We’ve discovered the perfect way to transform day-old bread into an irresistible autumn dessert that’ll have your kitchen smelling like a cozy fall bakery. Pumpkin bread pudding combines the comforting warmth of traditional bread pudding with the rich, spiced flavors of pumpkin pie – creating a dessert that’s both familiar and exciting.
This decadent treat originated from the practical need to use up stale bread, but we’ve elevated it into something truly spectacular. The creamy pumpkin custard soaks into every piece of bread while warm spices like cinnamon, nutmeg, and vanilla create layers of flavor that dance on your taste buds.
What makes our version special is how incredibly easy it is to prepare. You’ll mix everything in one bowl, let the bread soak up all those gorgeous fall flavors, then bake until golden and set. The result? A dessert that’s crispy on top, custardy in the middle, and absolutely perfect with a dollop of whipped cream.
Ingredients
We’ve organized our pumpkin bread pudding ingredients into three simple categories to make preparation seamless. Each component plays a vital role in creating the perfect balance of textures and autumn flavors.
For the Bread Pudding
- 8 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread work best)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For the Custard Base
- 1 cup pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Topping (Optional)
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Equipment Needed
Creating our perfect pumpkin bread pudding requires the right tools to ensure smooth preparation and optimal results. We recommend gathering these essential items before starting your baking adventure.
Baking Dish serves as the foundation for our dessert. A 9×13-inch oven-safe casserole dish works perfectly for standard recipes, though we can adjust the size based on our batch requirements. Glass or ceramic dishes distribute heat evenly and create that beautiful golden top we’re after.
Mixing Bowls become our workspace for combining ingredients. Stainless steel or glass bowls work best for whisking together our custard base. We suggest having at least two bowls on hand—one large bowl for the custard mixture and a smaller one for any optional toppings.
Measuring Tools ensure accuracy in our recipe. Both measuring cups and spoons are essential for getting the perfect balance of flavors. Precision matters when working with custard bases, so we always use proper measuring equipment rather than estimating.
Bread Knife helps us create uniform bread cubes. A sharp serrated knife cuts through day-old bread cleanly without crushing the texture we need for proper custard absorption.
Cutting Board provides a stable surface for safely preparing our bread. We recommend using a large board that gives us plenty of room to work with our 8 cups of cubed bread.
Whisk or Fork thoroughly combines our custard ingredients. A whisk works best for creating a smooth, lump-free mixture that will coat every piece of bread evenly.
Optional Tools can enhance our preparation process. Tongs help turn bread cubes if needed, while a spatula assists with gentle stirring. If we’re making additional sauces like caramel or whiskey butter, a small saucepan becomes necessary. Cooling racks also prove helpful for proper cooling before serving.
Instructions
We’ll guide you through each step to create this irresistible pumpkin bread pudding that delivers perfect texture and autumn flavors. The process involves four main stages that build upon each other for optimal results.
Prep the Bread
Start by cutting 8 to 10 cups of bread into uniform 1-inch cubes using your bread knife. Stale bread works best because it absorbs the custard without becoming soggy. Challah, brioche, or French bread are our top choices for their rich texture and ability to hold custard well.
Spread the bread cubes evenly in your greased 9×13-inch baking dish. If your bread isn’t already stale, let it sit at room temperature for several hours or overnight to achieve the ideal texture for maximum custard absorption.
Make the Custard
Whisk together all custard ingredients in your large mixing bowl until the mixture becomes completely smooth. Combine 2 to 4 eggs (depending on your preferred richness), 1 to 2 cups of heavy cream or milk, and both sugars for the perfect balance.
Add 1 cup of pumpkin purée to create that signature autumn flavor we’re after. Incorporate 1 to 2 teaspoons of pumpkin pie spice or your blend of cinnamon, nutmeg, ginger, and cardamom. Finish with a pinch of salt and 2 teaspoons of vanilla extract for depth and complexity.
Assemble the Pudding
Pour the smooth custard mixture evenly over your prepared bread cubes in the baking dish. Gently fold or press the bread pieces to ensure every cube gets thoroughly saturated with the pumpkin custard.
Allow the mixture to soak for 10 to 15 minutes so the bread can absorb all those wonderful flavors. Some recipes benefit from sprinkling additional brown sugar on top before baking to create a beautifully caramelized crust.
Bake the Bread Pudding
Preheat your oven to 350°F (175°C) while the bread continues soaking. Bake the pudding for 45 to 60 minutes until the center reaches at least 165°F internally and feels set when gently shaken.
Look for a lightly browned top with a center that may still wobble slightly but holds its shape. The pudding will continue firming up as it cools, so avoid overbaking. Let it rest for a few minutes before serving warm with your choice of vanilla sauce, whipped cream, or ice cream.
Directions for Serving
Our pumpkin bread pudding shines when served thoughtfully with complementary accompaniments. We can present this versatile dessert in multiple ways to suit different preferences and occasions.
