Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding – turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good! | rasamalaysia.com

Course Dessert
Cuisine Baking
Keyword Pumpkin Bread Pudding
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 1 cup heavy cream (240 mL)
  • 3/4 cup pure pumpkin puree (176 g)
  • 1/2 cup milk (120 mL)
  • 1/2 cup sugar (100 g)
  • 3 eggs
  • 1/4 teaspoon salt (1.25 mL)
  • 1 teaspoon pumpkin pie spice (5 mL)
  • 1/8 teaspoon ground allspice (0.6 mL)
  • 5 cups cubed (1-inch) French bread (450 g)
  • 6 tablespoons unsalted butter, melted (90 g)


  1. Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with nonstick spray; set aside.
  2. In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices.
  3. Toss the bread cubes with butter in another bowl and pour into the baking pan. Pour the pumpkin mixture evenly over the bread. Press the bread gently into the mixture, and allow it to sit for 15 minutes.
  4. Bake until custard sets, 35 to 40 minutes. Cool before serving.

Recipe Notes

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