Forget lines at the coffee shop. If you want the taste of fall that actually fills you up and makes your house smell like a bakery, this is it. Pumpkin bread pudding is creamy, custardy, and outrageously satisfying—like French toast casserole that went to grad school.
It’s the dessert people ask you for the recipe to before they finish their first bite. And yes, it uses up that stale bread you almost threw away. Efficiency tastes delicious.
What Makes This Recipe So Good
- Texture heaven: Crispy, caramelized tops with a silky, custard center—no dry bites, ever.
- Big pumpkin flavor: Real pumpkin puree plus warm spices, not just “pumpkin spice” perfume.
- Foolproof method: A simple custard poured over bread, then baked—zero culinary degree required.
- Flexible: Works with brioche, challah, or leftover sandwich bread.
Add-ins? Go nuts (literally).
- Make-ahead friendly: Assemble ahead, bake when needed, and watch everyone think you worked all day.
Ingredients
- 8 cups day-old bread, cubed (brioche or challah preferred)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin puree (not pie filling)
- 3 large eggs
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted (plus more for greasing)
- Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips, or 1/2 cup raisins
- Optional topping: maple syrup, whipped cream, or vanilla ice cream
Instructions
- Prep the pan: Grease a 9×13-inch baking dish with butter. Preheat oven to 350°F (175°C).
- Toast the bread: Spread cubed bread on a sheet pan and toast for 8–10 minutes until just dry.
This helps it drink up the custard without turning mushy.
- Make the custard: In a large bowl, whisk milk, cream, pumpkin puree, eggs, both sugars, vanilla, spices, and salt until smooth.
- Combine: Add the toasted bread to the baking dish. Sprinkle in any mix-ins. Pour custard evenly over the bread, gently pressing to submerge.
- Rest: Let it sit 15–20 minutes so the bread absorbs the custard.
Drizzle melted butter over the top.
- Bake: Bake for 40–50 minutes, until the center is set but slightly jiggly and the top is golden-brown. A knife should come out with moist crumbs, not liquid.
- Finish: Cool 10 minutes. Serve warm with maple syrup, whipped cream, or a scoop of ice cream if you’re feeling legendary.
How to Store
- Fridge: Store leftovers covered for up to 4 days.
Reheat at 325°F for 10–15 minutes or microwave in 20–30 second bursts.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven for best texture.
- Make-ahead: Assemble up to 12 hours in advance, cover, refrigerate, then bake straight from the fridge, adding 5–10 extra minutes.
Why This is Good for You
- Pumpkin perks: Loaded with beta-carotene for eye health and immune support. Your optic nerves say thank you.
- Reasonable indulgence: Balance of carbs, protein, and fat keeps you satisfied, not sugar-crashed.
- Customizable sweetness: You control the sugar.
Want it less sweet? Drop 2–3 tablespoons and it’s still fire.
Don’t Make These Errors
- Using fresh, soft bread: It won’t absorb well and turns gummy. Day-old or lightly toasted is non-negotiable.
- Skipping salt: A pinch of salt makes the spices pop.
Bland dessert is a crime.
- Overbaking: If it’s dry, you went too far. Pull it when the center still has a gentle wobble.
- Wrong pumpkin: Use 100% pumpkin puree, not pumpkin pie filling (which has extra sugar/spices).
- Forgetting rest time: Letting the bread soak ensures even texture. Patience = payoff, IMO.
Variations You Can Try
- Bourbon twist: Add 1–2 tablespoons bourbon to the custard.
Adulting, but delicious.
- Salted caramel: Swirl in 1/4 cup caramel sauce before baking; finish with flaky sea salt.
- Cranberry orange: Fold in 1/2 cup dried cranberries and 1 tablespoon orange zest.
- Chocolate espresso: Add 1/2 cup dark chocolate chips and 1 teaspoon espresso powder for moody decadence.
- Dairy-light: Use half-and-half instead of cream and milk, or a barista-style oat milk for a lighter custard.
FAQ
Can I make this gluten-free?
Yes—use a sturdy gluten-free loaf (brioche-style if possible). Toast it a little longer to help it hold up.
What bread works best?
Brioche and challah are elite for richness. French bread or sturdy sandwich bread works too—just make sure it’s dry.
Can I reduce the sugar?
Absolutely.
Cut 2–4 tablespoons without wrecking texture. Adjust toppings to compensate if needed, FYI.
How do I know it’s done?
The top should be golden with a slight jiggle in the center. A knife inserted near the middle should come out mostly clean with moist crumbs.
Can I make it dairy-free?
Use full-fat coconut milk or creamy oat milk and swap butter for coconut oil or vegan butter.
Flavor stays excellent.
Final Thoughts
Pumpkin bread pudding is the move when you want high-impact flavor with low-effort steps. It’s cozy, impressive, and uses pantry basics like a pro. Dress it up with caramel or keep it simple with whipped cream—either way, you’re winning.
Bake it once, and suddenly you’re “the dessert person.”