There’s something irresistibly cozy about the fall season, and this Pumpkin Bread Pudding captures that feeling in every bite.
This recipe is special because it transforms simple ingredients—day-old bread, pumpkin puree, and cinnamon—into a luxurious, crowd-pleasing dessert.
The creamy texture contrasts beautifully with the golden, slightly crisp edges, and the flavors of nutmeg and cloves really bring the pumpkin to life.
What I love most about this dish is its versatility. It’s perfect for using up leftover bread, and it only takes about 15 minutes to prep.
Plus, the rich aromas of pumpkin spice fill your kitchen as it bakes. Bread pudding is trending now because it’s a nostalgic favorite that fits right into the modern love for easy, make-ahead desserts.
Why I Love This Recipe
- The Comfort Factor: Bread pudding has always been a staple in my house, especially when the weather cools down. It’s one of those desserts that just feels like a warm hug after a long day.
- Perfect for Leftovers: If you’re like me and end up with leftover bread that’s too stale for sandwiches but too good to toss, this recipe is the perfect solution. It makes good use of ingredients you likely already have.
- Easy to Adapt: I’ve made this recipe a dozen different ways over the years—sometimes adding raisins or even a drizzle of maple syrup on top—and it always turns out delicious. You can customize it to fit your pantry.
- That Pumpkin Spice: Who doesn’t love the flavors of fall? The cinnamon, nutmeg, and cloves really take this dessert to another level.
Pumpkin Bread Pudding Recipe
Equipment
- Whisk
- Measuring Cups
- Bread knife
- Rubber spatula
- Aluminum foil
- Cooling Rack
- Oven Mitts
Ingredients
- 1/2 cup 110g packed light brown sugar
- 1/2 cup 105g granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 1/2 tsp ground ginger
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 15 oz can pumpkin
- 1 tsp vanilla extract
- 2 large egg yolks
- 1/2 tsp ground nutmeg
- 1 16 oz loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce for serving (see footnotes for recipe)
- 1/2 cup toasted pecans chopped, for serving
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the eggs, egg yolks, half-and-half, milk, pumpkin puree, and vanilla. Whisk until smooth.
- Place the bread cubes in a large bowl. Pour the pumpkin mixture over the bread and gently toss to coat. Let it sit for 10 minutes.
- Spoon the mixture into the prepared baking dish, pressing the bread cubes down lightly to even them out.
- Bake for 45–50 minutes or until the pudding is set and golden on top.
- Let it cool slightly before serving. Enjoy!
