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Pumpkin Pie Bread Pudding

Indulgent Pumpkin Pie Bread Pudding That’s Perfect for Fall

This Pumpkin Pie Bread Pudding is a deliciously warm and comforting dessert perfect for fall gatherings.
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Course: Dessert
Cuisine: American
Keyword: Bread Pudding, Comfort Food, Fall Dessert, Pumpkin Pie Bread Pudding, Thanksgiving dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Soaking Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 slices
Calories: 300kcal

Equipment

  • 9x13-inch baking dish
  • Microwave
  • Mixing Bowl
  • whisk

Ingredients

For the Bread Pudding

  • 1 loaf French Bread Use any leftover bread for this recipe.
  • 1 cup Raisins Can be swapped with cranberries for a tart kick.
  • 2 cups Milk Whole milk is preferred for creaminess.
  • 1 can Pumpkin Purée Always opt for pure pumpkin purée.
  • 4 large Eggs Essential for consistency with no true substitute.
  • 1 cup Brown Sugar Can be replaced with white sugar.
  • 4 tablespoons Butter Can be replaced with neutral oil.
  • 1 teaspoon Vanilla Extract Consider using other extracts for variety.
  • 1 tablespoon Pumpkin Pie Spice Can substitute with individual spices.
  • 1 teaspoon Ground Cinnamon Use it generously!
  • ½ teaspoon Ground Ginger Can be omitted for a milder pudding.
  • 2 tablespoons Molasses For added depth, skip if not available.

For the Soaking Liquid

  • 1 can Sweetened Condensed Milk Substitute with half and half for lighter version.
  • 1 teaspoon Maple-Flavored Extract Swap with vanilla extract if unavailable.
  • 1 teaspoon Rum-Flavored Extract Omit if not desired.

Instructions

How to Make Pumpkin Pie Bread Pudding

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Spread the bread cubes evenly into the prepared dish.
  • Combine the raisins and flavored extracts in a microwave-safe bowl, covering them with enough water. Microwave for 1.5 minutes until plump. Let cool before adding.
  • Whisk together the milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, melted butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger in a large mixing bowl until smooth.
  • Pour the custard mixture over the bread, ensuring even coverage. Let sit for 1 hour.
  • Bake for 45-50 minutes or until a knife inserted comes out clean. Let cool slightly before serving.
  • Serve warm with a drizzle of caramel sauce for an extra indulgent touch.

Notes

Best enjoyed warm; leftovers can be reheated gently.

Nutrition

Serving: 1slice | Calories: 300kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg