Pumpkin Bread Pudding

11.05.2017

Pumpkin Bread Pudding will likely be one of the best things you bake this fall! Yes it’s just that good! It tastes just like pumpkin pie but in bread pudding form. It’s rich and creamy and delicious in every way.

Pumpkin Bread Pudding

Bread Pudding with an Autumn Flare

And it’s taken to a whole new level of goodness when you top it with homemade Salted Caramel Sauce, lightly sweetened whipped cream, and crunchy toasted pecans!

So many delicious flavors and textures that all blend so well together.

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Oh and this nearly identical to a pumpkin french toast casserole so if you want to make this for breakfast on the weekend or Thanksgiving morning that’s totally acceptable.

Mine is gone by now but oh how I wish I had another slice left. Guess I’ll have to make it again this week!

Pumpkin Bread Pudding

Ingredients Needed for This Recipe

  • Light brown sugar and granulated sugar
  • Spices including cinnamon, nutmeg, ginger, cloves
  • Salt
  • Eggs and egg yolks
  • Half and half
  • Whole milk
  • Canned pumpkin
  • Vanilla
  • Hearty French bread
  • Toasted pecans, caramel sauce and whipped cream for topping (optional)

How to Make Pumpkin Bread Pudding

  • Preheat oven to 350 degrees.
  • In a mixing bowl whisk together sugar, spices and salt.
  • Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
  • Place bread cubes in an extra large mixing bowl. Pour milk mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
  • Spoon mixture into a buttered baking dish
  • Bake in preheated oven until set, about 45 – 50 minutes.
  • Let cool for a few minutes then cut and serving with toppings.

Bread Pudding in baking dish with pumpkin, spices, caramel sauce and pecans.

Tips for Bread Pudding

  • If you want that crusty bread to be easier and less messy to cut just buy it a day in advance and wrap it in a plastic bag. It will soften that crust up making it easier to cut through. But if you are doing a last minute treat like I did don’t worry if you didn’t plan ahead. It will still work fine with fresh bread.
  • A great thing about this bread pudding is that you could prep it a day in advance then just let it rest in the fridge and bake it the next day.
  • And if you like your bread pudding wet, feel free to add an extra half cup or so of milk. I don’t like mine dry but not soggy either.

Pumpkin Bread Pudding

Can I Use Fresh Pumpkin Puree?

Fresh pumpkin puree would work well here too.

Can I Use Pumpkin Pie Spice?

If you don’t already have all the spices listed on hand then 3 teaspoons of pumpkin pie spice will work well here too.

What is Half and Half?

Half and half sold here in the United States is basically a mixture of half milk and half cream. Here you could replace the half and half with 3/4 cup more milk and 3/4 cup cream.

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Pumpkin Bread Pudding

4.84 from 12 votes

This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.

Course: Dessert
Cuisine: American
Keyword: Bread Pudding
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 277 kcal
Author: Jaclyn

Ingredients

  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 1/2 cups half and half
  • 1 cup whole milk
  • 1 (15 oz) can pumpkin
  • 1 tsp vanilla extract
  • 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
  • Salted caramel sauce, for serving (see footnotes for recipe)
  • 1/2 cup toasted pecans, chopped, for serving
  • Sweetened whipped cream, for serving

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. 

  2. Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.

  3. Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.

  4. Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes. 

  5. Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.

  6. Follow link HERE for salted caramel sauce step-by-step photos and recipe.

  7. Recipe source: Cooking Classy

Recipe Notes

Toppings not included in nutritional information.

Nutrition Facts
Pumpkin Bread Pudding
Amount Per Serving
Calories 277 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 105mg 35%
Sodium 293mg 12%
Potassium 225mg 6%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 20g
Protein 6g 12%
Vitamin A 115.7%
Vitamin C 2.2%
Calcium 10.6%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

46 comments

  • Cheryl Cox: This was delicious and a real hit. I made a loaf of gluten free french bread and it worked wonderfully. Wasn’t sure when to add the sugars and spices, but see now that I should have whisked it in with the milk mixture. I sprinkled it on top of the soaked bread and it worked fine. November 24, 2018 at 9:48am Reply

  • Carolyn: I forgot to add, I used a loaf of brioche bread and it was wonderful. November 22, 2018 at 8:13pm Reply

  • Carolyn: I wanted to try a twist on traditional Thanksgiving flavors and was tired of regular old pumpkin pie. This was AMAZING! My family loved it. The salted caramel sauce is a must. I also made the fresh sweetened whipped cream and had some chopped pecans and walnuts for added crunch. I assembled this the day before and baked this morning. Absolutely perfect. November 22, 2018 at 8:11pm Reply

  • Gwen: Hi Jaclyn – I love bread pudding and fall desserts, and was anxious to try this and prepared to love it. Family said it was like a bunch of bread cubes had been baked in a pumpkin pie. It wasn’t bad so much as it seemed unnecessary. For fall bread pudding I will probably stick with layering spiced apples, which would still work well with the caramel and nuts – pumpkin bread pudding just isn’t our thing. Thank you! November 15, 2018 at 12:35pm Reply

  • Patricia V. Mazzeo: How can i replace the half and half milk?? October 29, 2018 at 4:52pm Reply

    • Jaclyn: Use 3/4 cup milk and 3/4 cup cream. Hope you enjoy! October 29, 2018 at 8:40pm Reply

  • Brenda: Hi, can I substitute challah bread for the bread you use? I like a softer eggier bread for bread pudding January 20, 2018 at 2:14pm Reply

    • Jaclyn: I haven’t tested but I imagine that would be just fine. January 28, 2018 at 12:08pm Reply

      • Andrea Brandman: I would think it would be great with challah too. I took someone else’s idea and found the Pepperidge Farm Pumpkin swirl bread. It came out great! January 28, 2018 at 1:55pm Reply

        • Jaclyn: Glad it turned out well for you :)! January 28, 2018 at 9:25pm Reply

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