Warm Serving Options
We recommend serving our pumpkin bread pudding warm straight from the oven for the ultimate comfort food experience. The contrast between the crispy caramelized top and custardy interior creates an irresistible texture combination.
Vanilla sauce or whiskey butter elevates the dessert with rich, complementary flavors that pair beautifully with the pumpkin spices. We drizzle these sauces generously over each portion for maximum indulgence.
Fresh fruit toppings like cranberries or mixed berries provide a bright, tart contrast to the rich custard base. These colorful additions create visual appeal while balancing the dessert’s sweetness.
Whipped cream or vanilla ice cream transforms our bread pudding into an exceptional treat. The cool, creamy texture melts slightly against the warm pudding, creating delightful temperature and texture contrasts.
Cold Serving Options
Chilled overnight preparation offers convenience for entertaining or meal planning. We prepare the bread pudding the evening before, refrigerate it overnight, and serve it cold the following morning for a refreshing twist.
Cold custard or whipped cream dollops complement the chilled dessert perfectly. These creamy accompaniments maintain the luxurious mouthfeel while providing temperature consistency.
Fresh fruit salad pairings create a light, refreshing dessert combination ideal for warmer weather or as a palate cleanser. We select seasonal fruits that complement the autumn spices in our pumpkin bread pudding.
Make-Ahead Instructions
We love how this pumpkin bread pudding works perfectly for entertaining since it can be prepared well in advance. The make-ahead nature of this dessert makes it ideal for holiday gatherings and busy weeknight dinners.
Advance Preparation Timeline
| Timeline | Task | Storage Method |
|---|---|---|
| 24-48 hours ahead | Prepare entire pudding | Refrigerate covered |
| 1 day ahead | Cut and stale bread | Room temperature |
| Same day | Bake and serve | Serve immediately or reheat |
Preparing the Pudding in Advance
We recommend assembling the entire pumpkin bread pudding up to 48 hours before baking. Simply combine all ingredients as directed in the recipe and pour the custard mixture over the bread cubes. Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. This extended soaking time actually enhances the flavors as the bread absorbs more of the pumpkin custard mixture.
Bread Preparation Strategy
Day-old bread works best for this recipe, so we suggest cutting your bread into cubes a full day before assembly. Leave the cubed bread uncovered on a baking sheet at room temperature to achieve the perfect staleness. Fresh bread can become soggy when mixed with the custard, while properly staled bread maintains its structure during baking.
Storage and Reheating Guidelines
Once baked, our pumpkin bread pudding stores beautifully in an airtight container in the refrigerator for up to three days. We always serve this dessert warm for the best texture and flavor experience. To reheat individual portions, microwave for 30-45 seconds or warm in a 300°F oven for 10-15 minutes until heated through.
Freezing Instructions
This dessert freezes exceptionally well for up to three months. We wrap cooled portions individually in plastic wrap and store them in freezer bags. Thaw overnight in the refrigerator and reheat using the same methods mentioned above. The texture remains remarkably close to freshly baked when properly frozen and reheated.
Storage Tips
We recommend allowing our pumpkin bread pudding to cool completely before storing to prevent sogginess and ensure clean slicing. Complete cooling makes handling easier and maintains the dessert’s ideal texture for future enjoyment.
Refrigerator Storage
Wrap the cooled pudding tightly in plastic wrap or aluminum foil before placing it in the refrigerator. Remove any condensation from the plastic wrap to avoid excess moisture buildup. Our properly stored pumpkin bread pudding stays fresh for 3 to 5 days in the refrigerator depending on the exact ingredients used.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerated (wrapped) | 3-5 days | 35-40°F |
| Frozen (airtight container) | 1-3 months | 0°F |
Freezing for Long-Term Storage
We suggest freezing for extended storage beyond the refrigerator timeframe. Wrap the fully cooled pudding tightly in plastic wrap then place it in an airtight container before freezing. Frozen pumpkin bread pudding maintains quality for up to 1 to 3 months depending on your recipe’s ingredients.
Reheating Guidelines
Allow refrigerated pudding to sit at room temperature for about 30 minutes before reheating to ensure even warming. We reheat individual portions quickly in the microwave for convenience. Larger amounts should be reheated in the oven at 300°F covered with foil to prevent drying out.
Add a splash of extra liquid such as milk or cream if the pudding appears dry during reheating. Thaw frozen pudding overnight in the refrigerator before following our standard reheating instructions. Gentle reheating preserves the custard texture and prevents the dessert from becoming tough or rubbery.
Variations and Substitutions
We love how adaptable pumpkin bread pudding can be to different dietary needs and flavor preferences. These variations ensure everyone can enjoy this comforting autumn dessert.
Dairy-Free Options
Coconut milk serves as our top choice for replacing heavy cream in dairy-free versions. The natural richness of coconut milk maintains the custard’s creamy texture while adding a subtle tropical note that pairs beautifully with pumpkin spices. Almond milk and oat milk work equally well for those seeking lighter alternatives.
