Pumpkin Pie Bread Pudding is a creamy, rich and cozy dessert with almost a custard feeling that you can add all your favorite sweet toppings too. Simple ingredients and easy to make, perfect for a Fall gathering to serve to friends and family.
Be sure to check out the make ahead tips below if you are making this for Thanksgiving or a holiday gathering!
One of the best things about this Pumpkin Pie Bread Pudding recipe is just how easy it is to make. Simple ingredients, nothing fancy.
Bread: I use French Bread for this bread pudding and I usually leave the loaf out the day before so it’s a bit hard and crusty. This makes the best bread pudding.
Eggs: Eggs give bread pudding its custard-like consistency. The addition of the egg yolks makes this one extra rich and creamy.
Hiland Dairy Half and Half and Whole Milk: Hiland has the best dairy products and the half and half and whole milk is perfect for this bread pudding because it’s the best of heavy cream and whole milk which adds to the richness and creaminess of this recipe.
Brown Sugar and Sugar: Brown Sugar is a major Fall flavor and you can’t have pumpkin without brown sugar far behind.
Spices: The Fall spice mix consists of: Cinnamon, Nutmeg, Ginger and Cloves. If you don’t have those, you can also use a Pumpkin Pie Spice instead.
Step One: Preheat the oven to 350. In a medium bowl, mix the spices plus brown sugar and granulated sugar. Mix together and set aside.
Step Two: In a large bowl, add the 4 eggs plus 2 egg yolks, half and half and whole milk. Whisk until smooth. Add the pumpkin and vanilla, mix again. Add the sour cream and mix again.
Step Three: Pour the spice mixture into the egg mixture and mix to combine both together.
Step Four: Cut the bread into 1 inch cubes and place into the bowl. Slightly press bread down into the mixture and mix carefully to coat the bread. Let sit for 10 minutes.
Step Five: Butter the bottom and sides of a 9×13 baking dish. Pour the bread mixture into the baking dish, press down and spread out into the pan. Bake at 350 degrees for 45 minutes. Remove and let sit for about 5 minutes, then spoon and serve with your favorite toppings.
Pumpkin Pie Bread Pudding would make a terrific Thanksgiving dessert. It’s still a classic pumpkin flavor, still creamy and still has all the Fall spices. And you can cover it in whipped cream. It’s perfect!
This is a great recipe to make ahead of time. You can assemble everything ahead and either place the bread/liquid mixture into the baking dish and tightly cover or into an airtight container and refrigerate.
Day of Assembly: Place the mix into a baking dish, bake at 350 for about 60-75 minutes.
Be sure to check out some of my other favorite pumpkin recipes below!
Pumpkin Pie Bread Pudding is a rich and creamy, cozy and filled with classic Fall flavors. A timeless dessert made with simple ingredients and sweet toppings.
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
4 large eggs
2 large egg yolks
1 1/2 cups half and half
1 cup whole milk
1 (15 oz) can pumpkin
1 teaspoon pure vanilla extract
1 (16 oz) loaf crusty french bread, cut into 1-inch cubes
Topping Ideas: Salted Caramel Sauce, Whipped Topping, Toasted Pecans
Preheat the oven to 350 degrees. In a medium bowl, add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Mix all together. Set aside.
In a large bowl, add the 4 eggs, 2 egg yolks, half and half and whole milk. Whisk together until combined and smooth. Add the pumpkin and vanilla, mix again until combined and smooth.
Add the spice mixture to the egg mixture and mix all together.
Cut the bread into 1 inch slices and then into 1 inch cubes. Place the bread cubes into the mixture. Carefully press the bread into the liquid and mix together so the bread is covered and soaked. Let the bread and liquid sit for about 10 minutes.
Butter the bottom and sides of a 9×13 baking dish. Pour the bread mixture into the baking dish, spread out and press down slightly. Bake for 45 minutes at 350 degrees.
Let cool for about 5 minutes then spoon and serve. Top with your favorites like salted caramel, whipped cream and pecans.
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