Pumpkin Pie Bread Pudding Recipe

Pumpkin pie meets old-fashioned bread pudding in this warm, cozy fall dessert. This Pumpkin Pie Bread Pudding has a soft, custardy center flavored with real pumpkin, brown sugar, vanilla, cinnamon, and pumpkin pie spice, while the top bakes up golden with slightly crisp edges.

Serve it warm with vanilla ice cream and a drizzle of caramel sauce for the kind of dessert that tastes like fall in every bite.

Ingredients

For the Bread Pudding

1 loaf brioche or challah bread, about 14–16 oz

1 cup pumpkin puree

4 large eggs

2 cups whole milk

1 cup heavy cream

¾ cup packed brown sugar

¼ cup granulated sugar

2 teaspoons vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

3 tablespoons unsalted butter, melted

Brown Sugar Topping

¼ cup packed brown sugar

2 tablespoons melted butter

½ teaspoon cinnamon

½ cup chopped pecans, optional

For Serving

Vanilla ice cream or whipped cream

Caramel sauce

Extra cinnamon or pumpkin pie spice

How to Make Pumpkin Pie Bread Pudding

1. Prepare the Bread

Cut the bread into roughly 1-inch cubes. Slightly stale bread works especially well because it absorbs the pumpkin custard without immediately becoming mushy.

If your bread is very fresh, spread the cubes on a baking sheet and bake at 300°F for 8–10 minutes. You want them slightly dried, not toasted hard.

Grease a 9x13-inch baking dish and add the bread cubes.

2. Make the Pumpkin Custard

In a large bowl, whisk together the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, nutmeg, salt, and melted butter.

Whisk until completely smooth.

3. Soak the Bread

Pour the pumpkin mixture evenly over the bread cubes.

Gently press the bread into the custard so every piece gets coated. Allow it to sit for 20–30 minutes.

This step is important—the bread needs time to absorb that pumpkin pie custard.

4. Add the Brown Sugar Topping

Preheat the oven to 350°F.

Mix the brown sugar, melted butter, and cinnamon. Sprinkle the mixture over the soaked bread pudding.

Add chopped pecans if desired.

5. Bake

Bake uncovered for 40–50 minutes, or until the top is golden brown and the center is set but still soft and custardy.

Avoid overbaking. Bread pudding should be moist inside rather than dry and cake-like.

Let it rest for about 10 minutes before serving.

How to Serve Pumpkin Pie Bread Pudding

This is best served warm.

Spoon a generous portion into a bowl and add a scoop of vanilla ice cream. Let the ice cream begin melting into the warm pumpkin custard, then drizzle everything with caramel sauce.

You could also serve it with whipped cream and a sprinkle of pumpkin pie spice for more of a classic pumpkin-pie presentation.

What Does Pumpkin Pie Bread Pudding Taste Like?

Think of the creamy, warmly spiced filling of pumpkin pie combined with buttery brioche French toast.

The pumpkin gives the custard richness without making the pudding overwhelmingly pumpkin-flavored. Brown sugar brings a caramel-like sweetness, while cinnamon, nutmeg, and pumpkin pie spice give it that unmistakable fall flavor.

The best part is the contrast between the soft pumpkin-custard center and slightly caramelized bread pieces on top.

Can I Make It Ahead?

Yes. Assemble the bread pudding, cover the baking dish, and refrigerate it overnight.

The next day, add the brown sugar topping and bake it.

Because the bread will have much longer to absorb the custard, overnight bread pudding can become especially soft and rich.

How to Store Leftovers

Cover leftovers and refrigerate for up to 3–4 days.

Reheat individual portions in the microwave until warm. For a larger amount, cover the baking dish loosely with foil and warm it in a 325°F oven.

Add the ice cream and caramel only when you're ready to serve.

Recipe Tips

Use brioche or challah. Their buttery texture makes a much richer bread pudding than basic sandwich bread.

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and can throw off the flavor of the custard.

Don't skip the soaking time. You want the pumpkin custard inside the bread, not sitting underneath it.

Don't overbake it. A slightly soft center is what gives bread pudding its luxurious texture.

Serve it warm. Pumpkin pie bread pudding with melting vanilla ice cream and caramel sauce is significantly better than serving it straight from the refrigerator.

Optional Upgrade: Bourbon Caramel Pumpkin Bread Pudding

For an adults-only variation, add 1–2 tablespoons of bourbon to the pumpkin custard and serve with bourbon caramel sauce. The vanilla, caramel, pumpkin, and warm spices work especially well together.