Fall flavors collide in this easy and flavorful Pumpkin Bread Pudding. Perfect for breakfast or dessert this dish is a staple for pumpkin lovers.
Bread pudding is kind of my jam. I’ve created so many different bread pudding recipes that I don’t even know which one is my favorite anymore.
If you are a bread pudding lover you will have to check out The Best Bread Pudding, Banana Bread Pudding and this Coconut Cream Bread Pudding.
WHY THIS RECIPE WORKS:
- Easy ingredients whip together quick, with just a little soak time this recipe does not require any overnight refrigeration.
- You can use any type of bread that you like, use what you have on hand, any work for bread pudding.
- This recipe works for a breakfast or a dessert and is delicious served either hot or cold.
We adore all things pumpkin, but when it comes to Pumpkin Bread Pudding, it has to rank high up on my list of one of my favorite pumpkin flavored recipes.
Some of my other favorite include: Pumpkin Cheesecake Dip, Chocolate Chip Pumpkin Cake, Pumpkin Cheesecake and this Chocolate Chip Pumpkin Pudding Pie!
HOW TO MAKE PUMPKIN BREAD PUDDING, STEP BY STEP:
- In large bowl add your milk, heavy cream, pumpkin, sugar, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon and nutmeg and whisk until it is combined.
- In a large bowl add you cut up bread, this is better if it is day old or you can toast it to make it a little more stale.
- Pour your liquid mixture over your bread and stir to coat, let sit about 20 minutes to soak.
- Pour into a sprayed 9″x13″ baking dish and spread out. Bake at 350 for 50-60 minutes until center is set.
How much easier can a bread pudding recipe get? Seriously, bread pudding is one of those recipes that we run to more often than not.
I used to never be a bread pudding lover until we took a trip to Vegas and I had it at one of the buffets and instantly fell in love and couldn’t stop making it myself.
It’s one of those recipes that once you make it and love it, it will become a staple. And during the fall months this Pumpkin Bread Pudding will be your go to recipe.
WHAT BREAD TO USE FOR BREAD PUDDING:
While usually any type of bread works when you are in a pinch, a thicker bread is always optimal. We like to either use a French bread, Texas toast or Challah. They are all nice thick and stable.
Also day old bread, or a little stale bread works best. If you don’t have day old/stale bread the best thing you can do is cut you bread up in pieces, place on a baking sheet and toast it at 350 for about 10 minutes.
WHAT DO I TOP BREAD PUDDING WITH?
This really depends on the flavor of the bread pudding that you are making, we like to go with a traditional vanilla sauce for our normal bread puddings. Some like a rum sauce.
For this pumpkin bread pudding we opted to just use caramel ice cream topping. You can make a caramel sauce to use for it if you like, but this really worked perfectly and complemented the pumpkin flavor nicely.
Just do your research when you want to make bread pudding and what sauce is best to use with which one, usually a sauce recipe will be provided with each recipe.
If you want a flavorful and easy breakfast, brunch or dessert recipe this Pumpkin Bread Pudding will be your new favorite one. Perfect for fall and winter, it doesn’t lack of flavor.
Filling and delicious, this is the one recipe that you want to have as a staple in your recipe book this time of year, not only is it easy, it feeds a crowd!
If you like this recipe you might also like:
If you’ve tried this PUMPKIN BREAD PUDDING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Bread Pudding
Ingredients
- 1 16 oz loaf French bread or Texas toast (we used Texas toast for this recipe)
- 1 1/2 cup milk
- 1 1/2 cup heavy cream
- 1 15 oz can pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 5 eggs
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat oven to 350.
- Spray a 9"x13" baking dish with non-stick cooking spray.
- Cut bread into 1"-2" squares and add to large bowl.
- In another bowl whisk together your milk, cream, pumpkin, eggs, sugar, brown sugar vanilla, pumpkin pie spice, cinnamon and nutmeg until combined.
- Pour over bread and stir gently to coat, let soak for about 20 minutes.
- Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
- Cut into pieces and serve with ice cream and caramel sauce if desired.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Nell
This is AMAZING!!! I had a recipe, but now the site is by subscription only so I had to find a new one, and Tornadough Alli, you really came through! Made this for dessert on Thanksgiving, and we are halfway through it on thanksgiving eve. The ONLY change I made was to add a dash of sea salt, but other than that it is A +++ perfect! Served it with caramel sauce and whipped cream *chef’s kiss *
Jeannine Mead
Pumpkin anything is one of my favorite foods. The other is bread pudding. This is easy and delicious. MThanks!
Alicia
This looks delicious! I love bread pudding! I am going to make it tonight. Is it OK to make tonight and then bake it in the morning?
Margalo
This was very good and definitely easy. I accidentally used a full teaspoon of ginger and I did add a pinch of salt. I baked it on convection bake at 340 degrees F and it took 40 minutes to perfection. It is delicious right out of the oven in a bowl with some milk or cream. Yum!!! My family and I devoured it! I could see it with some nuts or a crunchy topping. I think I will try that next. Easy and yummy; therefore, an easy 5 star rating!
Paula
I have never made bread pudding before but this was super easy and delicious!!! I plan to make it for my residents in the nursing facility I work at. I think they will love it.
Ana
I made this for Thanksgiving breakfast and served it with salted caramel. It was an absolute perfect hit! I didn’t have heavy cream so I substituted it with coconut milk.We used the Costco KS baguette bread. I wish I could post the picture of the finished product.