Pumpkin Bread Pudding Recipes That Will Warm Your Fall Evenings

Have you ever noticed how the scent of warm pumpkin spice can instantly transport you back to cherished family gatherings? That’s exactly what happens in my kitchen every time I make my favorite pumpkin bread pudding. This recipe has become my go-to dessert when the leaves start changing and there’s a slight chill in the air. Combining the nostalgic comfort of traditional bread pudding with the seasonal warmth of pumpkin creates a dessert that’s both familiar and exciting.

Whether you’re hosting a Thanksgiving dinner or simply craving something sweet on a crisp autumn evening, this pumpkin bread pudding delivers cozy comfort in every bite.

Ingredients for Perfect Pumpkin Bread Pudding

Pumpkin bread pudding starts with quality ingredients that blend together to create that perfect balance of sweet, spicy, and creamy textures. I’ve tested countless variations over the years, and this combination yields the most flavorful results.

• 8 cups day-old bread cubes (challah or brioche work beautifully)
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted

For the optional caramel sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon salt

Can’t find challah? A good quality French bread works too. And if you’re watching your sugar intake, you can reduce the granulated sugar to 1/2 cup without sacrificing too much sweetness, especially if you’re planning to drizzle with caramel sauce later.

Timing

• Prep time: 20 minutes
• Inactive time (bread soaking): 30 minutes
• Cook time: 45-55 minutes
• Total time: About 1 hour 45 minutes

This pumpkin bread pudding takes less time than traditional pumpkin pie and can be partially prepared ahead of time, making it perfect for busy holiday schedules.

Step-by-Step Instructions for Pumpkin Bread Pudding

1. Prepare the Bread

Start by cutting your bread into 1-inch cubes and spread them on a baking sheet. Let them sit out for a few hours or overnight to become slightly stale. If you’re short on time, you can also dry them in a 275°F oven for about 15 minutes – just don’t let them brown or become toasted.

2. Create the Custard Base

In a large bowl, whisk together the milk, heavy cream, pumpkin puree, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined. This pumpkin-infused custard is what transforms ordinary bread into an extraordinary dessert.

3. Combine and Soak

Place your bread cubes in a large mixing bowl and pour the custard mixture over them. Gently fold everything together, making sure each piece of bread gets coated. Let this mixture rest for at least 30 minutes, occasionally pressing the bread down to help it absorb the custard. This resting period is crucial for developing the pudding’s texture – don’t rush it!

4. Prepare for Baking

Preheat your oven to 350°F. While it’s heating, grease a 9×13-inch baking dish with the melted butter. Transfer the soaked bread mixture to the prepared baking dish, making sure it’s evenly distributed.

5. Bake to Perfection

Bake your pumpkin bread pudding for 45-55 minutes, or until the center is set but still slightly jiggly. The top should be golden brown and slightly crisp. If the top is browning too quickly, cover loosely with foil for the remaining bake time.

6. Make the Caramel Sauce (Optional)

While the pudding bakes, prepare the caramel sauce if using. In a medium saucepan, heat the sugar over medium heat until it melts and turns amber (about 10 minutes). Add the butter (be careful, it will bubble!), then slowly pour in the heavy cream while stirring constantly. Add the salt, remove from heat, and let cool slightly.

Nutritional Information

Each serving of pumpkin bread pudding (assuming 12 servings per recipe) contains approximately:

• Calories: 320
• Protein: 7g
• Carbohydrates: 41g
• Fat: 15g
• Fiber: 1.5g
• Sugar: 25g

The pumpkin adds vitamin A and potassium, making this dessert slightly more nutritious than traditional bread pudding. The eggs provide protein, while the milk and cream offer calcium benefits.

Equipment Needed for Pumpkin Bread Pudding

Making this comforting pumpkin bread pudding doesn’t require fancy equipment, which is part of its charm. Here’s what you’ll need:

• 9×13-inch baking dish
• Large mixing bowl
• Medium bowl for whisking the custard
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Baking sheet (for drying bread if needed)
• Medium saucepan (if making caramel sauce)

I prefer using a glass baking dish for pumpkin bread pudding because it lets me see how the bottom and sides are browning. If you only have metal, that works too – just check it about 5 minutes earlier since metal conducts heat more efficiently.

Why You’ll Love This Pumpkin Bread Pudding

This pumpkin bread pudding recipe has become a staple in my fall recipe collection for so many reasons:

• It’s the perfect way to use up day-old bread, reducing food waste while creating something delicious
• The make-ahead potential is fantastic for holiday entertaining
• It fills your home with the most amazing fall aromas
• The texture contrast between the crispy top and custardy interior is absolutely divine
• It’s more unique than traditional pumpkin pie but just as festive

My neighbor, who claims she “doesn’t even like pumpkin,” requests this every Thanksgiving now. That’s how good it is! The versatility is another huge plus – serve it warm for dessert with ice cream, or enjoy leftovers cold for breakfast (I won’t tell).

