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Pumpkin Bread Pudding

Pumpkin Bread Pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!

Overhead view of a plated slice of bread pudding next to a baking dish of pumpkin bread pudding

Even though the holidays are looking and definitely feeling very different this year, doesn’t mean that I’m not still all about festive fall desserts that are loaded with cozy seasonal spices – and of course pumpkin.

Although we’re not having our traditional Thanksgiving family dinner this year, I am still going to whip up one heck of a meal. I will admit though that I am a little behind on planning that meal, but I’m going to get organized this week.

One thing I know for sure is that it will include pumpkin roll, pumpkin crunch cake and quite possibly this Pumpkin Bread Pudding.

I first shared this recipe for Pumpkin Bread Pudding from my friend Megan of the blog Stetted several years ago. I remade it recently and felt it was time to remind all of you how delicious it is as well. 

Ingredients for pumpkin bread pudding on a countertop


I’m a huge fan of pumpkin, and have been since before those PSLs came around.

I always keep some pumpkin on hand in the pantry, just in case I get a craving for pumpkin charlotte, pumpkin pancakes, or pumpkin cheesecake. (Pro tip: Target always has pumpkin on clearance after Thanksgiving, and it has a long shelf life!)

Pumpkin custard being whisked together in a white bowl

But while I might be craving a nice slice of pie, I don’t generally crave making a pie crust. Pie crust and I have a history. Pie crust has made me cry.

So, I allow pie crust into my life every once in a while, but I like to look for alternatives to get that pumpkin fix. This time, I knew just what to do, thanks to the leftover loaf of bread on the counter.

Pumpkin bread pudding in a white baking dish, ready to be baked

Pumpkin Bread Pudding comes together really easily, and because you have that creaminess already coming from the pumpkin to add to the custard, you don’t need to add as much milk or eggs as you would in a regular bread pudding. 

I’m not going to call this dessert healthy, but it’s healthy-er? Healthy-ish? Let’s just go with the fact it’s delicious.

Close-up of baked pumpkin bread pudding in a white baking dish


You can use any bread you like to make this Pumpkin Bread Pudding. I used an artisan loaf from Costco, but this would be especially good with challah or even a brioche. 

Just don’t use sliced sandwich bread, please! You need a loaf from the bakery section for this.

Overhead view of baked pumpkin bread pudding in a white baking dish

If your bread is a bit stale, that’s even better.

Grab a bowl and whisk together these ingredients for the custard:

  • Milk
  • Brown sugar
  • Maple syrup
  • Eggs
  • Pumpkin puree
  • Spices: Cinnamon, ginger, nutmeg, cardamom 
  • Salt
Slice of pumpkin bread pudding next to a fork on a dark plate

If you don’t have all of the individual spices on hand, you could use 2 teaspoons of pumpkin pie spice or apple pie spice instead.

Cut the bread as evenly as possible into 1-inch cubes.  Stir with the custard and make sure you don’t leave any pieces uncoated with the custard mixture. 

Let the whole thing rest for at least 30 minutes. The longer you let it rest, the more the bread will soak up the liquid, so this is a perfect dessert to make ahead and leave in the fridge before baking.

Slice of pumpkin bread pudding topped with whipped cream next to a fork on a plate


There’s no wrong way to serve Pumpkin Bread Pudding. If you like, you can top it with a tasty whiskey butter sauce that I like to use for waffles. Salted caramel sauce would be delicious as well. 

Or just stick with ice cream or homemade whipped cream!

And, just so you know, Pumpkin Bread Pudding is just as good cold as it is warm. Putting that out there just in case there are leftovers.

Caramel sauce being drizzled over a slice of pumpkin bread pudding topped with whipped cream
Slice of pumpkin bread pudding topped with whipped cream next to a fork on a plate

Pumpkin Bread Pudding

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 20 minutes
Total Time: 1 hour 20 minutes

Pumpkin bread pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!


  • 1 1/4 cups milk 
  • 1/4 cup brown sugar 
  • 1/4 cup maple syrup 
  • 4 eggs 
  • 1 15-ounce can pumpkin (or just under 2 cups fresh pumpkin puree) 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger 
  • 1/2 teaspoon ground cardamom 
  • 1/4 teaspoon grated nutmeg 
  • 1/4 teaspoon salt 
  • 1/2 pound artisan bread loaf, challah, or sourdough, cubed (7-8 cups) 
  • Optional for serving: Ice cream, whipped cream, whiskey butter sauce, caramel sauce


  1. In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. 
  2. Add bread and stir carefully to combine, making sure there are no dry pieces remaining. 
  3. Lightly coat an 8x8 square baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top. 
  4. Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight. 
  5. When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 35-40 minutes. 
  6. Let cool slightly and serve with your favorite topping. 
Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per Serving Calories 298Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 109mgSodium 380mgCarbohydrates 45gFiber 2gSugar 21gProtein 9g

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