This Pumpkin Bread Pudding Recipe uses sweet challah (or brioche) cubes layered with pumpkin puree and warm fall spices. A drizzle of homemade caramel sauce and a dollop of whipped cream or vanilla ice cream finish this comforting dessert. It’s an excellent make-ahead option for holiday gatherings and feeds a crowd with minimal effort.
When autumn arrives, pumpkin-flavored desserts take center stage. If you enjoy rich bread pudding, this seasonal pumpkin variation will become a favorite alongside classics like apple bread pudding. Keep a few cans of pumpkin puree on hand so you can easily make this pudding or other pumpkin treats throughout the season.
Why You’ll Love Pumpkin Bread Pudding
- A seasonal twist on classic bread pudding.
- Perfect for fall and holiday meals—wonderful after Thanksgiving dinner.
- Can be made ahead of time for easy entertaining.
- Easy to scale up to feed a crowd—double the recipe if needed.
- A smart way to use day-old bread (avoid very stale bread).
- Uses pantry staples, so little extra shopping is required.
🍞 Ingredients:
- Challah bread – brioche or a thick French loaf also work well.
- Unsalted butter – adds richness.
- Large eggs – bring to room temperature for easier mixing.
- Half & half – or heavy cream for extra richness.
- Light brown sugar and granulated sugar – for balanced sweetness.
- Vanilla extract, pumpkin spice, and salt.
- Pumpkin puree – use 100% pumpkin, not spiced pumpkin pie filling.
For the full ingredient list with measurements, see the printable recipe card at the bottom of the post.
Substitutions and Variations
- Add chopped nuts like pecans or walnuts for crunch.
- Stir in dried cranberries, raisins, or chocolate chips for extra flavor.
- Make it dairy-free by using a thicker plant milk (reduce liquid slightly) or use whole milk to reduce fat content.
- Swap caramel for maple syrup or a cream cheese glaze if desired.
🔪 Instructions:
Prep: Grease a 9×13 baking dish with cooking spray or butter.
Step 1: In a large bowl, whisk together the eggs, half & half, light brown sugar, granulated sugar (if using), vanilla, pumpkin pie spice, pumpkin puree, and salt until smooth and well combined.
Step 2: Spread the cubed bread evenly across the bottom of the prepared baking dish.
Pro Tip: Canned pumpkin puree is convenient, but you can use homemade roasted pumpkin puree if you prefer.
Step 3: Slowly pour the pumpkin-egg mixture over the bread, pressing gently or stirring to ensure all pieces are coated. Drizzle the melted butter over the top.
Step 4: Cover tightly with foil and chill in the refrigerator for at least 4 hours or overnight to allow the bread to absorb the custard.
Step 5: When ready to bake, remove from the refrigerator and let the dish come to room temperature while you preheat the oven to 350°F (175°C). This helps prevent glass dishes from cracking.
Step 6: Bake covered with foil for 45 minutes. Remove the foil and continue baking 30 more minutes, or until the top is lightly golden and a knife inserted in the center comes out mostly clean.
Step 7: While the pudding bakes, make the caramel sauce: melt butter with brown and granulated sugar in a saucepan over medium heat, whisking constantly until the mixture reaches about 220°F on a candy thermometer. Remove from heat and whisk in the half & half, vanilla, and a pinch of salt until smooth.
Step 8: When the pudding comes out of the oven, slowly drizzle most of the warm caramel sauce over the top, reserving some to serve with individual portions. Let the pudding rest about 15 minutes before slicing.
Garnish, slice, and serve: Serve warm or at room temperature with the reserved caramel sauce and a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe Tips for Delicious Pumpkin Bread Pudding
- Make ahead: chilling the assembled pudding improves flavor, but avoid chilling more than 24 hours to prevent sogginess.
- Challah or brioche is ideal—its sweetness and richness create a tender custard. Avoid thin sandwich bread.
- Allow a cold baking dish to warm to room temperature before placing it in a hot oven to reduce the risk of cracking.
- Always use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Watch caramel temperature closely; it can burn quickly. A candy thermometer helps with accuracy.
- Store leftover caramel in a covered container in the refrigerator for up to 1 month. Reheat gently before serving.
- To make fresh pumpkin puree: halve and seed the pumpkin, roast flesh-side down at 400°F until tender, then puree and cool before using.
Fun Fact
The United States produces over 1.5 billion pounds of pumpkins per year.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven as desired.
Yes. Cool completely, then freeze portions in freezer-safe containers or bags. Do not freeze with the caramel sauce—store the sauce separately and add when serving.
You can, but it’s best warm or at room temperature to enjoy the custard texture and caramel.
If you tried this Pumpkin Bread Pudding Recipe or any other recipe, please leave a star rating and a comment to let me know how it turned out.
Pumpkin Bread Pudding
Ingredients
Bread Pudding:
- 8 cups (1 lb) challah bread, cubed into 1-inch pieces
- 6 tbsp unsalted butter, divided
- 8 large eggs, room temperature
- 2 cups half & half
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 tsp pumpkin spice
- 1/2 tsp salt
- 1 (15 oz) can pumpkin puree
Caramel sauce:
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup half & half
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Butter a 9×13 baking dish with 2 tablespoons butter and set aside.
- In a large bowl, whisk eggs, half & half, light brown sugar, vanilla, pumpkin spice, salt, and pumpkin puree until smooth.
- Place cubed challah in the prepared dish.
- Pour the egg mixture over the bread, pressing or stirring gently to coat. Melt the remaining 4 tablespoons butter and drizzle over the top.
- Cover with foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Bring the dish to room temperature before baking if it was chilled.
- Bake covered for 45 minutes. Remove foil and bake an additional 30 minutes or until the center tests mostly clean.
- For the caramel, cook butter and both sugars in a saucepan over medium heat, whisking until the mixture reaches about 220°F. Remove from heat and whisk in half & half, vanilla, and salt.
- Pour most of the warm caramel over the baked pudding, reserving some for serving. Let rest 15 minutes before slicing.
Notes
- Chill the assembled pudding up to 24 hours—longer can make it soggy.
- Use pumpkin puree, not pumpkin pie filling.
- Store leftover caramel in the refrigerator up to 1 month; reheat gently to serve.