Pumpkin Bread Pudding

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Pumpkin pie’s not the only game in town – get your pumpkin fix with this cozy, comforting pumpkin bread pudding recipe. Eat it plain, add a drizzle of cinnamon syrup, or dress it up with whipped cream–however you serve it, this bread pudding is sure to become a family favorite.

Slice of Pumpkin Bread Pudding on a white plate, drizzled with cinnamon syrup.

🍂 Pumpkin Bread Pudding Recipe for Thanksgiving

Pumpkin pie gets most of the love and attention this time of year, but there’s a pumpkin dessert I love even more: pumpkin bread pudding. It’s got all the familiar fall flavors of pumpkin pie, but in a different (yet equally delicious) package. It’s versatile, too–you can serve it warm with a cinnamon syrup drizzle, or cold with a spoonful of softly whipped cream on top. So if you’re looking to bring something new to the Thanksgiving dessert table this year, allow me to make the case for bread pudding.

What the heck is bread pudding?

Bread pudding is typically made by tossing chunks of stale (or toasted) bread with a simple milk-and-egg custard, then baking it until it’s set. The bread absorbs the custard, and through some culinary magic, these humble ingredients are transformed into an indulgent dessert that can rival any fancy cake. The best bread puddings have a soft, moist interior, with a pleasantly crunchy top. Bread pudding is often served in slices, topped with a dessert sauce, whipped cream, or ice cream.

Pumpkin Bread Pudding baked in a large casserole dish, on a white marble surface.

Why you should make this recipe

I admit: bread pudding could use a rebrand. The name doesn’t do it any favors, and neither does the fact that it looks a bit like a casserole. But once you get past its humble appearance, there are SO MANY reasons to give it a try!

  • It’s super easy to make. Cut bread, whisk liquids, give it a stir, and slide it into the oven!
  • Have old bread you want to use up? Bread pudding gives it new life!
  • It uses simple ingredients most people keep on hand.
  • You’re not limited to plain French bread. All kinds of carby goodness will work. Try brioche, challah, and even croissants.
  • It feeds a crowd, and the recipe can be easily doubled or tripled.
  • It’s a great make-ahead recipe, and freezes well too!

Obviously we’re huge bread pudding fans around here. After you make this pumpkin version, try a few other variations, like Brownie Bread Pudding, Pannetone Bread Pudding, and Cinnamon Bun Bread Pudding!

🧾 What You’ll Need

Overhead shot of ingredients needed to make Pumpkin Bread Pudding.


Ready to bake? Here’s everything you need to know about the ingredients! (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Bread: As you can imagine, bread is THE most important part of bread pudding! I recommend using a good-quality French bread, or an enriched bread like brioche or challah. You want the bread to be stale before making bread pudding, so if your bread is not already stale, you can either cube it up and leave it to sit overnight, or do a quick toast in the oven to dry it out a bit.
  • Pumpkin puree: Make sure you’re using pure pumpkin puree and not pumpkin pie filling.
  • Evaporated milk: This recipe uses equal parts evaporated milk and regular milk. Make sure you’re using evaporated and not condensed milk — they look similar but are not the same. If you don’t have evaporated, you can use all regular milk instead.
  • Milk: As is so often true, fat makes things taste better! I recommend using whole milk if possible — it makes the bread pudding richer and creamier. Half-and-half is another good option. Other milks will work (including non-dairy options!) but the final texture might be less than ideal.
  • Pecans: These are optional, but I love a little crunch in my bread pudding. You can omit them entirely, or swap in another nut you like better.
  • Spices: We’re using cinnamon, nutmeg, and cloves, but you can use what you have on hand. Allspice and ginger are also good additions, or if you have pumpkin pie spice, you can use that instead.
  • Sugars: A combination of brown and granulated sugar is the best of both worlds: brown sugar provides a deeper flavor, and white sugar helps the top crisp up.
  • Eggs: The recipe calls for large eggs, at room temperature.
Slice of Pumpkin Bread Pudding on a white plate, drizzled with cinnamon syrup.

📋 Instructions

Here’s a step-by-step of how this recipe comes together. Grab printable instructions in the recipe card below!

1. Toast the Bread

Bread pudding works best with bread that is either stale or slightly toasted–this way, the extra-dry bread can soak up more of the delicious custard without becoming too soggy or mushy. So, if your bread is not already stale, you’ll want to toast it briefly until it dries out. Don’t let it get dark and crunchy, though, we’re not making croutons! Just 10 minutes in a low-ish oven should do it. Cool the bread cubes before moving on to the next steps.

Two photo collage showing how to make Pumpkin Bread Pudding custard.

2. Make the Custard

  • In an extra large bowl, whisk the eggs. Add the pumpkin, evaporated milk, milk, and vanilla, and whisk again until blended.
  • Whisk in the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt.
Two photo collage showing how to bake Pumpkin Bread Pudding.

3. Soak the Bread & Bake

  • Add the bread cubes (and pecans, if you’re using them). Stir everything together with a spatula, and let it sit for 15-20 minutes to soak up the custard.
  • Transfer to mixture to a baking pan and bake at 350 F for about 45 minutes. The pudding is done when it is puffed up, looks crispy on top, and doesn’t jiggle much when you tap the pan.
  • Let cool, then serve with cinnamon syrup drizzled on top.
Slice of Pumpkin Bread Pudding on a white plate, drizzled with cinnamon syrup.

