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.
Ingredients
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1 loaf (about 6 cups / 340 g) challah or brioche bread, cubed
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1 can (15 oz / 425 g) pumpkin purée
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2 cups (480 ml) heavy cream
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1 cup (240 ml) milk
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4 large eggs
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½ cup (100 g) brown sugar
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¼ cup (60 ml) maple syrup
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2 teaspoons (10 ml) vanilla extract
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2 teaspoons (4 g) ground cinnamon
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1 teaspoon (2 g) ground ginger
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½ teaspoon (1 g) ground nutmeg
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¼ teaspoon (0.5 g) ground cloves
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¼ teaspoon (1 g) salt
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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In a large bowl, whisk together pumpkin purée, heavy cream, milk, eggs, brown sugar, maple syrup, vanilla, and spices until smooth.
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Add cubed bread to the greased dish, spreading evenly.
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Pour pumpkin custard mixture over the bread, pressing gently to help it soak in.
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Let sit for 15–20 minutes to absorb.
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Bake for 40–50 minutes, until the top is golden, slightly puffed, and a knife inserted comes out clean.
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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