Pumpkin Bread Pudding

There’s something entirely comforting about bread pudding — it mixes together pantry-friendly bread cubes, creamy custard and warm spices, and… The post Pumpkin Bread Pudding appeared first on Recipe Girl®.

Food & Nutritions Nov 24, 2025 0 1 Add to Reading List

There’s something entirely comforting about bread pudding — it mixes together pantry-friendly bread cubes, creamy custard and warm spices, and delivers that melt-in-your-mouth texture that feels like a hug in dessert form. With the addition of pumpkin and fall spices, this Pumpkin Bread Pudding becomes a seasonal favorite that’s just as welcome at brunch or after dinner.

Whether you’re planning a cozy weekend bake or looking for a standout dessert for a holiday gathering, this pudding hits the mark. It’s easy to make ahead, wonderfully comforting, and full of flavor that screams autumn.

slice of pumpkin bread pudding with bourbon cream sauce on a white plate

Why You’ll Love This

It uses day-old bread — turn something simple into a show-stopping dessert.
Pumpkin and warm spices give it seasonal charm without over-complicating things.
Custard-soaked bread cubes deliver a luscious texture — neither soggy nor dry.
It makes ahead beautifully and slices easily for sharing.
It’s a great dessert for Thanksgiving.

ingredients displayed for making pumpkin bread pudding

Ingredients needed:

whole milk
heavy whipping cream
Italian bread
butter
brown sugar
cinnamon
nutmeg
ginger
eggs
unsweetened canned pumpkin purée
white sugar
salt

How to make Pumpkin Bread Pudding:

The first step is to butter and sugar a baking pan. Rub it with butter. Sprinkle some white sugar inside the pan and shake it around to coat the bottom and the sides.
Heat the milk and cream together. Pour half of the hot milk mixture into a bowl with the bread cubes.
Mix butter, brown sugar, cinnamon, nutmeg, ginger and egg yolks. Add pumpkin purée and the rest of the hot milk mixture. Add the soaked bread to the pumpkin mixture.
Whip egg whites, white sugar and salt into stiff peaks. Then fold this mixture into the bowl with the pumpkin bread cubes too.
Scrape the whole mixture into the prepared pan, and bake for about 40 minutes.

pumpkin bread pudding in a casserole dish

Recipe Tips

Use bread that’s slightly stale or toast cubes a bit ahead of time so they hold up in the custard.
Don’t skip cooling slightly — the texture firms up as it rests.
Make it the night before and re-heat gently for easy entertaining.
Consider adding chopped pecans or a swirl of caramel sauce for extra texture and flavor.
How to tell when bread pudding is done: Insert a knife into the center. If it comes out with liquid on it, then it needs to bake a bit more. If the knife comes out clean, it’s done!
To store: Store bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a warm oven. It is not ideal for freezing due to custard texture changes.

spooning bourbon cream sauce onto slice of pumpkin bread pudding

Slice and serve. You can serve it warm or cold. And if you make it ahead of time, you can warm up individual slices in the microwave.

slice of pumpkin bread pudding with bourbon cream sauce

What to serve with bread pudding:

Top individual servings with whipped cream, vanilla ice cream or bourbon cream sauce (recipe below!) Pumpkin bread pudding is also delicious served all by itself with no topping.

How to make Bourbon Cream Sauce:

Heat 1 cup of heavy cream. That’s just enough to melt 1/2 cup of white chocolate chips. Let that sit for a minute or two. Then stir until melted and smooth. Stir in 1/3 cup bourbon. Pour lightly over individual servings for a delightful finishing touch.

slice of pumpkin bread pudding on plate with bite taken out of it

Pumpkin Bread Pudding topped with the Bourbon Cream Sauce is so good!! Enjoy!

Pumpkin Bread Pudding

The best fall bread pudding recipe!

Course Dessert

Cuisine American

Keyword bread pudding, pumpkin

Prep Time 35

Cook Time 35

Total Time 1 10

Servings servings

Calories 638kcal

Author Lori Lange

Equipment

1 9×13-inch baking dish

Ingredients

PUMPKIN BREAD PUDDING:

1¾ cups whole milk
1½ cups heavy whipping cream
15 ounces stale Italian bread (with crust), cut into cubes
¾ cup (1½ sticks) butter, at room temperature
½ cup packed light brown sugar
¾ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
6 large egg yolks
1¾ cups canned unsweetened pumpkin puree, at room temperature
3 large egg whites
1½ tablespoons granulated white sugar
¾ teaspoon salt

BOURBON CREAM SAUCE (optional):

Instructions

MAKE THE PUMPKIN BREAD PUDDING:

Preheat the oven to 350°F. Butter and sugar a 9×13-inch baking dish (or use twelve 3-inch ramekins).
In a medium saucepan, bring the milk and cream to a simmer over low heat. Place the bread cubes in a bowl. Remove the milk mixture from heat and pour half of the hot liquid over the bread cubes.
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add cinnamon, nutmeg, ginger and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk. Fold the soaked bread into the pumpkin mixture.
In a separate bowl, use an electric mixer to beat the egg whites, sugar and salt until they form stiff peaks. Then gently fold them into the batter.
Pour the batter into the prepared baking dish. Bake 35 to 45 minutes, or until a knife inserted into the center comes out clean. If not making the bourbon cream sauce, you can serve whipped cream over individual servings.

MAKE THE (optional) BOURBON CREAM SAUCE:

Heat the heavy cream (in microwave or small saucepan) just enough to melt the white chocolate chips. Add the chips, let sit for a minute or two, and then stir to combine until smooth. Then stir in the bourbon. Pour the sauce lightly over individual servings for a delightful finishing touch.

Notes

Recipe Tips

Use bread that’s slightly stale or toast cubes a bit ahead of time so they hold up in the custard.
Don’t skip cooling slightly — the texture firms up as it rests.
Make it the night before and re-heat gently for easy entertaining.
Consider adding chopped pecans or a swirl of caramel sauce for extra texture and flavor.
How to tell when bread pudding is done: Insert a knife into the center. If it comes out with liquid on it, then it needs to bake a bit more. If the knife comes out clean, it’s done!
To store: Store bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or a warm oven. It is not ideal for freezing due to custard texture changes.