Irresistible Pumpkin Bread Pudding Recipe – Only 40 Minutes

There’s nothing like the cozy smell of pumpkin bread pudding baking in the oven on a crisp fall day. I first fell in love with this dessert at my aunt’s Thanksgiving gathering—she served it warm, with a dollop of whipped cream melting into the spiced, custardy bread. Every bite was pure comfort. Now, it’s my go-to when I want something simple but special. The way the pumpkin puree blends with cinnamon, nutmeg, and cloves? Magic. And that soft, pillowy texture with just the right amount of sweetness? Absolute perfection. Trust me, once you try this pumpkin bread pudding, it’ll become a seasonal staple in your home too.

Why You’ll Love This Pumpkin Bread Pudding

This pumpkin bread pudding is one of those recipes that just works—simple, cozy, and absolutely delicious. Here’s why it’s a must-try:

• Effortless to make: Just mix, soak, and bake—no fancy techniques needed.
• Fall in every bite: Warm spices and pumpkin puree make it the ultimate autumn dessert.
• Totally customizable: Throw in chocolate chips, nuts, or even a splash of bourbon if you’re feeling fancy.
• Leftovers? Yes, please: It reheats beautifully (if there’s any left—trust me, it disappears fast).

Whether you’re serving it for a holiday or just because, this pumpkin bread pudding never fails to impress.

Ingredients for Pumpkin Bread Pudding

Grab these simple ingredients, and you’re halfway to pumpkin bread pudding perfection:

• 4 cups cubed stale bread (French bread or brioche works best—day-old is ideal!)
• 1 cup canned pumpkin puree (not pumpkin pie filling—just plain pumpkin)
• 2 large eggs (room temperature blends smoother)
• 1 cup whole milk (or your favorite dairy-free alternative)
• 1/2 cup granulated sugar (brown sugar works too for a deeper flavor)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves (just a pinch—they’re strong!)
• 1 tsp vanilla extract
• 2 tbsp melted butter (for that golden, crispy top)

Ingredient Notes & Substitutions

Stale bread is key—fresh bread turns mushy, but day-old soaks up the custard perfectly. No stale bread? Toast fresh cubes at 300°F for 10 minutes. For dairy-free, almond or oat milk works great. And if you’re out of cloves? Skip ’em—the other spices still shine.

How to Make Pumpkin Bread Pudding

Ready to make the coziest pumpkin bread pudding ever? Follow these simple steps—it’s easier than you think!

1. Preheat your oven to 350°F and grease an 8×8 baking dish. This gives your pudding that perfect golden crust.
2. Whisk the wet ingredients: In a large bowl, beat the eggs lightly, then stir in pumpkin puree, milk, sugar, and vanilla. Don’t forget all those warm spices—cinnamon, nutmeg, and cloves make it sing!
3. Add the bread: Toss in those stale bread cubes (trust me, they’ll soak up all that goodness) and gently fold until every piece is coated. Let it sit for 5-10 minutes—just enough time for the bread to drink up the custard.
4. Bake it up: Pour the mixture into your greased dish, drizzle with melted butter (hello, crispy edges!), and bake for 40-45 minutes. You’ll know it’s done when the top is golden and the center barely jiggles. A knife inserted should come out mostly clean with just a few moist crumbs.
5. Let it rest for 10 minutes before serving—those final minutes let the custard set perfectly.

Tips for Perfect Pumpkin Bread Pudding

Here’s how to take your pumpkin bread pudding from good to “Oh my goodness, can I have seconds?”:

• Don’t rush the soak: Letting the bread sit in the custard for 5-10 minutes makes all the difference in texture—but don’t go over 15 or it might get too soggy.
• Spice it your way: Love cinnamon? Add an extra pinch. Not a clove fan? Skip it! This recipe is super forgiving.
• The jiggle test: Your pudding should have a slight wobble in the center when done—like a just-set cheesecake. Overbaking makes it dry.
• Butter makes it better: That melted butter drizzle isn’t just for flavor—it gives you those irresistible crispy bits on top!

Serving Suggestions for Pumpkin Bread Pudding

Oh, the possibilities! I love serving pumpkin bread pudding warm—it’s like a hug in a bowl. Top it with a big scoop of vanilla ice cream (the melty contrast is dreamy) or a dollop of freshly whipped cream. For extra decadence, drizzle with caramel sauce or a sprinkle of toasted pecans. Pair it with a hot cup of coffee or spiced chai for the ultimate fall moment. Trust me, it’s even better the next day—cold from the fridge with your morning latte is my guilty pleasure!

Storing and Reheating Pumpkin Bread Pudding

Good news—this pumpkin bread pudding keeps beautifully! Store leftovers covered in the fridge for 3-4 days. To reheat, pop individual portions in the microwave for 30 seconds or warm slices in a 300°F oven for 10 minutes (this keeps the texture perfect). Just don’t drown it in sauce before storing—that’s a surefire way to sogginess!

Pumpkin Bread Pudding Variations

One of my favorite things about this recipe? You can tweak it a dozen ways and it always turns out fantastic. Here are my go-to variations when I want to mix things up:

• Chocolate chip delight: Toss in 1/2 cup of semi-sweet chocolate chips with the bread cubes—the melty pockets take this from cozy to decadent. (My kids beg for this version!)
• Spice swap: Out of cloves? Try a pinch of ginger or allspice instead. Sometimes I even add a tablespoon of maple syrup to the custard for extra autumnal vibes.
• Gluten-free option: Use your favorite GF bread (stale it first!)—I’ve had great results with gluten-free brioche. The texture stays wonderfully custardy.

The beauty of pumpkin bread pudding? It’s like a blank canvas for fall flavors. Once you’ve mastered the basic recipe, have fun playing around!

Nutritional Information

Here’s the scoop on what’s in this cozy pumpkin bread pudding—just remember, these numbers can change depending on your exact ingredients. A typical serving (about 1/6 of the recipe) comes in around 220 calories, with 7g fat and 35g carbs. Not bad for a dessert that tastes this indulgent! The pumpkin adds fiber and vitamin A, while the eggs give you a protein boost. Of course, if you go wild with the whipped cream topping (no judgment here!), those numbers will climb—but sometimes that’s totally worth it, right?

Frequently Asked Questions

Can I use fresh bread instead of stale?
No—fresh bread turns mushy. Stale bread soaks up the custard perfectly without getting soggy.

Can I freeze pumpkin bread pudding?
Absolutely! Freeze it for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Is this recipe gluten-free?
Only if you use gluten-free bread. Make sure it’s stale or toasted first for the best texture.

Can I make it ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Just bake it in the morning.

What if I don’t have all the spices?
No worries! Just use extra cinnamon. The recipe is very forgiving with spices.

There you have it—everything you need to make the most insanely delicious pumpkin bread pudding. Seriously, the smell alone will have your whole family gathered in the kitchen, spoons at the ready. I can’t wait for you to try this recipe and make it your own! Throw in your favorite mix-ins, play with the spices, or keep it classic—just promise me you’ll make it soon. And when you do? Come back and tell me how it turned out in the comments below! Did you add chocolate chips? Try it with caramel sauce? I want to hear all about your pumpkin bread pudding adventures. Now go preheat that oven—your new favorite fall dessert awaits!

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