This pumpkin bread pudding is a cozy, comforting dessert made with tender bread cubes soaked in a creamy pumpkin custard. Warm cinnamon, ginger, nutmeg, and cloves give every bite a familiar fall flavor, while the oven turns the top lightly golden and leaves the center soft and moist. It's a lovely dessert for Thanksgiving, holiday gatherings, or a quiet fall evening when you want something warm from the oven.
The secret to a good pumpkin bread pudding is giving the bread enough time to absorb the custard before baking. Slightly stale bread holds its shape better, while pumpkin puree, eggs, milk, and half-and-half create a rich, spoonable texture. Don't worry if the mixture looks very moist before baking. That's exactly what helps the pudding stay tender instead of becoming dry.
Why This Recipe Works
- Stale bread absorbs the pumpkin custard without immediately falling apart. This helps you get soft, creamy centers with pieces of bread that still hold their shape. Don't worry if some cubes remain visible on top; they'll develop lightly golden edges as the pudding bakes.
- Pumpkin puree adds moisture, body, and natural pumpkin flavor. Combined with eggs, it helps create a custard that sets gently in the oven. You'll know it's ready when the center looks set rather than liquid.
- Half-and-half and whole milk provide enough richness for a tender pudding without making the custard excessively heavy. The resting time gives the bread a chance to absorb that mixture, so you don't end up with dry pieces underneath a wet surface.
Equipment Needed
- 9 x 13-inch (23 x 33 cm) baking dish, at least 2 inches (5 cm) deep
- Large mixing bowl, approximately 4-quart (3.8 L) capacity
- Medium mixing bowl, approximately 2-quart (1.9 L) capacity
- Measuring cups and measuring spoons
- Kitchen scale for metric measurements
- Whisk
- Silicone spatula
- Bread knife
- Cutting board
- Pastry brush or paper towel for greasing the dish
- Oven mitts
- Wire cooling rack
- Instant-read food thermometer
- Serving spatula
Ingredients List
- 8 cups (510 g) slightly stale brioche or challah bread, cut into 3/4-inch (2 cm) cubes
- 1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish
- 1 can (15 ounces/425 g) plain pumpkin puree, at room temperature
- 6 large eggs (approximately 300 g without shells), at room temperature
- 2 cups (480 ml) half-and-half, at room temperature
- 1 cup (240 ml) whole milk, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 1 teaspoon (2.5 g) ground cinnamon
- 1 teaspoon (2 g) ground ginger
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/4 teaspoon (0.5 g) ground cloves
- 1/2 teaspoon (3 g) fine salt
Ingredient Notes and Substitutions
- Pumpkin Puree: Plain pumpkin puree gives the custard its pumpkin flavor, orange color, and creamy body. Make sure you're using unsweetened pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices. Substitution: Use an equal weight of thick, smooth homemade pumpkin puree that has been drained of excess moisture. The flavor and consistency may vary depending on the pumpkin.
- Brioche or Challah Bread: These breads have a soft, rich crumb that absorbs custard while keeping some structure. Slightly stale pieces work especially well because they're less likely to become mushy. Substitution: Use the same weight of slightly stale French bread. The finished pudding will be a little chewier and less buttery, but it will still absorb the pumpkin custard.
- Half-and-Half: Half-and-half gives the pudding a creamy consistency while allowing the pumpkin and spices to stand out. It also helps keep the baked custard tender. Substitution: Replace it with the same volume of whole milk for a lighter result. The pudding will be less rich and may have a slightly softer texture.
Step-by-Step Instructions
Step 1: Prepare the Baking Dish.
Preheat your oven to 350°F (175°C). Using a pastry brush or paper towel, spread the 1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish evenly over the bottom and sides of a 9 x 13-inch (23 x 33 cm) baking dish. Make sure the corners are coated so the baked pudding releases more easily. Set the prepared dish aside while the oven heats.
