Pumpkin bread pudding recipe lovers, this is the cozy fall dessert you didn’t know you needed. Made with rich challah or Hawaiian sweet bread, creamy custard, warm pumpkin spice, and just a touch of bourbon, this pudding bakes up with a golden top and soft, custardy center. It’s the perfect make-ahead dessert for Thanksgiving or any autumn gathering, and you can serve it with whipped cream, caramel sauce, or even a scoop of ice cream for an extra treat.
Bread pudding is my husband’s weakness, and this one has it all—smooth custard, cozy pumpkin flavor, and just the right amount of sweetness.
This Pumpkin Dessert is Like Pumpkin Pie!
This pumpkin bread pudding recipe has all the cozy flavors of pumpkin pie—pumpkin purée, warm spices, and a creamy custard base. The bread is cut into small cubes, and once it soaks up the custard, it transforms into a smooth, pie-like texture instead of dry, tasteless bread pieces. It’s a simple, comforting dessert that delivers all the pumpkin pie goodness without the fuss of rolling out a crust.
Speaking of pumpkin pie, I have a recipe that’s even better than the classic store-bought versions. The flavor is richer, the texture is silkier, and it’s one of those desserts that always gets rave reviews around the table. If you’re a pumpkin lover, this one is a must-try: Costco Pumpkin Pie Recipe (Copycat).
Ingredients You’ll Need
Challah bread or Hawaiian Sweet Bread, day-old, cut into 1-inch cubes
Pumpkin purée (not pumpkin pie filling)
Eggs + egg yolk
Heavy cream
Light brown sugar, packed
Granulated sugar
Bourbon (or dark rum, optional)
Pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
Vanilla extract
Salt
Chocolate chips (or chopped dark chocolate)
Melted butter (optional)
Butter or cooking spray (for greasing the pan)
How to Make This Pumpkin Bread Pudding Dessert
Step 1 – Prep Dish and Bread
Grease a 9×13 baking dish. Cut and measure bread into small cubes. Add the cubed sweet bread to the greased pan.
Step 2 – Make Custard
In a large bowl, whisk together eggs, yolk, cream, pumpkin purée, sugars, bourbon, vanilla, pumpkin spice, and salt until smooth.
Step 3 – Assemble
Pour custard evenly over the bread cubes. Gently press the bread down so it soaks up the custard. Sprinkle chocolate chips on top. Drizzle melted butter over the surface.
Step 4 – Rest
Let sit 15–20 minutes (or refrigerate overnight) so the bread absorbs the custard.
Step 5 – Bake
Bake at 350°F (175°C), uncovered, for 15 minutes.
Loosely cover the pan with foil and continue baking for 20-25 minutes more, until the custard is set and the top is golden (about 35-40 minutes total). A knife inserted in the center should come out mostly clean.
Step 6 – Serve
Serve warm with whipped cream, vanilla ice cream, or caramel sauce.
Pumpkin Bread Pudding Recipe
Ingredients
- 10 cups Hawaiian bread Can substitute Challah bread or brioche
- 1 cup pumpkin puree Do not use pumpkin pie filling
- 4 large eggs
- 2 egg yolks
- 2 cups heavy cream Can you use half and half
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 tbsp Bourbon Can use rum instead
- 1½ tsp pumpkin pie spice Or 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch cloves)
- 1 tsp vanilla extract
- 1 pinch salt
- ¾ cup chocolate chips
- 2 tbsp melted butter
- caramel sauce Optional for drizzling on top
- butter Use this for greasing the pan
Instructions
- Use a 9×13-inch pan (or a 3-quart baking dish). Grease with butter.
- Preheat the oven to 350°
- Prep Bread: Cut bread into small cubes. Add the cubed sweet bread to the greased pan.
- Make Custard: In a large bowl, whisk together eggs, yolk, cream, pumpkin purée, sugars, bourbon, vanilla, pumpkin spice, and salt until smooth
- Assemble: Pour custard evenly over the bread cubes. Gently press the bread down so it soaks up the custard. Sprinkle chocolate chips on top. Drizzle melted butter over the surface.
- Rest: Let it sit 15–20 minutes (or refrigerate overnight) so it absorbs the custard.
- Bake: Bake at 350°F (175°C), uncovered, for 15 minutes. Loosely cover the pan with foil and continue baking for 20-25 minutes more, until the custard is set and the top is golden (about 35-40 minutes total). A knife inserted in the center should come out mostly clean.
- Check for doneness: Insert a knife or toothpick in the center—it should come out mostly clean with just a little moisture (but not wet custard). Also, I noticed it tends to set up as it sits on the counter over time.
- Add the butter drizzle: A little melted butter on top before baking makes the surface golden and rich.
- Serve warm: Bread pudding tastes best slightly warm, topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Nutrition
Pumpkin Bread Pudding Baking Tips
1. Use day-old bread
Slightly stale challah (or Hawaiian bread) works best because it soaks up the custard without turning mushy. If your bread is fresh, cube it and toast it in the oven for 10 minutes.
2. Cut bread into smaller cubes
Smaller cubes soak up the pumpkin custard more evenly, giving the bread pudding a creamy, pie-like consistency rather than dry chunks of bread.
3. Let it soak before baking
After pouring the custard over the bread, let it rest for 15–20 minutes (or overnight in the fridge). This ensures every piece is full of flavor.
4. Bake covered and uncovered
Start uncovered so the top browns nicely, then cover with foil partway through to keep it from burning while the custard sets.
5. Check for doneness
Insert a knife or toothpick in the center—it should come out mostly clean with just a little moisture (but not wet custard).
6. Optional butter drizzle
A little melted butter on top before baking makes the surface golden and rich.
7. Serve warm
Bread pudding tastes best slightly warm, topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
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Other pumpkin recipes you might like:
Nordic Pumpkin Loaf Pan Recipe
This pumpkin bread pudding recipe is the easiest way to enjoy that classic pumpkin pie flavor without all the extra work. The bread soaks up the custard and pumpkin spice, giving you the same cozy taste in a simpler, fuss-free dessert. Serve it warm with a drizzle of caramel or a scoop of ice cream, and you’ll have a new fall favorite everyone will ask for again and again.
Happy fall and happy baking!
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Pumpkin bread pudding recipe lovers, this is the cozy fall dessert you didn’t know you needed. Made with rich challah or Hawaiian sweet bread, creamy custard, warm pumpkin spice, and just a touch of bourbon, this pudding bakes up with a golden top and soft, custardy center. It’s the perfect make-ahead dessert for Thanksgiving or any autumn gathering, and you can serve it with whipped cream, caramel sauce, or even a scoop of ice cream for an extra treat.
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