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Pumpkin Bread Pudding

  • Author: Jo-Anna Rooney
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 70 minutes
  • Yield: 8 1x


This Pumpkin Bread Pudding melts in your mouth and tastes just like pumpkin pie!  Serve warm with ice cream.



  • 8 cups of cubed bread (I used my Braided Pumpkin Bread. See notes for other options)
  • 2 cups of pure pumpkin puree
  • 2 cups of cream (half & half)
  • 1 cup packed brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt


  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together the pumpkin, cream, brown sugar, eggs, vanilla, cinnamon, ginger, cloves and salt until smooth.
  3. Add the bread cubes and stir until the bread is moistened.
  4. Let the mixture sit for about 10 -15 minutes, or until the pumpkin mixture has been absorbed by the bread.
  5. Transfer the mixture over to a baking dish (I used a 9 inch deep circle baking dish), and bake for 45 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Let the bread pudding cool for about a half hour, sprinkle on some confectioners sugar, then serve with whipped cream or vanilla ice cream.
  7. Enjoy!


Bread options: you can also use challah or brioche.