This Pumpkin Bread Pudding is a fall variation of my classic bread pudding recipe, with cubes of brioche soaked in a creamy pumpkin spice custard and baked until golden on top and softly set in the center. The recipe uses a full can of pumpkin puree and is intentionally not too sweet, which leaves room for warm caramel sauce, vanilla ice cream, and toasted pecans on top.
It’s So Good For Fall
I love this one so much. I intentionally keep the bread pudding itself on the less sweet side, because it is so good warm with caramel sauce and vanilla ice cream. If you’re serving it plain, you can add another ¼ to ½ cup of sugar as noted in the recipe card. And please do not skip the toasted pecans! That little bit of crunch creates the best texture contrast.
Notes on Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Brioche: Slightly stale or dry brioche absorbs the custard well. White bread or Challah can also be used.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which has sugar and other ingredients added to it. This recipe uses one standard can, so there’s no need to deal with leftovers.
- Pumpkin Pie Spice: Use store-bought, or make your own.
- Sugar: This recipe is intentionally lightly sweet so it can be served with caramel sauce, ice cream, or icing. See the recipe card if you prefer a sweeter bread pudding without toppings.
How to Make Pumpkin Bread Pudding
- If your bread is fresh, you’ll want to let the cubes dry somewhat before assembling the bread pudding. Leaving them out overnight is a good option.
- Mix up the custard, and pour it all over the bread pieces. Then press down on the bread so all the pieces have a chance to absorb the liquid.
- Let the mixture sit on the counter to soak for 10-15 minutes while the oven preheats. Avoid soaking for longer than that, as the bread can get soggy.
- Bake until the top is golden and the center looks set rather than wet.
How to Check Bread Pudding for Doneness
After the 40-minute bake time, the top should be golden, and the custard in the center should look set rather than wet.
An instant-read thermometer takes the guesswork out of this. I use my Thermapen to check that the center of the custard has reached at least 160°F (71°C).
What To Serve With Pumpkin Bread Pudding
This bread pudding is meant to be served warm, and since it is deliberately less sweet, it’s made to go with sweet toppings!
The classic and simplest choice is warm caramel sauce. The buttery sweetness pairs perfectly with the earthy, spiced pumpkin flavor.
You could also try a simple powdered sugar icing, cream cheese frosting, loosened enough for drizzling, or vanilla crème anglaise.
Along with the caramel or icing, add a scoop of vanilla ice cream and a handful of chopped toasted pecans. The mix of textures and temperatures is so good!
Storing and Reheating
Keep any leftovers in the fridge in an airtight container for up to 5 days. Enjoy the leftovers cold, or gently reheat individual servings in the microwave before topping with ice cream and caramel sauce.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Bread Pudding
Equipment
- 9×13 inch baking pan
Ingredients
- 1 tablespoon (14 g) unsalted butter softened, for greasing the pan
- 8 cups brioche bread cut into 1-inch pieces
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy whipping cream
- 1 15-ounce can (425 g) pumpkin puree
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 1½ tablespoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
For Serving
- ½ cup (55 g) pecans toasted and roughly chopped
- ½ cup (120 ml) caramel sauce
- 8 scoops vanilla ice cream
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan with the softened butter.
- Add the bread pieces to the prepared baking pan and spread them into an even layer.
- In a large bowl, whisk together the eggs, milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla until smooth and well combined.
- Pour the pumpkin custard evenly over the bread. Gently press the bread into the custard to help it soak up the mixture. Let sit at room temperature for 10 to 15 minutes.
- Bake uncovered for 40 minutes, or until the top is golden and the custard is set. The center should reach at least 160°F (71°C).
- Allow the bread pudding to rest for 10 minutes before slicing into portions and serving.
- Serve warm with toasted pecans, caramel sauce, and vanilla ice cream.
Notes:
- Bread: Brioche works especially well, but challah or another sturdy white bread can also be used.
- Fresh bread: Slightly stale or dry bread absorbs the custard best. If your bread is very fresh, let the cubes dry out a little before assembling the bread pudding.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
- Sweetness: This bread pudding is intentionally not overly sweet because it’s designed to be served with caramel sauce and vanilla ice cream. If you plan to serve it without either, increase the sugar by ¼ to ½ cup (50 to 100 g), using either granulated sugar, brown sugar, or a combination of the two.
- Toasted pecans: To toast the pecans, heat the oven to 350°F (180°C). Spread the pecans on a small sheet pan and bake for 6 to 8 minutes, watching closely so they do not brown too much.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. Enjoy cold, or gently reheat in the microwave.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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