Pumpkin Bread Pudding

Transform Leftover Bread into a Fall Classic

When the holidays roll around and pumpkin flavors start appearing everywhere, there’s one dessert that truly embodies warmth, comfort, and coziness—Pumpkin Bread Pudding. This dessert takes simple leftover bread and transforms it into a luscious, spiced treat that feels like a hug in every bite. Rich, creamy, and perfectly spiced with pumpkin puree, cinnamon, nutmeg, and cloves, this pudding is a fantastic way to reduce waste while delighting your guests.

Whether you’re looking for a show-stopping holiday dessert or a cozy weekend treat, pumpkin bread pudding delivers decadent flavors and comforting textures. Drizzle it with warm caramel sauce or serve it with whipped cream for an unforgettable finish.

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Why You’ll Love This Pumpkin Bread Pudding

• Waste Not, Want Not: Perfect use for leftover bread—no need to toss stale slices!

• Ultimate Comfort Food: Warm spices and creamy custard make this an autumn favorite.

• Easy to Make: Simple prep with common ingredients and one-baking-dish cleanup.

• Flexible Serving: Serve warm as dessert or chilled as a breakfast treat.

• Make-Ahead Friendly: Can be prepared ahead, refrigerated, and baked when ready.

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Ingredients Overview

Bread Base

• 8 cups day-old bread cubes (French bread, challah, brioche, or sturdy white bread)

Pumpkin Custard

• 1 ½ cups pumpkin puree (not pie filling)

• 4 large eggs

• 2 cups whole milk (or cream for richer pudding)

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, pinch cloves)

• 1 tsp vanilla extract

• ½ tsp salt

Optional Toppings & Add-ins

• Chopped pecans or walnuts

• Raisins or dried cranberries

• Caramel sauce or maple syrup

• Whipped cream or vanilla ice cream

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Equipment Needed

• Large mixing bowl

• Whisk and spatula

• 9×13-inch baking dish or similar size casserole dish

• Measuring cups and spoons

• Aluminum foil or parchment paper for tenting

• Cooling rack

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Step-by-Step Instructions

Step 1: Prep Your Bread

Cut your day-old bread into roughly 1-inch cubes. Using slightly stale bread helps the pudding soak up the custard without becoming mushy. Spread the cubes on a baking sheet and toast lightly in a 300°F (150°C) oven for 10 minutes if your bread is very fresh or soft. This step helps maintain texture.

Step 2: Make the Pumpkin Custard

In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, salt, vanilla extract, and milk until smooth and creamy. The mixture should be fully combined with no lumps.

Step 3: Combine Bread & Custard

Place the bread cubes into your greased baking dish. Pour the pumpkin custard evenly over the bread, gently pressing down with a spatula to ensure all pieces absorb the custard. Allow the mixture to sit for 15–20 minutes to soak.

Step 4: Add Optional Mix-Ins

If using nuts or dried fruit, sprinkle them on top or fold gently into the mixture before baking.

Step 5: Bake

Cover the dish tightly with foil and bake at 350°F (175°C) for 40 minutes. Then remove the foil and bake for an additional 20–25 minutes, or until the custard is set and the top is golden brown and slightly crispy.

Step 6: Cool and Serve

Allow the bread pudding to cool for 10–15 minutes before serving. Serve warm with caramel sauce drizzled over, a dollop of whipped cream, or a scoop of vanilla ice cream.

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Tips for Perfect Pumpkin Bread Pudding

Use Sturdy Bread

Choose breads like challah, brioche, or French bread for the best texture. Avoid sandwich breads that become too soggy.

Day-Old Bread Is Best

Day-old or slightly stale bread soaks up the custard without falling apart.

Don’t Overbake

The pudding should be set but still moist inside. Overbaking leads to dryness and cracks.

Soak Time Matters

Allow the bread and custard to rest before baking so the custard penetrates well.

Customize Your Spice Blend

Pumpkin pie spice blends vary; adjust spices to suit your taste. Add cardamom or allspice for a unique twist.

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Variations & Add-Ons

1. Maple Pecan Pumpkin Bread Pudding

Add ½ cup chopped pecans and drizzle maple syrup over the top before baking.

2. Chocolate Chip Pumpkin Bread Pudding

Fold ½ cup mini chocolate chips into the custard for a chocolate surprise.

3. Gluten-Free Version

Use gluten-free bread cubes. Confirm that your pumpkin pie spice blend is gluten-free.

4. Vegan Pumpkin Bread Pudding

Substitute eggs with flax eggs (2 Tbsp ground flax + 6 Tbsp water, chilled), use coconut or almond milk, and vegan butter or oil.

5. Boozy Bourbon Pumpkin Bread Pudding (Adults Only)

Add 2 Tbsp bourbon to the custard mixture and drizzle bourbon caramel sauce on serving.

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Serving Suggestions

• Serve warm with a generous drizzle of homemade caramel sauce.

• Add a scoop of vanilla ice cream or whipped cream for extra indulgence.

• Sprinkle chopped toasted nuts on top for crunch.

• For breakfast, serve with warm maple syrup and fresh fruit on the side.

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Storage & Make-Ahead Tips

• Make Ahead: Prepare and assemble the pudding a day before. Cover tightly and refrigerate overnight. Bake right before serving.

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.

• Freeze: You can freeze the unbaked pudding (wrapped well) for up to 2 months. Thaw overnight in the fridge before baking.

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Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned puree?

Yes! Roast peeled pumpkin cubes until tender, then puree in a food processor until smooth. Use the same amount as canned pumpkin.

What type of bread works best?

Challah, brioche, French bread, or other sturdy breads with a good crumb are ideal. Avoid soft sandwich breads that become mushy.

Can I prepare this dessert vegan or dairy-free?

Absolutely! Use plant-based milk, flax eggs, and coconut oil or vegan butter substitutes.

How do I know when the pudding is done?

The custard should be set and slightly firm to the touch. A knife inserted should come out mostly clean with some moist crumbs.

Can I add nuts or dried fruits?

Yes, nuts like pecans or walnuts and dried fruits like raisins or cranberries add great texture and flavor.

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Why This Pumpkin Bread Pudding Recipe Stands Out

This pumpkin bread pudding recipe strikes the perfect balance between ease and elegance. It transforms humble leftover bread into a show-stopping holiday dessert that’s rich, comforting, and bursting with seasonal spice. Its straightforward process and adaptable ingredients make it accessible for any skill level, while the customizable mix-ins and toppings let you tailor it to your taste. Whether it’s Thanksgiving, Christmas, or a chilly autumn weekend, this pumpkin bread pudding will become your go-to dessert for cozy celebrations.

Final Thoughts

Whether you’re tackling leftover bread or just craving a seasonal dessert that’s both homey and impressive, this Pumpkin Bread Pudding recipe is a must-try. Its luscious custard and spiced pumpkin flavor meld beautifully with crispy bread edges for a textural delight. Serve it at your next holiday feast or cozy night in—either way, it’s sure to satisfy and impress.