Pumpkin Bread Pudding Recipe with Caramel Sauce

This pumpkin bread pudding recipe yields a tender, custardy dessert made from an entire loaf of pumpkin bread for a deeply flavored autumn treat. It’s a comforting, approachable dessert that showcases seasonal spices and a crunchy maple-pecan topping.

Pumpkin Bread Pudding with Pumpkin Bread

This is not a run-of-the-mill bread pudding. It blends everything you love about bread pudding—rich custard, soft interior, and a toasted top—but replaces traditional white or brioche bread with pumpkin bread for extra autumn flavor. Use a homemade loaf or a bakery-bought pumpkin bread for convenience.

Whether you’re preparing a dessert for a holiday meal or a cozy weekend treat, this recipe is straightforward and forgiving. The overnight soak boosts flavor and ensures every bite is moist and custardy, while a simple pecan-and-maple topping adds texture and sweetness that complements the pumpkin and warm spices.

Featured Ingredients

Bread Pudding

• Pumpkin bread: one full loaf, cubed. Use a plain pumpkin loaf or one with chocolate chips depending on your preference.
• Eggs: eggs bind the custard and help the pudding set while remaining creamy inside.
• Whole milk and heavy cream: the combination produces a rich, moist custard; you can adjust ratios slightly if desired.
• Maple syrup: adds natural sweetness and a warm, autumnal flavor.
• Pumpkin pie spice: a blend of cinnamon, nutmeg, ginger, and cloves gives the pudding its classic fall profile.

Topping

• Pecans: chopped pecans add crunch; walnuts can be substituted.
• Butter: helps toast the nuts and gives a glossy finish.
• Maple syrup: binds the topping and reinforces the maple flavor in the custard.

Simple Instructions (Quick Guide)

See the full recipe card below for exact measurements and complete directions.

1. Prepare the bread: Cut the pumpkin bread into 1.5-inch cubes and let them dry on a baking sheet for several hours or overnight so they can absorb the custard without becoming soggy.
2. Whisk the custard: In a bowl, whisk eggs with whole milk, heavy cream, maple syrup, and pumpkin pie spice until combined.
3. Assemble: Place the bread cubes in a greased 7×10-inch casserole or deep 9-inch round pan, pour the custard over the bread, and press gently so the cubes soak up the mixture.
4. Chill: Cover and refrigerate for at least 2 hours, or overnight for best texture and flavor.
5. Make the topping: Combine chopped pecans, softened butter, and maple syrup; mix with a fork until evenly coated.
6. Bake: Preheat the oven to 350°F (175°C), sprinkle the topping over the pudding, and bake until the top is golden and the custard is set, about 60 minutes.
7. Rest and serve: Let the pudding rest 15 minutes, then serve warm—delicious with vanilla ice cream or whipped cream.

Serving Suggestions

Serve this pumpkin bread pudding warm for the best texture and aroma. Try one of the following:

• A la mode: a scoop of vanilla or brown-butter ice cream contrasts beautifully with the warm pudding.
• Whipped cream: lightly sweetened whipped cream keeps the dessert airy and adds a classic finish.
• Nut butter: a drizzle of peanut or almond butter can be surprisingly tasty with pumpkin and maple flavors.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days.

To reheat: microwave individual servings for about 60 seconds, or reheat in a low oven (300°F/150°C) until warmed through.

Recipe

Pumpkin Bread Pudding

Yield: 8 servings | Prep time: 2 hours | Cook time: 1 hour | Total time: 3 hours

By: Lee Funke

Ingredients

• 1 loaf pumpkin bread, cut into 1.5-inch cubes (about 8 cups)
• 5 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/4 cup maple syrup
• 2 teaspoons pumpkin pie spice

Topping

• 1 cup chopped pecans
• 2 tablespoons unsalted butter, softened
• 1/4 cup maple syrup

Instructions

1. Spread the cubed pumpkin bread on a baking sheet and allow it to dry out at room temperature for several hours or overnight. Slightly stale bread soaks custard without collapsing.
2. Grease the bottom of a 7×10-inch casserole dish or a deep 9-inch round pan with butter. Add the dried pumpkin bread cubes in an even layer.
3. In a large bowl, whisk the eggs until smooth. Add the whole milk, heavy cream, maple syrup, and pumpkin pie spice and whisk again until fully combined.
4. Pour the egg mixture evenly over the pumpkin bread cubes. Use a spatula or your hands to gently press the bread so it soaks up the custard. Cover and refrigerate for at least 2 hours, or overnight for best results.
5. Preheat the oven to 350°F (175°C). In a small bowl, combine the chopped pecans, softened butter, and maple syrup; mix with a fork until the nuts are evenly coated.
6. Remove the chilled pudding from the fridge, sprinkle the pecan topping evenly over the surface, and bake for about 60 minutes, or until the top is golden and the center is set but still slightly custardy.
7. Let the pudding rest for 15 minutes before serving. Serve warm with ice cream or whipped cream if desired.

Tips & Notes

• You can use any loaf of pumpkin bread you prefer; if it contains chocolate chips, the pudding will have chocolate notes throughout.
• If you don’t have time to dry the bread overnight, leave the cubes at room temperature for at least a few hours to help them absorb the custard.
• A Dutch oven or similarly deep baking dish works well if you don’t have a 7×10-inch casserole.

Nutrition (per serving, approximate)

Calories: 512 kcal · Carbohydrates: 48 g · Protein: 12 g · Fat: 31 g · Fiber: 2 g · Sugar: 13 g

Nutrition information is automatically calculated and should be used as an approximation only.