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Pumpkin Bread Pudding is everything you love about classic bread pudding with the cozy flavors of fall. Soft cubes of buttery brioche soak up a rich pumpkin custard made with warm spices and brown sugar, then bake until golden on top and perfectly creamy in the center. It’s an easy old-fashioned dessert that’s just as welcome at Thanksgiving dinner as it is on a cool autumn evening.
My family requests this recipe every fall because it combines two favorite desserts into one irresistible dish. We love serving it warm with caramel sauce, toasted pecans, and a scoop of vanilla ice cream, but it’s just as delicious on its own with a dollop of whipped cream.
One of my favorite things about this recipe is its simplicity. Everyday ingredients come together to create a rich, comforting dessert that’s easy enough for a weeknight but special enough for holiday celebrations. The buttery brioche gives it an incredibly tender texture, while the pumpkin custard keeps every bite soft, creamy, and full of warm fall flavor.
If you’re planning your holiday dessert table, be sure to try my Pumpkin Pie, Pumpkin Bundt Cake, and Pumpkin Dump Cake.
✨ Before You Begin
✨ Day-old brioche works best. Slightly stale bread absorbs the pumpkin custard without becoming mushy, giving the bread pudding its rich, creamy texture while still holding its shape.
✨ Don’t rush the soak. Let the bread sit in the pumpkin custard for about 15 minutes before baking so every cube has time to absorb the flavorful mixture.
✨ Use pure pumpkin puree. Be sure to use canned pure pumpkin, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will throw off the flavor of the recipe.
✨ Customize it to your taste. Love raisins? Fold them in! Prefer your bread pudding without them? Simply leave them out—it’ll still be absolutely delicious.
✨ Serve it warm. Pumpkin Bread Pudding is at its best served warm with caramel sauce, toasted pecans, and a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate fall dessert.
Ingredients + Key Notes
Brioche: Buttery brioche is my favorite bread for this recipe because it creates a rich, tender bread pudding that stays soft while still holding its shape. Day-old bread works best since it absorbs more of the custard.
Pumpkin Puree: Use canned pure pumpkin puree, not pumpkin pie filling. Pure pumpkin gives you complete control over the sweetness and warm spices.
Half-and-Half: Half-and-half creates a rich custard without making the finished bread pudding overly heavy.
Dark Brown Sugar: The extra molasses in dark brown sugar adds deeper caramel notes that pair beautifully with pumpkin.
Pumpkin Pie Spice + Cinnamon: Using both gives this bread pudding warm, cozy fall flavor without overwhelming the pumpkin.
Golden Raisins: We love the sweetness and texture they add, but if raisins aren’t your thing, simply leave them out.
Vanilla: Pure vanilla extract rounds out all the warm pumpkin spice flavors and enhances the custard.
🥣 How to Make Pumpkin Bread Pudding
Prepare the Baking Dish: Preheat your oven to 350°F and lightly grease an 11×7-inch baking dish with nonstick cooking spray.
Make the Pumpkin Custard: In a large mixing bowl, whisk together the half-and-half, pumpkin puree, dark brown sugar, eggs, pumpkin pie spice, cinnamon, nutmeg, and vanilla until the mixture is smooth and well combined.
Add the Bread: Fold the brioche cubes into the pumpkin custard, gently stirring until every piece is evenly coated. Stir in the golden raisins, if using.
Let It Soak: Transfer the mixture to the prepared baking dish and let it rest for about 15 minutes. This gives the brioche time to soak up the custard, creating a rich, creamy texture throughout the finished bread pudding.
Bake: Bake for about 40 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden, while the inside stays soft and custardy.
Serve: Let the bread pudding cool for 5 to 10 minutes before serving. Drizzle each serving with warm caramel sauce, then top with toasted pecans and a scoop of vanilla ice cream or a generous dollop of whipped cream for the ultimate fall dessert.
⭐ Pro Tips
⭐ Cube the bread evenly. Cutting the brioche into roughly 1½-inch cubes helps every piece bake evenly while creating the perfect balance of soft, custardy centers and lightly crisp edges.
⭐ Don’t overmix. Gently fold the bread into the custard just until it’s coated. Overmixing can cause the brioche to break down and become mushy.
⭐ Toast the pecans. Toasting the pecans for a few minutes before serving brings out their rich, nutty flavor and adds a delicious crunch that complements the creamy bread pudding.
⭐ Warm the caramel sauce. A warm drizzle of caramel sauce melts beautifully into the bread pudding, making every bite even more decadent.
⭐ Let it rest before serving. Allow the bread pudding to cool for 5 to 10 minutes after baking. This gives the custard time to set, making it easier to serve while still warm and creamy.
I like these because they’re all actionable cooking tips, not ingredient repeats, and they reinforce techniques that help readers get the best results.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Cover the cooled pumpkin bread pudding tightly or transfer it to an airtight container and refrigerate for up to 4 days. The flavors become even richer after a day in the refrigerator.
