Pumpkin Bread Pudding
Posted Oct 17, 2025
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In this pumpkin bread pudding recipe a luscious pumpkin custard is poured over brioche bread and baked. Made with real pumpkin and cozy spices, it’s an easy fall dessert everyone will love.
This pumpkin bread pudding is a delicious, cozy fall dessert.
A rich, perfectly spiced pumpkin custard is poured over brioche bread (or your favorite bread) and baked to perfection.
Serve it warm with vanilla ice cream and a drizzle of caramel sauce and you will wow family and friends with this delectable treat (also try my classic bread pudding and croissant bread pudding, yum)!
Pumpkin Bread Pudding: Ingredients & Substitutions
- Brioche bread. I love brioche because it’s buttery and soft, but many other breads work very well including cinnamon bread, french bread, sourdough, etc. Be sure to use 17 ounces of bread, or about 9 cups.
- Pumpkin puree. Use store-bought or make your own homemade pumpkin puree.
- Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
- Granulated sugar. Organic cane sugar is a great substitute for white sugar.
- Salted butter. unsalted butter works well.
- Whole milk/heavy cream. This recipe calls for 3 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.
How to Make Pumpkin Bread Pudding
Let’s walk through how to make this recipe step-by-step, and don’t forget to watch the video for further guidance.
Begin by greasing a 9×13″ baking pan with butter (preferred for best taste and texture) or cooking spray.
Then, make the custard by whisking the eggs, pumpkin puree, melted butter, vanilla sugars and spices in a large bowl until the sugars are dissolved and the mixture is smooth.
Next, add the milk and cream and whisk again.
Then, cut the bread into bite-sized cubes (½” or less) and spread them evenly into the bottom of the prepared baking dish.
Pour the custard over the bread in the baking dish.
Then use a spatula to gently press the bread into the custard so it all begins to absorb the liquid.
Preparing in advance
You can prepare this pumpkin bread pudding up to 24 hours in advance. If serving for dessert, you can prepare in the morning, cover the dish with plastic wrap and store it in the refrigerator. Then bake according to the recipe instructions (although you may need to add 3-5 minutes to the bake time if all the ingredients are cold).
Bake for 45 minutes on the lowest rack in your oven – this prevents the top from browning too much. You will know the pumpkin bread pudding is done when the top is set and springs back lightly when pressed.
Serve
Serve the pumpkin bread pudding warm with vanilla ice cream, caramel sauce and homemade whipped cream.
Store/Freeze
Store leftover pumpkin bread pudding in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Reheat in the microwave or in the oven set to “warm.” I suggest covering it if you preheat in the oven.
Pumpkin Bread Pudding Recipe FAQS
My top three choices are brioche, challah and french bread.
Yes, you can assemble this recipe in advance (up to 24 hours) cover the baking dish with plastic wrap, store in the refrigerator and bake it fresh when you’re ready to serve.
You’ll know it’s done baking when the top is set and springs back lightly when pressed. You can also use an instant read thermometer and test to see if the internal temperature is 165 degrees Fahrenheit (74 degrees Celsius).
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Pumpkin Bread Pudding Recipe
Ingredients
- 17 ounces brioche bread (day-old, cut into small cubes, about 9 cups of bread)
- 6 eggs (beaten)
- 1 cup pumpkin puree
- ¼ cup salted butter (melted)
- 2 teaspoons pure vanilla extract
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 ½ cups whole milk (room temperature)
- 1 ½ cups heavy whipping cream (room temperature)
Optional
- ½ cup raisins
- 1-2 tablespoon salted butter (for greasing the pan)
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9×13” pan (with soft butter or cooking spray).
- Arrange the bread cubes in an even layer in the bottom of the prepared pan.
- In a large bowl, whisk together eggs, pumpkin puree, salted butter vanilla, brown sugar, granulated sugar, pumpkin pie spice, cinnamon and sea salt until smooth.
- Next, whisk in the milk and cream until smooth.
- Pour custard mixture over the bread in the baking dish.
- Gently press the bread down with a spatula until every piece is absorbing the liquid.
- Bake, uncovered, on the lowest rack in the preheated oven for 45 minutes, until the top is set and springs back lightly when pressed (Internal temp 165 degrees Fahrenheit, 74 degrees celsius).
- Let cool slightly, then serve warm with whipped cream, caramel sauce, etc.
Video
Notes
- Brioche bread. I love brioche because it’s buttery and soft, but many other breads work very well including cinnamon bread, french bread, sourdough, etc. Be sure to use 17 ounces of bread, or about 9 cups.
- Pumpkin puree. Use store-bought or make your own homemade pumpkin puree.
- Light brown sugar. If you like a stronger molasses taste, you can use dark brown sugar.
- Granulated sugar. Organic cane sugar is a great substitute for white sugar.
- Salted butter. unsalted butter works well.
- Whole milk/heavy cream. This recipe calls for 3 cups of liquid. I prefer using a 1 : 1 ratio of milk to cream, you can adjust that to your liking. I do not recommend using anything with a lower fat content than whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
