Irresistible Pumpkin Bread Pudding Recipe for Fall Desserts

Pumpkin bread pudding is a versatile treat that works as a cozy dessert or a sweet breakfast or brunch—especially during the holidays. Cubed bread bakes in a creamy pumpkin custard for a comforting, seasonal dish everyone will enjoy.

I love simple, satisfying desserts—ones you might even serve for breakfast. This pumpkin bread pudding has French-toast-like vibes and is equally good warm from the oven for dessert or alongside coffee for a holiday brunch. It’s easy to assemble and always popular at the table.

Ingredients

What you’ll need:

• Bread – 1 large slightly stale French or Italian loaf, cut into 1″ cubes
• Raisins – 1/4 cup (optional but recommended)
• Pumpkin puree – 1 (15 oz) can (use puree, not pie filling)
• Brown sugar – 1 packed cup
• Eggs – 2 large
• Spices & flavor – 1 1/2 tsp pumpkin pie spice, 1 1/2 tsp ground cinnamon, 1 1/2 tsp vanilla extract
• Milk – 2 cups 2% (use whole milk or half-and-half if you prefer richer results)

How to make pumpkin bread pudding

1. Preheat the oven to 350°F (175°C). Spray a 9×13″ baking dish with nonstick cooking spray.

2. Cut the slightly stale bread into 1″ cubes and spread them in an even layer in the prepared baking dish. Sprinkle the raisins evenly over the bread.

3. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla until well combined. Slowly whisk in the milk until the mixture is smooth.

4. Pour the pumpkin custard evenly over the bread, pressing gently so the bread absorbs the liquid. Let the dish rest for 15–20 minutes to allow the bread to soak up the custard.

5. Bake at 350°F for 40–45 minutes, until the pudding is set and a toothpick inserted into the center comes out clean.

6. Remove from the oven and let rest for 5 minutes to help it hold its shape. Slice and serve warm.

Serving suggestions

This pudding is delicious on its own or topped with something extra. Popular options:

• Maple syrup
• Whipped cream or Cool Whip
• Yogurt—vanilla, plain, or caramel
• Caramel sauce
• Vanilla ice cream

Storage

Store leftovers tightly covered in the baking dish or in an airtight container in the refrigerator for up to 4 days. Reheat in a moderate oven until warmed through to preserve texture.

Tips and tricks

• Spray the baking dish generously with nonstick spray so the pudding releases easily.
• If you’re unsure whether it’s done, insert a toothpick into the center; it should come out clean when cooked through.
• Let the pudding rest about 5 minutes after baking so it firms up for neater slices.
• Use pumpkin puree—not pumpkin pie filling—to control sweetness and texture.

Recipe summary

Ingredients (concise)

• 1 large stale French or Italian bread loaf
• 1/4 cup raisins (optional)
• 1 (15 oz) can pumpkin puree
• 1 packed cup brown sugar
• 2 large eggs
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla extract
• 2 cups 2% milk

Instructions (concise)

1. Preheat oven to 350°F and spray a 9×13″ dish.
2. Cube bread and spread in dish, sprinkle raisins over the top.
3. Whisk pumpkin, brown sugar, eggs, spices, and vanilla; slowly whisk in milk.
4. Pour custard over bread, let soak 15–20 minutes.
5. Bake 40–45 minutes until set; rest 5 minutes, then slice and serve warm.

Notes

• Ensure the baking dish is well-sprayed to prevent sticking.
• Don’t substitute pumpkin pie filling—use pure pumpkin puree.
• Allow resting time after baking for cleaner slices.

Make this pumpkin bread pudding for your next holiday breakfast or dessert—it’s easy, seasonal, and sure to please.