🥄 Optional Praline Topping

One of my favorite variations on this recipe is to add a quick praline topping, made with brown sugar and pecans. It’s definitely optional, since the bread pudding is absolutely delicious on its own, but if you love a good crunchy, streusel-y topping, give it a try! You’ll need:

  • 3.75 oz packed brown sugar, (1/2 cup)
  • 1.5 oz flour, (1/3 cup)
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 3 oz cold butter, cubed, (6 tbsp)
  • 4 oz toasted, coarsely chopped pecans, (1 cup )

Place the brown sugar, flour, cinnamon, and salt in the bowl of a food processor. Add the cold butter cubes and process in quick bursts until it’s mixed into the dry ingredients and starts clumping together. Add the pecans and pulse a few more times to mix them in. If you’re not using it right away, refrigerate the topping until you’re ready to bake.

Once the bread is properly soaked, scatter about a cup of the praline topping over the top of the bread, and toss it with your hands to work down into the middle of the pudding. Scatter the remaining praline topping all over the top of the bread pudding, covering it evenly, then bake as directed.

Spatula holding a slice of Pumpkin Bread Pudding over a dish of baked bread pudding.

💡 Tips and FAQs  

Slice of Pumpkin Bread Pudding with a scoop of whipped cream on top.

🧡 More Pumpkin Recipes

If you love pumpkin as much as I do, check out my collection of pumpkin dessert recipes! Here are just a few of my favorites:

Cinnamon Syrup
Brown sugar and cinnamon sticks give this homemade syrup a deep, rich cinnamon flavor. It’s delicious on  pancakes and waffles, or add a splash to your favorite drink.
Get the recipe!
Jar full of Cinnamon Syrup, with cinnamon stick poking out of the top.
Pumpkin Spice Cheesecake
This cheesecake has a graham cracker crust made with cinnamon and sugar and is filled with the most delicious mix of pumpkin and cream cheese.
Get the recipe!
Slice of pumpkin spice cheesecake topped with whipped cream and caramel sauce with a fork next to it.

Don’t miss the step-by-step tutorial showing how to make Pumpkin Bread Puddingcheck out the web story here!

Leave a review!

If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Slice of Pumpkin Bread Pudding drizzled with cinnamon syrup, on a white plate.

Pumpkin Bread Pudding

5 from 9 votes
Get your pumpkin fix with this cozy, comforting pumpkin bread pudding recipe. Eat it plain, add a drizzle of cinnamon syrup, or dress it up with whipped cream–however you serve it, this bread pudding is sure to become a family favorite.
Prep Time 30 mins
Cook Time 45 mins
Soaking Time 30 mins
Total Time 1 hr 45 mins
Yield 12 servings
Calories 384 kcal


  • 1 loaf good-quality bread, (14 oz. loaf), recommend: French bread, brioche, or challah
  • 6 large eggs, at room temperature
  • 1 can pumpkin puree, (15 oz can)
  • 8 fl oz evaporated milk, (1 cup)
  • 8 fl oz milk, (1 cup), whole milk recommended
  • 1 TBSP vanilla extract
  • 7 oz granulated sugar, (1 cup)
  • 3.75 oz brown sugar, (½ cup, packed)
  • 1.5 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • tsp cloves
  • ¼ tsp salt
  • 3 oz pecans, (¾ cup chopped), optional
CUSTOMIZE: 12 servings


  • Cut the bread into 1” cubes. If it is not already stale, you’ll want to toast it a bit.
  • To toast: Place the cubed bread on a baking sheet, and put it in a 310 F oven for about 10-12 minutes, stirring every 3 or 4 minutes so that it doesn’t burn. The bread should just start to take on a golden color, but shouldn’t be dark and hard—you don’t want to make croutons! Let the bread cool completely.
  • In an extra large bowl, whisk the eggs. Add the pumpkin, evaporated milk, milk, and vanilla; whisk together until blended.
  • Whisk in the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt.
  • Add the bread cubes and pecans, if you’re using them. Stir everything together with a spatula, and let it sit for 20-30 minutes to soak up the custard. Periodically stir to make sure everything gets distributed evenly.
  • Preheat the oven to 350 degrees. Spray a 9×13-inch pan with nonstick baking spray.
  • Scrape the bread pudding mixture into the prepared pan. Bake for 45-50 minutes until it is puffed up, crispy on top, and the center doesn’t jiggle much when tapped.
  • Let it cool for at least 10-15 minutes before serving. Serve slices of bread pudding warm, with a drizzle of cinnamon syrup and whipped cream. If you prefer it cold, let the pudding come to room temperature, then cover and refrigerate until you're ready to serve.
  • Store leftovers, well-wrapped, in the refrigerator for up to a week.


Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.


Calories: 384 kcal | Carbohydrates: 59 g | Protein: 12 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.02 g | Cholesterol: 89 mg | Sodium: 381 mg | Potassium: 319 mg | Fiber: 4 g | Sugar: 33 g | Vitamin A: 5722 IU | Vitamin C: 2 mg | Calcium: 184 mg | Iron: 3 mg
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Two photo collage of Pumpkin Bread Pudding with text overlay for Pinterest.

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

What You'll Need
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

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