Pumpkin Bread Pudding

Name: Pumpkin Bread Pudding
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Ingredients: 5 large eggs; 1 1/2 cups heavy cream; 1 cup whole milk; 15 ounce can pumpkin puree; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 1/2 teaspoons vanilla extract; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 8 cups cubed bread ((sourdough, french bread, etc)); 1 1/4 cup raisins or dried cranberries

Ingredients for Pumpkin Bread Pudding

Eggs

Heavy cream

Whole milk

Plain pumpkin puree – canned and plain. Don’t get pumpkin pie filling!

Brown sugar – light or dark.

Granulated sugar

Vanilla extract

Pumpkin pie spice – make your own!

Ground cinnamon

Stale bread (sourdough, French bread, artisan loaf) – stale bread is perfect for this because it’s a great way to use it up without having to toss it. Alternatively, you can cube your bread and let it “dry” overnight on the counter uncovered on a baking sheet to create the same effect if you don’t happen to have stale bread.

Raisins or dried cranberries – this is totally optional, it adds a nice touch of texture. You can omit this if you aren’t a fan of either.

pumpkin puree and cinnamon spices can be seen in a clear bowl with milk and heavy cream

cubed bread pieces in a black bowl with pumpkin egg mixture poured on top

a spatula stirs together bread pieces, custard mix, and raisins

Pumpkin Bread Pudding Substitutions

Try using challah or brioche bread in the bread pudding if you want something more dense and buttery.

Switch up the milk and use eggnog instead if making around the holidays!

Use vanilla bean paste instead of vanilla extract if you want the aesthetic look of vanilla bean speckles all over your bread pudding.

Add toasted pecans on top for texture and a nutty flavor profile.

interior of baked pumpkin bread pudding in a white casserole dish

FAQs

What is the difference between bread pudding and French toast?

They’re both pretty similar as they both have a custard base of eggs and milk with cinnamon spice seasonings. The difference is that bread pudding is largely made in a baking dish and baked while French toast is made on the stovetop.

Why is my bread pudding mushy?

Your bread pudding may be mushy or soggy because it isn’t cooked all the way through. If you are finding that this is the case but the top of your bread pudding is browning too fast, tent the top of the baking dish with foil.

How do you eat bread pudding – hot or cold?

I prefer to eat it hot but you can eat it cold as well! There is no “right” way to eat it.

What other toppings can I put on my bread pudding?

A dusting of powdered sugar can give it an elegant look. Homemade salted caramel or a dollop of lemon curd would give this pumpkin bread pudding different yet delicious flavor profiles. Whipped cream is another great option!

salted caramel being drizzled on top of a slice of pumpkin bread pudding on an orange ceramic plate

Storage and Make Ahead Instructions

To store: allow to cool then either cover the baking dish with foil and refrigerate for up to 5 days or slice into individual servings then store in an airtight container in the refrigerator for up to 5 days. To reheat, use a toaster oven or microwave to warm through.

Make ahead: this bread pudding can be made ahead of time up to one day in advance. Combine everything and cover the baking dish and place in the refrigerator. Allow the baking dish to come to room temperature before placing into the hot oven to avoid temperature fluctuations and potentially cracking the baking dish.

Serving Suggestions

Pumpkin bread pudding is perfect on its own but I like serving with sides of fruit like strawberries or blueberries. Pairing this with a cup of coffee or hot chocolate would be delightful for a Fall morning.