Pumpkin Bread Pudding Recipe

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.

Course Dessert

Cuisine American

Keyword Mini Pumpkin Pies, pumpkin bread pudding recipe, Pumpkin Dessert, pumpkin dessert recipe, pumpkin recipes, thanksgiving dessert, thanksgiving recipe, thanksgiving recipes

Prep Time 20

Cook Time 40

Soak Time 15

Total Time 1 20

Servings servings

Calories 880kcal

Author Janine Waite

Equipment

1 9"x13" pan

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 9x13-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.

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