Pumpkin Bread Pudding


Pumpkin Bread Pudding will one of the best pumpkin desserts you make all Fall and is destined to become a new Thanksgiving favorite! 


Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered in heavenly Caramel Sauce and bursting with the fragrant spices of Fall!  This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, “just because” dessert that melts in your mouth and fills your being with happiness –  any night of the week.  It tastes like decadent pumpkin pie but in bread pudding form with soft cushions of chocolate chip pumpkin bread bathed in rich pumpkin custard.  Your’e welcome.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

Best Pumpkin Bread Pudding

I didn’t know I loved bread pudding.  I had long harbored the misconception that bread pudding was just soggy bread.  I was so so wrong.  It wasn’t until my forkful of Famous Dave’s Bread pudding caused my eyes to roll back in my head with pure delight that my misguided idea vanished and in its place was filled with regret for my lost opportunities of glorious bread pudding.  I may or may not have savored almost the entire pan of this Pumpkin Bread Pudding to make up for it.

And I would have eaten almost the entire pan of this Pumpkin Bread Pudding even if I didn’t have to make up for it.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

What Bread is Best for pumpkin bread pudding?

This Pumpkin Bread Pudding begins with my Mom’s Famous Pumpkin Bread that I can’t stop eating plain let alone in bread pudding aaaaaand it has chocolate chips!   This recipe makes 3 loafs pumpkin bread which is awesome because then you still have 2 loafs Pumpkin Bread for you and one loaf for this Pumpkin Bread Pudding – and I guarantee you are going to want extra pumpkin bread because I promise you will be sneaking bits here and if there wasn’t more than one loaf, it would all be gone by the time you need it!

Also by making the pumpkin bread ahead of time, your homemade bread pudding comes together super quickly.  If you already have a favorite Pumpkin Bread Recipe, then feel free to use that, or even store bought, but at some point, you are going to want to treat yourself to Mom’s Famous Pumpkin Bread.  Because, well, its famous for all the right reasons.

My Mom’s Famous Chocolate Chip Pumpkin Bread! So incredibly moist, infused with cinnamon, cloves and nutmeg with only 2 bowls and one whisk required! Everyone will BEG you for this recipe!

What Goes in Pumpkin Bread Pudding?

Along with your favorite pumpkin bread, Pumpkin Bread Pudding requires pantry friendly ingredients!

Pumpkin Bread Pudding
  • 4 eggs
  • 2 egg yolks
  • 1 15 oz. can pumpkin puree
  • 1 cup sugar
  • 2 cup heavy cream
  • 1 cup whole milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon gourd nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 tablespoons butter, cubed
Brown Sugar Caramel Sauce
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

How do you make pumpkin bread pudding?

  • Cut 1 loaf pumpkin bread into 1/2-1 inch cubes. Spread out on a baking sheet and toast for 25 minutes at 350 degrees F. Stir bread and continue to toast an additional 10 minutes or until dried out like croutons.   Toasting the bread enables it to absorb the pumpkin custard like a sponge while still maintaining its structure and integrity to ensure you end up with moist Pumpkin Bread Pudding instead of soggy Pumpkin Bread Pudding.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

  • While your pumpkin bread is toasting, you whisk together your eggs, egg yolks, sugar, pumpkin puree, cream, milk, vanilla and your flavorings of Fall – cinnamon, nutmeg and cloves.
  • Evenly layer toasted pumpkin bread cubes in a greased 9 by 13-inch baking dish. Pour the pumpkin mixture over the bread, pressing down on the bread to totally submerge it. Let sit for 15 minutes.
  • Dollop with butter then bake for about 60 minutes and once its done you have a beautifully crispy pumpkin crust on top giving way to a wonderfully soft pumpkin bread middle.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

How to make Caramel Sauce for Bread Pudding

And then there’s the Brown Sugar Caramel Sauce. swoon….

  • Just before serving, melt ½ cup butter over medium high heat in a small saucepan. Add ½ cup packed brown sugar and ¼ cup heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla. You can make ahead and reheat when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
  • Serve warm Brown Sugar Caramel Sauce with Pumpkin Bread Pudding.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

TIPS FOR MAKING PUMPKIN BREAD PUDDING

  • For both your pumpkin bread and this Pumpkin Bread Pudding, 100% pure pumpkin puree – NOT pumpkin pie filling.  Pumpkin pie filling has been sweetened and spices added and will not work in this recipe.
  • Make the Pumpkin Bread 1-2 Days in advance and leave it on the counter,  unwrapped. This not only makes throwing together Pumpkin Bread pudding super simple, but twill ensure your bread isn’t mushy.
  • Please use pure maple syrup and not the imitation breakfast kind.  I typically purchase my pure maple syrup at Costco.
  • Make sure you press down your pumpkin bread cubes with the back of a spatula or wooden spoon so that all the bread gets soaked in the custard otherwise you will end up with dry pieces.
  • If some of your pieces of bread pudding begin to look burned towards the end of baking, then press them further into the custard with a spoon or loosely place foil over that section (I haven’t had this problem).
  • You will know your bread pudding is done when a knife inserted into the center comes out clean. The center will still be slightly jiggly but will firm up as the Pumpkin  Bread Pudding cools.

