13 Delicious Pumpkin Bread Pudding Recipes

Let’s cozy up with the ultimate comfort food this season—pumpkin bread pudding! Whether you’re craving a sweet treat for brunch or a decadent dessert, our roundup of 13 delicious recipes has something for everyone. From classic twists to innovative flavors, these easy-to-follow ideas will inspire your next baking adventure. Ready to fall in love with pumpkin all over again? Dive into these mouthwatering options!

Classic Pumpkin Bread Pudding

Craving something cozy and classic? This pumpkin bread pudding hits all the right notes with its warm spices and custardy texture.

Ingredients

• 4 cups day-old bread, cubed (I like using brioche for extra richness)
• 3 large eggs, room temp (they blend smoother)
• 1 1/2 cups whole milk (for creaminess)
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup brown sugar, packed (adds depth)
• 1 tsp vanilla extract (pure is my go-to)
• 1 tsp cinnamon (plus extra for sprinkling)
• 1/2 tsp nutmeg (freshly grated if possible)
• 1/4 tsp salt (balances sweetness)
• 2 tbsp unsalted butter, melted (for greasing)

Instructions

1. Preheat oven to 350°F. Grease an 8-inch baking dish with melted butter.
2. In a large bowl, whisk eggs until smooth. Tip: No streaks mean a silkier pudding.
3. Add milk, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine.
4. Fold in bread cubes gently. Let sit for 10 minutes so bread absorbs liquid.
5. Pour mixture into prepared dish. Sprinkle lightly with cinnamon.
6. Bake for 45-50 minutes until set and top is golden. Tip: A knife inserted should come out clean.
7. Cool for 5 minutes before serving. Tip: It firms up slightly as it cools.

Absolutely delightful warm, with a scoop of vanilla ice cream or a drizzle of caramel. The edges are slightly crisp, while the center stays luxuriously soft.

Pumpkin Bread Pudding with Caramel Sauce

Ready to dive into a cozy dessert that’s perfect for any season? This pumpkin bread pudding with caramel sauce combines comfort with a touch of elegance, making it a hit for both casual dinners and special occasions.

Ingredients

– 4 cups day-old bread, cubed (I like using brioche for its richness)
– 1 1/2 cups pumpkin puree (homemade or canned, both work)
– 3 large eggs, room temperature (they blend better)
– 1 cup heavy cream (for that luxurious texture)
– 1/2 cup brown sugar (packed, for depth)
– 1 tsp vanilla extract (pure is my preference)
– 1 tsp pumpkin pie spice (adjust to your liking)
– 1/2 cup caramel sauce (store-bought or homemade, warmed)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, and pumpkin pie spice until smooth.
3. Add the bread cubes to the bowl, gently folding them into the mixture until fully coated. Let sit for 10 minutes to absorb.
4. Pour the mixture into the prepared baking dish, spreading evenly.
5. Bake for 35-40 minutes, or until the top is golden and the center is set.
6. Drizzle with warm caramel sauce before serving.
Tip: For extra flavor, toast the bread cubes slightly before using.
Tip: Check doneness by inserting a knife in the center; it should come out clean.
Tip: Let it cool for 5 minutes before slicing for cleaner cuts.
Unbelievably moist and rich, this pudding pairs wonderfully with a scoop of vanilla ice cream. The caramel sauce adds a glossy finish that’s as beautiful as it is delicious.

Spiced Pumpkin Bread Pudding

Delight in the cozy embrace of Spiced Pumpkin Bread Pudding, a perfect blend of warmth and sweetness for any season.

