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 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.
Rich, delicious, and loaded with warm fall spices. What’s not to love!!
Do you want extra pumpkin dessert recipes? I’d recommend pumpkin chocolate chip cookies and pumpkin scones!
Pumpkin Bread Pudding
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 the pumpkin bread 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!
Pumpkin Bread Pudding Video Tutorial
On your phone? See the web story here.
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.
Important Ingredient Notes, Tips + Tricks.
- 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 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 in 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.
Storing + Freezing Tips
- 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.
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 delicious! We often serve leftovers cold… especially for breakfast!! LOL
More Fruit Bread Recipes
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 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 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.
OMG this is so easy to make! I gotta serve this on Thanksgiving. Thanks for the recipe
Enjoy, Suzanne!