Step 2: Cut and Arrange the Bread.
Place the 8 cups (510 g) slightly stale brioche or challah bread, cut into 3/4-inch (2 cm) cubes, evenly in the prepared baking dish. Keep the bread in a loose, even layer rather than packing it down. The cubes should look slightly dry on the outside but still have some softness in the center.
Step 3: Whisk the Eggs and Sugars.
Crack the 6 large eggs (approximately 300 g without shells), at room temperature, into the large mixing bowl. Add the 3/4 cup (150 g) granulated sugar and 1/3 cup (70 g) packed light brown sugar. Whisk for about 1 to 2 minutes, until the yolks are fully broken up and the mixture looks smooth and evenly combined. Break apart any visible clumps of brown sugar.
Step 4: Mix the Pumpkin Custard.
Add the 1 can (15 ounces/425 g) plain pumpkin puree, at room temperature, 2 cups (480 ml) half-and-half, at room temperature, 1 cup (240 ml) whole milk, at room temperature, 2 teaspoons (10 ml) pure vanilla extract, 1 teaspoon (2.5 g) ground cinnamon, 1 teaspoon (2 g) ground ginger, 1/4 teaspoon (0.5 g) ground nutmeg, 1/4 teaspoon (0.5 g) ground cloves, and 1/2 teaspoon (3 g) fine salt. Whisk for about 2 minutes, until the custard has a uniform orange color and no large streaks of pumpkin remain. It should be smooth and pourable.
Step 5: Soak the Bread Cubes.
Slowly pour the pumpkin custard over the bread, moving across the entire baking dish so the liquid reaches the corners. Gently press the exposed bread cubes into the custard with a silicone spatula. Leave the mixture at room temperature for 30 minutes, gently pressing the bread down again halfway through. Don't worry if some pieces float at first. By the end of the soaking period, the bread should look swollen and thoroughly moistened, with much of the custard absorbed.
Step 6: Bake Until Golden and Set.
Place the baking dish on the center rack of the preheated 350°F (175°C) oven. Bake for 45 to 50 minutes, until the edges are lightly golden, the custard looks set, and the center has only a slight wobble when the dish is gently moved. Check that the center reaches at least 160°F (71°C) with an instant-read thermometer. If the center still looks liquid or has not reached that temperature, continue baking until it is set and reaches the safe temperature.
Step 7: Rest Before Serving.
Carefully remove the baking dish from the oven using oven mitts and place it on a wire cooling rack. Let the pumpkin bread pudding rest for 10 minutes. The surface may settle slightly as it cools, and that's normal. The custard should become a little firmer while remaining moist and tender inside.
Step 8: Portion and Serve Warm.
After the 10-minute rest, divide the bread pudding into 12 portions using a serving spatula. Lift each portion gently to keep the soft bread and custard together. Serve while warm, when the top is lightly golden and the center is creamy but fully set.
Storage, Freezing, and Make-Ahead Instructions
- Refrigerator: Allow the baked pumpkin bread pudding to cool briefly, then cover the dish or transfer individual portions to airtight containers. Refrigerate within 2 hours of baking and keep at 40°F (4°C) or below for up to 3 to 4 days. The pudding will become firmer when chilled, which is normal.
- Freezer: Cool the baked pudding completely in the refrigerator, then wrap individual portions tightly or place them in freezer-safe airtight containers. Freeze at 0°F (-18°C) for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating. The custard may be slightly softer after freezing, but gentle reheating helps maintain its texture.
- Make-Ahead and Reheating: You can assemble the bread pudding, cover it tightly, and refrigerate it for up to 24 hours before baking. Bake it straight from the refrigerator in the prepared baking dish at 350°F (175°C), allowing additional time as needed until the center is set and reaches 160°F (71°C); avoid putting a cold glass dish directly into a hot oven unless the manufacturer confirms it is safe. For leftovers, cover the portions and reheat in a 325°F (163°C) oven for approximately 15 to 20 minutes, or until the center reaches 165°F (74°C). You can also microwave individual portions in short intervals until they reach 165°F (74°C).
