This easy pumpkin bread pudding recipe is great for the fall season and a sure hit at Halloween parties. Bread pudding is a great way to use up old bread and end up with a delicious dessert that is sure to impress even picky guests. This bread pudding has healthier ingredients but still tastes delicious. I think you will love how easy this recipe is to make as well. Thanks to Alexis Wolfer of The Beauty Bean for sharing this healthier dessert recipe with us for the best pumpkin bread pudding!
Bread pudding is incredibly versatile, allowing you to use different types of bread, flavors, and add-ins like fruits, nuts, or chocolate. This versatility makes it easy to customize to your taste preferences. Here the pumpkin and cinnamon really shine through for a very satisfying dessert. The combination of a custard-like base and softened bread creates a delightful texture. The bread soaks up the flavorful liquid, resulting in a moist and tender dessert. Bread pudding is a classic comfort food, often associated with warmth and homey feelings. It can evoke a sense of nostalgia and is particularly popular during the colder months. Did you know that bread pudding has been a popular dessert since the 11th century?!
Delicious Pumpkin Bread Pudding Recipe
It’s relatively easy to make, requiring simple ingredients that are commonly found in most kitchens. The preparation involves basic mixing and baking steps, making it accessible for home cooks of all skill levels. This pumpkin bread pudding is a delightful and comforting dessert, especially during the fall and holiday season.
Pumpkin Bread Pudding Ingredients:
- 1 ½ cups almond milk (or any milk you prefer)
- ¾ cup canned pumpkin (or freshly cooked pumpkin flesh)
- ½ cup agave nectar/organic sugar/maple syrup (I used agave)
- 2 large eggs plus 1 egg yolk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground allspice
- 5 cups cubed (1-inch) day-old baguette or croissants
- ¾ stick unsalted butter, melted
How To Make Pumpkin Bread Pudding:
Preheat your oven to 350°F (175°C) and place rack in the middle. Grease a baking dish with butter.
In a large mixing bowl, whisk together the pumpkin puree, almond milk, agave, eggs, yolk, salt and spices.
Toss bread cubes with butter in another bowl. Then add the pumpkin mixture and toss well to coat evenly.
Transfer to a 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Once done, allow the pumpkin bread pudding to cool for a few minutes before serving. Enjoy your Pumpkin Bread Pudding served as is or with a tasty dollop of freshly whipped cream and a sprinkle of cinnamon!
It is so easy to make and it is an impressive dessert that dinner guests will love. Leftover bread pudding can be refrigerated and reheated, allowing you to enjoy it over multiple days. Some people even argue that the flavors meld and improve after a day or two.
Printable Recipe Card For Pumpkin Bread Pudding
Pumpkin Bread Pudding Recipe
Ingredients
- 1 ½ cups almond milk (or any milk you prefer)
- ¾ cup canned pumpkin (or freshly cooked pumpkin flesh)
- ½ cup agave nectar/organic sugar/maple syrup (I used agave)
- 2 large eggs plus 1 egg yolk
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground allspice
- 5 cups cubed (1-inch) day-old baguette or crusty bread
- ¾ stick unsalted butter, melted
Instructions
- Preheat oven to 350 and place rack in the middle.
- Whisk together pumpkin, almond milk, agave, eggs, yolk, salt and spices in a large bowl.
- Toss bread cubes with butter in another bowl before adding pumpkin mixture and tossing to coat.
- Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
- Remove from the oven and allow to cool for at least 5 minutes before serving.
Nutrition Facts
Pumpkin Bread Pudding Recipe
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 310.68 kcal | |
| % Daily Value* | ||
| Total Fat 15.49 g | 23.1% | |
| Saturated Fat 8.51 g | 40% | |
| Trans Fat 0.48 g | ||
| Cholesterol 116.72 mg | 38.7% | |
| Sodium 427.58 mg | 17.8% | |
| Total Carbohydrate 37.69 g | 12.3% | |
| Dietary Fiber 2.83 g | 8% | |
| Sugars 18.95 g | ||
| Protein 6.88 g | ||
| Vitamin A 41.13 % | Vitamin C 1.54 % | |
| Calcium 21.78 % | Iron 12.52 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This is optional but I also like to drizzle my pumpkin bread pudding with homemade caramel sauce. The flavors go great together. I hope you savor this crazy good and super easy pumpkin dessert.
Pin this recipe to make soon!
Thanks again to Alexis Wolfer, for sharing the easy fall bread pudding recipe. Alexis received her MA in Women’s Studies at Columbia University and, shortly after, founded The Beauty Bean—a site to promote self-confidence to women through beauty, fashion, fitness, nutrition and more. She is considered the creator of Make-up Free Mondays and has become a go-to source for DIY beauty and food recipes.
Pumpkin bread pudding is one of those desserts that feels like pure comfort in every bite. The warm spices, creamy custard, and tender bread come together to create a rich, satisfying treat that’s both cozy and indulgent. It’s the perfect way to use up leftover bread while transforming it into something truly special, making it a smart and delicious choice for fall gatherings or simply a night in. If you’re looking for a dessert that’s easy to make yet full of flavor, this pumpkin bread pudding is a must-try. Enjoy!
Related Posts:
Easy Pumpkin Muffin Recipe [Canned Pumpkin]
Betsy @ Desserts Required says
This pumpkin bread pudding sounds absolutely amazing. I love how the warm spices and creamy custard make it such a cozy dessert, and it really is the perfect way to use up leftover bread. Such a smart idea for fall gatherings and a delicious treat to share with family.