Pumpkin Bread Pudding

🎃✨ Pumpkin Bread Pudding — Cozy, Creamy, and Perfectly Spiced

Pumpkin pie and bread pudding had a baby… and it’s the dessert you’ll be making on repeat all season long!

Pumpkin season is here, and you know what that means: cinnamon in the air, nutmeg in your coffee, and pumpkin sneaking its way into every recipe imaginable. But here’s the thing — pumpkin deserves the spotlight, not just a cameo. And when you pair it with thick, custardy bread pudding? That’s when fall flavors really shine.

This Pumpkin Bread Pudding is:

• Cozy and comforting — like wrapping yourself in a blanket, but edible.
• Rich and creamy — thanks to milk, cream, and eggs.
• Perfectly spiced — pumpkin pie spice + cinnamon + nutmeg = autumn in a bite.
• Crowd‑pleasing — whether it’s Thanksgiving dessert or a random Tuesday night treat.
• Make‑ahead friendly — assemble it earlier in the day, bake when ready.

💬 Reader prompt: Are you team pumpkin‑everything or team “pumpkin only in pie”?

My husband loves bread pudding! Period! Whenever we go out to eat and they have bread pudding on their menu, it’s a no brainer, he will be getting that dish.

If it’s served with a caramel sauce, and ice cream the goodness is taken to a completely different level!  Heck, throw on a few of your favorite nut and it will blow your mind!

 

 

WHAT BREAD SHOULD I USE?

If you want to make this tonight and all you have is sandwich bread, then go ahead. Usually a thicker bread like Texas toast, French bread, or even a Sourdough loaf, works the best because it holds it’s form better.

Day old bread or even a little stale bread works the best because the dry bread soaks up all that goodness.

 

 

🥕 Nutritional Facts & Fun

• Pumpkin: Vitamin A powerhouse + fiber.
• Eggs: Protein + structure.
• Milk & Cream: Calcium + richness.
• Spices: Antioxidants + cozy flavor.
• Bread: Carbs = comfort.

💬 Reader prompt: Do you prefer your pumpkin desserts extra sweet or lightly spiced?

👩‍🍳 Cooking Tips

• Bread Choice: Texas toast is perfect, but brioche or challah = extra indulgent.
• Day‑Old Bread: Slightly stale bread soaks up custard better.
• Custard Hack: Whisk eggs separately before adding to avoid streaks.
• Topping Ideas: Caramel sauce, whipped cream, or candied pecans.
• Make Ahead: Assemble, refrigerate, and bake the next day.

🔄 Recipe Variations

• Pecan Crunch: Add chopped pecans to the top before baking.
• Chocolate Pumpkin: Stir in chocolate chips for a decadent twist.
• Maple Pumpkin: Swap sugar for maple syrup.
• Boozy Version: Add a splash of bourbon or rum to the custard.
• Mini Servings: Bake in ramekins for individual desserts.

💬 Reader prompt: Which version would you try first — chocolate, maple, or boozy?

🧒 Kid Tips

• Let kids whisk the custard (messy but fun).
• Serve with a scoop of vanilla ice cream for instant approval.
• Call it “pumpkin cake” to make it sound extra exciting.
• Bake in muffin tins for kid‑sized portions.

🛒 Grocery Hacks

• Pumpkin: Stock up in fall — canned pumpkin lasts forever.
• Bread: Use day‑old bread from the bakery discount rack.
• Spices: Buy pumpkin pie spice in bulk or DIY with cinnamon, nutmeg, ginger, and cloves.
• Cream: Heavy cream freezes well — portion into ice cube trays.
• Eggs: Buy in 18‑packs for better value.

💬 Reader prompt: Do you DIY your pumpkin pie spice, or do you buy the jar?

🎯 Reader Challenge

This week, I challenge you to make Pumpkin Bread Pudding and add your own twist. Maybe it’s chocolate chips, maybe it’s pecans, maybe it’s a caramel drizzle. Post your creation with #LouLouGirlsPumpkinMagic so we can all drool together.

🥪 Leftover Remix

• Pumpkin French Toast Bake: Reheat slices in a skillet with butter.
• Pumpkin Parfait: Layer with yogurt and granola.
• Pumpkin Milkshake: Blend with ice cream and milk.
• Pumpkin Trifle: Cube and layer with whipped cream and pudding.
• Pumpkin Ice Cream Sandwiches: Slice and freeze between cookies.

💬 Reader prompt: Would you rather turn leftovers into a milkshake or a trifle?

 

 

Pumpkin Bread Pudding

Print

Ingredients

• 1 16 oz. loaf Texas toast
• 1 1/2 cup milk
• 1 1/2 cup heavy cream
• 1 15 oz. can pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 eggs
• 2 tsp vanilla
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

• Preheat oven to 350.

• Spray a 9"x13" baking dish with non-stick cooking spray.

• Cut bread into 1"-2" squares or tear the bread and add to large bowl.

• In another bowl whisk together your milk, cream, pumpkin, eggs, sugar, brown sugar vanilla, pumpkin pie spice, cinnamon and nutmeg until combined.

• Pour over bread and stir gently to coat, let soak for about 20 minutes.

• Spread into baking dish and bake in oven for about 50-60 minutes until center is set.

• Cut into pieces and serve with ice cream and caramel sauce if desired.

Notes

If you don't have pumpkin spice, don't worry about it, it will still taste delicious if it's left out.

🔢 Calorie Count (Per Serving, Serves 12)

• Calories: ~310
• Protein: 6g
• Carbs: 38g
• Fat: 15g
• Fiber: 2g
• Sugar: 22g

💡 Note: Basically dessert math that says, “Yes, you can have seconds.”

💭 Final Thoughts

This Pumpkin Bread Pudding is proof that pumpkin belongs in more than just pie. It’s creamy, spiced, and versatile enough to be a weeknight treat or a holiday showstopper. Plus, it’s the kind of recipe that makes everyone at the table happy — and isn’t that the ultimate win?

Here’s the thing about pumpkin desserts — they’re never just desserts. They’re the smell of cinnamon filling your kitchen, the joy of scooping into something warm and custardy, the comfort of knowing fall flavors are here to stay.

And this Pumpkin Bread Pudding? It’s a keeper. It’s cozy, it’s creamy, it’s spiced just right, and it’s the perfect balance of indulgent and nostalgic. It’s the kind of recipe that makes you feel like you’re winning at life, even if the laundry is still in the dryer.

But what I love most is how recipes like this bring us together. Food has that magic — it’s not just about eating, it’s about sharing. It’s about swapping tips, laughing over pumpkin spice debates, and building little traditions that make life sweeter.

So here’s my challenge to you: make this bread pudding, share it with your people, and then tell me your twist. Did you add chocolate? Did you sneak in bourbon? Did you double the cinnamon just because you could? (No judgment — I’d be first in line for that version.)

💬 Reader prompt: Should we do a “Pumpkin Series” next? I’m dreaming up pumpkin cheesecake bars, pumpkin cinnamon rolls, and maybe even pumpkin tiramisu.

Until then, may your bread pudding be creamy, your pumpkin plentiful, your spices cozy, and your kitchen filled with laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about food — they’re about celebrating the little joys that make life delicious.

Did you try our Pumpkin Bread Pudding recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

 

ALL THE FALL FEELS RECIPES

 

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