Ingredients

• 4 cups day-old bread, cubed (I love using brioche for its richness)
• 1 1/2 cups whole milk (room temp blends smoother)
• 1 cup heavy cream (for that indulgent texture)
• 3/4 cup pumpkin puree (homemade or canned, both work)
• 3/4 cup brown sugar (packed, for deep flavor)
• 3 large eggs (room temp eggs incorporate better)
• 1 tsp vanilla extract (pure is my preference)
• 1 tsp cinnamon (the heart of the spice mix)
• 1/2 tsp nutmeg (freshly grated if possible)
• 1/4 tsp cloves (for a hint of warmth)
• 1/4 tsp salt (balances the sweetness)
• 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with melted butter.
2. In a large bowl, whisk together milk, cream, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
3. Add bread cubes to the bowl, gently pressing them down to soak up the liquid. Let sit for 15 minutes, stirring halfway through.
4. Transfer the mixture to the prepared baking dish, spreading evenly. Bake for 45 minutes, or until the top is golden and the center is set.
5. Let cool for 10 minutes before serving. Tip: For extra richness, drizzle with caramel sauce or serve with a dollop of whipped cream.

Zesty with spice yet comforting, this pudding offers a creamy interior with a slightly crisp top. Try it warm with a scoop of vanilla ice cream for a decadent twist.

Pumpkin Chocolate Chip Bread Pudding

Tis the season for cozy desserts, and this Pumpkin Chocolate Chip Bread Pudding hits all the right notes. Warm, spiced, and loaded with melty chocolate, it’s a fall favorite that’s easy to whip up.

Ingredients

– 6 cups day-old bread, cubed (I like using brioche for extra richness)
– 1 1/2 cups pumpkin puree (homemade or canned, both work)
– 3 large eggs, room temp (they blend smoother)
– 1 1/2 cups heavy cream (for that indulgent texture)
– 1/2 cup granulated sugar (adjust if you like it less sweet)
– 1 tsp vanilla extract (pure is my go-to)
– 1 tsp pumpkin pie spice (homemade blend preferred)
– 1/2 cup chocolate chips (semi-sweet for balance)
– 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F. Butter a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, sugar, vanilla extract, and pumpkin pie spice until smooth.
3. Add the bread cubes to the bowl, gently folding until all pieces are evenly coated. Let sit for 10 minutes to absorb the liquid.
4. Stir in the chocolate chips, ensuring they’re distributed throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 45 minutes, or until the top is golden and the center is set but slightly wobbly.
7. Let cool for 10 minutes before serving. This rest time helps the pudding set further.
Warm from the oven, this bread pudding is a delightful mix of soft custard and chewy bread, with pockets of gooey chocolate. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra treat.

Vegan Pumpkin Bread Pudding

Craving something sweet and comforting? This vegan pumpkin bread pudding hits the spot with minimal fuss.

Ingredients

• 4 cups stale bread, cubed (I like using whole grain for extra texture)
• 1 can (15 oz) pumpkin puree (not pie filling)
• 1 cup coconut milk (full fat for creaminess)
• 1/2 cup maple syrup (the real deal, not imitation)
• 1 tsp vanilla extract (pure, not artificial)
• 1 tbsp pumpkin pie spice (homemade blend preferred)
• 1/2 tsp salt (sea salt adds a nice touch)

Instructions

1. Preheat oven to 350°F. Grease an 8×8 baking dish lightly with coconut oil.
2. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Add bread cubes to the bowl. Gently fold until all pieces are evenly coated. Let sit for 10 minutes to absorb the liquid.
4. Transfer mixture to the prepared baking dish. Press down lightly to even out the top.
5. Bake for 35-40 minutes, until the top is golden and the edges are slightly crispy.
6. Remove from oven. Let cool for 5 minutes before serving.

Rich in flavor with a custardy center, this pudding pairs wonderfully with a dollop of coconut whipped cream. For a festive twist, sprinkle with toasted pecans before baking.

Gluten-Free Pumpkin Bread Pudding

Kickstart your fall mornings with this gluten-free pumpkin bread pudding. It’s cozy, comforting, and packed with flavor.

