Pumpkin Bread Pudding made from crusty French Bread and layered with pumpkin custard is the perfect Fall dessert. It’s served with caramel sauce for a luscious treat.

Pumpkin bread pudding on a plate
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Pumpkin Bread Pudding

Bread pudding is so easy to make and this bread pudding recipe with pumpkin is amazing. It has all the flavors of Fall and the caramel on top is heavenly. Also try Cinnamon Roll Bread Pudding and Pineapple Bread Pudding.

You can serve it with whipped cream or ice cream but it’s great served alone. Feel free to use leftover bread or pick up a loaf from the bakery. It is so easy to put together and your house will smell wonderful as it cooks. We also love Pumpkin Pie Cake Recipe.

Pumpkin bread pudding on a plate topped with whipped cream

Why we love bread pudding:

  • Full of flavor. The blend of ingredients is perfectly balanced and tastes delicious.
  • Frugal. Most of the ingredients are pantry staples. Also, it’s a great way to make use of stale bread.
  • Make ahead. This recipe is easy to prep ahead of time and bake the next day.
Ingredients needed - brown sugar, sugar, eggs, pumpkin pie spice, salt, half and half, milk, pumpkin puree, vanilla, bread, caramel sauce

Ingredients: 

  • Brown Sugar (packed) 
  • Granulated Sugar 
  • Large Eggs (beaten) 
  • Pumpkin Pie Spice 
  • Salt 
  • Half and Half 
  • Milk 
  • Pumpkin Puree
  • Vanilla Extract 
  • Loaf Crusty French Bread
  • Caramel Sauce (for serving) 

Pumpkin bread pudding on a plate

How to make Pumpkin Bread Pudding Recipe:

  • Step 1. Preheat the oven and get the baking dish ready. Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with a non-stick cooking spray. 
  • Step 2. Combine both types of sugar and seasoning. In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt. 
  • Step 3. Add the eggs to the sugar. The whisk in the beaten eggs.  Stir in the half and half, milk, pumpkin puree and vanilla extract.  
  • Step 4. Cut the bread into cubes. Dice the bread into 1 inch pieces and place them in a large bowl.  
  • Step 5. Coat the bread in the pumpkin mixture. Pour the pumpkin mixture over the bread pieces and gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture. 
  • Step 6. Pour the mixture into the prepared baking dish.  Spread the mixture out to be as evenly as possible to it will cook evenly.
  • Step 7. Cover and bake. Cover the pan with foil and bake for 40 minutes.  Uncover and bake for an additional 10-15 minutes until the top is browned.

    A knife inserted into the center comes out clean. The bread pudding should be set.
  • Step 8. Serve and enjoy with toppings. Serve with the caramel sauce drizzled on top and enjoy! 
Pumpkin bread pudding in a baking dish

Serving suggestions:

It is best served warm. We love to drizzle caramel sauce on top of each serving. Feel free to use regular caramel or salted caramel sauce.

Another tasty option is to top with vanilla ice cream or whipped cream. You can even use both!

A serving of pumpkin bread pudding on a plate topping with whipped cream

Storage:

Refrigerate the leftovers in an airtight container for up to 3-4 days.  It is tasty served warm or cold.

If you prefer it served warm, reheat a serving in the microwave until heated through. You can also reheat in the oven if you prefer a crispier top.

Pumpkin bread pudding with a serving on a plate

Variations:

  • Store bread a day in advance to make it easier to cut. Sometimes crusty bread can be a little hard to cut and messy. Solve this problem by wrapping the bread in a plastic bag a day before using. This will soften the bread making it easy to cut.
  • Make ahead option. This easy dish can be made in advance and baked when ready to use. Simply assemble it all together in the baking dish and refrigerate the day before. Then bake as normal.
  • Plain Pumpkin Puree. Make sure to buy plain pumpkin puree and not the pumpkin pie mix. The mix has lots of added seasonings that you don’t want so it’s best to buy plain pumpkin puree.
  • Homemade Pumpkin Puree. You can also make homemade pumpkin puree. It is really simple and freezes easily to use whenever you need it.
  • Nuts. Try adding chopped walnuts or pecans to the bread pudding mixture before baking. It adds a nice crunch and gives it even more flavor.
  • Heavy Cream. Substitute heavy cream for the half and half for a slightly richer taste.
  • Homemade Pumpkin Pie Spice. Anyone can easily make homemade Pumpkin Pie Spice instead of buying store bought. It is simple to blend the cinnamon nutmeg and other spices together.
  • Extra liquid. If you prefer your bread pudding more wet, add an extra ½ cup of liquid. You can use milk, heavy cream or half and half. Just keep in mind this will not set up the same as the original recipe due to the extra liquid added.
  • Bread. Any type of Artisan bread will work in this recipe. You can substitute sourdough bread for French bread for another great option. Substitute any type of crusty bread that is hearty.
  • Dried Fruit. Raisins taste delicious in this bread pudding. Add ½ cup to 1 cup depending on preference to the mixture. It looks pretty baked into the pudding and tastes great too.
Pumpkin bread pudding with a serving on a plate

Tips for Bread Pudding:

As you can see this recipe is so easy. It is a simple list of ingredients and a breeze to prepare. Make it today.

Pumpkin bread pudding in a baking dish

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Pumpkin Bread Pudding

5 from 4 votes
Pumpkin Bread Pudding made from crusty French Bread and layered with pumpkin custard is the perfect Fall dessert. It's served with caramel sauce for a luscious treat.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12
Cuisine American
Course Dessert
Calories 263

Ingredients

  • 1/2 cup Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 5 Large Eggs beaten
  • 1 1/2 Tablespoons Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 1 1/2 cups Half and Half
  • 1 cup Milk
  • 1 can Pumpkin Puree 15 oz
  • 1 teaspoon Vanilla Extract
  • 1 Loaf Crusty French Bread 16 ounces
  • Caramel Sauce for serving

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with a non-stick cooking spray.
  • In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt.
  • The whisk in the beaten eggs.  Stir in the half and half, milk, pumpkin puree and vanilla extract.
  • Dice the bread into 1 inch pieces and place them in a large mixing bowl.
  • Pour the pumpkin mixture over the bread pieces and gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture.
  • Pour the mixture into the prepared baking dish.  Spread it out to be as evenly as possible.
  • Cover the pan with foil and bake for 40 minutes.  Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set.
  • Serve with the caramel sauce drizzled on top and enjoy!

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 3-4 days.

Nutrition Facts

Calories 263kcal, Carbohydrates 43g, Protein 8g, Fat 7g, Saturated Fat 3g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.01g, Cholesterol 81mg, Sodium 333mg, Potassium 231mg, Fiber 2g, Sugar 23g, Vitamin A 5756IU, Vitamin C 2mg, Calcium 109mg, Iron 3mg

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More Easy Pumpkin Recipes:

Pumpkin Bread Pudding made from crusty Bread and layered with pumpkin custard is the perfect Fall dessert. It's served with caramel sauce. Feel free to use leftover bread or pick up a loaf from the bakery. It is so easy to put together and your house will smell wonderful as it cooks. #dessertsonadime #pumpkinbreadpudding #pumpkin #falldessert

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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