This pumpkin bread pudding recipe comes out tender and sweet and is made with an entire loaf of pumpkin bread for the ultimate fall dessert.
Pumpkin Bread Pudding with Pumpkin Bread
This isn’t your average bread pudding, it’s all the things you love about bread pudding, but uses pumpkin bread instead of brioche or sandwich bread!
We wanted to get creative so you could make and serve a delicious dessert this holiday season that’s both homemade, approachable, and mouthwatering.
So, make a loaf of our pumpkin bread or buy one at the store, and let’s get baking!
Packed with pumpkin puree and a few chocolate chips + the just right amount of cinnamon, nutmeg, cloves, and ginger, this pumpkin bread recipe is something your whole family will enjoy!
- Pumpkin bread: as you know by now, this recipe calls for a loaf of pumpkin bread. Feel free to make your own or go to a bakery and buy a loaf.
- Eggs: eggs are used to bind the bread pieces together.
- Milk and heavy whipping cream: a combination of whole milk and heavy cream are used to make this bread pudding nice and moist.
- Maple syrup: maple adds a warm flavor and a bit of sweetness.
- Pumpkin pie spice: a little pumpkin pie spice adds a taste of fall to every bite.
- Pecans: pecans add a nice crunch to every bite. Feel free to sub walnuts instead.
- Butter: butter will help the pecans get nice and crunchy.
- Maple syrup: maple adds an all-natural sweetness to the nuts.
Simple Instructions (quick guide!)
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prep pumpkin bread: let the pumpkin bread cubes sit out on a baking sheet overnight.
- Whisk liquids: combine eggs, milk, cream, maple syrup, and pumpkin pie spice.
- Prep bread pudding: add pumpkin bread cubes to a greased casserole dish and then pour the egg mixture on top. Use a spatula to press the bread into the eggs.
- Refrigerate: let the bread soak in the fridge for 2 hours.
- Make the topping: cut the pecans, maple syrup, and butter with a fork to combine them together.
- Bake: sprinkle the topping over the pumpkin bread pudding and bake at 350ºF for 60 minutes.
- Let rest: let the bread pudding rest for 15 minutes before serving.
Get fawncy with how you serve this pumpkin bread pudding!
- A la mode: serve it with a scoop of your favorite ice cream.
- Whipped cream: make homemade whipped cream for an easy, light topping.
- Nut butter: this may sound strange, but we tested and approved peanut butter on top of this deliciousness.
Store leftover bread pudding in an airtight container in the fridge for up to 3-5 days.
To reheat: microwave on high for 60 seconds. Serve warm.
- 1 loaf of pumpkin bread cut into 1.5-inch cubes* (~8 cups)
- 5 large eggs
- 1.5 cups whole milk
- ½ cup heavy whipping cream
- ¼ cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 cup chopped pecans
- 2 tablespoons unsalted butter
- ¼ cup maple syrup
Place the pumpkin bread cubes onto a baking sheet and let them sit out overnight for best results. You want the pumpkin bread cubes to be a bit dry so they soak up all of the custard. If you don’t have time to let the pumpkin bread sit overnight, let them sit out for at least a few hours.
Grease the bottom of a 7×10-inch casserole dish or a deep, 9-inch round pan with butter. Add the pumpkin bread cubes into the dish and set aside.
Add the eggs to a large bowl and whisk. Add the whole milk, whipping cream, maple syrup, and pumpkin pie spice to the egg and whisk together until combined.
Pour the egg mixture over the pumpkin bread and use a spatula or your hands to push the bread down so it is covered in the egg mixture.
Cover and place the bread pudding in the fridge for at least 2 hours or overnight for best results.
Preheat the oven to 350ºF and then prepare the topping. Place the pecans, butter, and maple syrup into a bowl and cut them together with a fork. Pour the pecan mixture over the top of the bread pudding.
Place the bread pudding in the oven and bake for 60 minutes or until the top of the bread pudding is toasted.
Remove the bread pudding from the oven and let it rest for 15 minutes before serving. Serve with a scoop of vanilla ice cream.
Tips & Notes
- We used a loaf of our pumpkin bread without chocolate chips, but you can use whatever loaf of bread you would like.
- Feel free to use a Dutch oven instead of a casserole dish.
Calories: 512kcal Carbohydrates: 48g Protein: 12g Fat: 31g Fiber: 2g Sugar: 13g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.