Ingredients

• 4 cups gluten-free bread cubes (stale works best for texture)
• 3 large eggs (I prefer room temp for smoother mixing)
• 1 cup pumpkin puree (homemade or canned, both work)
• 1 cup coconut milk (full-fat for creaminess)
• 1/2 cup maple syrup (the real deal, not imitation)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1 tsp pumpkin pie spice (homemade blend preferred)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9×9 inch baking dish lightly.
2. In a large bowl, whisk the eggs until smooth. Tip: No streaks mean a uniform texture.
3. Add pumpkin puree, coconut milk, maple syrup, vanilla, pumpkin pie spice, and salt to the eggs. Whisk until fully combined.
4. Fold in the gluten-free bread cubes gently. Let sit for 10 minutes so the bread absorbs the liquid. Tip: Patience here prevents a soggy bottom.
5. Pour the mixture into the prepared baking dish. Spread evenly with a spatula.
6. Bake for 45 minutes, or until the top is golden and the center is set. Tip: A toothpick should come out clean when it’s done.
7. Let cool for 5 minutes before serving. This rest period helps it set further.

Hearty and rich, this pudding boasts a custardy center with a lightly crisp top. Serve warm with a dollop of whipped coconut cream for an extra treat.

Pumpkin Bread Pudding with Cream Cheese Frosting

Just when you think pumpkin season couldn’t get any better, this bread pudding comes along. It’s the perfect blend of cozy and decadent, with a frosting that’ll have you sneaking spoonfuls.

Ingredients

• 4 cups cubed day-old bread (I love using brioche for extra richness)
• 1 1/2 cups pumpkin puree (homemade or canned, but make sure it’s pure pumpkin)
• 3/4 cup granulated sugar (I sometimes swap half for brown sugar for depth)
• 1 cup heavy cream (the real deal here, no substitutes)
• 4 large eggs (room temp eggs mix better, just saying)
• 1 tsp vanilla extract (splash more if you’re feeling it)
• 1/2 tsp cinnamon (don’t skimp, it’s key)
• 1/4 tsp nutmeg (freshly grated if you can)
• 4 oz cream cheese, softened (leave it out an hour before)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tbsp milk (whole milk makes the frosting extra creamy)

Instructions

1. Preheat your oven to 350°F. Grease an 8×8 inch baking dish.
2. In a large bowl, whisk together pumpkin puree, granulated sugar, heavy cream, eggs, vanilla, cinnamon, and nutmeg until smooth.
3. Add bread cubes to the bowl. Gently fold until all pieces are evenly coated. Let sit for 10 minutes so the bread absorbs the mixture.
4. Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until the center is set and the top is golden.
5. While the pudding bakes, beat cream cheese until smooth. Gradually add powdered sugar and milk, beating until the frosting is creamy and spreadable.
6. Once the pudding is done, let it cool for 5 minutes. Spread the cream cheese frosting over the top while still warm.

You’ll love the contrast between the soft, spiced pudding and the tangy frosting. Try serving it with a drizzle of caramel or a scoop of vanilla ice cream for an extra treat.

Maple Pumpkin Bread Pudding

Rich flavors and cozy vibes define this Maple Pumpkin Bread Pudding. Perfect for fall mornings or dessert, it’s a crowd-pleaser.

Ingredients

• 4 cups day-old bread, cubed (I like using brioche for extra richness)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 3/4 cup maple syrup (the darker, the better for depth of flavor)
• 4 large eggs, room temperature (they blend smoother)
• 2 cups whole milk (for creaminess, don’t skimp)
• 1 tbsp vanilla extract (pure, not imitation)
• 1 tsp cinnamon (freshly ground if possible)
• 1/2 tsp nutmeg (a little goes a long way)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together pumpkin puree, maple syrup, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Add bread cubes to the bowl. Gently fold until all pieces are evenly coated. Let sit for 10 minutes to absorb the liquid.
4. Pour mixture into the prepared baking dish. Spread evenly with a spatula.
5. Bake for 45-50 minutes, until the top is golden and the center is set. A knife inserted should come out clean.
6. Let cool for 5 minutes before serving. It firms up slightly as it cools.

Fluffy yet dense, this pudding is a harmony of sweet maple and earthy pumpkin. Serve warm with a dollop of whipped cream or a drizzle of extra maple syrup for an indulgent touch.

Pumpkin Bread Pudding with Pecans

Very few desserts capture the essence of fall like this one. It’s hearty, subtly spiced, and irresistibly comforting.

