Easy Pumpkin Bread Pudding Recipe (With Caramel Sauce)

Pumpkin Bread Pudding is rich, creamy, and bursting with the fall flavors you crave! It tastes very much like pumpkin pie, thanks to all the cozy warm spices in bread pudding form. This great recipe combines leftover bread with rich pumpkin custard for a decadent fall dessert that’s super simple to make and will get endless requests for more this holiday season!  

Nothing makes me think of cooler weather and snuggling under a blanket more than pumpkin and spice.

I’m a huge fan of all things pumpkin, and have been since I was a kid. I’m aging myself, but that was long before pumpkin spice lattes became a fall staple.

A quick look around here will show you that I have shared quite a few special pumpkin spice recipes, including breakfast (Homemade Pumpkin Pancakes), dessert (Pumpkin Ice Cream), and everything in between.

Today I have a new pumpkin dessert recipe to share that you’re going to love!

Bread pudding is a classic baked dessert that’s reminiscent of Pumpkin French Toast casserole but faster to throw together than other pumpkin desserts such as Pumpkin Cobbler or Pumpkin Cheesecake Pie. 

Pumpkin pie is probably my all-time favorite pumpkin dessert, but I do nearly everything I can to avoid making pie crust while still finding ways to enjoy that great pumpkin flavor. That’s why I usually make these irresistible pumpkin pie bars instead of actual pumpkin pie.

Pumpkin Bread Pudding avoids those pesky pie crust issues, takes about 15 minutes of work, and tastes just as amazing! Plus, it’s a crowd-pleasing dessert that’s perfect for your Thanksgiving or Christmas dessert table or any holiday gathering.

And – as any bread pudding lover can confirm – it’s an easy dessert that you can make “just because” you’re craving pumpkin, spice, and everything nice.

Delicious Pumpkin Bread Pudding Recipe Ingredients

You only need simple, natural ingredients to make this delicious recipe! Gather together:

• French Bread, Texas Toast, or Thickly Sliced Bread
• Pumpkin Puree
• Half and Half
• Whole Milk
• Brown Sugar – light or dark (I prefer using light brown sugar)
• White Granulated Sugar
• Eggs
• Pumpkin Pie Spice
• Vanilla Extract
• Salt

Optional Garnishes:

• Chopped Pecans or Walnuts
• Whipped Cream
• Caramel Sauce
• Powdered Sugar
• Maple Syrup or Glaze
• Pecan Praline Sauce

Helpful Kitchen Tools:

• 9×13 Cake Pan or Similar Size Casserole Dish
• Nonstick Cooking Spray

How To Make Pumpkin Bread Pudding

If you’re never made bread pudding before, I think you’ll be pleasantly surprised to see how easy it is! It’s perfect for any cooking experience level and is practically no-fail!

Step 1 – Prep The Oven And Pan

Preheat the oven to 350 degrees F and spray your cake pan with the nonstick cooking spray. Set aside.

Step 2 – Make The Pumpkin Custard

Place the pumpkin puree, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla in a very large bowl (or extra large measuring bowl) and mix until fully combined.

Set the liquid mixture aside.

Step 3 – Cube The Bread

Chop your bread into large chunks (about 1-inch by 1-inch is the size I go for, but eyeballing it is just fine).

Step 4 – Soak Bread In Pumpkin Custard

Add the cubed bread to the bowl with the other mixed ingredients, make sure they’re nice and coated, then let them soak in the rich pumpkin custard for about 10 minutes.

Step 5 – Bake

Gently place the bread mixture in your prepared pan, making sure that it’s an even layer, and bake for 40-45 minutes or until firm and not soggy.

Step 6 – Serve And Enjoy!

Remove from the oven and let rest for about 10 minutes before garnishing and serving.

Enjoy this pumpkin spice bread pudding instead of traditional pumpkin pie after your Thanksgiving dinner or other holiday meal!

How To Serve This Bread Pudding

You can’t go wrong – no matter how you serve Pumpkin Bread Pudding! Here are some delicious ideas: 

• Vanilla ice cream
• Homemade whipped cream
• Maple Syrup
• Fresh Fruit
• Caramel Sauce

Salted Caramel Sauce

• 1 packed cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons butter
• Pinch salt
• 1 tablespoon vanilla extract

Combine ingredients in a saucepan and heat over medium heat, whisking continuously.

How To Store Pumpkin Bread Pudding

If there are any leftovers, store them in an airtight container in the fridge for up to 3 days.

Expert Tips For Pumpkin Bread Pudding

Here are some tips to help ensure your pumpkin bread pudding is perfect every time you serve it!

• Use Older Bread – This recipe is great for using older or stale bread, if you have it. You can use fresh bread but do not use moldy bread.
• Pumpkin Puree – Be sure to get 100% pumpkin for your puree and not the pumpkin pie filling, which is sweetened with added spices.
• Prep Ahead Of Time – You can totally prep this recipe a day in advance and let it rest in the fridge before baking it the next day.
• Only Use Pure Maple Syrup – Please use pure maple syrup and not the imitation breakfast kind. 
• Cover All The Bread Cubes – Use a spatula or wooden spoon to press down your pumpkin bread cubes so all the bread gets soaked in the custard and avoid having dry pieces.
• Prevent burning – If some of your pieces of bread pudding start looking burned before your pumpkin bread pudding is done baking, loosely place foil over that section.
• Check For Doneness – Insert a knife into the center. If it comes out clean, your pumpkin bread pudding is done. NOTE – The center will still be slightly jiggly but will firm up as your pumpkin bread pudding cools.

What is the best bread for bread pudding?

I typically use French bread when I make bread pudding. But you could also use challah bread, sourdough, or brioche.

Pro Tip: Make sure to use day-old bread or dry it out in the oven first so it holds up to the custard.

Pro Tip #2: Please don’t use sliced sandwich bread – you need bakery bread for this recipe.

What is Half and Half?

Half and half is sold in the United States and is essentially a mixture of half milk and half cream, and it makes the pumpkin custard in this recipe deliciously creamy.

If you don’t have half and half, you could replace the half and half with 3/4 cup milk and 3/4 cup cream.

Should Pumpkin Bread Pudding Be Served Warm Or Cold?

It’s impossible to resist a warm slice of pumpkin bread pudding – especially with your favorite caramel sauce and a scoop of ice cream on top!

But it’s also incredible chilled, too.

Can pumpkin bread pudding be made in advance?

Yes! You can easily assemble bread pudding a day in advance and keep it in the fridge overnight. Simply bake it the next day.

Or go ahead and make the whole thing (including baking it) and keep it in the fridge for 2-3 days before warming and serving.

I hope you love this pumpkin bread pudding! What’s your favorite way to serve it?

More Must-Try Pumpkin Recipes

• Pumpkin Baked Oatmeal
• Harry Potter Pumpkin Juice
• Crock Pot Pumpkin Butter
• Air Fryer Pumpkin Hand Pies
• Pumpkin Alfredo Pasta
• Pumpkin Chiffon Pie

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