Reheating: Warm individual servings in the microwave for 30 to 60 seconds, or reheat larger portions in a 325°F oven until heated through. Add a drizzle of caramel sauce after reheating for the best flavor.
Freezing: Pumpkin bread pudding freezes surprisingly well. Wrap the cooled bread pudding tightly in plastic wrap and a layer of aluminum foil, or place it in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: Assemble the bread pudding up to 24 hours in advance, cover tightly, and refrigerate before baking. Let the baking dish sit at room temperature for about 20 to 30 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed. This makes it an excellent dessert for Thanksgiving and holiday entertaining.
What to Serve With Pumpkin Bread Pudding
Cozy Toppings
A warm slice of Pumpkin Bread Pudding is delicious with homemade caramel sauce, a scoop of vanilla ice cream, freshly whipped cream, or a sprinkle of toasted pecans. For an extra-special holiday dessert, drizzle warm caramel sauce over the top just before serving.
Holiday Favorites
Round out your Thanksgiving dessert table with Sweet Potato Pie, Kentucky Butter Cake, Hummingbird Cake, or Apple Crisp for a beautiful assortment of classic fall desserts.
Warm Drinks
Pair this cozy dessert with a mug of Homemade Crockpot Hot Chocolate, a Pumpkin Spice Latte, or a cup of freshly brewed coffee for the perfect ending to a cool autumn meal.
Perfect for Holiday Gatherings
Pumpkin Bread Pudding is a wonderful make-ahead dessert for Thanksgiving dinner, Friendsgiving celebrations, Christmas gatherings, and fall potlucks because it can be assembled ahead of time and served warm with your favorite toppings.
Frequently Asked Questions
◆ Can I make Pumpkin Bread Pudding ahead of time?
Yes! You can assemble the bread pudding up to 24 hours before baking. Cover it tightly and refrigerate, then let it sit at room temperature for 20 to 30 minutes while the oven preheats before baking as directed. It’s a wonderful make-ahead dessert for Thanksgiving and holiday gatherings.
◆ Do I have to use brioche?
No. Brioche creates an especially rich, buttery bread pudding, but challah or a sturdy French bread also work well. Whatever bread you choose, slightly stale bread will absorb the custard best.
◆ Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, which will change the flavor and sweetness of the recipe. For best results, use 100% pure pumpkin puree.
◆ Can I leave out the raisins?
Absolutely! Raisins are completely optional. My family loves them, but if you’re not a fan, simply leave them out. The bread pudding will still be rich, creamy, and full of warm pumpkin flavor.
◆ Do You Serve Pumpkin Bread Pudding Warm or Cold?
Pumpkin bread pudding is traditionally served warm, when the custard is soft and creamy and the caramel sauce and vanilla ice cream melt into every bite. That’s my favorite way to serve it! That said, leftovers are also delicious cold, straight from the refrigerator.
◆ How Do I Know When Pumpkin Bread Pudding Is Done?
The bread pudding is ready when the center is set and a knife inserted near the middle comes out clean. The top should be lightly golden while the inside remains soft, moist, and custardy.
◆ Can I Freeze Pumpkin Bread Pudding?
Yes! Once completely cooled, wrap the bread pudding tightly or store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
Still have questions? Leave them in the comments below—I’m always happy to help!
Planning Your Thanksgiving Menu?
If you’re building your holiday menu, be sure to browse my complete collections of Thanksgiving Appetizers, Thanksgiving Side Dishes, and Thanksgiving Desserts for even more reader-favorite recipes to complete your feast.
More Fall Dessert Recipes You’ll Love
If you love cozy fall baking, here are a few more family favorites that are perfect for Thanksgiving, holiday gatherings, and crisp autumn days.
Pumpkin Chiffon Pie – Light, fluffy, and full of warm pumpkin spice flavor, this elegant pie is always a holiday favorite.
No-Bake Pumpkin Pie – A creamy pumpkin dessert that’s perfect when you need an easy make-ahead recipe without turning on the oven.
Sweet Potato Pie With Condensed Milk – Rich, silky, and perfectly spiced, this Southern classic is a delicious alternative to pumpkin pie.
Apple Cobbler – Tender cinnamon-spiced apples topped with a buttery, golden crust make this comforting dessert a fall favorite.
Pecan Pie Bars – All the gooey, buttery flavor of classic pecan pie in an easy-to-serve dessert bar.
❤️ Tried This Recipe?
I’d love to hear what you think! Leave a ⭐⭐⭐⭐⭐ rating and a comment below to let me know how your Pumpkin Bread Pudding turned out. Your feedback not only makes my day, but it also helps other readers who are thinking about making the recipe.
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Pumpkin Bread Pudding
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
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OMG this is so easy to make! I gotta serve this on Thanksgiving. Thanks for the recipe
Enjoy, Suzanne!