Ingredients

– 4 cups cubed day-old bread (I like a mix of white and whole wheat for texture)
– 1 1/2 cups pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
– 3/4 cup packed brown sugar (dark brown sugar adds depth)
– 4 large eggs (room temperature blends smoother)
– 2 cups whole milk (for richness, though 2% works in a pinch)
– 1/2 cup chopped pecans (toasted for extra crunch)
– 2 tsp vanilla extract (pure is my preference)
– 1 tsp cinnamon (plus extra for sprinkling)
– 1/2 tsp nutmeg (freshly grated if possible)
– 1/4 tsp salt (balances the sweetness)
– 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F. Butter a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Add the bread cubes to the bowl, pressing down to ensure they’re fully soaked in the mixture. Let sit for 10 minutes for absorption.
4. Fold in the toasted pecans gently to distribute evenly.
5. Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle a little extra cinnamon on top for flavor.
6. Bake for 45-50 minutes, until the top is golden and the center is set but still slightly wobbly.
7. Let cool for 10 minutes before serving to allow it to set further.

Must be served warm for the best texture, where the edges are slightly crisp and the center is custardy. A dollop of whipped cream or a drizzle of caramel sauce elevates it beautifully.

Pumpkin Bread Pudding with Bourbon Sauce

Just when you think pumpkin season couldn’t get any better, this bread pudding comes along. It’s the perfect blend of cozy and decadent, with a bourbon sauce that’ll have you coming back for seconds.

Ingredients

– 6 cups day-old bread, cubed (I like a mix of brioche and whole wheat for texture)
– 2 cups whole milk (room temp blends smoother)
– 1 cup heavy cream (because why not?)
– 3 large eggs (room temp eggs mix better)
– 1 cup pumpkin puree (homemade or canned, both work)
– 3/4 cup brown sugar (packed tight for that molasses kick)
– 1 tbsp vanilla extract (the real deal, please)
– 1 tsp cinnamon (freshly ground if you can)
– 1/2 tsp nutmeg (a little goes a long way)
– 1/4 tsp cloves (for that deep warmth)
– 1/2 cup bourbon (for the sauce, choose one you’d drink)
– 1/2 cup granulated sugar (for the sauce)
– 4 tbsp unsalted butter (cold, cubed)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
2. In a large bowl, whisk together milk, cream, eggs, pumpkin puree, brown sugar, vanilla, cinnamon, nutmeg, and cloves until smooth.
3. Add bread cubes to the bowl. Press down gently to ensure all pieces are soaked. Let sit for 15 minutes.
4. Transfer the mixture to the prepared baking dish. Bake for 45 minutes, or until the top is golden and the center is set.
5. While the pudding bakes, make the bourbon sauce. In a small saucepan over medium heat, combine bourbon and granulated sugar. Stir until sugar dissolves.
6. Reduce heat to low. Add butter, one cube at a time, whisking until smooth after each addition. Keep warm until serving.
7. Let the pudding cool for 10 minutes before serving. Drizzle with bourbon sauce.
Kick back and enjoy the creamy, spiced goodness of this pudding. The bourbon sauce adds a rich, velvety finish that pairs perfectly with the soft, custardy bread. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Slow Cooker Pumpkin Bread Pudding

Make this Slow Cooker Pumpkin Bread Pudding when you crave something cozy yet effortless. Moist, spiced, and perfect for any fall morning.

Ingredients

• 6 cups day-old bread, cubed (I love using brioche for extra richness)
• 4 large eggs, room temp (they blend smoother)
• 1 15-oz can pumpkin puree (not pie filling)
• 2 cups whole milk (for creaminess, 2% works in a pinch)
• 1/2 cup brown sugar, packed (dark brown adds depth)
• 1/4 cup pure maple syrup (the real stuff makes a difference)
• 2 tsp pumpkin pie spice (homemade blend preferred)
• 1 tsp vanilla extract (Mexican vanilla is my favorite)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Grease the slow cooker insert with butter or cooking spray to prevent sticking.
2. Place bread cubes in the slow cooker in an even layer.
3. In a large bowl, whisk eggs until fully beaten. Tip: Crack eggs one at a time into a small bowl to avoid shells.
4. Add pumpkin puree, milk, brown sugar, maple syrup, pumpkin pie spice, vanilla, and salt to the eggs. Whisk until smooth.
5. Pour the mixture over the bread cubes. Press down gently to ensure all bread is soaked. Tip: Let it sit for 10 minutes for better absorption.
6. Cover and cook on LOW for 3-4 hours or until set. Tip: Check at 3 hours to avoid overcooking.
7. Turn off the slow cooker and let it sit covered for 15 minutes before serving.

