Pumpkin Bread Pudding That Tastes Like Fall Had a Glow-Up (And Yes, It’s Ridiculously Easy)

You know those desserts that make people go quiet at the table? This is that. Pumpkin Bread Pudding takes stale bread and turns it into a cozy, caramel-soaked, custardy masterpiece you’ll want to gatekeep.

It’s fast, it’s forgiving, and it smells like your kitchen hired a pastry chef. Serve it at brunch, bring it to Friendsgiving, or crush it solo on the couch—no judgment here.

What Makes This Recipe So Good

• Ultra-custardy texture: The pumpkin purée and cream create a silky custard that hugs every bread cube.
• Low effort, high reward: Simple prep, no fancy tools, zero stress. Your oven does the heavy lifting.
• Balanced sweetness: Brown sugar + warm spices = not cloying, just deeply comforting.
• Versatile base: Works with brioche, challah, or that baguette you forgot existed.
• Make-ahead friendly: Assemble ahead, bake later.

  Peak host energy.

Shopping List – Ingredients

• 6 cups day-old bread, cubed (brioche, challah, or French bread)
• 1 cup pumpkin purée (not pumpkin pie filling)
• 3 large eggs
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup packed light or dark brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional but great)
• 1/2 teaspoon fine salt
• 1/2 cup raisins or chopped pecans (optional)
• 2 tablespoons unsalted butter, melted (for drizzling)
• For serving: warm caramel sauce or maple syrup, whipped cream or vanilla ice cream

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep 9-inch square pan.
2. Spread bread cubes on a baking sheet and toast for 8–10 minutes until slightly crisp. This helps them soak without turning mushy.
3. In a large bowl, whisk pumpkin, eggs, milk, cream, brown sugar, vanilla, spices, and salt until smooth.
4. Add toasted bread to the bowl and gently fold until every piece is coated.

   If using raisins or pecans, stir them in now.

5. Rest the mixture for 10 minutes so the bread absorbs the custard. Stir once halfway through to redistribute.
6. Transfer to the prepared pan, drizzle melted butter over the top, and lightly press to level.
7. Bake 35–45 minutes, until the edges are set and golden, and the center jiggles slightly but isn’t liquid. A knife inserted near the center should come out with moist crumbs.
8. Cool 10 minutes.

   Serve warm with caramel or maple and a cloud of whipped cream or a scoop of ice cream. Prepare for applause.

Preservation Guide

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
• Reheat: Warm slices in a 300°F oven for 10–12 minutes or microwave in 20–30 second bursts.
• Freezer: Wrap portions in plastic, then foil; freeze up to 2 months. Thaw in the fridge overnight before reheating.
• Make-ahead: Assemble up to 12 hours in advance and refrigerate.

  Bake straight from the fridge, adding 5–10 minutes.

Nutritional Perks

• Pumpkin power: Beta-carotene for eye health and antioxidants—your dessert is doing stealth wellness.
• Protein and calcium: Eggs and dairy add satiety and structure, not just indulgence.
• Reasonable sugar: Sweet, yes, but not a sugar bomb. Portions keep it friendly—IMO, that’s a win.

Common Mistakes to Avoid

• Using fresh, soft bread: It turns soggy. Stale or toasted bread is non-negotiable.
• Skipping the rest time: The soak ensures even custard distribution and prevents dry pockets.
• Overbaking: You’re aiming for custardy, not cakey.

  Pull it when there’s a slight jiggle.

• Going spice-wild: Too much clove or nutmeg can dominate. Measure, don’t eyeball like a maniac.
• Using pumpkin pie filling: It’s pre-sweetened and spiced—your pudding will be chaos.

Variations You Can Try

• Bourbon Boost: Add 1–2 tablespoons bourbon to the custard and top with toasted pecans.
• Chocolate Swirl: Fold in 1/2 cup dark chocolate chips and finish with a drizzle of ganache. Extra?

  Absolutely.

• Apple Crunch: Stir in 1 cup sautéed diced apples and sprinkle with cinnamon-sugar before baking.
• Dairy-Light: Swap milk for evaporated milk and use half-and-half instead of heavy cream.
• Gluten-Free: Use a sturdy gluten-free loaf and toast well before soaking.

FAQ

Can I make this without eggs?

Yes. Replace each egg with 3 tablespoons aquafaba or 1 tablespoon cornstarch whisked into the dairy. Texture will be slightly less rich but still delicious.

What’s the best bread for this?

Brioche or challah for luxe custard, French bread for structure.

Whatever you choose, make sure it’s day-old or toasted.

Can I reduce the sugar?

You can drop to 1/2 cup brown sugar without wrecking texture. Just know toppings like caramel will add sweetness back in, FYI.

How do I know it’s done?

The edges should be puffed and set, the center should wobble slightly, and a knife near the center should come out with moist crumbs—not liquid custard.

Can I make it in a slow cooker?

Yes. Cook on Low for 2.5–3.5 hours until set at the edges with a soft center.

Remove the lid for the last 15 minutes to reduce moisture.

The Bottom Line

Pumpkin Bread Pudding is the shortcut to “wow” without the culinary gymnastics. It’s cozy, custardy, and endlessly customizable—basically fall in a baking dish. Keep a loaf of bread, a can of pumpkin, and your spice jar ready, and you’re one hour away from dessert greatness.