Pumpkin Bread Pudding


Let’s just start out by saying this 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.

Pumpkin Bread Pudding

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.

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.

Pumpkin Bread Pudding

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.

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

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.

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

Enjoy and happy fall everyone!


Pumpkin Bread Pudding

5 from 4 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.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12


  • 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


  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

Pumpkin Bread Pudding with Salted Caramel Sauce - this is one of the BEST fall desserts around! So much decadence and it tastes just like pumpkin pie! #pumpkin #breadpudding #fall #dessert #pumpkinpie


  • Juliana Ramsey: This looks amazing!!!! Jaclyn, your blog is amazing! Hope you’re doing Well! 😀 November 5, 2017 at 10:19pm Reply

    • Jaclyn: Hi Juliana! Thanks! Im doing great – always a pleasure to hear from you!! November 6, 2017 at 10:44am Reply

      • Juliana Ramsey: That’s so sweet of you to say! I’m making your Pad Thai recipe for lunch today! We just love that recipe! (Well, all of your recipes!) November 7, 2017 at 12:01pm Reply

        • Jaclyn: I’m so glad you’ve enjoyed my blog Juliana :)! November 7, 2017 at 1:36pm Reply

  • Anna Harding: Wow! I’m definitely going to try this. It sounds amazing- I love pumpkin. November 6, 2017 at 6:31am Reply

    • Jaclyn: I hope you love it! November 6, 2017 at 10:43am Reply

  • GH: Wow…. That looks so yummy. Can’t have enough pumpkin. I’m saving to try. November 6, 2017 at 8:23am Reply

    • Jaclyn: I hope you love it! November 6, 2017 at 10:40am Reply

  • Martin Huang: Tried this! Taste heavenly. What else can I try with this recipe without using pumpkin? November 7, 2017 at 11:59pm Reply

    • Jaclyn: So glad you liked it Martin! You could also do a spice version (cinnamon, nutmeg, ginger) by omitting the pumpkin then upping the half and half by probably another 1/2 cup. Or you could add a little more half and half then add in sliced bananas, I love banana bread pudding! November 10, 2017 at 8:32pm Reply

  • Kim: If you’re making this a day ahead- where in the recipe do you “stop” and store it? Thanks! Looks amazing November 8, 2017 at 6:57am Reply

    • Jaclyn: After you put the soaked bread cubes in the baking dish that’s where you can transfer to the refrigerator overnight, then the bake it the next day – let it rest at room temperature while the oven preheats then bake. Hope you love it! November 10, 2017 at 8:34pm Reply

      • Kara: Do you think I could do the prep on Wednesday and travel 4 1/2 hrs to Arkansas before baking it on Thursday? If so, this will be my main contribution this year! I just don’t cook at my mil’s for many reasons!! November 14, 2017 at 11:37am Reply

        • Jaclyn: Yes. Just keep it cold while traveling then bake it once you get there. Hope you love it! November 15, 2017 at 11:35am Reply

  • Sabrina: what a wonderful idea! especially if you like pumpkin but not pumpkin pie, or even if you do, just a different texture with a lot of the same flavors, thank you! November 8, 2017 at 4:57pm Reply

    • Jaclyn: Of course! Thanks for visiting my site! November 10, 2017 at 9:53am Reply

  • Suzanne Bender: Hi there ! I want to make this pumpkin bread
    pudding for Thanksgiving and here is my question – we are driving to our friends home so about a two hour drive. Should I bake it at home and carry it in a refrigerated bag and then warm it up or what do you think ?
    We will get there late morning and probably eat near 4:00 pm and dessert later November 11, 2017 at 1:03pm Reply

    • Jaclyn: I found it did reheat well but as with most things it was best fresh from the oven. So if possible I’d say prep it before hand then carry in the cooler bag (keep it chilled there) and bake when it’s almost time to serve it. Hope you love it! November 11, 2017 at 9:12pm Reply

  • Laura | Tutti Dolci: This is beautiful, the prettiest bread pudding ever! :) November 11, 2017 at 8:51pm Reply

    • Jaclyn: Thanks for the compliment Laura, you’re always so sweet! November 11, 2017 at 9:10pm Reply

  • Monica: Hello! Can i substitute pumpkin pie spice for all of the different spices? And how much would you recommend?

    Love the recipe, can’t wait to try it!

    Thanks! November 13, 2017 at 2:53pm Reply

    • Jaclyn: Yes that would be fine, I’d use 2 – 3 tsp. November 13, 2017 at 11:12pm Reply

  • Marlene Gonzalez: Hi. I wanted to ask you. The whipped cream is this store bought? If so which brand should I get. November 14, 2017 at 6:23am Reply

    • Jaclyn: It just heavy cream (any brand will do), I use about 1 cup then whip with an electric hand mixer until it thickens and add 1 Tbsp granulated sugar and whip until stiff peaks form. November 14, 2017 at 11:12am Reply

  • Joy: Wow!!! This is so good!!! I made it for my birthday. I was not disappointed. This is certainly crowd worthy! November 14, 2017 at 9:43pm Reply

    • Jaclyn: I’m so glad you enjoyed it Joy! Happy Birthday!! Thanks for your review! November 14, 2017 at 10:54pm Reply

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