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5 from 1 vote

Pumpkin Bread Pudding

Served warm or room temperature with maple whipped cream, this pumpkin bread pudding will have your guests raving. It's wonderful and easy.
Prep Time50 mins
Cook Time45 mins
Total Time1 hr 35 mins
Servings: 15 servings
Calories: 485
Author: Lucy Brewer


Bread Pudding

  • 2 15-oz. cans pure pumpkin puree
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 1/2 cups dark brown sugar, packed
  • 8 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 16 cups challah bread, for me this usually ends up being 2 loaves, cut into 1-inch cubes

Whipped cream

  • 2 cups heavy whipping cream
  • 1/4 cup maple syrup, optional
  • 2 tablespoons granulated sugar, do not add if using the maple syrup


  • Preheat oven to 350. Butter a 9x13 inch baking dish.
  • In a large, deep mixing bowl, whisk together pumpkin and all other ingredients EXCEPT bread until well blended. Gently fold in bread cubes and mix well.
  • Let sit for 20 minutes at room temperature. Stir bread cubes and transfer to prepared dish. (At this point, you can cover and refrigerate up to 24 hours.)
  • Bake 45 minutes, or until tester inserted in the center comes out clean. Allow to cool for 15 minutes. Serve warm or room temperature, drizzled generously with warm caramel sauce and topped with maple or plain whipped cream.


This is a great make-ahead recipe: just prepare the bread pudding up to the point of baking and then store in the refrigerator for up to 24 hours.