Vegan cream or coconut cream substitute perfectly for traditional heavy cream when we want to maintain the dessert’s luxurious consistency. These plant-based options blend seamlessly with the pumpkin custard base without compromising flavor.
We recommend testing different non-dairy milk combinations to find your preferred taste profile. Coconut milk tends to create the richest result while almond milk produces a more neutral flavor.
Gluten-Free Adaptations
Gluten-free bread transforms this recipe into a celiac-friendly dessert without sacrificing texture or taste. We suggest using day-old gluten-free bread varieties like sandwich bread or artisanal loaves for the best absorption of the custard mixture.
Different gluten-free bread brands absorb liquid at varying rates. We adjust soaking time accordingly and may need to add slightly more custard if the bread seems too dense. The key lies in achieving that perfect balance between crispy top and custardy interior.
Testing the bread’s absorbency beforehand helps us determine the ideal custard-to-bread ratio for optimal results.
Flavor Variations
Butternut squash puree creates an excellent alternative to pumpkin while maintaining the dessert’s autumn essence. Sweet potato puree offers another seasonal option that adds natural sweetness and vibrant color to our bread pudding.
Different bread types dramatically change the final texture and flavor profile:
| Bread Type | Texture Result | Flavor Profile |
|---|---|---|
| Brioche | Rich and buttery | Luxurious and indulgent |
| Challah | Light and airy | Slightly sweet and tender |
| French bread | Dense and chewy | Rustic and hearty |
| Italian bread | Sturdy structure | Neutral base for spices |
Dark chocolate chips or chunks create a decadent twist that appeals to chocolate lovers. We fold them into the bread mixture before adding the custard for even distribution.
Praline sauce transforms our bread pudding into a restaurant-quality dessert. The crunchy pecan praline adds textural contrast while complementing the warm spices beautifully.
Caramel rum sauce elevates the dessert for adult entertaining. We drizzle this boozy sweet sauce over individual servings for an elegant presentation.
Spice variations allow us to customize the flavor intensity. Extra cinnamon creates a more pronounced warmth while additional nutmeg adds sophisticated depth to the overall taste profile.
Conclusion
This pumpkin bread pudding recipe proves that comfort food doesn’t have to be complicated. We’ve shown you how simple ingredients can create something truly special that captures the essence of fall in every bite.
Whether you’re hosting a dinner party or simply craving a cozy dessert we’re confident this recipe will become a seasonal favorite in your kitchen. The make-ahead convenience and endless customization options make it perfect for any occasion.
Don’t let those day-old bread crusts go to waste – transform them into this irresistible autumn treat that’ll have everyone asking for seconds. Your kitchen will smell amazing and your taste buds will thank you.
Frequently Asked Questions
What type of bread works best for pumpkin bread pudding?
Day-old bread like brioche, challah, or French bread works best for pumpkin bread pudding. The slightly stale texture helps the bread maintain its structure while absorbing the custard without becoming mushy. If using fresh bread, let it sit out overnight or lightly toast it to achieve the ideal consistency.
Can I make pumpkin bread pudding ahead of time?
Yes, pumpkin bread pudding is perfect for make-ahead preparation. You can assemble it up to 48 hours in advance and refrigerate it before baking. This actually enhances the flavors as the bread fully absorbs the custard. You can also freeze the baked pudding for up to 3 months.
How long does pumpkin bread pudding last in the refrigerator?
Properly stored pumpkin bread pudding stays fresh in the refrigerator for 3 to 5 days. Make sure to let it cool completely before wrapping tightly in plastic wrap or aluminum foil. For best results, allow refrigerated portions to come to room temperature before reheating.
What can I substitute for pumpkin puree in bread pudding?
You can substitute pumpkin puree with butternut squash puree or sweet potato puree for similar results. These alternatives provide comparable texture and sweetness while offering slight flavor variations. Use the same amount as called for in the original recipe and adjust spices to taste.
How do I reheat leftover pumpkin bread pudding?
For individual portions, microwave for 30-60 seconds. For larger amounts, reheat in a 350°F oven for 10-15 minutes until warmed through. Add a splash of milk or cream during reheating to restore moisture and maintain the custardy texture. Cover with foil to prevent over-browning.
Can I make pumpkin bread pudding dairy-free?
Yes, you can make dairy-free pumpkin bread pudding by substituting coconut milk for heavy cream and using plant-based milk instead of whole milk. Vegan cream or full-fat coconut cream works well to maintain the rich, luxurious consistency of the custard base.
What’s the best way to serve pumpkin bread pudding?
Serve pumpkin bread pudding warm from the oven to highlight the contrast between the crispy top and custardy interior. Popular accompaniments include vanilla sauce, whiskey butter, whipped cream, or vanilla ice cream. Fresh cranberries or mixed berries add a nice tart contrast to the sweet dessert.
How do I know when pumpkin bread pudding is done baking?
The pudding is done when the top is golden brown and crispy, and a knife inserted in the center comes out mostly clean with just a few moist crumbs. The center should be set but still slightly jiggly. Baking typically takes 45-55 minutes in a 350°F oven.
