Pumpkin Bread Pudding – Easy, Cozy & Full of Fall Flavor

There’s just something about the smell of pumpkin bread pudding baking in the oven that feels like a warm hug from fall itself. It’s nostalgic, cozy, and honestly—it’s one of my favorite ways to use up leftover bread. I’ve been making this recipe for years, and it’s always a hit, whether it’s a casual weekend dessert or the grand finale at Thanksgiving dinner.

If you’ve never made bread pudding before, don’t worry. This version is super easy, even if you’re new to baking. It’s rich, spiced, and melts in your mouth. Bonus: the kids love it, and it makes your whole house smell like pumpkin spice magic.

Why You’ll Fall in Love with Pumpkin Bread Pudding

If you’re wondering whether it’s worth trying this easy pumpkin bread pudding, here’s why I think it absolutely is:

• You probably already have most of the ingredients.
• It’s warm, comforting, and loaded with fall flavor.
• It’s perfect for beginners—no fancy techniques required.
• It feeds a crowd and can be made ahead.
• You can totally customize it based on what you have on hand.

I’ve even prepped this the night before a brunch and just popped it in the oven the next morning. Talk about a low-effort win!

Ingredients for Homemade Pumpkin Bread Pudding

Here’s everything you need to make a delicious, family-sized pan of this comforting dessert:

• 1 (16 oz) loaf of French bread or Texas toast (we used Texas toast—it soaks up custard beautifully)
• 1 1/2 cups milk
• 1 1/2 cups heavy cream
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 5 large eggs
• 2 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Ingredient Tips

• Use stale bread if you can. Slightly dried bread absorbs the custard better.
• No pumpkin pie spice? Use a blend of cinnamon, nutmeg, cloves, and allspice.
• You can sub the cream for more milk, but the cream makes it richer.

Step-by-Step: How to Make Pumpkin Bread Pudding

This recipe comes together in under 30 minutes (plus bake time) and is almost impossible to mess up. Here’s how to make it:

Step 1: Prep the Oven and Baking Dish

1. Preheat your oven to 350°F.
2. Spray a 9″x13″ baking dish with non-stick spray.

And for Step 2: Cube the Bread

3. Cut your bread into 1″–2″ cubes and place it in a large bowl.

Step 3: Make the Pumpkin Custard

4. In another bowl, whisk together the milk, cream, pumpkin puree, eggs, sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg.

Step 4: Soak the Bread

5. Pour the pumpkin custard over the bread cubes.
6. Gently stir to coat all the bread.
7. Let it soak for about 20 minutes so the bread fully absorbs the mixture.

And Step 5: Bake It

8. Pour the soaked bread mixture into your prepared baking dish.
9. Bake for 50–60 minutes or until the center is set and the top is golden.

Step 6: Serve It Up

10. Cut into squares and serve warm. Add a scoop of vanilla ice cream and a drizzle of caramel sauce if you’re feeling extra.

Craving more warm and cozy pumpkin desserts? Check out this Pumpkin Dump Cake Recipe—it’s so simple and crazy delicious!

Make It Your Own: Variations & Add-Ins

One of my favorite things about this pumpkin bread pudding is how versatile it is. Here are a few ways to mix it up:

🍫 Add-ins

• Chopped pecans or walnuts
• Mini chocolate chips
• Raisins or dried cranberries

🧁 Other variations

• Pumpkin Bread Pudding Muffins: Scoop the mixture into a muffin tin and reduce bake time to 25–30 minutes.
• Bourbon Pumpkin Bread Pudding: Add 2 tablespoons of bourbon to the custard for a grown-up twist.
• Vegan Pumpkin Bread Pudding: Use plant-based milk, dairy-free cream, and an egg replacer.

Pumpkin Bread Pudding FAQs (That You Actually Wonder About)

What is pumpkin bread pudding?
It’s a classic bread pudding recipe that swaps the usual custard for a rich, spiced pumpkin version. It’s like fall in a dish.

What bread is best for bread pudding?
French bread, challah, brioche, or Texas toast. Anything sturdy that holds its shape.

Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-pureed and not too watery.

Why does bread have to be stale for bread pudding?
Stale bread soaks up the custard better without turning to mush.

Is bread pudding soggy?
Not if it’s baked properly! It should be soft inside with golden edges on top.

Can I make it ahead?
Absolutely. Soak the bread overnight, refrigerate, and bake fresh the next day.

How long does pumpkin bread pudding last?
Store it in the fridge for up to 4 days. Reheat in the oven or microwave.

Can I freeze it?
Yes! Cool completely, then wrap tightly and freeze for up to 2 months.

What to Serve with Pumpkin Bread Pudding

• Vanilla ice cream or whipped cream
• A drizzle of warm caramel or maple syrup
• Cozy fall flavors like butternut and spice for a full autumn menu
• A mug of spiced chai or mulled cider

More Pumpkin Goodness You’ll Love

If this cozy dessert hit the spot, try these next:

• Moist and flavorful pumpkin banana loaf
• Pumpkin dump cake recipe
• Pumpkin cookies or muffins for on-the-go snacking

Share the Pumpkin Love

If you try this Pumpkin Bread Pudding, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram @ritzyrecipes, or pin it to your fall dessert board.

You can also follow me on Pinterest: https://www.pinterest.com/Ritzyrecipes/ for more cozy, family-friendly recipes.

Happy baking and happy fall! 🍂

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