Cozy Pumpkin Spice Bread Pudding

Here is my favorite pumpkin spice bread pudding recipe, with soft, custardy bread soaked in a creamy pumpkin mixture, warm fall spices, and just the right amount of sweetness.

This bread pudding is what I make whenever I have leftover bread sitting around and want something cozy for dessert. My kids always ask for seconds, and it makes the whole house smell like autumn. Plus, it’s even better the next day!

What Kind of Bread Should I Use?

Brioche is my top pick for this pumpkin spice bread pudding because its rich, buttery texture soaks up the custard beautifully and creates an incredibly creamy result. Day-old French bread is another great option – it’s sturdy enough to hold up to all that liquid without falling apart completely. If you don’t have either of these on hand, challah, croissants, or even thick-cut sandwich bread will work just fine. The key is using bread that’s at least a day old since fresh bread can get too mushy, and you want those lovely chunks to maintain some structure while still absorbing all those pumpkin spice flavors.

Options for Substitutions

This cozy bread pudding is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Brioche or French bread: Any day-old bread works great here – try challah, croissants, or even regular sandwich bread. Just make sure it’s stale enough to soak up the custard without falling apart completely.
• Pumpkin puree: You can substitute with sweet potato puree, butternut squash puree, or even mashed banana for a different flavor profile. The texture will be similar, but the taste will change.
• Brown sugar: White sugar works fine, though you’ll lose some of that molasses depth. You can also try maple syrup (reduce milk by ¼ cup) or coconut sugar for different flavor notes.
• Milk: Heavy cream makes it richer, while half-and-half is a nice middle ground. For dairy-free options, try coconut milk or oat milk – just expect a slightly different texture.
• Spices: No pumpkin pie spice blend? Mix what you have – even just cinnamon and nutmeg will work. You can also add ginger or allspice if that’s what’s in your pantry.
• Eggs: This recipe really needs the eggs for structure, so I wouldn’t recommend skipping them. If you’re short one egg, add an extra ¼ cup of milk to compensate.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with bread pudding is using fresh bread, which will turn into a mushy disaster – day-old or slightly stale brioche works perfectly because it holds its shape while soaking up all that creamy pumpkin custard.

Don’t rush the soaking process either; let your bread sit in the custard mixture for at least 20-30 minutes so every piece gets properly saturated, otherwise you’ll end up with dry spots throughout your pudding.

Another common error is overbaking, so start checking for doneness around the 45-minute mark by inserting a knife into the center – it should come out mostly clean with just a few moist crumbs.

To prevent the top from browning too quickly while the center is still setting, cover loosely with foil halfway through baking, and remember that the pudding will continue cooking slightly even after you remove it from the oven.

What to Serve With Pumpkin Spice Bread Pudding?

This warm, cozy dessert is perfect on its own, but a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. I love serving it with a drizzle of caramel sauce or maple syrup, which really brings out those fall spices. For a fun twist, try adding a sprinkle of toasted pecans or walnuts on top for some crunch. A hot cup of coffee or spiced chai tea makes the perfect drink pairing to round out this comforting autumn treat.

Storage Instructions

Refrigerate: Your pumpkin spice bread pudding will keep beautifully in the fridge for up to 4 days when covered with plastic wrap or stored in an airtight container. The flavors actually get even better after a day or two, so don’t worry about making it ahead for a dinner party or holiday gathering.

Freeze: This bread pudding freezes really well for up to 3 months! Cut it into individual portions and wrap each piece in plastic wrap, then place them in a freezer-safe container. It’s perfect for having a cozy dessert ready whenever you need it.

Warm Up: To enjoy your bread pudding again, just pop individual portions in the microwave for 30-60 seconds, or warm the whole dish in a 350°F oven for about 15-20 minutes until heated through. If it’s frozen, let it thaw in the fridge overnight first, then warm it up the same way.

Preparation Time	15-20 minutes
Cooking Time	45-60 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 600-650 g

Ingredients

For the bread pudding:

• 1 cup pumpkin puree (I use Libby’s)
• 2 cups brown sugar (packed)
• 1/4 tsp ground cloves (finely ground)
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 tbsp vanilla extract (pure vanilla for best flavor)
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 8 to 10 cups brioche or stale french bread (cut into 1/2-inch cubes)
• 5 large eggs (beaten)
• 2 cups milk (whole milk works best)

For serving:

• 2 cups whipped cream (optional but recommended for extra richness)

Step 1: Prepare the Baking Dish and Preheat Oven

• 8 to 10 cups brioche or stale french bread

Generously grease a 9×13 inch baking dish with butter or cooking spray, making sure to coat the bottom and all sides to prevent sticking.

Preheat your oven to 350°F (175°C) so it reaches the proper temperature by the time your custard is ready.

While the oven heats, cut your brioche or stale french bread into roughly 1/2-inch cubes—stale bread works better than fresh because it absorbs the custard without falling apart.

Step 2: Make the Pumpkin Custard Base

• 5 large eggs
• 1 cup pumpkin puree
• 2 cups milk
• 2 cups brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tbsp vanilla extract

In a large mixing bowl, beat the eggs until they’re well combined and slightly foamy.

Add the pumpkin puree, milk, packed brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla extract.

Whisk everything together thoroughly until you have a smooth, well-blended custard with no lumps of pumpkin remaining.

I like to taste a tiny spoonful at this stage—if you want more spice intensity, a little extra cinnamon really shines through in the final bread pudding.

Step 3: Combine Bread with Custard and Assemble

• bread and custard mixture from Steps 1-2

Place the cubed bread into the bowl with the pumpkin custard mixture and gently toss with a spatula or wooden spoon until all the bread pieces are evenly coated and saturated.

Don’t worry if some pieces break slightly—that’s normal and adds to the creamy texture.

Pour the entire mixture (bread and custard together) into your prepared baking dish, making sure the bread is distributed evenly throughout.

I find that letting it sit for 5 minutes before baking helps the bread absorb more of the custard and creates a creamier final texture.

Step 4: Bake Until Golden and Set

Bake the bread pudding in your preheated 350°F oven for 45 minutes to 1 hour.

The pudding is done when the top is golden brown and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine, but it shouldn’t be soupy).

The exact time depends on your oven and the depth of your baking dish, so start checking around 45 minutes.

Step 5: Cool and Serve

• 2 cups whipped cream

Remove the bread pudding from the oven and let it cool for 10-15 minutes—this allows it to set up slightly while still remaining warm and comforting.

The pudding will continue to firm up as it cools, but you want to serve it while it’s still warm for the best texture and flavor.

Spoon into bowls and top generously with whipped cream if desired, which adds a luxurious contrast to the warm, spiced pudding.