Celebrate the beginning of fall by learning how to make pumpkin bread pudding. This warm, comforting dessert is all you need when the weather starts to change.

When I was a kid I used to love watching the cooking shows on PBS on Saturday mornings. While most kids were watching Saturday morning cartoons I was spending my Saturday morning with Jaques Pepin, Julia Child, and Great Chefs of the World. I guess that sort of explains a few things about me now. But my all-time favorite was Caprial’s Cafe. Looking back, I guess that I liked her because she was really personable and she always made something that I found appetizing.
I got the inspiration for this recipe from her many years ago and I make it every time the leaves start to change color. This bread pudding is how I celebrated the first day of fall. I love anything pumpkin, but what I really love about this pumpkin bread pudding is that while it is really easy to make, the texture and the spice that do me in. The toasted pecans and the chewy pieces of crystallized ginger add just enough crunch and texture to make this bread pudding truly special.
Ingredients //
- 1 baguette, diced
- 1 cup toasted pecans
- 2 1/2 cups half-and-half
- 3/4 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 5 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tbsp crystallized ginger, diced
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground allspice

How to Make Pumpkin Bread Pudding // The Steps
Step 1: Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.

Step 2: Whisk together the half-and-half, pumpkin, and sugar.

Step 3: Add the rest of the ingredients and whisk until combined.

Step 4: Pour the mixture over the bread and pecans.

Step 5: Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Preheat your oven to 350°. Give it one more mix before you put it in the oven.

Step 6: Bake in the oven for 45 minutes, or until a knife inserted in the center comes out clean.

Step 7: Slice into wedges. I like to add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.

Serving Suggestions //
This pumpkin bread pudding is so darn good, you can serve it as a dessert, or maybe even brunch. Hey, it has eggs in it, right? Anyhow, it’s the perfect dish to serve when you have people over or to satisfy your sweet tooth on any given day.
I’d serve it alongside some coffee or tea when eating it as is. If you’re indulging yourself for brunch, it goes great with a savory recipe, like bacon wrapped sausage or a quiche. A sweet and savory pairing always wins in my book.
Variations //
Bread pudding can be made with as many flavor combinations as you can dream up, so it’s perfect for any season. Here are a few ideas if you’re not feeling pumpkin bread pudding, or if you’re saving it for the fall season.
- Banoffee bread pudding: Slice some banana and sprinkle some chocolate into this recipe in place of pumpkin and the spices, then serve with dulce de leche.
- Caramel apple bread pudding: Granny Smith apples, brown sugar, and caramel are the stars of this bread pudding.
- Rum and raising bread pudding: Instead of the pumpkin and spices, chuck a cup of raisins into the mix and some rum. This pairs amazingly with some vanilla ice cream.
- Chocolate fruit bread pudding: A little sherry and some dark chocolate marry with a fruit bread to make this delicious dessert. Top it with whipped cream and even more chocolate.

FAQs //
No! You can use whatever leftover bread you have on hand. White bread, croissants, dinner rolls, anything that tastes good. It’s a great way to use up bread that’s gone stale.
Yes! You can absolutely cook this bread pudding in the slow cooker. Cook on low for 2.5 to 3 hours.
I would say so, yes. I lined the pan just in case it leaks, and to keep water out of the pan. It is a safety measure.

How to Store Pumpkin Bread Pudding //
Let this dish cool completely before you wrap it up in plastic wrap or seal it in an airtight container. It’ll keep in the fridge for up to 4 days and you can just reheat it in the oven at 350° for 10 minutes, or microwave it for a couple of minutes if you prefer.
The bread pudding might get a little soggy when it’s in the fridge so it’s best to eat it fresh if possible and I wouldn’t recommend freezing it.

Pumpkin Bread Pudding
Ingredients
- 1 baguette diced
- 1 cup toasted pecans
- 2 1/2 cups half-and-half
- 3/4 cup pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 5 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tbsp crystallized ginger diced
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground allspice
Instructions
- Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
- Whisk together the half-and-half, pumpkin and sugar.
- Add the rest of the ingredients and whisk until combined.
- Pour the mixture over the bread and pecans.
- Mix the custard mixture over the bread. Let this sit for 20 minutes before you bake it. Preheat your oven to 350 degrees. Give it one more mix before you put it in the oven.
- Bake for 45 minutes or until a knife inserted in the center comes out clean.
- Slice into wedges. I like to add a dollop of cinnamon whipped cream. Just for good measure.
What I'm Bringing to Thanksgiving | Baked Bree
Friday 6th of November 2020
[…] Pumpkin Bread Pudding – I really need to take an updated picture, because this one does it zero justice. I’m sharing it anyway because it needs to be on your table. This actually gets better if you make it a day or two ahead of time. […]
Rae
Monday 14th of October 2019
We don't make a lot of pumpkin desserts in the UK, but this sounds too delicious miss out on!
Rae www.foodnerd4life.com
Bree Hester
Monday 14th of October 2019
Don't miss out! I promise you, it is incredible!
naomi winkel
Tuesday 24th of September 2019
If I want to bake this in my Crockpot Express, like an Instapot, how long would I could it?
Olivia
Monday 17th of November 2014
made this over the weekend! really easy to do and it turned out really tasty! i liked that it didn't taste too sweet at all. i kind of missed having some kind of sauce over the pudding, but still thought it was very delicious and would definitely make it again :)
bakedbree
Monday 17th of November 2014
You could easily make a quick hard sauce or caramel to go on it. I personally just like whipped cream, but I would never say no to caramel.
Kerrie
Friday 5th of July 2013
The pumpkins have started to roll out of the garden and this is tops on the list of recipies to try. Thank you!
bakedbree
Friday 5th of July 2013
I love this recipe, and make it every fall. Hope you like it!