This pumpkin bread pudding is an easy fall dessert that marries all the delicious flavors of the best pumpkin desserts with bread pudding. It’s absolutely velvety and luscious! It now has a permanent spot, on our very loaded holiday dessert table, right next to our pumpkin pie and our pumpkin bundt cake (This cake starts with a cake mix and requires only 4 ingredients plus the glaze! It’s beyond moist, tender, and delish!) What’s not to love??
Want MORE pumpkin dessert recipes? I’d recommend pumpkin dump cake, and pumpkin scones (deliciously double glazed!).
My family is absolutely crazy about bread pudding. We love the simple, cozy, old-fashioned goodness of this dessert. Married with pumpkin and it becomes a mind-blowing version of the classic. They love it best when this pudding is served with caramel sauce, ice cream, and an extra sprinkle of pecans!
I love that even though this varies a bit from the classic, it still maintains its integrity. Simple, easy-to-find ingredients come together to create something wonderful. This isn’t the standard pumpkin bread pudding with evaporated milk.
Instead, it’s made with day-old brioche bread and heavy cream which makes it wonderfully rich and it literally melts in your mouth!
Let’s bake this!
Pumpkin Bread Pudding Ingredients
- Half-and-Half: This is a simple mixture of half milk and half cream.
- Canned Pure Pumpkin: Make sure you grab a pure pumpkin and not pumpkin pie filling. The latter contains sweeteners and spices. This recipe is written for just the pure pumpkin and it also includes sweetener and warm fall spices.
- Eggs: When baking it’s best to use room-temperature eggs.
- Dark Brown Sugar: I prefer dark brown sugar in this recipe. It adds a delicious molasses flavor.
- Pumpkin Pie Spice: This is generally a wonder blend of cinnamon, ginger, nutmeg, and allspice. I love to add this blend then add more spices of what I love most in the blend.
- Cinnamon + Nutmeg: These are my favorite warm spices and I love to add them to enhance the pumpkin pie spice.
- Vanilla: I always bake with pure vanilla extract vs. imitation vanilla. The flavor of imitation vanilla just doesn’t stand up to pure vanilla.
- Brioche: This is a slightly sweet, very rich yeast bread. This pumpkin bread pudding with brioche is made very rich by the addition of high-fat ingredients such as plenty of eggs, milk, and butter.
- Raisins: Who knew that adding raisins to bread pudding could be, and often is, controversial? My hubby and I love all bread puddings with raisins but other family members retreat at the site of raisins. So, they’re obviously optional!
- Caramel Sauce: Try this with my easy homemade caramel sauce or if you’re short on time, use commercial caramel sauce.
- Whipped Cream or Vanilla Ice Cream: Lovely for topping!
- Toasted Pecans: Just sprinkle on top for flavor and garnish.
- Caramel Sauce: I usually serve this with a drizzle of my easy, homemade caramel sauce or feel free to grab a commercial premade version at the supermarket.
How to Make the Best Pumpkin Bread Pudding Recipe
- In a large mixing bowl, whisk together half-and-half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon, nutmeg, and vanilla until evenly combined.
- Fold in bread cubes.
- Stir in raisins.
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Transfer mixture to prepared baking dish. Allow to sit for 15 minutes.
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Place in preheated oven and bake until a tester inserted into the center comes out clean, about 40 minutes.
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Let cool for a few minutes then cut and serve with caramel sauce, pecans, and sweetened whipped cream or ice cream.
***See the full instructions below.
Storing + Freezing + Make Ahead
- How Long Can You Keep This In The Fridge? This can last in the fridge for a week. Just put it in an airtight container or a resealable food bag.
- Can You Freeze This? Store it like how you store it in the fridge. It can last in the freezer for up to 3 months.
- Make-Ahead Tips: This can be assembled the day before baking and stored well-covered in the fridge. You can also bake the whole recipe and place it in the fridge/freezer. Reheat or thaw before serving.
- Food Safety: If you’d like more info on food safety check out this link.
Do You Serve Bread Pudding Warm Or Cold?
Bread pudding is classically served warm. This is how I typically serve it. When it’s warm all the caramel sauce and ice cream toppings get ooey-gooey-kinda melty- delicious! We often serve leftovers cold… especially for breakfast!! LOL
More Wonderful Fall Desserts
- Sweet Potato Pie With Condensed Milk
- Pecan Pie Cobbler
- Impossible Pumpkin Pie Cupcakes
- Million Dollar Pie
- Possum Pie
- Pecan Pie
- Pecan Pie Cake
- Apple Pie
- Sour Cream Apple Pie
- Hershey Pie
More Thanksgiving Favorites!
Pumpkin Bread Pudding
This pumpkin bread pudding is an easy fall dessert that marries all the delicious flavors of the best pumpkin desserts with bread pudding. It's so luscious!
Servings: 16 slices
Ingredients
- 2 cups half and half
- 1 (15-ounce) can pure pumpkin
- 1 cup, plus 2 tablespoons dark brown sugar packed
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 10 cups, (about 10 ounces) 1 1/2" brioche cubes crust removed
- 1/2 cup golden raisins
- caramel sauce
- whipped cream or vanilla ice cream
- 1/2 cup toasted pecans, chopped
Instructions
- Prep. Preheat oven to 350°F. Spray an 11x7 inch baking dish with nonstick cooking spray; set aside.
- Combine. In a large mixing bowl, whisk together half-and-half (2 cups), pumpkin (1 (15-ounce can)), brown sugar (1 cup, plus 2 tablespoons), eggs (2), pumpkin pie spice (1 1/2 teaspoons), cinnamon (1 1/2 teaspoons), nutmeg (1/4 teaspoon), and vanilla (2 teaspoons) until evenly combined. Fold in bread cubes (10 cups). Stir in raisins (1/2 cup).
- Bake. Transfer mixture to prepared baking dish. Allow to sit for 15 minutes. Place in preheated oven and bake until a tester inserted into the center comes out clean, about 40 minutes.
- Enjoy! Let cool for a few minutes then cut and serve with caramel sauce, pecans, and sweetened whipped cream or ice cream.
Fans Also Made:
Notes
- Half-and-Half: This is a simple mixture of half milk and half cream.
- Canned Pure Pumpkin: Make sure you grab a pure pumpkin and not pumpkin pie filling. The latter contains sweetener and spices. This recipe is written for just the pure pumpkin and it also includes sweetener and warm fall spices.
- Eggs: When baking it's best to use room temperature eggs.
- Vanilla: I always bake with pure vanilla extract vs. imitation vanilla. The flavor of imitation vanilla just doesn't stand up to pure vanilla.
- Brioche: This is a slightly sweet, very rich yeast bread. This pudding is made very rich by the addition of high-fat ingredients such as plenty of eggs, milk, and butter.
- Raisins: Who knew raisins in bread pudding could, and often is, controversial. My hubby and I love all bread puddings with raisins but other family members revolts at the site of raisins. So, they're obviously optional!
- Caramel Sauce: Try this with my easy homemade caramel sauce or if you're short on time, use commercial caramel sauce.
Nutrition
Serving: 1slice | Calories: 242kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 234mg | Fiber: 3g | Sugar: 19g | Vitamin A: 4281IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg
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OMG this is so easy to make! I gotta serve this on Thanksgiving. Thanks for the recipe
Enjoy, Suzanne!