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Pumpkin Bread Pudding is the perfect fall treat! Serve it with brunch or for a holiday breakfast, or enjoy it as a dessert.
For more pumpkin recipes, try my Pumpkin Fritters or Pumpkin Dump Cake.
Pumpkin Bread Pudding is similar to a baked French toast. It uses stale cubes of French bread coated in a custard made from pumpkin, brown sugar, milk, and eggs. It’s just sweet enough to be considered a dessert but is equally delicious with your morning coffee.
recipe walk-through
Ingredient Notes
- Baguette – Stale, 2 day old bread is best. French or Italian loaves will also work.
- Evaporated Milk – Not condensed milk.
- Pumpkin Puree – Make sure you get the puree and not the pie filling.
How to Make Pumpkin Bread Pudding
Whisk together evaporated milk, pumpkin puree, milk, vanilla, pumpkin pie spice, brown sugar, and eggs.
Add the bread cubes to a large bowl and pour the pumpkin mixture over them. Stir until all of the bread is coated.
Transfer the bread to a baking dish and sprinkle with pecans.
Bake at 350℉ for 45 minutes.
Make a glaze by combining butter, cream cheese, powdered sugar, and milk. Drizzle over the bread pudding.
Storage Tips
The Best Way to Store Leftovers
Refrigerate: Store cooled bread pudding in an airtight container in the fridge for up to 3-4 days. Reheat in a 300℉ oven.
Freeze: Wrap the cooled bread pudding tightly with plastic wrap and place in a freezer safe airtight container. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat in a 300℉ oven.
Recipe Tips
- Prep Ahead – Follow the directions up to just before baking. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. Take it out of the fridge 30 minutes before baking, then bake as directed.
- Bread – Day old bread is best because it absorbs the custard but doesn’t get overly mushy. But don’t worry, if you don’t have time, fresh bread will work just fine.
- Pumpkin Puree – Be sure to get 100% pumpkin puree, not pumpkin pie fill. The pie filling is sweetened and has spices added and will not work for this recipe.
More Pumpkin Recipes
Pumpkin Bread Pudding
Ingredients
Bread Pudding:
- 1 1/2 loaves baguette cut into 1/2-inch pieces 10 cups
- 12 oz evaporated milk
- 1 cup milk
- 15 oz pumpkin puree Not pumpkin pie filling
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 1 cup brown sugar lightly packed
- 3 eggs
- 1/2 cup chopped pecans
Cream Cheese Glaze:
- 4 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1/3-1/2 cup milk
Instructions
Bread Pudding:
- Preheat your oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Place the bread cubes in a large mixing bowl.
- In a medium mixing bowl, whisk together the evaporated milk, milk, pumpkin puree, vanilla, pumpkin pie spice, brown sugar, and eggs until smooth and combined.
- Pour the pumpkin custard over the bread. Use a wooden spoon to gently stir the ingredients together until all of the bread cubes are well coated.
- Stir in ¼ cup of the chopped pecans with the bread cubes.
- Transfer the bread cubes and all of the custard into the prepared baking dish.
- Sprinkle the remaining pecans over the top of the bread pudding.
- Bake for 45 minutes or until the pudding is set and golden on top.
- Remove from the oven and place on a wire rack to cool.
Cream Cheese Glaze:
- In a medium mixing bowl, beat together the cream cheese and butter until combined and smooth.
- Add the powdered sugar and beat until combined. The glaze will be quite thick.
- Add ¼ milk to the glaze and mix to combine. Keep adding milk, up to ½ cup total, until your desired consistency is reached. I like the glaze on the thin side so it drizzles easily off the spoon. This glaze is not super sweet so you put as much or as little on your bread pudding as you like.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
