Pumpkin Bread Pudding

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Pumpkin Bread Pudding is the ultimate fall comfort dessert—warm, spiced, and topped with a decadent pecan-caramel sauce. It’s easy to make ahead, perfect for gatherings, and guaranteed to impress.

• Warm & Spiced: Classic pumpkin pie flavors baked into soft, custardy bread.
• Decadent Topping: Rich pecan-caramel sauce takes it over the top.
• Versatile Treat: Enjoy it for brunch, dessert, or holiday celebrations.
• Make Ahead Friendly: Prep ahead and bake when you’re ready to serve.

I adore a bread pudding any time, but especially during the fall. When I make this, I find it’s much easier to prepare it the day before and refrigerate overnight—the extra soaking time makes the pudding even more custardy while the flavors really meld together. You can also make the sauce up to 5 days in advance and simply reheat before serving.

Bold Bakers Loved This!

“I made this recipe for my mom for the first time in fall because she loves bread pudding. She loved it! I’m definitely making this again. ” — Gianna

“I’m new to baking, but this was so easy to follow—and it turned out perfectly! My family loved it.” — Samantha K.

“The overnight soak made it so rich and custardy. That pecan-caramel sauce is incredible!” — James P.

IMPORTANT NOTE: This recipe was improved and updated on 9/27/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, what to serve with, and Pro Chef Tips. 

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Pumpkin Bread Pudding
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What to Serve With
• FAQs
• More Pumpkin Recipes

Tools You Need

• 9×13 inch (23×33 cm) baking dish
• Measuring cups
• Measuring spoons
• Measuring jugs
• Mixing bowls
• Whisk
• Saucepan

Key Ingredients and Substitutes

Pumpkin Bread Pudding

Day old bread

• Forms the base of the pudding and soaks up the custard, giving the dish its tender, pudding-like texture.
• Substitutes:Brioche or whole wheat bread works well too.

Eggs

• Bind the custard and help it set while baking, giving the pudding structure and richness.
• Substitutes: Pasteurized eggs or an egg replacer for a dairy-free or vegan option.

Heavy Cream

• Adds richness and a silky, creamy texture to the custard, making the pudding indulgent.
• Substitutes: Half-and-half or full-fat coconut milk will also work.

Whole Milk

• Lightens the custard slightly while still keeping it creamy and smooth.
• Substitutes: Any dairy or non-dairy milk like oat, almond, or soy milk.

Pumpkin Purée

• Adds the signature pumpkin flavor, moisture, and a lovely orange color.
• Substitutes: Make it at home using my recipe. Butternut squash puree or sweet potato puree for a similar taste and texture.

Dark Brown Sugar

• Sweetens the pudding while adding depth and a subtle caramel flavor.
• Substitutes: Coconut sugar or maple syrup (adjust liquid if using syrup).

Pumpkin Pie Spice

• Warm spices like cinnamon, nutmeg, ginger, and cloves enhance the pumpkin flavor and create that classic fall taste.
• Substitutes: Pre-mixed pumpkin pie spice can be used instead or try my recipe to make it at home.

Vanilla Extract

• Adds aromatic depth, rounding out the flavors of the custard.
• Substitutes: You can use an equal amount of Vanilla Bean Paste.

Butter

• Adds richness, flavor, and helps make the custard silky; also used in the praline sauce.
• Substitutes: Margarine or dairy-free butter alternatives.

Raisins & Pecans

• Provide texture, natural sweetness, and a satisfying crunch.
• Substitutes: Dried cranberries, walnuts, or almonds.

Praline Sauce Ingredients

Butter

• Adds richness and a smooth, creamy base for the sauce.
• Substitutes: Margarine or dairy-free butter alternatives.

Heavy Cream

• Creates a silky, luscious texture and balances the sweetness of the sauce.
• Substitutes: Half-and-half or full-fat coconut milk will work but the texture and taste will vary slightly.

Brown Sugar

• Sweetens the sauce while giving it a deep, caramel-like flavor.
• Substitutes: Coconut sugar or maple sugar.

Pecans

• Adds crunch, texture, and nutty flavor that complements the pudding.
• Substitutes: Walnuts, almonds, or other nute of your choice.

Salt

• Enhances the flavors and balances the sweetness of the sauce.