FAQ
Can I make pumpkin bread pudding with fresh bread?
Yes, but slightly stale bread gives you better structure because it absorbs the custard without becoming overly soft. If your bread is very fresh, let the cut cubes sit uncovered until their surfaces feel a little drier before assembling the pudding.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling isn't a direct replacement because it usually contains added sugar and spices. Stick with plain pumpkin puree so you can control the sweetness and seasoning.
Why is my pumpkin bread pudding soggy in the middle?
A liquid center usually means the custard needs more baking time, although the finished pudding should remain moist and soft. Don't remove it from the oven until the center is set and reaches at least 160°F (71°C).
Can I prepare pumpkin bread pudding the night before?
Yes, you can assemble it, cover it, and refrigerate it for up to 24 hours before baking. The extra soaking time helps the bread absorb the custard, but be sure to use a baking dish suitable for the temperature change.
Ever Pumpkin Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). Using a pastry brush or paper towel, spread the 1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish evenly over the bottom and sides of a 9 x 13-inch (23 x 33 cm) baking dish. Make sure the corners are coated so the baked pudding releases more easily. Set the prepared dish aside while the oven heats.
- Place the 8 cups (510 g) slightly stale brioche or challah bread, cut into 3/4-inch (2 cm) cubes, evenly in the prepared baking dish. Keep the bread in a loose, even layer rather than packing it down. The cubes should look slightly dry on the outside but still have some softness in the center.
- Crack the 6 large eggs (approximately 300 g without shells), at room temperature, into the large mixing bowl. Add the 3/4 cup (150 g) granulated sugar and 1/3 cup (70 g) packed light brown sugar. Whisk for about 1 to 2 minutes, until the yolks are fully broken up and the mixture looks smooth and evenly combined. Break apart any visible clumps of brown sugar.
- Add the 1 can (15 ounces/425 g) plain pumpkin puree, at room temperature, 2 cups (480 ml) half-and-half, at room temperature, 1 cup (240 ml) whole milk, at room temperature, 2 teaspoons (10 ml) pure vanilla extract, 1 teaspoon (2.5 g) ground cinnamon, 1 teaspoon (2 g) ground ginger, 1/4 teaspoon (0.5 g) ground nutmeg, 1/4 teaspoon (0.5 g) ground cloves, and 1/2 teaspoon (3 g) fine salt. Whisk for about 2 minutes, until the custard has a uniform orange color and no large streaks of pumpkin remain. It should be smooth and pourable.
- Slowly pour the pumpkin custard over the bread, moving across the entire baking dish so the liquid reaches the corners. Gently press the exposed bread cubes into the custard with a silicone spatula. Leave the mixture at room temperature for 30 minutes, gently pressing the bread down again halfway through. Don't worry if some pieces float at first. By the end of the soaking period, the bread should look swollen and thoroughly moistened, with much of the custard absorbed.
- Place the baking dish on the center rack of the preheated 350°F (175°C) oven. Bake for 45 to 50 minutes, until the edges are lightly golden, the custard looks set, and the center has only a slight wobble when the dish is gently moved. Check that the center reaches at least 160°F (71°C) with an instant-read thermometer. If the center still looks liquid or has not reached that temperature, continue baking until it is set and reaches the safe temperature.
- Carefully remove the baking dish from the oven using oven mitts and place it on a wire cooling rack. Let the pumpkin bread pudding rest for 10 minutes. The surface may settle slightly as it cools, and that's normal. The custard should become a little firmer while remaining moist and tender inside.
- After the 10-minute rest, divide the bread pudding into 12 portions using a serving spatula. Lift each portion gently to keep the soft bread and custard together. Serve while warm, when the top is lightly golden and the center is creamy but fully set.