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

Now skip the pumpkin pie this year for this get-in-my-belly-delicious Pumpkin Bread Pudding.  Seriously, you will fall in LOVE!

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

Looking for More Pumpkin Recipes?

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

Want to try this PUMPKIN BREAD PUDDING?

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©Carlsbad Cravings by CarlsbadCravings.com

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

My family is obsessed with this Pumpkin Bread Pudding! Its moist, mega flavorful and the Brown Sugar Caramel Sauce is out of this world! #thanksgiving #dessert #fall

Pumpkin Bread Pudding

Prepare yourself to be obsessed with this mega flavorful, moist Pumpkin Bread Pudding smothered in heavenly Caramel Sauce and bursting with the fragrant spices of Fall!  This Pumpkin Bread Pudding (with chocolate chips!) makes a delectable crowd-pleasing alternative dessert for Thanksgiving or simply a comforting, "just because" dessert that melts in your mouth and fills your being with happiness -  any night of the week.  It tastes like decadent pumpkin pie but in bread pudding form with soft cushions of chocolate chip pumpkin bread bathed in rich pumpkin custard. 
Servings: 8 -10
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

Pumpkin Bread Pudding

ADD LATER:

  • 4 tablespoons butter, cubed

Caramel Sauce

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Cut 1 loaf pumpkin bread into 1/2-1 inch cubes. Spread out on a baking sheet and toast for 25 minutes at 350 degrees F. Stir bread and continue to toast an additional 10 minutes or until dried out like croutons.
  • Meanwhile, whisk the eggs together in a medium bowl. Stir in all remaining Pumpkin Bread Pudding ingredients EXCEPT BUTTER until evenly combined.
  • Evenly layer toasted pumpkin bread cubes in a greased 9 by 13-inch baking dish. Pour the pumpkin mixture over the bread, pressing down on the bread to totally submerge it. Let sit for 15 minutes. Sprinkle cubed butter over top.
  • Bake at 350 degrees F for approximately 60 minutes or until a knife inserted in the center comes out clean (the center will still be slightly jiggly). Cool on a baking rack for at least 30 minutes before serving.
  • Caramel Sauce: Just before serving, melt ½ cup butter over medium high heat in a small saucepan. Add ½ cup packed brown sugar and ¼ cup heavy cream, whisking until sugar dissolves and sauce is heated through. Remove from heat and stir in vanilla. You can make ahead and reheat when ready to serve but you might need to add a little extra heavy cream as sauce thickens upon standing.
  • Serve warm Caramel Sauce with Pumpkin Bread Pudding.

Notes

*Bread works best if you make 1-2 days ahead and let it sit out uncovered.  You may also substitute your favorite pumpkin bread.
**You may wish to double the sauce as it is the best part!

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13 Comments

  1. Dorothy Dunton says

    Hi Jen! I love all bread puddings! I started making bread pudding back in the 80’s with a recipe from the Louisiana Cooking School and I still make that one. Chocolate bread pudding and banana bread pudding are pretty tasty too! I definitely like your take here! There is just something so comforting about bread pudding, especially when laced with a nice creamy sauce!

  2. Christine says

    Hi. I’m planning to make this in a few days. When you say to leave the pumpkin bread uncovered for a while, is that the whole loaf or the already cubed bread? Can’t wait to try this. Thanks for the recipe.

    • Jen says

      Hi Christine, sorry for the delay as I have been swamped with everything Thanksgiving 🙂 I mean just the loaf but you are welcome to cube it ahead of time if you wish. Hope this helps. Enjoy!

      • Christine says

        This turned out great! It was a big hit at my work potluck. I wish I’d doubled the sauce amount, though; it was definitely the best part. Thanks for the recipe. It will be one of my Fall staples from now on.

        • Jen says

          YAY! I a so happy it was such a hit Christine and a new holiday favorite! Thank you so much!

  3. Munni says

    Made the pumpkin chocolate chip bread and also the bread pudding….both were amazing. Thank you

    • Jen says

      You are so welcome Munni! I am so happy you loved them both, thank you! Happy New Year!

  4. Pam newlin says

    Would the bread pudding be able to be baked a day in advance?

    • Jen says

      Hi Pam, yes that should work fine!

  5. Jeanette Golden says

    Can I use evaporated milk in place of heavy cream or half and half?

    • Jen says

      Hi Jeanette, you can try it but I don’t think you’ll get the same results because heavy cream is 36% fat and evaporated milk is only 6%.

  6. Amy C says

    Your pumpkin bread sounds amazing. I saved your recipe the other day and skimmed the ingredient list. I missed the part of making the pumpkin chocolate chip bread since I saw pumpkin purée and thought that was part of the pumpkin base. I wanted to make tomorrow and didn’t have time to make pumpkin bread in advance. Do you think if I use some day old challah bread that’s cubed and some chocolate chips layered in with everything else listed, if that would be alright?. Thank you for such fantastic recipes!! Whenever I want a WOW recipe I come here and am always blown away and expectations are far exceeded. Constantly recommend your blog to everyone!!!

    • Jen says

      Thanks for your kind words Amy, I’m honored you’re loving my recipes and thank you for recommending my blog! I still think this would be tasty with challah bread. You will obviously be missing a layer of pumpkin bread so it won’t be the same but still worthy making. Good luck!