Pumpkin Bread Pudding reminds me of the delightful flavors of Fall. It’s incredibly easy to make and is a wonderful addition to breakfast, lunch, or dinner. Although, you’ve probably already figured out that this bread pudding also makes a delicious snack! Yeah, it’s just that good.
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I don’t know about you but I am so glad that autumn is finally here. I truly do enjoy each season, but fall is my favorite. Not only do I love all of the vibrant fall foliage, but I am also fond of delicious recipes that include pumpkin. Everything from pumpkin pie, muffins, donuts, cake, bars, mousse parfaits, a pumpkin roll, and so much more!
What Type of Bread Should I Use?
I find that sourdough is the best bread to use when making Pumpkin Bread Pudding. However, you can also use a loaf of Brioche, Challah, or French bread.
To make Pumpkin Bread Pudding begin by cutting a loaf of sourdough bread into 1-inch pieces. Evenly spread the bread chunks in a single layer on a rimmed baking sheet. Bake in a preheated 350-degree F. oven for 8 to 10 minutes. Next, lightly spray a 2-quart baking dish with nonstick cooking spray. Place the dried bread cubes into the dish and set aside.
How Do I Make the Pumpkin Mixture?
The pumpkin mixture consists of eggs, sweetened condensed milk, pure pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Pour this mixture evenly over the bread pieces then cover the dish with plastic wrap and refrigerate for 4 hours or overnight.
Next, cover the baking dish with foil and bake at 350 degrees F. for 20 minutes. Remove the foil and sprinkle with a chilled crumble mixture made of flour, brown sugar, and butter. Bake for an additional 30-35 minutes.
Remove the Pumpkin Bread Pudding from the oven, let it stand for 5 minutes, then top it with pecan halves. Serve with a generous drizzle of pure maple syrup and perhaps a dollop of whipped cream or a scoop of ice cream.
Can I Double the Recipe?
The short answer is, yes! Simply double the ingredient amounts and the size of your baking dish, probably a 9×13 baking dish.
This delicious bread pudding can be served at breakfast, lunch, or dinner. Add a drizzle of pure maple syrup and garnish each serving with a dollop of fresh whipped cream.
- 2 cups sourdough bread, cut into 1-inch cubes
- Nonstick cooking spray
- 4 large eggs
- 7-ounces sweetened condensed milk
- 1 (15-oz) can 100% pure pumpkin puree
- 1/2 cup brown sugar (reserve 2 Tablespoons for topping)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 3 Tablespoons butter, chopped
- 1/2 cup whole pecan halves, toasted
- Pure maple syrup
- Optional: whipped topping for garnish
- Preheat oven to 350 degrees F.
- Cut bread into bite-size pieces. Spread them evenly and in a single layer on a large rimmed baking sheet. Bake for 8-10 minutes.
- Lightly spray a 2-quart baking dish with nonstick spray. Place dried bread cubes in the dish.
- Using a medium-size mixing bowl, whisk together eggs, sweetened condensed milk, pumpkin, brown sugar, pumpkin pie spice, salt, and vanilla. Pour mixture evenly over bread pieces. Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Combine flour and 2 Tablespoons brown sugar. Cut in cold butter using a pastry cutter until small crumbs form. Cover and refrigerate.
- When ready to bake, remove plastic wrap and cover with foil. Bake for 20 minutes. Remove foil and sprinkle with chilled crumble mixture. Bake for an additional 30-35 minutes. Remove from oven and let stand for 5 minutes. Top with pecan halves.
- Serve warm with a generous drizzle of maple syrup and a dollop of whipped topping, if desired.
What is your favorite pumpkin dessert?
More great ideas: