Baked Homemade Pumpkin Bread Pudding

Learn how to make pumpkin bread pudding from scratch with this simple, step-by-step recipe! Made with brioche bread and pure pumpkin puree, it bakes up soft, fluffy, and perfectly spiced. A must try for pumpkin lovers!

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This pumpkin-spiced twist on classic bread pudding is rich and delicious thanks to sweet cream and brioche bread.

Instead of using day-old bread, this recipe uses fresh brioche cubes (crusts included), which are toasted in the oven until golden, improving both the texture and flavor.

Brown sugar and plenty of warming spices flavor the pumpkin custard, which soaks into the toasted brioche for 30 minutes before baking. This is one of my favorite pumpkin dessert recipes!

Ingredient Notes

Through my recipe tests, I’ve found that brioche is perfect for bread pudding. It’s soft, lightly sweetened, and enriched with butter and eggs, which makes it ideal for soaking up the custard. Challah works well too.

You’ll also need one 15-ounce can of pure pumpkin puree. Just be sure it’s 100% pumpkin, not pumpkin pie filling, which has extra sugar and spices.

For the custard, we’re using whole milk and heavy cream (at least 36% milk fat), both at room temperature. The combo of whole milk and cream gives the pudding a rich, creamy texture.

To finish off the custard, I use a mix of egg yolks and whole eggs. Four large yolks thicken the custard and help it set for perfect slices, and two whole eggs make it extra fluffy!

How to Make Pumpkin Bread Pudding

Place brioche bread cubes on a baking sheet and bake at 300°F until golden and lightly browned, about 25 to 30 minutes. Remove from the oven and let cool completely.

Butter a 13×9-inch baking dish. Add bread cubes to the baking dish, pour melted butter over the top, and toss together with a spatula.

Combine pumpkin puree, brown sugar, spices, salt, whole milk, heavy cream, egg yolks, eggs, and vanilla in a large bowl. Whisk together until sugar dissolves and the mixture is completely smooth.

Pour custard mixture over bread cubes and toss to coat evenly. Let assembled bread pudding stand for 30 minutes to absorb the custard, tossing occasionally with a spatula.

Sprinkle the top with turbinado or coarse sugar. Place in the oven and bake until the top is golden brown and edges are puffed, about 45 to 50 minutes. Transfer baking dish to a wire rack and let rest for 30 minutes.

Serve topped with whipped cream, chopped pecans, and homemade salted caramel sauce for the most decadent fall dessert!

More favorite pumpkin recipes:

• Brown Butter Pumpkin Roll
• Soft Pumpkin Cinnamon Rolls
• Pumpkin Spice Biscotti
• Pumpkin Spice Streusel Bread

Baked Homemade Pumpkin Bread Pudding

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Oven-Dry Bread: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Learn how to make pumpkin bread pudding from scratch with this easy step-by-step recipe! Made with brioche bread and pure pumpkin puree, this homemade pumpkin bread pudding bakes up soft, fluffy, and perfectly spiced.

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Ingredients

Bread Pudding

• 24 oz (682 g) brioche bread, cut into 1-inch cubes
• 1/2 cup (112 g) unsalted butter, melted
• 1 can (15 oz, 425 g) pure pumpkin puree
• 1 1/2 cups (278 g) lightly packed light brown sugar
• 1 tsp (2 g) ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp (3 g) salt
• 1 1/2 cups (360 g) whole milk, at room temperature
• 1 1/2 cups (360 g) heavy cream, at room temperature
• 4 large egg yolks (74 g), at room temperature
• 2 large eggs (100 g), at room temperature
• 1 Tbsp (12 g) pure vanilla extract

Topping

• 2 Tbsp (25 g) turbinado or coarse sugar

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Instructions

1. Oven-dry bread: Preheat oven to 300°F. Place brioche bread cubes on a baking sheet and bake for 25 to 30 minutes, rotating halfway through and tossing bread, until bread cubes are lightly browned. Remove from the oven and let cool completely. (Leave oven on.)
2. Make bread pudding: Butter a 13×9-inch baking dish. Add brioche bread cubes to the baking dish, pour melted butter over the top, and toss together with a spatula. In a large bowl, whisk together pumpkin puree, brown sugar, spices, salt, whole milk, heavy cream, egg yolks, eggs, and vanilla until sugar dissolves and mixture is completely smooth.
3. Pour custard mixture over bread cubes. Let stand for 30 minutes to absorb the custard, tossing occasionally with a spatula. Increase oven temperature to 350°F.
4. Bake bread pudding: Sprinkle the top of the bread pudding with turbinado or coarse sugar. Place in the oven and bake for 45 to 50 minutes, until the top is golden brown, edges are puffed, and the internal temperature reaches between 170°and 175°F.
5. Remove from the oven and let cool on a wire rack for 30 minutes before serving.
6. Bread pudding tastes best freshly baked. Store leftovers tightly covered in the refrigerator overnight and re-heat in the oven before serving.

Notes

Brioche bread: Cut into cubes with a serrated knife. You can also use challah bread.

Spices: For ease, you can also substitute pumpkin pie spice.

Make ahead: Bread pudding can be assembled, tightly covered with plastic wrap, and refrigerated overnight. The next day, remove plastic wrap and bake as directed, adding approximately 5 minutes to baking time.

Homemade whipped cream: Pour 1 cup (240 grams) cold heavy cream into a chilled mixer bowl fitted with wire whip attachment. Beat cream on medium-high speed until cream begins to thicken; gradually add 1/2 cup (60 grams) powdered sugar. Add 1 teaspoon (4 grams) vanilla extract and beat until medium peaks form.