Pumpkin Bread Pudding

4.80 from 5 votes
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Pumpkin Bread Pudding - turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good!

Easy and quick pumpkin bread pudding made with pumpkin spice and egg custard served in a plate with a fork.
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I always have leftover bread in the home because I tend to buy a big loaf of white bread for weekdays: breastfast for G and Mr. Rasa Malaysia, but by the end of the second day no one wants to eat the stale and hard bread and they usually sit on kitchen countertop until someone throws them away.

Easy and delicious homemade pumpkin bread pudding in a plate, dusted with flour.

Bread pudding is such a great way to use up day-old bread or a loaf of French bread.

Soaked in a cream and egg-based custard, the bread takes on any flavor you can think of.

For me, this season means only one thing and I chose pumpkin spice.

Custard egg poured into leftover bread in cake pan, preparing to bake.

This pumpkin bread pudding recipe is pretty versatile.

I prefer to mix the wet ingredients together and pour it over the bread.

Alternately, you can combine everything in a bowl, toss to coat the bread cubes and then transfer it to a pan to bake.

The goal is to saturate the bread with the custard, no matter what approach you take.

Easy pumpkin bread pudding cake freshly baked, ready to serve.

Because this pumpkin bread pudding is a tad plain looking, I suggest dusting it with powdered sugar if you’d like.

A warm caramel sauce serves nicely along this dish as well.

Dig in and indulge!


Frequently Asked Questions

How many calories per serving?

This recipe is 891 calories per serving.

Easy homemade pumpkin spice with egg custard bread pudding cake, ready to serve.

What To Serve With Pumpkin Bread Pudding

For a delightful pumpkin treat, I recommend the following recipes:

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Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
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4.80 from 5 votes

Pumpkin Bread Pudding

Pumpkin Bread Pudding – turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good!.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
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Ingredients  

  • 1 cup heavy cream
  • 3/4 cup pure pumpkin puree
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground allspice
  • 5 cups (1-inch/ 2.5cm) French bread, cubed
  • 6 tablespoons unsalted butter, melted

Instructions 

  • Preheat the oven to 350°F (176°C). Coat an 8-inch (20 cm) square baking pan with nonstick spray and set aside.
  • In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices until well combined.
  • Toss the bread cubes with butter in another bowl, then pour them into the baking pan. Pour the pumpkin mixture evenly over the bread, pressing it gently into the mixture. Allow it to sit for 15 minutes.
  • Bake until the custard sets, about 35 to 40 minutes. Allow to cool before serving.

Notes

For added crunch, add your favorite chopped nuts. Walnuts work well with pumpkin.

Nutrition

Serving: 6people, Calories: 891kcal, Carbohydrates: 124g, Protein: 26g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 159mg, Sodium: 1337mg, Potassium: 399mg, Fiber: 5g, Sugar: 29g, Vitamin A: 5852IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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8 Comments

  1. Samantha says:

    We donโ€™t have heavy cream, can I use 1 1/2 cup of half and half in place of heavy cream and milk?

    1. Rasa Malaysia says:

      Maybe, I don’t know how it will affect the results.

  2. yvette says:

    Made this today and it was a major hit. Thank you for this recipe! It’s definitely a keeper! :)

    1. Rasa Malaysia says:

      Thanks! Happy Thanksgiving. :)

  3. Rachael says:

    Does this need refrigerated afterwards due to the custard?

  4. Cook, not chef says:

    I don’t now, nor never will, understand why people have to let everyone know that they “can’t wait to try this”. Great, go ahead and try it- THEN make a comment if it seems necessary. Until then, you really have nothing to add. Sorry, had to vent.

  5. jberry says:

    Thanks Bee, I can’t wait to try this.So tired of all the pumpkin corruption out there.

    1. Rasa Malaysia says:

      LOL, yes I like this pumpkin bread pudding recipe.