Pumpkin Bread Pudding (Easy Fall Dessert)

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Kick off fall with this easy Pumpkin Bread Pudding! It’s a warm, cozy pumpkin dessert that works for breakfast, brunch, holiday meals, or a big pan of dessert for fall gatherings. This pumpkin bread pudding recipe is simple, budget-friendly, and foolproof.

Pumpkin Bread Pudding

​For much of my adult life, I wouldn’t touch bread pudding. I didn’t like the way it sounded, and the thought of eating soggy bread was just gross. But then I tried this Jack Daniel’s Bread Pudding, and suddenly my opinion changed.

Now I’ll try bread pudding off of any menu. I don’t always like it but I’m much more open to it than I was when I was younger. 

And this recipe is a keeper! It starts with something most of us already have sitting on the counter. That leftover loaf of bread nobody finished? The end of a package of Texas toast? Perfect. That’s the whole starting point. Then you dump, you stir, you soak, you bake.

Why You’ll Love This Recipe

It’s a great way to use up old bread. Stale bread is actually better here than fresh bread.  Dry, slightly old bread drinks up that pumpkin mixture like a sponge, and that’s exactly what you want. 

It feeds a crowd without much work. One 9×13 pan serves 12 to 15 people. That makes it a great option for Thanksgiving dinner, church potlucks, holiday-season brunches, or just a Sunday when everybody shows up hungry. Fifteen minutes of prep and the oven does the rest.

The pumpkin spice flavor is spot on. Three teaspoons of pumpkin pie spice plus a whole can of pure pumpkin puree gives you great pumpkin flavor. Rich pumpkin custard, soft in the middle, golden brown on top. Pumpkin lovers, this one’s for you.

Tools Needed

• 9×13 cake pan or a similar size casserole dish
• Nonstick cooking spray
• Extra large mixing bowl (bigger than you think you need)
• Whisk or hand mixer
• Cutting board and a serrated knife

Ingredients

Just a handful of simple things, and most of them are probably already in your kitchen.

• French bread, Texas toast, or any thickly sliced bread – brioche bread and crusty bread from the bakery section both work beautifully. Just make sure it’s thick.
• Canned pumpkin puree – grab 100% pure pumpkin puree, not pumpkin pie filling.
• Half and half
• Whole milk – heavy cream works too if that’s what you have.
• Brown sugar – I use light brown sugar.
• White granulated sugar
• Eggs
• Pumpkin pie spice – no pumpkin pie spice in the pantry? You can easily make homemade pumpkin pie spice.
• Vanilla extract
• Pinch of salt

Optional garnishes:

• Chopped Pecans
• Whipped Cream
• Caramel Sauce
• Powdered Sugar
• Chopped Walnuts
• Simple Cream Cheese Glaze
• Or snazz it up by using the Jack Daniels Sauce from this recipe.

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Pumpkin Bread Pudding

Nothing fancy here at all. Mix, soak, bake.

1. Preheat the oven to 350 degrees Fahrenheit and spray your 9×13 baking dish with nonstick cooking spray. Set it aside.
2. In a large mixing bowl, add the half and half, whole milk, pumpkin puree, pumpkin pie spice, salt, eggs, both sugars, and vanilla extract. Mix until everything is fully combined and smooth.

3. Chop your bread into large bread cubes. I aim for about 1 inch by 1 inch, but eyeballing it is just fine. Nobody’s measuring your bread.
4. Add the cubed bread to the pumpkin mixture. Stir gently until every piece is nice and coated, then let it soak for about 10 minutes. Don’t rush this part… it’s what makes the custard happen.
5. Pour the mixture into your prepared pan and spread it into an even layer.

6. Bake for 40 to 45 minutes, or until it’s firm and set and not soggy in the middle.
7. Let it rest for about 10 minutes before garnishing and serving. I like to top it with homemade caramel sauce and chopped walnuts! Enjoy!

