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. Serve topped with whipped cream, chopped pecans, and homemade salted caramel sauce for the most decadent fall dessert!
This pumpkin-spiced twist on classic bread pudding is rich and delicious thanks to sweet cream and brioche bread.
While most bread pudding recipes call for using day-old bread, this recipe uses cubed brioche bread (with the crusts still on) and toasts the bread in the oven until golden, improving both the texture and flavor of the bread pudding.
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Brown sugar and plenty of warming spices flavor the pumpkin custard, which soaks into the brioche bread cubes for 30 minutes before baking. This recipe is a must bake for pumpkin lovers!
Love baking with pumpkin? You may also find more inspiration in my collection of pumpkin dessert recipes!
Here’s what you need to make pumpkin bread pudding:
- Brioche – Enriched with butter and eggs, brioche is soft and lightly sweetened, with a rich taste that is perfect for bread pudding. You can also use challah bread. I don’t recommend using sourdough or another rustic bread here.
- Butter – Use unsalted butter to control the salt level. Melt butter in a small saucepan or in a glass bowl or measuring cup in the microwave.
- Pumpkin – Use pure pumpkin puree (100% pumpkin), not pumpkin pie filling (which contains added sugar and spices). This recipe uses an entire 15 ounce can of pumpkin.
- Brown sugar – Light brown sugar sweetens the bread pudding and the caramel notes complements the pumpkin perfectly.
- Spices – When I bake with pumpkin, I like to use my own blend of ground cinnamon, ginger, cloves, and nutmeg. For ease, you can also use pumpkin pie spice.
- Salt – For flavor.
- Whole milk – Use room temperature whole milk in the custard. Pairing whole milk with heavy cream makes a rich bread pudding.
- Heavy cream – Adds richness to the custard. Use room temperature heavy cream or heavy whipping cream (at least 36% milk fat).
- Egg yolks – Four large egg yolks enrich the custard and help it set up in the oven for nice slices.
- Eggs – Two large whole eggs (at room temperature) add fluffiness.
- Vanilla – A full tablespoon of pure vanilla extract enhances the pumpkin spice flavor of the custard.
- Coarse sugar – Adds a sparkling topping. I like to use raw coarse sugar (also known as turbinado sugar) because it retains some of the natural molasses and has a slightly caramel flavor.
How to Make Pumpkin Bread Pudding
Oven-dry bread: Place brioche bread cubes on a baking sheet and bake at 300°F for 25 to 30 minutes, until bread cubes are golden and lightly browned. Remove from the oven and let cool completely.
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.
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 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.
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.
Let bread pudding cool for 30 minutes before serving. I like to serve slices topped with whipped cream and salted caramel sauce.
You can also top the bread pudding with homemade butterscotch topping.
More favorite pumpkin recipes:
- Brown Butter Pumpkin Roll
- Soft Pumpkin Cinnamon Rolls
- Pumpkin Spice Biscotti
- Pumpkin Spice Streusel Bread
Did you try this Pumpkin Bread Pudding Recipe? Let me know by leaving a comment and rating below!Print
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.
- 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
- 2 Tbsp (25 g) turbinado or coarse sugar
- 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.)
- 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.
- 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.
- 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.
- Remove from the oven and let cool on a wire rack for 30 minutes before serving.
- Bread pudding tastes best freshly baked. Store leftovers tightly covered in the refrigerator overnight and re-heat in the oven before serving.
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.
Keywords: Pumpkin Bread Pudding, Homemade Bread Pudding
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