This pudding is luxuriously creamy with a hint of caramel from the maple syrup. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat.

Pumpkin Bread Pudding with Vanilla Ice Cream

This pumpkin bread pudding is a cozy fall dessert that pairs perfectly with vanilla ice cream. Try it warm for the best experience.

Ingredients

• 4 cups cubed day-old bread (I like using brioche for its richness)
• 1 1/2 cups whole milk (2% works in a pinch)
• 1 cup heavy cream (for that indulgent texture)
• 3 large eggs (room temp blends smoother)
• 1 cup pumpkin puree (not pie filling)
• 3/4 cup granulated sugar (adjust if you like it less sweet)
• 1 tsp vanilla extract (pure is my preference)
• 1 tsp pumpkin pie spice (homemade blend if you have it)
• 1/2 tsp salt (balances the sweetness)
• Vanilla ice cream for serving (go for a high-quality brand)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together milk, cream, eggs, pumpkin puree, sugar, vanilla, pumpkin pie spice, and salt until smooth.
3. Add bread cubes to the bowl. Gently press down to ensure all pieces are soaked. Let sit for 15 minutes for maximum absorption.
4. Transfer the mixture to the prepared dish. Spread evenly.
5. Bake for 45-50 minutes, until the top is golden and the center is set but slightly jiggly.
6. Cool for 10 minutes before serving. Tip: The pudding firms up as it cools, making it easier to slice.
7. Serve warm with a scoop of vanilla ice cream on top. Tip: A drizzle of caramel sauce adds a lovely touch.

Here’s why this works: The pudding is creamy inside with a slightly crisp top. The vanilla ice cream melts into the warm spices, creating a perfect bite. For a twist, try serving it with a sprinkle of toasted pecans.

Pumpkin Bread Pudding with Cinnamon Whipped Cream

Just when you think pumpkin season couldn’t get any better, this bread pudding steps in. It’s the ultimate comfort dessert, especially with that cinnamon whipped cream on top.

Ingredients

– 4 cups day-old bread, cubed (I like brioche for its richness)
– 1 1/2 cups pumpkin puree (homemade or canned, but avoid pumpkin pie filling)
– 3/4 cup brown sugar, packed (dark brown sugar adds a deeper flavor)
– 2 large eggs, room temperature (they blend better when not cold)
– 1 cup heavy cream (for the pudding and whipped cream)
– 1 tsp vanilla extract (pure extract makes a difference)
– 1 1/2 tsp cinnamon, divided (half for the pudding, half for the whipped cream)
– 1/4 tsp nutmeg (freshly grated if possible)
– 1/4 tsp salt (balances the sweetness)
– 1 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F. Butter an 8×8 inch baking dish with the melted butter.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, 3/4 cup heavy cream, vanilla extract, 1 tsp cinnamon, nutmeg, and salt until smooth.
3. Fold in the bread cubes until they’re fully coated. Let the mixture sit for 10 minutes so the bread absorbs the liquid.
4. Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, or until the center is set and the top is golden.
5. While the pudding bakes, make the cinnamon whipped cream. Whip the remaining 1/4 cup heavy cream with 1/2 tsp cinnamon until soft peaks form.
6. Serve the bread pudding warm, topped with the cinnamon whipped cream.
Absolutely divine when the warm, spiced pudding meets the cool, creamy topping. For an extra touch, drizzle with caramel or sprinkle with toasted pecans.

Conclusion

Whether you’re a pumpkin enthusiast or just love a cozy dessert, these 13 pumpkin bread pudding recipes offer something for everyone. From classic to creative twists, each recipe promises warmth and comfort in every bite. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!