Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf day-old challah or Italian bread, 16-18 oz.; 3 large eggs; 2 cups half and half; 3/4 cup pumpkin puree; 1/3 cup brown sugar firmly packed; 1/4 cup sugar; 3 tablespoons butter melted; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice; 1/8 teaspoon salt; 1/4 cup raisins optional

Servings: persons

1
Preheat oven to 350u00b0F.
2
Spray casserole dish liberally with nonstick cooking spray.
3
Cut bread into 1-inch cubes and set aside.
4
Whisk together eggs, half-and-half, pumpkin, brown sugar, granulated sugar, butter, vanilla extract, pumpkin pie spice, and salt until combined. Place bread cubes and raisins (if using) into bowl. Fold with a rubber spatula until all bread is thoroughly coated in milk mixture.
5
Transfer soaked bread cubes to prepared casserole dish. Cover dish with aluminum foil.
6
Bake bread pudding, covered, on middle rack of oven for 30 minutes.
7
Remove foil and continue baking, until golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
8
Check to see that bread pudding is done. Remove from oven or add time as needed.
9
If serving warm, allow bread pudding to cool for at least 15 minutes before plating. To serve cold, chill bread pudding in refrigerator for at least two hours. Dust with powdered sugar immediately before serving, if desired.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 loaf day-old challah or Italian bread, 16-18 oz., 3 large eggs, 2 cups half and half, 3/4 cup pumpkin puree, and more.

Yes, Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions