Something about fall calls for comforting desserts, and my favorite is this Pumpkin Pie Bread Pudding. It’s the perfect marriage of pumpkin pie’s warming spices and traditional bread pudding’s rich, custardy texture. This dessert is ideal for Thanksgiving gatherings, fall parties, or a simple weeknight treat. If you’re a fan of pumpkin-flavored recipes, this is one you’ll want to make again and again.
Why You’ll Love This Pumpkin Pie Bread Pudding
If you’re looking for a fall dessert that’s both decadent and easy to make, this Pumpkin Pie Bread Pudding is the answer. The best part? It’s so versatile. You can serve it warm with a drizzle of caramel, or even add a scoop of ice cream for an extra indulgence. Plus, it’s a fantastic way to use up any leftover bread.
Key Ingredients Breakdown
• Bread: Day-old brioche or challah works best because it soaks up the custard while staying soft and fluffy. Any slightly stale bread will work.
• Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling. The puree gives the bread pudding its signature fall flavor.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves brings all those cozy fall flavors to life.
• Milk and Cream: Adds richness and helps create a custard-like base for the pudding.
• Sugars: A mix of granulated and brown sugar gives the dish depth and a slight caramel flavor.
• Eggs: Help bind everything together and add richness.
• Optional Add-ins: Pecans, chocolate chips, or dried cranberries for extra texture and flavor.
Ingredients:
• 8 cups of cubed bread (day-old brioche or challah works best)
• 1 1/2 cups of pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups of milk (whole or 2% for a richer flavor)
• 1 cup of heavy cream
• 3/4 cup of granulated sugar
• 1/2 cup of packed brown sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 1 tablespoon of pumpkin pie spice (or a mix of 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves)
• 1/2 teaspoon of salt
• 1/2 cup of chopped pecans (optional, for added crunch)
For the Caramel Sauce (Optional):
• 1/2 cup of granulated sugar
• 3 tablespoons of unsalted butter, cut into pieces
• 1/4 cup of heavy cream
• Pinch of salt
Directions for Making Pumpkin Pie Bread Pudding
1. Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Cube about 8 cups of day-old bread and set it aside.
2. Make the Pumpkin Custard: In a large bowl, whisk together 1 1/2 cups of pumpkin puree, 1 1/2 cups of milk, 1 cup of heavy cream (or milk alternative), 4 eggs, 3/4 cup of sugar, 1/2 cup of brown sugar, 2 teaspoons of vanilla extract, 1 tablespoon of pumpkin pie spice, and 1/2 teaspoon of salt.
3. Soak the Bread: Pour the pumpkin custard over the cubed bread. Let it soak for 10-15 minutes, stirring occasionally to ensure the bread is fully coated.
4. Transfer the soaked bread to the prepared baking dish and spread it out evenly. Bake for 45-55 minutes, or until the top is golden brown and the center is set.
5. Optional Caramel Sauce: While the bread pudding bakes, you can prepare a caramel sauce using sugar, butter, and Cool Whip for a lighter version of traditional caramel.
6. Serve: Let the Pumpkin Pie Bread Pudding cool for 10 minutes before serving. Drizzle with caramel sauce or serve with whipped cream for a delightful fall dessert!
Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Cube the bread and place in the baking dish
- In a separate large bowl, whisk together the pumpkin puree, milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Pour the pumpkin custard mixture over the cubed bread. Gently stir to ensure all bread pieces are evenly coated. Let the mixture sit for about 10-15 minutes, allowing the bread to soak up the custard.
- If using, fold in the chopped pecans.
- Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set. The pudding should be slightly firm to the touch but still moist.
- While the bread pudding is baking, make the caramel sauce (if using). In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a light amber color. Add the butter and stir until melted. Slowly pour in the heavy cream while stirring (be careful, as the mixture will bubble up). Continue stirring until smooth. Remove from heat and add a pinch of salt. Let it cool slightly.
- Allow the bread pudding to cool for 10 minutes before serving. Drizzle with the homemade caramel sauce for extra sweetness and a touch of indulgence.
Tips for Perfect Pumpkin Pie Bread Pudding
• Use Day-Old Bread: Slightly stale bread works best because it absorbs the custard without becoming too mushy.
• Customize It: Add-ins like pecans, chocolate chips, or dried cranberries can bring this dish to the next level.
• Make Ahead: This bread pudding can be prepped ahead and refrigerated before baking, making it perfect for holiday prep.
• Freeze It: Yes, this dish can be frozen! Once it’s cooled, wrap it tightly and freeze for up to 2-3 months. Thaw in the refrigerator and reheat in the oven at 350°F.
FAQs for Pumpkin Pie Bread Pudding
Can I use any type of bread for this recipe?
Yes! While I love using brioche or challah for their soft texture, you can use any day-old bread. French bread, Italian bread, or even a leftover sandwich loaf will work.
What can I use if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute it with half-and-half or even nonfat milk. You can also melt Cool Whip to create a lighter, whipped caramel sauce.
Can I make this bread pudding ahead of time?
Absolutely. You can prepare the entire dish ahead of time and refrigerate it overnight. Just bake it fresh before serving for the best texture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or the oven.
This Pumpkin Pie Bread Pudding combines all the best fall flavors in one simple, comforting dessert. Whether you’re serving it at a holiday gathering or making it as a weeknight treat, this recipe is sure to be a hit. The combination of pumpkin, warm spices, and rich custard-soaked bread is irresistible—and don’t forget the optional caramel sauce for a little extra sweetness!
Don’t hesitate to share this recipe with friends and family or even leave your own twist in the comments below. Happy fall baking!
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