Why You’ll Love Pumpkin Pie Bread Pudding Recipe
This dessert combines two beloved classics—bread pudding and pumpkin pie—into one delicious dish. The warm spices, creamy pumpkin custard, and soft bread cubes make every bite full of fall flavor. It’s great for family gatherings and holidays, and it’s easy to prepare ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf French bread, cut into cubes
½ cup raisins (optional)
1 teaspoon maple‑flavored extract
1 teaspoon rum‑flavored extract
¼ cup water (or as needed)
3 cups milk
1 (15 ounce) can pumpkin purée
1 (14 ounce) can sweetened condensed milk
3 large eggs
⅓ cup brown sugar
⅓ cup melted butter
2 tablespoons molasses
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
Directions
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Grease a 9×13‑inch baking dish and spread the cubed bread evenly.
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In a microwave‑safe bowl, combine raisins with maple and rum extracts. Add water to almost cover the raisins and microwave until plump (about 1½ minutes). Set aside to cool.
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In a large bowl, beat together the milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, melted butter, molasses, vanilla, pumpkin pie spice, cinnamon, allspice, and ginger until smooth. Pour over the bread cubes and let sit for about 1 hour for the bread to absorb the liquid.
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Preheat the oven to 350°F (175°C).
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Bake until a knife inserted in the center comes out clean, about 45–50 minutes.
Servings and timing
Servings: 12
Prep time: ~20 minutes
Cook time: ~50 minutes
Additional time: ~1 hour for soaking
Variations
• Replace the raisins with dried cranberries or chopped apples.
• Add a swirl of caramel sauce or a sprinkle of chopped pecans on top before serving.
• Use challah or brioche bread for a richer texture.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Wrap the cooled pudding in foil and freeze for up to 1 month.
• Reheating: Warm in the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions until heated through.
FAQs
What kind of bread works best?
French bread is traditional, but brioche or challah also work well for a richer pudding.
Can I make this dairy‑free?
Yes—use plant‑based milk and dairy‑free butter alternatives.
Do I have to soak the bread?
Soaking helps the bread absorb the custard, improving texture, but you can bake right after assembling if short on time.
Can I prepare this ahead of time?
Yes—assemble it, refrigerate overnight, then bake the next day.
Can I omit the raisins?
Yes, raisins are optional and can be replaced with other dried fruits.
How do I know when it’s done baking?
The pudding is ready when a knife inserted into the center comes out clean.
Can I add nuts?
Yes, chopped pecans or walnuts add a nice crunch.
What toppings go well with this?
Whipped cream, caramel sauce, or ice cream are delicious options.
Is it served warm or cold?
Both! It’s great served warm or chilled.
Can I use fresh pumpkin instead of canned?
Yes—use cooked and pureed fresh pumpkin in the same amount.
Conclusion
This Pumpkin Pie Bread Pudding is an easy, comforting dessert that brings together the best parts of fall flavors. With simple ingredients and flexible variations, it’s ideal for holiday tables or cozy nights at home.
