Can I use a different type of bread for Pumpkin Bread Pudding?

Yes, absolutely. While crusty French bread works beautifully, you can also use brioche, challah, or even leftover sandwich bread. Softer breads will give you a creamier, more custard-like texture, while denser breads add structure and chew.

Can I make Pumpkin Bread Pudding ahead of time?

Yes. Assemble the pudding, cover it tightly, and refrigerate overnight. Bake it the next day as directed. This method actually deepens the flavor since the bread has more time to soak in the pumpkin custard.

How do I know when my bread pudding is done baking?

You’ll know it’s ready when the top is golden brown and the center is just set. If you gently shake the dish, it should jiggle slightly but not look wet. A knife inserted in the middle should come out mostly clean.

Can I freeze Pumpkin Bread Pudding?

Yes, you can. Once baked and cooled, wrap portions tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F until warm.

What toppings go best with this recipe?

Salted caramel sauce, whipped cream, or toasted pecans are perfect. You can also drizzle some of the glaze from my Cinnamon Sugar Cookies Recipe or pair it with a slice of Orange Cranberry Bread for a festive touch.

Pumpkin Bread Pudding Best Cozy Fall Dessert

Description

This cozy Pumpkin Bread Pudding is soft, spiced, and filled with warm fall flavors. Easy to prepare and perfect for gatherings or quiet evenings, it’s a comforting dessert topped with caramel, pecans, or whipped cream.

Ingredients

Scale

1 loaf day-old French bread, cut into cubes
1½ cups pumpkin puree
3 large eggs
2 egg yolks
1½ cups half & half
1 cup whole milk
½ cup light brown sugar
½ cup granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 tablespoon vanilla extract
Butter for greasing the dish
Optional toppings: salted caramel sauce, toasted pecans, whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 13×9-inch baking dish with butter.
In a large bowl, whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Add eggs and yolks, then whisk in half & half, milk, pumpkin puree, and vanilla extract until smooth.
Place bread cubes in a large bowl. Pour the custard mixture over and toss gently to coat. Let sit for 10 minutes.
Transfer to prepared baking dish, pressing down gently to even the top.
Bake for 45–50 minutes, until golden and set in the center.
Cool for 10 minutes before serving. Top with caramel, pecans, or whipped cream if desired.

Notes

Use slightly stale bread for best results. The pudding can be assembled a day ahead and baked when ready. Store leftovers in the fridge for up to 3 days and reheat before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 310
Sugar: 22g
Sodium: 200mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 7g
Cholesterol: 130mg