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Pumpkin Bread Pudding is loaded with pumpkin flavor. It is one of the best fall desserts to make this season. Creamy, delicious and easy to make.

Pumpkin Bread Pudding serving on a plate topped with vanilla ice cream and caramel sauce
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This bread pudding has a similar texture as a pumpkin custard. Bread cubes are layered in a baking dish and covered with pumpkin mixture. It is an amazing easy fall recipes and perfect served with ice cream.

If you love this recipe, try this Crock Pot Bread Pudding Recipe, Rice Pudding or Tapioca Pudding. You may even like this Paula Deen Banana Pudding Recipe.

Ingredients

Ingredients needed - Brown Sugar, sugar, eggs, pumpkin pie spice, half and half, whole milk, pumpkin puree, vanilla extract, french bread, caramel sauce
  • Brown Sugar – See The Best Brown Sugar Substitutes if you are out
  • Granulated Sugar – Adds a hint of sweetness
  • Large Eggs – Beat eggs before combining with the ingredients
  • Pumpkin Pie Spice – See How to Make Pumpkin Pie Spice
  • Half and Half and Whole Milk – Adds a creamy texture
  • Pumpkin Puree – Make sure to pumpkin puree and not pie filling
  • Vanilla Extract – Use pure vanilla extract
  • Loaf Crusty French Bread – You can also use Brioche, Challah, Sourdough Bread, and Wheat Bread
  • Caramel Sauce – Optional topping when serving

Scroll to the recipe card for the full recipe details.

How to Make Pumpkin Bread Pudding

Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit. Then spray a 9X13 baking dish with a non-stick cooking spray. 

Spices, milk, pumpkin puree and half and half combined in a large pot with a spatula

Step 2 – Combine Spices – In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt. The whisk in the beaten eggs.  Stir in the half and half, milk, pumpkin puree and vanilla extract.  

French Bread cubed in a bowl

Step 3 – Dice Bread – Dice the bread into 1-inch cubes and place them in a large bowl.

Pumpkin mixture mixed with cubed French Bread in a bowl with a spoon

Step 4 – Mix bread – Pour the pumpkin mixture over the bread pieces. Then gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture. 

Pumpkin mixture poured into the baking dish

Step 5 – Pour Mixture into Pan – Pour the mixture into the prepared baking dish.  Spread it out to be as evenly as possible.

Step 6 – Cover and Bake – Cover the pan with foil and bake for 30 minutes to 40 minutes in preheated oven.  Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set. Bake until knife inserted center comes out clean.

Step 7 – Serve and Enjoy – Serve with the caramel sauce drizzled on top and enjoy.

Pumpkin bread pudding in a baking dish
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A close-up of Pumpkin Bread Pudding drizzled with caramel sauce, topped with a scoop of vanilla ice cream, on a white plate.

Pumpkin Bread Pudding

5 from 5 votes
Pumpkin Bread Pudding is loaded with pumpkin flavor. It is one of the best fall desserts to make this season. Creamy, delicious and easy to make.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12
Cuisine American
Course Dessert
Calories 263
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with a non-stick cooking spray.
  • In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt.
  • The whisk in the beaten eggs.  Stir in the half and half, milk, pumpkin puree and vanilla extract.
  • Dice the bread into 1 inch pieces and place them in a large mixing bowl.
  • Pour the pumpkin mixture over the bread pieces and gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture.
  • Pour the mixture into the prepared baking dish.  Spread it out to be as evenly as possible.
  • Cover the pan with foil and bake for 40 minutes.  Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set.
  • Serve with the caramel sauce drizzled on top and enjoy!

Recipe Notes

Recipe Tips
  • Prepare Baking Dish – Spray the baking dish with cooking spray for easy clean up and for serving.
  • Dice Bread – Dice the bread in small cubes. You can tear them apart or you can cut the bread on a cutting board.
  • Soak Mixture – Allow the mixture to soak in the pumpkin mixture for at least 10 minutes. This helps to give the bread so much flavor.
  • Baking Cake – Bake the cake covered with aluminum foil to prevent the top from burning. Then for the last 10 minutes and uncovered. This allows for the bread to have amazing crispy texture.
  • Serving – This bread pudding with pumpkin is best served warm but can also be cooled to room temperature.
Variation Ideas
  • Bread Variations –  Feel free to use different types of bread. This is the perfect recipe to use leftover bread.
  • Make Ahead –  This easy dish can be made days in advance and baked when ready to use. Simply assemble it all together in the baking dish and refrigerate the day before. Then bake as normal.
  • Pumpkin Puree – Make sure to buy plain pumpkin puree and not the pumpkin pie mix. The mix has lots of added seasonings that you don’t want so it’s best to buy plain pumpkin puree.
  • Nuts –  Try adding chopped walnuts or pecans to the bread pudding mixture before baking. It adds a nice crunch and gives it even more flavor.
  • Heavy Cream – Substitute heavy cream for the half and half for a slightly richer taste.
  • Homemade Pumpkin Pie Spice. Anyone can easily make homemade Pumpkin Pie Spice instead of buying store bought. It is simple to blend the cinnamon nutmeg and other spices together.
  • Extra liquid. If you prefer your bread pudding more wet, add an extra ½ cup of liquid. You can use milk, heavy cream or half and half.
  • Seasoning – Feel free to change the seasoning to what you prefer. Adding in teaspoon ground cinnamon and mixing with teaspoon ground cloves. The combination is delicious but also add in ginger.
  • Dried Fruit –  Raisins taste delicious in this bread pudding. You can also add in cranberries.

Nutrition Facts

Calories 263kcal, Carbohydrates 43g, Protein 8g, Fat 7g, Saturated Fat 3g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.01g, Cholesterol 81mg, Sodium 333mg, Potassium 231mg, Fiber 2g, Sugar 23g, Vitamin A 5756IU, Vitamin C 2mg, Calcium 109mg, Iron 3mg

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Serving Suggestions

Pumpkin bread pudding is delicious served by itself but you can also serve with one of these options. We do recommend serving warm.

How to Store Leftovers

Refrigerate the bread pudding recipe pumpkin leftovers in an airtight container for up to 3-4 days.  

Slice of pumpkin bread pudding

More Easy Pumpkin Recipes

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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