Pumpkin Bread Pudding, close up with whipped cream on top

Pumpkin Bread Pudding

Pumpkin Bread Pudding, an easy and delicious dish perfect to welcome in the fall season! Make this pumpkin bread pudding ASAP for tasty treat!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 people
Calories 211 kcal
Author Lisa


  • 1 large loaf of Sourdough Bread* 16 oz, left out for a day to get stale
  • 1 can pumpkin puree 15 oz
  • ½ cup brown sugar
  • ½ cup white sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla
  • 3 tsp pie spice
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 1 cup whole milk
  • 1 ½ cups heavy cream

Optional Toppings

  • Whipped Cream
  • Caramel Sauce
  • Toasted Pecans
  • Cinnamon


  1. Preheat oven to 350°F and grease a deep 9x9 or similar sized baking dish with nonstick cooking spray.
  2. Cube your bread in to 1-inch cubes and set aside. If it’s not stale see notes below. * (16 oz sourdough bread)
  3. In a large mixing bowl combine pumpkin puree, brown sugar, white sugar, eggs, yolks, vanilla, pumpkin pie spice, cinnamon, and salt. (1 can pumpkin puree, ½ cup brown sugar, ½ white sugar, 3 large eggs, 2 large egg yolks, 1 tsp vanilla, 3 tsp pie spice, 2 tsp cinnamon, ¼ tsp salt)
  4. Stir in milk and heavy cream until fully incorporated. (1 cup whole milk, 1 ½ cups heavy cream)
  5. Pour over bread making sure all the bread is coated.
  6. Place the bread pieces in the prepared baking dish.
  7. Bake for 45-50 minutes. Cover the dish with foil and 15 minutes before done remove. This will help keep the top from browning.
  8. The bread pudding is done when a knife inserted into the middle comes out clean.
  9. Once done baking allow to cool for ~20 minutes.
  10. 10. Top with caramel, whipped cream, toasted pecans, and sprinkle with cinnamon.
  11. 11. Enjoy!

Recipe Notes

Helpful Tips for making Pumpkin Bread Pudding:

*You can use French or Challah Bread if you don’t have Sourdough. The key is to make sure the bread is stale.

*Often, I don’t have time to let my bread get stale so I have a work around. Preheat oven to 275°F. Cube your bread and place on a rimmed baking sheet. Place bread in the oven until dried out- 15-20 minutes. Make sure to check the bread to make sure it doesn’t start to brown.

*Depending on the size of your dish you may only need 14 oz of cubed bread. I like to make sure the dish is completely full. Anything less or more than 14-16 oz of bread may require less or more of the pudding liquid, just a heads up.
The foil is put over the dish prevent the top from burning. Some edges might still turn a little dark but it shouldn’t affect the dish.

Nutrition Facts
Pumpkin Bread Pudding
Amount Per Serving
Calories 211 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 116mg39%
Sodium 89mg4%
Potassium 80mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 586IU12%
Vitamin C 1mg1%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.