Pumpkin Bread Pudding – The Fall Dessert You’ll Want on Repeat

There’s just something about fall that makes you crave warm, comforting desserts—and Pumpkin Bread Pudding checks every single box. It’s soft, spiced, and so satisfying, it feels like a warm hug in a baking dish. Whether you’re feeding a crowd at a holiday dinner or just need a little cozy pick-me-up on a crisp evening, this easy custard bread pudding delivers big flavor with minimal fuss.

Made with rich brioche or challah and a luscious pumpkin custard, this is one pumpkin spice dessert that will have everyone asking for seconds (and thirds). Bonus? It’s a fabulous way to use up day-old bread—because in Olivia’s kitchen, nothing goes to waste when dessert is on the line. Let’s bake some fall magic!

Why You’ll Love This Pumpkin Bread Pudding

• Classic comfort, with a fall twist – The creamy custard and pumpkin spice blend are pure autumn joy.

• Crowd-pleaser – Great for family dinners, holiday gatherings, or just because it’s Tuesday.

• Simple and flexible – Easy ingredients, make-ahead friendly, and impossible to mess up.

• Cozy & creamy – It’s basically fall wrapped in a warm, custardy blanket.

Ingredients

• 1 loaf (about 6 cups / 340 g) challah or brioche bread, cubed

• 1 can (15 oz / 425 g) pumpkin puree

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) milk

• 4 large eggs

• ½ cup (100 g) brown sugar

• ¼ cup (60 ml) maple syrup

• 2 teaspoons (10 ml) vanilla extract

• 2 teaspoons (4 g) ground cinnamon

• 1 teaspoon (2 g) ground ginger

• ½ teaspoon (1 g) ground nutmeg

• ¼ teaspoon (0.5 g) ground cloves

• ¼ teaspoon (1 g) salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously.

2. In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla, and all the spices until smooth.

3. Add the cubed bread to your greased dish, spreading it out evenly.

4. Pour the pumpkin custard over the bread. Gently press down to help the bread soak up all that cozy goodness.

5. Let it sit for 15–20 minutes to fully absorb the liquid (this part’s worth the wait!).

6. Bake for 40–50 minutes until the top is golden, slightly puffed, and a knife comes out clean from the center.

7. Let it cool just a bit before serving. Drizzle with cream or top with ice cream if you’re feeling extra. (We usually are.)

Baking Tips for the Best Pumpkin Spice Dessert

• Use slightly stale bread: Fresh bread won’t absorb the custard as well, so this is the perfect recipe to use up yesterday’s loaf.

• Press, don’t mash: When soaking the bread, gently press so it absorbs the liquid without turning into mush.

• Customize the spice: Love cinnamon? Add a little more. Not a ginger fan? Dial it back. Make it yours.

• Want a crunchy top? Sprinkle a little turbinado sugar or crushed pecans over the top before baking for extra texture.

A Slice of My Life

This recipe holds a soft spot in my heart. I first made it on a chilly October weekend when the kids were bouncing off the walls and I needed something—anything—that would keep us grounded. I had leftover challah and an unopened can of pumpkin puree, and suddenly, this pumpkin bread pudding was born. We sat around the kitchen table with steaming bowls, wrapped in blankets, laughing over silly stories. Now, it’s a yearly ritual—one bite and I’m transported back to that sweet moment of togetherness.

What to Serve With Pumpkin Bread Pudding

Oh, the possibilities! Serve warm with a scoop of vanilla bean ice cream for a classic combo, or try a drizzle of salted caramel or bourbon cream for a grown-up twist. For brunch, pair it with strong coffee and crispy bacon (trust me). It’s also amazing the next morning—cold or reheated—with a dollop of Greek yogurt or whipped cream. No wrong way to eat this fall favorite!

How to Store Your Pumpkin Bread Pudding

If you’ve got leftovers (lucky you), let them cool completely before covering tightly with foil or storing in an airtight container. Keep it in the fridge for up to 4 days. Reheat in the oven at 300°F (about 10–15 minutes) or zap it in the microwave for a quick fix. For longer storage, it freezes beautifully! Just wrap slices individually and freeze for up to a month—reheat straight from frozen, or let them thaw in the fridge overnight.

FAQs

Can I use a different type of bread?

Absolutely. Brioche and challah are perfect, but French bread or croissants work too. Just avoid anything too soft or too crusty.

Is this a true custard bread pudding?

Yes! The egg and cream base makes a rich, creamy custard that soaks into every bite of bread—pure magic.

Can I make it ahead of time?

Yep! Assemble it and let it sit covered in the fridge overnight. Bake it fresh the next day for stress-free entertaining.

Can I make this dairy-free?

You can sub coconut milk and a plant-based cream for a dairy-free version. Just know the texture may be slightly different—but still delicious.

One Last Warm Bite

If autumn had a signature dessert, Pumpkin Bread Pudding would be it. It’s everything you love about fall in one simple dish: warm spices, rich custard, and soft bread that just melts in your mouth. Whether you’re serving it to a crowd or savoring it solo with a book and blanket, this dessert brings the cozy vibes like no other. So, grab that loaf of bread and let’s turn it into something truly magical. Your fall cravings just found their soulmate.

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Pumpkin Bread Pudding

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• Author: Amanda Thompson
• Total Time: 1 hour–1 hour 10 minutes
• Yield: 8–10 servings 1x

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Description

Pumpkin Bread Pudding is the ultimate fall dessert—warm, cozy, and custardy with all the flavors of pumpkin spice. Made with brioche or challah bread soaked in a rich pumpkin custard, this easy recipe transforms day-old bread into a crowd-pleasing autumn treat. Perfect for holiday gatherings, family dinners, or a simple cozy night in, it’s comfort food baked to golden perfection.

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Ingredients

Scale 1x2x3x

• 1 loaf (about 6 cups / 340 g) challah or brioche bread, cubed

• 1 can (15 oz / 425 g) pumpkin purée

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) milk

• 4 large eggs

• ½ cup (100 g) brown sugar

• ¼ cup (60 ml) maple syrup

• 2 teaspoons (10 ml) vanilla extract

• 2 teaspoons (4 g) ground cinnamon

• 1 teaspoon (2 g) ground ginger

• ½ teaspoon (1 g) ground nutmeg

• ¼ teaspoon (0.5 g) ground cloves

• ¼ teaspoon (1 g) salt

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.

• In a large bowl, whisk together pumpkin purée, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla, and spices until smooth.

• Add cubed bread to the greased dish, spreading evenly.

• Pour pumpkin custard mixture over the bread, pressing gently to help it soak in.

• Let sit for 15–20 minutes to absorb.

• Bake for 40–50 minutes, until the top is golden, slightly puffed, and a knife inserted comes out clean.

• Cool slightly before serving. Top with whipped cream, cream drizzle, or ice cream if desired.

Notes

Use day-old bread for the best texture; fresh bread won’t absorb custard well.

For crunch, sprinkle turbinado sugar or pecans on top before baking.

Can be assembled ahead and baked the next day.

Store leftovers in the fridge for up to 4 days or freeze slices for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American