Pumpkin Bread Pudding
Pumpkin bread pudding is one of those versatile desserts that could also double as a sweet breakfast or brunch recipe especially over the holidays! Cubed bread bakes with a rich, creamy pumpkin custard filling for a sweet that is perfectly seasonal and delicious.
I love a good, easy dessert.
Especially a dessert that you could maybe, possibly, definitely serve on your breakfast table.
And this pumpkin bread pudding is easy and appropriate for either dessert or breakfast with its French toast bake vibes.
No matter when you serve it, you can be sure that everyone will love it and be wanting seconds!
Ingredients
To make this you’ll need:
- Bread– A loaf of slightly stale French or Italian bakery bread
- Raisins
- Pumpkin puree– Make sure you are not using pie filling
- Sugar– A cup of packed brown sugar
- Eggs
- Flavorings– Cinnamon, pumpkin pie spice, and vanilla extract
- Milk– 2 percent. If you don’t have 2 percent, I recommend whole milk or half and half. Avoid lower fat milk.
How to Make
Pumpkin bread pudding is pretty easy to make.
Start by cutting the slightly stale bread into 1″ cubes then spread them out in a 9×13″ baking dish that’s been sprayed liberally with nonstick cooking spray.
Sprinkle the raisins evenly overtop of the bread cubes.
Whisk the pumpkin, eggs, sugar, cinnamon, pie spice, and vanilla extract together in a large mixing bowl.
Once those ingredients are combined, slowly whisk in the milk until the mixture is smooth.
Pour the liquid pumpkin mixture evenly out overtop of the bread.
Set the dish aside and let the mixture rest for 15-20 minutes.
Bake at 350° for 40-45 minutes, just until the mixture’s set and toothpick inserted in the middle comes out clean.
Carefully remove the hot dish from the oven and let the dish rest for 5 minutes.
Slice, serve warm, and enjoy!
Serving Suggestions
There are so many ways to enjoy this dish.
Some of our favorite toppings include:
- maple syrup
- whipped cream or Cool Whip
- yogurt- vanilla, plain, or caramel flavored would all be so good!
- caramel sauce
- vanilla ice cream
Storing Leftovers
Store leftovers tightly wrapped in the baking dish in the fridge for up to 4 days.
Reheat it in a hot oven until warmed through.
Tips and Tricks
- Make sure to spray your baking dish liberally with nonstick spray so the pudding doesn’t stick.
- If you are unsure if it is done, stick a toothpick in the center of the casserole. If the toothpick comes out clean, it’s done.
- Don’t skip the 5 minute rest time after baking, this will help it hold it’s shape when sliced and served.
- Be sure to use pumpkin puree and NOT pumpkin pie filling.
Other Bread Pudding Recipes
Pumpkin bread pudding is a delicious and seasonal dessert or sweet breakfast.
Make it and enjoy!
Looking for other bread pudding recipes?
Try these:
- Krispy Kreme Donut Bread Pudding
- Cheeseburger Bread Pudding
- Cranberry Donut Bread Pudding
- Ham And Cheese Bread Pudding
- Maple Bacon Waffle Bread Pudding
If you’ve tried this PUMPKIN BREAD PUDDING or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Bread Pudding
Ingredients
- 1 large stale French bread loaf or Italian bread
- 1/4 cup raisins optional, but recommended
- 1 15 oz can pumpkin puree
- 1 packed cup brown sugar
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 2 cups 2% milk
Instructions
- Cut the slightly stale bread into 1" cubes then transfer them to a 9x13" baking dish that's been sprayed with nonstick cooking spray. Spread the bread out in an even layer then sprinkle the raisins evenly overtop.1 large stale French bread loaf, 1/4 cup raisins
- To a large mixing bowl add the pumpkin, eggs, sugar, cinnamon, pie spice, and extract. Stir together until evenly combined. Slowly pour in the milk and then stir again until evenly combined and smooth.1 15 oz can pumpkin puree, 1 packed cup brown sugar, 2 large eggs, 1 1/2 tsp pumpkin pie spice, 1 1/2 tsp ground cinnamon, 1 1/2 tsp vanilla extract, 2 cups 2% milk
- Pour the liquid pumpkin mixture evenly out overtop of the bread and spread out in an even layer. Set aside and let the mixture rest for 15-20 minutes.
- Bake at 350° for 40-45 minutes, just until the mixture's set. If you're unsure test it by inserting a toothpick in the center, if it comes out clean it's done.
- Carefully remove the hot dish from the oven and let the dish rest for 5 minutes.
- Slice, serve warm, and enjoy!
Notes
- Make sure to spray your baking dish liberally with nonstick spray so the pudding doesn't stick.
- If you are unsure if it is done, stick a toothpick in the center of the casserole. If the toothpick comes out clean, it's done.
- Don't skip the 5 minute rest time after baking, this will help it hold it's shape when sliced and served.
- Be sure to use pumpkin puree and NOT pumpkin pie filling.
Nutrition