How to Make Pumpkin Bread Pudding

To Make the Bread Pudding

1. Prepare the dish: Generously butter a deep 9×13 inch (23×33 cm) baking dish and set aside.
2. Cube the bread: Cut your bread into small (1-inch) cubes and set aside.
3. Mix the custard: In a large bowl, whisk together the eggs, heavy cream, milk, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Then whisk in the melted butter.

4. Soak the bread: Add the bread, raisins, and toasted pecans to the pumpkin custard and stir until well coated. Be sure to cover all the bread pieces.

5. Rest the mixture: Let it soak at room temperature for at least 30 minutes. You can also cover and refrigerate overnight—the longer soaking time makes the pudding more custardy and allows the flavors to meld.
6. Preheat the oven: While the mixture rests, preheat your oven to 350℉ (180℃).
7. Bake the pudding: Transfer to the prepared pan and bake for about 1 hour, or until the top looks golden brown.

To Make the Praline Sauce

8. Combine ingredients: In a small saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar, and pecans. Bring to a simmer.
9. Thicken the sauce: Reduce heat to low and simmer until the sauce thickens, about 5 minutes. Take off the heat and set aside to cool.

10. Make ahead option: The sauce can be prepared up to 5 days in advance and reheated before serving.

To Serve

11. Serve warm: Spoon the bread pudding onto plates, drizzle with praline sauce, and add a dollop of whipped cream if desired.

11. Store leftovers: Keep in an airtight container in the fridge for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use day-old bread: Slightly stale bread soaks up the custard better, creating a tender, custardy texture.
• Soak overnight: Preparing the pudding the night before deepens the flavors and ensures every piece of bread is fully coated.
• Toast the nuts: Toast pecans before adding them for extra crunch and enhanced nutty flavor.
• Check doneness: Look for a golden top, slight jiggle in the center, and edges starting to pull away.
• Customize spices: Adjust cinnamon, nutmeg, or ginger to suit your taste—don’t be afraid to make it bolder.
• Best bread type for bread pudding: Challah, brioche, or French bread each give slightly different textures and flavors—choose your favorite.
• Bake for a crowd: Use a large baking dish or double the recipe for bigger groups.

Make Ahead and Storage Instructions

• Prepare Ahead: Mix the bread pudding the day before you plan to bake it and refrigerate overnight. This longer soaking time helps the bread absorb the custard fully and allows the flavors to meld beautifully.
• Praline Sauce: The sauce can be made up to 5 days in advance. Store in an airtight container in the fridge and gently reheat before serving.
• Baking from Cold: If refrigerating overnight, allow the pudding to sit at room temperature for 10–15 minutes before baking to ensure even cooking.
• Storing Leftovers: Keep any leftover bread pudding in an airtight container in the fridge for up to 3 days.
• Reheating: Warm individual portions in the microwave or gently reheat the entire dish in a 325℉ (165℃) oven until heated through.

What to Serve With

Caramel & Sauces:

• Salted Caramel Sauce
• Spiced Rum Caramel Sauce
• Apple Cider Caramel Sauce
• Irish Whiskey Caramel Sauce
• Butterscotch Sauce

Ice Cream & Whipped Cream:

• Homemade Vanilla Ice Cream
• Soft Serve Ice Cream
• Stabilized Whipped Cream
• Strawberry Whipped Cream
• Crème Fraîche Whipped Cream
• Coconut Whipped Cream

FAQs

How do I know when the pudding is done?

The top should be golden brown, the center slightly jiggly, and the edges beginning to pull away from the pan. A knife inserted in the center should come out mostly clean.

Can I make this dairy-free?

You can substitute heavy cream and milk with full-fat coconut milk or other non-dairy alternatives, and use dairy-free butter.

Can I make mini individual servings?

Definitely. Use a muffin tin or small ramekins to portion out individual puddings—adjust baking time as needed.

More Pumpkin Recipes

• Pumpkin Cheesecake With Pecan Praline Sauce
• Pumpkin Bread
• Simple Gluten Free Pumpkin Pie
• Salted Pumpkin Caramels
• Crock Pot Pumpkin Oatmeal

IMPORTANT NOTE: This recipe was improved and updated on 9/27/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, what to serve with, and Pro Chef Tips. 

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