Delicious Pumpkin Bread Pudding

Pumpkin Bread Pudding is hands down the best thing that ever happened to my stale bread! This time last Thursday, I was looking at a loaf of French bread and wondering what to do with it when my neighbor showed up at the door with a fresh pumpkin from her garden. Two hours later, my kitchen smelled like heaven and my husband was telling me we could eat it once a week.

This isn’t just a fall recipe — It’s the dessert that saved my Thanksgiving when my pumpkin pie suddenly split down the middle. My sister-in-law still asks for the recipe every October. To be honest, it’s our family’s “new” tradition. After trying this custardy, seasoned perfection, plain old bread pudding will be a bore!

❤️ Why You’ll Love This Recipe

Listen, I’ve made more than my fair share of desserts in my life, but something about this one just feels DIFFERENT. It’s like having a warm hug on a cool day. The feel is amazing — creamy custard with just the absolute best soft spots of bread, and that golden top? Pure magic.Not to mention, it’s breathing new life into old bread that would otherwise go to the trash, so I can feel a little better about the calories!

Print

📝 Ingredient List

Base:

• 1 loaf (about 16 oz) of day-old French bread, cut into 1-inch cubes

Custard Mixture:

• 4 large eggs + 2 egg yolks
• 1½ cups half-and-half
• 1 cup whole milk
• 15 oz canned pumpkin purée
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ⅛ tsp ground cloves
• ¼ tsp salt
• 1 tsp vanilla extract

Optional Toppings:

• ½ cup toasted pecans
• Salted caramel sauce
• Whipped cream

🔍 Why These Ingredients Work

The day-old bread thing isn’t just me being picky – fresh bread turns to mush. Trust me, I learned this the hard way! Day-old bread soaks up the custard but keeps its shape. Those extra egg yolks? That’s what makes it extra rich and creamy instead of just sweet scrambled eggs with bread in it.

The spice combo is everything. I tried using pumpkin pie spice once and it was fine, but mixing your own gives you way more control. That tiny bit of cloves makes all the difference – don’t skip it even if you think you don’t like cloves.

Essential Tools and Equipment

• Large mixing bowl
• Whisk
• 9×13 inch baking dish (or similar size)
• Measuring cups and spoons
• Sharp knife for cubing bread

👩🍳 How To Make Pumpkin Bread Pudding

1. Preheat your oven to 350°F and grease that baking dish good. I use butter because it tastes better than cooking spray, but you do you.
2. Make the custard: Crack your eggs into a big bowl and whisk them up. Add the pumpkin – straight from the can is fine, no need to get fancy. Dump in both sugars and all those spices, then whisk until it looks smooth. Slowly pour in the milk and cream while whisking. It should look like orange custard at this point.
3. Add the bread: Toss in your bread cubes and stir gently. Don’t be aggressive here – you’re not making stuffing! Let it sit for 10 minutes. I usually clean up my mess during this time because the bread needs to soak up all that goodness.
4. Bake it: Pour everything into your greased dish. Bake for about 45-50 minutes. You’ll know it’s done when the middle doesn’t jiggle when you shake the pan gently. The top should be golden brown and gorgeous.
5. Serve warm: Let it cool for maybe 5 minutes if you can wait that long. Serve with whatever makes you happy – caramel sauce, whipped cream, ice cream, or just eat it plain like I do sometimes.

Tips from Well-Known Chefs

My aunt worked at a fancy restaurant for years and she always said the secret to good bread pudding is patience. Don’t rush the soaking time – that’s when the magic happens.

❗ You Must Know

Seriously, use day-old bread. I cannot stress this enough. If you only have fresh bread, cut it up and leave it out for a few hours or stick it in the oven at 200°F for 10 minutes. I’ve ruined this recipe before by being impatient with fresh bread.

Personal Secret: I always add a pinch of salt to my pecans before toasting them. It sounds weird but it makes them taste way better. Also, if you’re feeling fancy, drizzle them with maple syrup while they’re still warm.

💡 Pro Tips & Cooking Hacks

Room temperature eggs mix better – take them out when you start prepping. Don’t overmix once you add the bread because you’ll break it up too much. Check if it’s done by gently shaking the pan – the center should barely wiggle.

Want to make it extra special? Use brioche or challah instead of French bread. It’s more expensive but totally worth it for holidays.

🎨 Flavor Variations / Suggestions

I’ve tried this recipe about fifty different ways:

• Chocolate chips make it dessert-y (use dark chocolate)
• Dried cranberries add a nice tart pop
• A splash of bourbon makes it very grown-up
• Maple syrup instead of some of the milk is amazing
• Chopped walnuts work if you don’t have pecans

⏲️ Make-Ahead Options

This is perfect for make-ahead because it actually tastes better the next day! Mix everything up the night before, cover it, and stick it in the fridge. Bake it fresh in the morning. Perfect for when you have people staying over for the holidays.

You can also bake it completely ahead and just reheat portions in the microwave. Add a splash of milk when reheating to keep it from drying out.

Recipe Notes & Baker’s Tips

The texture should be creamy but not soupy. If it looks too wet after soaking, don’t panic – it’ll set up in the oven. If it looks dry, add more milk.

Use real pumpkin purée, not pumpkin pie filling. The pie filling already has spices and sugar, so your flavors will be all wrong.

🍽️ Serving Suggestions

This is amazing on its own, but I love it with salted caramel sauce. Homemade whipped cream is great too. For breakfast (yes, I eat this for breakfast), it’s perfect with bacon or sausage.

I serve this at Thanksgiving instead of pumpkin pie now because it’s easier and feeds more people. My kids actually eat it, which is saying something!

I hope this becomes your new favorite fall dessert. There’s something special about making something delicious from ingredients you already have. Happy baking!

🧊 How to Store Your Pumpkin Bread Pudding

Cover leftovers and keep them in the fridge for up to 4 days. Reheat in the microwave for 30-60 seconds, or warm bigger portions in a 300°F oven.

This freezes really well too. I wrap individual portions and freeze them for up to 3 months. Thaw overnight in the fridge and add a little milk when reheating.

⚠️ Allergy Information

This has eggs, dairy, and gluten. For dairy-free, use coconut milk instead of regular milk and cream. For gluten-free, use gluten-free bread that’s sturdy enough to hold up. No nuts unless you add the pecans.

❓ Questions I Get Asked A Lot

Can I make this without eggs?

The eggs are really important for the custard, but you can try egg replacer. It won’t be quite the same though.

What if I don’t have day-old bread?

Cut up fresh bread and let it sit out for a few hours, or dry it in a low oven for 10 minutes.

Can I use fresh pumpkin?

Sure! Just roast it first and make sure to drain any extra water.

How do I know when it’s done?

The middle should be set when you gently shake the pan, and a knife should come out mostly clean.

Can I double this?

Yes, but you’ll need two pans or one really big one. Add 10-15 minutes to the baking time.

💬 Tried this recipe? Leave a comment and rating below! I’ve enjoyed all the reports of your tinkering with this recipe. Did you experiment with any of the changes? How did it turn out? Share your photos – I would LOVE to see your creation!