months. Label with date for easy tracking.
• Microwave Reheat: Place a single serving on a microwave-safe plate. Heat in 30-second intervals, stirring between each, until warmed through. Stop heating to prevent drying out.
• Oven Reheat: Preheat oven to 325°F. Cover pudding with aluminum foil to retain moisture. Warm for 10-15 minutes until heated evenly. Add a splash of milk or cream before reheating to restore original creamy texture.

FAQs

• What type of bread works best for this pudding?

Slightly stale or day-old bread like brioche, challah, or French bread works perfectly. These breads absorb the custard well and create a soft, custardy texture.

• Can I make this recipe dairy-free?

Yes, substitute the milk and cream with coconut milk or almond milk. Use a plant-based egg replacer to keep the recipe vegan-friendly and still maintain the creamy consistency.

• How do I know when the bread pudding is fully cooked?

The top should be golden brown, and when you gently press the center, it should feel set and not liquid-like. A knife inserted in the center should come out mostly clean with just a few moist crumbs.

Pumpkin Bread Pudding Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 30 reviews

• Total Time: 1 hour
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Silky pumpkin bread pudding delights taste buds with rich autumn flavors from classic American comfort cuisine. Warm spices and creamy texture invite diners to savor each luxurious spoonful you’ll remember long after the last bite.

---

Ingredients

Scale 1x2x3x

• 15 oz pumpkin puree
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 8 cups day-old bread cubes (challah or brioche)
• 1/4 cup unsalted butter, melted
• 1/2 cup pecans, chopped (optional)
• 1/2 cup caramel sauce (optional)
• 1/4 cup powdered sugar (optional)
• Whipped cream (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and generously coat a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
2. Cut bread into uniform 1-inch cubes and distribute them evenly across the prepared baking dish, creating a consistent base for the pudding.
3. In a large mixing bowl, combine milk, heavy cream, pumpkin purée, brown sugar, eggs, pumpkin pie spice, and vanilla extract, whisking vigorously until the mixture achieves a smooth, homogeneous consistency.
4. Gently pour the custard mixture over the bread cubes, using a spatula to press down and ensure each bread piece absorbs the liquid thoroughly.
5. Allow the bread to soak in the custard for 10 minutes, enabling it to fully absorb the rich, spiced flavors.
6. Place the baking dish in the preheated oven and bake for 35-40 minutes, monitoring until the top turns a golden brown and the center becomes firm and set.
7. Remove from the oven and let the pudding cool for 10-15 minutes, allowing it to stabilize and develop a more cohesive texture.
8. Serve warm, optionally garnishing with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent finishing touch.

Notes

• Choose day-old bread for maximum absorption, creating a richer, more luxurious texture in your pudding.
• Gently press bread cubes into the custard to help them soak up all the delicious pumpkin-spiced liquid without breaking apart.
• Swap regular milk with almond or oat milk for a dairy-free version that’s equally creamy and indulgent.
• Sprinkle chopped pecans or walnuts on top before baking for an extra crunch and nutty flavor boost.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 457
• Sugar: 32 g
• Sodium: 385 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Carbohydrates: 56 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 169 mg