Pumpkin bread pudding is a comforting dessert that puts a fall spin on a classic dish. It uses day-old bread soaked in a creamy, spiced pumpkin custard, making it a wonderful way to use up a leftover loaf.
This recipe is straightforward to prepare and can be assembled ahead of time, which is helpful for holiday planning. It bakes into a warm, fragrant dessert that will make your kitchen smell like autumn.
Why You’ll Love Pumpkin Bread Pudding
- Soaking the bread for 30 minutes is important. It ensures the cubes fully absorb the custard, which gives the finished pudding a consistent, moist texture throughout.
- Using day-old, slightly dry bread is better than using fresh bread. Drier bread acts like a sponge and soaks up more of the pumpkin custard without becoming mushy.
- Baking until the center is just set is the key to a good custard. This prevents the eggs from overcooking, which would result in a dry or rubbery texture.
Pumpkin Bread Pudding Ingredients
- Bread: A sturdy, enriched bread like challah, brioche, or a plain French loaf works very well. Avoid standard soft sandwich bread, which can fall apart.
- Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe’s balance.
- Dairy: For a richer custard, you can use all heavy cream instead of half-and-half and milk. For a lighter version, you can use all whole milk.
- Spices: If you have pumpkin pie spice, you can use 2 1/2 teaspoons of it in place of the individual cinnamon, ginger, nutmeg, and cloves.
Exact quantities are in the recipe card below.
How to Make Pumpkin Bread Pudding
Step 1: Prepare the Bread and Pan
First, get your oven heating to 350°F (175°C) and grease a 9×13-inch baking dish. Cut your day-old bread into cubes about 1-inch in size and spread them evenly in the dish.
Step 2: Mix the Pumpkin Custard
In a large mixing bowl, whisk the eggs. Then, add the pumpkin purée, dairy, sugars, vanilla, and all the spices. Continue whisking until you have a smooth, uniform custard.
Step 3: Soak, Bake, and Serve
Pour the custard all over the bread in the pan, pressing down gently to submerge it. Let it soak for 30 minutes at room temperature. Bake until the center is set, then let it cool slightly before you serve it.
Storage Tips for Pumpkin Bread Pudding
Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 30-60 seconds until warm. Freezing is not recommended, as the custard’s texture can become watery upon thawing.
Expert Tips for Pumpkin Bread Pudding
- For food safety, egg-based custards must be cooked to a minimum internal temperature of 160°F (71°C).
- You can assemble the bread pudding up to 24 hours in advance. Cover and refrigerate, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.
- For added texture, you can mix 1/2 cup of chopped pecans, walnuts, or raisins in with the bread cubes.
- The 30-minute soaking time is not included in the total time calculation.
What to Serve with Pumpkin Bread Pudding?
Serve this bread pudding warm, either on its own or with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
Pumpkin Bread Pudding Recipe FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin purée. Just make sure it has a similar thickness to the canned variety. If it seems watery, let it drain in a fine-mesh sieve for a little while before using.
Why is my bread pudding soggy?
Sogginess usually happens if the bread was too fresh and soft, or if the pudding was underbaked. Use day-old, sturdy bread and make sure to bake it until the center is fully set and a knife comes out clean.
Can I make this dairy-free?
Yes. For a dairy-free version, you can replace the half-and-half and milk with a rich plant-based milk. Full-fat oat milk or a combination of canned coconut milk and almond milk would work well.
Pumpkin Bread Pudding
Ingredients
- 8 cups day-old bread cut into 1-inch cubes, about 1 lb / 450g
- 1 can pumpkin purée (425g) 15-ounce
- 6 large eggs
- 2 cups half-and-half 480 ml
- 1 cup whole milk 240 ml
- 3/4 cup granulated sugar 150g
- 1/3 cup packed light brown sugar 75g
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Spread the bread cubes in an even layer in the prepared dish.
- In a large bowl, whisk the eggs lightly. Add the pumpkin purée, half-and-half, milk, granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the mixture is smooth and well combined.
- Pour the pumpkin custard evenly over the bread cubes. Use a spoon to gently press the bread down, ensuring it is all coated in the liquid.
- Let the dish stand at room temperature for 30 minutes. This allows the bread to soak up the custard.
- Bake for 45 to 55 minutes. The pudding is done when the center is set and a knife inserted near the middle comes out clean. The top should be golden brown.
- For safety, ensure the internal temperature of the custard reaches at least 160°F (71°C) on an instant-read thermometer.
- Remove from the oven and let the bread pudding cool on a wire rack for at least 15 minutes before serving.