Pro Tips

• Use thick bread. Thin, soft sandwich bread will turn into a mushy mess, and that’s the one way this recipe can go sideways.
• Old bread is your friend. Fresh bread will work, but stale bread soaks better. Just never use moldy bread, obviously.
• Check the label on your can. Pumpkin pie filling is already sweetened and spiced, so grab pure pumpkin puree instead.
• Let the eggs and dairy come closer to room temperature if you have time. It’s a little bit easier to mix smoothly.
• Want a drier, more toasted texture? Spread your bread cubes on a baking sheet and dry them in a low oven for 10 minutes before soaking.
• Don’t have a 9×13? Two loaf pans or any similar size casserole dish will do. Just watch your bake time.

Variations

• Add-ins: Toss in chocolate chips, raisins, dried cranberries, or chopped pecans before baking.
• Dairy swaps: Coconut milk is a great alternative if you need to skip dairy. Use about as much milk as the recipe calls for and expect a slightly different flavor.
• Make it a breakfast bake: Cut the sugar back a little and serve it more like a French toast casserole with maple syrup poured over the top.
• Try another flavor: Once fall is over, the same method makes a wonderful banana bread pudding. Regular bread pudding with no pumpkin at all is a classic for a reason too.

Serving Suggestions

Serve it warm with a scoop of vanilla ice cream melting down the sides. That’s the best thing you can do to a pan of good bread pudding, in my opinion.

Homemade caramel sauce is a close second. A drizzle of maple syrup, a dusting of powdered sugar, or a big spoonful of whipped cream all work beautifully too.

A lot of folks serve regular bread pudding with a tasty whiskey butter sauce and it is also really good on this pumpkin bread pudding!

It’s a perfect dessert for Thanksgiving dinner alongside pumpkin roll and pecan pie, and it’s just as good for a lazy Saturday breakfast during the fall months.

Storage Instructions

• Cover leftovers tightly with plastic wrap or move them to an airtight container and refrigerate for up to 4 days. Honestly, it might be even better the next day.
• To reheat, microwave individual servings for 30 to 45 seconds, or warm the whole pan in a 325 degree oven until heated through. You can also warm a serving in a skillet over medium heat for slightly crispy edges.
• This one freezes well too. Wrap it well, freeze up to 3 months, then thaw overnight in the fridge before reheating.

FAQ

Can I make this ahead of time?

Absolutely. Assemble it, cover it, and refrigerate overnight. Pull it out while the oven preheats and bake as directed, adding a few extra minutes since it’s going in cold.

What kind of bread makes the best bread pudding?

French bread, brioche bread, Texas toast, or any thick, crusty bread from the bakery section at the grocery store. Bread with a long shelf life that’s gone a little dry is ideal.

Can I use pumpkin pie filling instead of pumpkin puree?

I wouldn’t. Pumpkin pie filling already has sugar and spices added, so your bread pudding would end up much too sweet. Look for the can that says 100% pure pumpkin.

Can I make this in a slow cooker?

I’ve only ever baked mine in the oven, so I can’t promise how it would turn out. Maybe next time I’ll test it and report back!

How do I know when it’s done?

The top should be golden brown and the center should be firm and set, not jiggly or wet. Give the pan a little shake… it should hold together.

Do I really have to let it soak?

Yes! That 10 minutes is when the custard gets absorbed and the bread pudding starts to form. Skip it and you’ll have dry bread swimming in liquid.

More Pumpkin Recipes

• Easy No Bake Pumpkin Cheesecake Cups
• Easy Pumpkin Pancakes (Fluffy Pumpkin Spice Pancakes)
• Easy Pumpkin Spice Cupcakes with Pumpkin Spice Buttercream
• Easy Pumpkin Rice Krispie Treats
• Pumpkin Cream Cheese Dip
• Pumpkin Chocolate Chip Muffins
• Pumpkin Bread Bottom Cheesecake
• Instant Pot Pumpkin Pecan and Chocolate Chip Cheesecake
• Instant Pot Pumpkin Pie Cheesecake
• Pumpkin Spice Mini Bundt Cakes with Cream Cheese Glaze