There is something about the scent of pumpkin and cinnamon that signals the arrival of autumn. This bread pudding transforms humble ingredients into a dessert that feels both rustic and indulgent.
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I have always appreciated recipes that allow you to slow down and enjoy the process. Tearing bread, whisking custard, and watching it puff in the oven – these small rituals bring a sense of calm to a busy day.
The key is to use slightly stale bread, which soaks up the custard without turning mushy. The result is a tender, creamy interior with a lightly crisp top.
Why You'll Love This Recipe
About the Ingredients
6 cups (about 300g) day-old brioche or challah bread, cut into 1-inch cubes
Stale bread absorbs the custard better. Substitute with French bread or croissants for a richer flavor.
1 1/2 cups (360ml) whole milk
Whole milk provides richness. You can use 2% or a mix of milk and heavy cream for extra creaminess.
1 cup (240ml) heavy cream
Heavy cream adds a luxurious texture. For a lighter version, replace half with half-and-half.
3/4 cup (150g) granulated sugar
Adjust sweetness to your liking. You can reduce to 1/2 cup if you prefer a less sweet dessert.
1 cup (245g) pumpkin puree
Use canned pumpkin puree (not pumpkin pie filling). For homemade, roast and puree sugar pumpkins.
4 large eggs
Eggs bind the custard. For a vegan option, use 1 cup of silken tofu blended with the liquids.
2 teaspoons pumpkin pie spice
If you don't have it, combine 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
1 teaspoon vanilla extract
Pure vanilla adds depth. You can use vanilla bean paste or a pinch of vanilla powder.
1/4 teaspoon salt
Salt balances the sweetness. Use fine sea salt or table salt.
2 tablespoons (28g) unsalted butter, melted, for brushing
Brushing the top helps achieve a golden crust. Use melted coconut oil for a dairy-free option.
Tips & Tricks
Use day-old bread
Fresh bread can become too soft and mushy. If using fresh, toast the cubes in a 300°F (150°C) oven for 5 minutes to dry them slightly.
Don't over-soak
Allow the bread to soak for at least 20 minutes, but not more than 1 hour at room temperature, or it may break down too much.
Let it rest before baking
After pouring the custard, let it sit for 15 minutes so the bread absorbs evenly. This prevents dry pockets.
Pro Tips
Step-by-Step Instructions
1. Preheat and prepare dish
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
2. Arrange bread cubes
Place the bread cubes in the prepared dish in an even layer. Set aside while you make the custard.
3. Whisk custard ingredients
In a large bowl, whisk together the milk, heavy cream, sugar, pumpkin puree, eggs, pumpkin pie spice, vanilla, and salt until fully combined and smooth.
4. Pour custard over bread
Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula to help it soak. Let it rest for 15 minutes.
5. Brush with butter
Brush the top of the bread pudding with the melted butter. This will help it brown beautifully in the oven.
6. Bake until set
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set but slightly jiggly in the center. A knife inserted near the center should come out clean.
7. Cool and serve
Remove from the oven and let cool on a wire rack for at least 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Delicious Variations
Add mix-ins
Fold in 1/2 cup of chocolate chips or dried cranberries before baking.
Make it boozy
Replace 1/4 cup of the milk with bourbon or rum for an adult twist.
Top with streusel
Mix 1/2 cup flour, 1/4 cup brown sugar, and 3 tablespoons cold butter; sprinkle over the top before baking for a crunchy crust.
How to Store Pumpkin Pie Spiced Bread Pudding
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Wrap the cooled bread pudding tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 30-60 seconds, or in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Frequently Asked Questions
Q: Can I make this pumpkin bread pudding ahead of time?
Yes, you can assemble the bread pudding the night before, cover it, and refrigerate it. Bake it the next day, adding 5-10 minutes to the baking time since the custard will be cold.
Q: What is the best bread to use for bread pudding?
The best bread is a sturdy, slightly stale loaf like brioche, challah, or French bread. Avoid pre-sliced sandwich bread as it becomes too mushy.
Q: How do I know when the bread pudding is done?
The bread pudding is done when the top is golden brown and the center is set but still slightly jiggly. A knife inserted near the center should come out clean, and the internal temperature should reach 160°F (71°C).
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which will throw off the recipe's balance. Use pure pumpkin puree and add your own spices.
If you try this pumpkin bread pudding, I'd love to hear how it turns out. Leave a comment below or tag me on social media with your cozy creations.
Pumpkin Pie Spiced Bread Pudding
This pumpkin bread pudding is a warm, spiced dessert that's easy to make and perfect for fall. Cozy, creamy, and ready in under an hour.
🧂 Ingredients
- 6 cups (about 300g) day-old brioche or challah bread, cut into 1-inch cubes
- 1 1/2 cups (360ml) whole milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 1 cup (245g) pumpkin puree
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons (28g) unsalted butter, melted, for brushing
📋 Instructions
- 1Preheat and prepare dish — Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- 2Arrange bread cubes — Place the bread cubes in the prepared dish in an even layer. Set aside while you make the custard.
- 3Whisk custard ingredients — In a large bowl, whisk together the milk, heavy cream, sugar, pumpkin puree, eggs, pumpkin pie spice, vanilla, and salt until fully combined and smooth.
- 4Pour custard over bread — Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula to help it soak. Let it rest for 15 minutes.
- 5Brush with butter — Brush the top of the bread pudding with the melted butter. This will help it brown beautifully in the oven.
- 6Bake until set — Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set but slightly jiggly in the center. A knife inserted near the center should come out clean.
- 7Cool and serve — Remove from the oven and let cool on a wire rack for at least 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