Healthier Alternatives for Pumpkin Bread Pudding

Looking to make this pumpkin bread pudding fit your dietary needs? Here are some tested modifications:

Dairy-Free Version: Replace milk and cream with full-fat coconut milk or a mix of almond milk and coconut cream. Use coconut oil instead of butter.

Gluten-Free Option: Substitute gluten-free bread, but note that you may need to adjust the liquid slightly as gluten-free bread can absorb moisture differently.

Lower-Sugar Variation: Reduce sugars by 1/3 and add 1/4 teaspoon of stevia. You can also skip the caramel sauce and serve with a dollop of Greek yogurt instead.

Egg-Free Alternative: Replace eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water (let sit for 15 minutes before using). The texture will be slightly different but still delicious.

I’ve found that using whole grain bread can add a nice nuttiness and extra fiber, though the texture becomes a bit more rustic. For those watching calories, using 2% milk instead of whole milk and half-and-half instead of heavy cream still creates a lovely pumpkin bread pudding with about 70 fewer calories per serving.

Serving Suggestions for Pumpkin Bread Pudding

The versatility of pumpkin bread pudding makes it perfect for various occasions:

For a cozy family dessert, serve it warm with a scoop of vanilla ice cream or freshly whipped cream. The contrast between warm pudding and cold cream is unbeatable.

At Thanksgiving, offer it alongside traditional pumpkin pie for a delightful dessert option. Some guests might even prefer it!

For brunch, serve smaller portions with a sprinkle of powdered sugar and fresh berries.

My favorite autumn dinner party presentation involves individual ramekins of pumpkin bread pudding with a drizzle of caramel sauce and a sprinkle of toasted pecans.

For a truly decadent version, try serving with a bourbon-spiked whipped cream – just fold 1-2 tablespoons of quality bourbon into your whipped cream before serving.

Common Mistakes to Avoid with Pumpkin Bread Pudding

Even experienced bakers can run into trouble with bread pudding. Here are the pitfalls to watch for:

Using fresh bread: Fresh bread doesn’t absorb the custard properly. Your bread should be at least a day old, or dried in the oven as mentioned earlier.

Skipping the soaking time: Rushing this step results in a bread pudding with dry spots. Those 30 minutes of soaking are essential for even custard distribution.

Overbaking: This is perhaps the most common mistake. Pumpkin bread pudding should be set but still have a slight jiggle in the center when you take it out. It will continue cooking a bit as it cools.

Under-seasoning: The pumpkin and bread need proper spicing to shine. Don’t skimp on the pumpkin pie spice, and consider adding a pinch of black pepper to enhance the other spices.

Last Thanksgiving, I rushed and didn’t let my pumpkin bread pudding soak long enough. The result? A top-heavy dessert with too-dry bread on top and all the custard sunk to the bottom. Lesson learned!

Storing Tips for Pumpkin Bread Pudding

One of the best things about pumpkin bread pudding is how well it keeps:

Refrigeration: Cover leftover pumpkin bread pudding tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for up to 4 days. The flavor actually improves overnight as the spices meld together.

Freezing: This pumpkin bread pudding freezes beautifully! Portion it into individual servings, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: For the best texture when reheating, place refrigerated portions in a 300°F oven for about 15 minutes. Microwave works too (about 30-45 seconds per serving), but you’ll lose some of the textural contrast.

Make-Ahead Option: You can prepare the entire mixture up to 24 hours ahead, keep it refrigerated, then bake when ready. Just add 5-10 minutes to the baking time if it’s going straight from refrigerator to oven.

For an extra special treat, check out our make-ahead breakfast recipes that feature similar techniques.

Conclusion

Pumpkin bread pudding represents everything wonderful about fall baking – it’s comforting, aromatic, and brings people together around the table. I’ve watched this humble dessert disappear at countless gatherings while sparking conversations and creating memories. The combination of soft, custardy bread infused with warm pumpkin and spices creates something greater than the sum of its parts.

What makes this recipe particularly special is its forgiving nature. Even if you’re new to baking, you can create something impressive with minimal effort. And for experienced bakers, there’s plenty of room to add your personal touch.

Next time you’re craving something pumpkin but want to try beyond the usual pie, give this pumpkin bread pudding a chance. I’d love to hear how it turns out for you! Did you try any variations? Did your family love it as much as mine does? Share your experience in the comments below.

For more seasonal recipes that celebrate fall flavors, browse our collection of autumn comfort foods at HarmonyMeal.

FAQs About Pumpkin Bread Pudding

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