Easy Pumpkin Bread Pudding

Pumpkin Bread Pudding brings all the cozy vibes of fall straight to your table. Thick chunks of bread soaked in a rich pumpkin mixture are baked to perfection with just the right amount of spices. This dessert is super easy to make and uses ingredients you probably already have in your kitchen. Whether planning a family dinner or looking for a sweet treat to enjoy on a chilly evening, this recipe is a real hit.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!

If you’re like me and just can’t get enough pumpkin flavor at this time of year, then you’re going to love this pumpkin bread pudding. Not only can you use up that stale bread lying around, but you can transform it into something so delicious that even the kids want extra portions! I love that it’s an easy make-ahead dessert, with only 15 minutes of prep, that’s perfect for Halloween, Thanksgiving, and Christmas, which takes the pressure off you on the big day.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Easy Pumpkin Bread Pudding with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

I’m excited to guide you through this easy recipe and hope that it becomes one of your favorite fall recipes!

Preheat and Prepare

Start by preheating your oven to 350°F (180°C). While the oven is warming up, spray your cake pan with nonstick cooking spray to ensure the pudding won’t stick. Set the pan aside for now.

Mix the Wet Ingredients

In an extra-large mixing bowl, combine the pumpkin puree, Half and Half, whole milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla extract. Mix everything together until it’s fully combined and smooth.

Prepare the Bread

Next, chop the bread into large chunks, aiming for about 1-inch pieces. Don’t worry if they’re not perfect; eyeballing it is just fine. If you have stale bread, even better—it soaks up the mixture more effectively.

Soak the Bread

Add the bread chunks to the bowl with the mixed ingredients. Make sure they’re thoroughly coated with the pumpkin mixture. Let them soak for about 10 minutes to absorb all the delicious flavors.

Tip: You can add raisins, nuts, or chocolate chips to the mix for extra flavor.

Bake

Gently place the soaked bread mixture into your prepared pan, spreading it out to form an even layer. Pop the pan into the oven and bake for 40-45 minutes. You’ll know it’s ready when the pudding is firm and no longer soggy.

Serve

Once baked, remove the pudding from the oven and let it rest for about 10 minutes. This brief resting period helps it set perfectly. Now, it’s ready to serve and enjoy!

Tip: For an extra treat, top your Pumpkin Bread Pudding with whipped cream, caramel sauce, or a dusting of powdered sugar.

Recipe Notes and Expert Tips

As easy as this recipe is, there are some tips and tricks to getting it perfect each time.

• Bread Choice: Using stale bread is ideal because it absorbs the pumpkin mixture better. French bread, Texas Toast, or any thickly sliced bread works great. Don’t use moldy bread.
• Pumpkin Puree: Make sure you use 100% pumpkin for your puree and not pumpkin pie filling. The puree gives you control over the sweetness and spices.
• Spices: Pumpkin pie spice blends the perfect amount of cinnamon, nutmeg, and cloves. If you prefer, you can adjust the spice levels to suit your taste.
• Soaking Time: Allowing the bread to soak for about 10 minutes ensures it absorbs all the flavors. Don’t skip this step!
• Add-Ins: For extra texture and flavor, consider adding raisins, chopped nuts, or chocolate chips. Stir them in with the bread chunks before baking.
• Baking: Keep an eye on the baking time. The pudding should be firm and not soggy. If it jiggles too much in the center, give it a few more minutes.
• Customizable: Feel free to get creative with your Pumpkin Bread Pudding. Add your favorite fall spices or mix-ins to make it your own.

How to Store Easy Pumpkin Bread Pudding

Got leftovers? No problem. Simply cover your Pumpkin Bread Pudding tightly with plastic wrap or transfer it to an airtight container. Pop it in the fridge, where it will stay fresh for up to three days. When you’re ready to enjoy it again, reheat it in the oven at 350°F for about 10-15 minutes to maintain that delicious texture.

If you want to keep it longer, you can freeze it. Wrap individual portions in plastic wrap and then place them in a freezer-safe bag or container. It will keep well in the freezer for up to two months. When you’re ready to eat, thaw it in the fridge overnight and then reheat in the oven.

What to Serve With Easy Pumpkin Bread Pudding

I love serving Pumpkin Bread Pudding as the perfect way to round off a holiday meal. Serve it with roast turkey or honey-glazed ham for a tasty mix of savory and sweet. Creamy mashed potatoes and green bean casserole add comfort, while tart cranberry sauce provides a refreshing burst of flavor.

Savory stuffing with herbs, Brussels sprouts with bacon, and glazed carrots bring depth to the meal. A fresh apple salad offers a light, crisp counterpoint, and buttery cornbread ties everything together. These dishes create a memorable holiday feast, with Pumpkin Bread Pudding’s rich, warm flavors making for the perfect finale.

More Easy Pumpkin Recipes for You to Try at Home

If you love everything pumpkin, then try some of my favorites.

• Pumpkin Cheesecake
• Pumpkin Roll
• Pumpkin Chocolate Bars
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Pie Spice