Pumpkin Bread Pudding

$5.13 recipe / $0.64 serving
by Beth - Budget Bytes
4.60 from 5 votes
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Prepare to be inundated by pumpkin recipes. I love pumpkin.

Bread pudding is usually a super indulgent dessert-like “breakfast” item but since I don’t like eating 6,000 calories for breakfast, I lightened it up a bit. I started with this recipe from Epicurious then replaced the half and half with regular milk. Second, instead of making a super rich caramel sauce to drizzle over top, I left mine plain so that I could top it with a scoop of low-fat yogurt or simply some maple syrup. If you want to be fancy-schmancy, you can use some whipped topping and then drizzle it with maple syrup. Or, just make the caramel sauce from the original recipe.

Some chopped pecans would also be amazing in there, if you have some.

Pumpkin Bread Pudding on plate with fork and staged mini pumpkin on side

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Pumpkin Bread Pudding

4.60 from 5 votes
There’s nothing better on a chilly autumn morning than this rich, pumpkin flavored bread pudding!
Servings 8
Prep 15 minutes
Cook 45 minutes
Total 1 hour


  • 1 large loaf french bread ($1.49)
  • 1/4 cup raisins ($0.56)
  • 15 oz can pumpkin puree ($1.29)
  • 1 cup packed brown sugar ($0.34)
  • 2 lg. eggs ($0.24)
  • 1 1/2 tsp pumpkin pie spice ($0.15)
  • 1 1/2 tsp cinnamon ($0.15)
  • 1 1/2 tsp vanilla ($0.42)
  • 2 cups milk ($0.49)
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  • Cut a day old loaf of french bread into one-inch chunks. Place the chunks in a large glass casserole dish that has been coated in non-stick spray. Sprinkle with raisins.
  • In a bowl combine the pumpkin puree, eggs, brown sugar, cinnamon, pumpkin pie spice and vanilla. Stir until evenly combined. Whisk in the milk.
  • Pour the pumpkin/milk mix over the bread cubes and give it a gentle stir to coat the cubes. Preheat the oven to 350 degrees. Let the bread cubes soak in the pumpkin mix as the oven heats.
  • Bake the bread pudding for 40-45 minutes or until the center has set (poke with a toothpick, it should come out clean). Serve with maple syrup, whipped cream, vanilla yogurt or caramel sauce.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 385.06kcalCarbohydrates: 74.69gProtein: 11.95gFat: 5.09gSodium: 482.66mgFiber: 2.3g
Read our full nutrition disclaimer here.
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Pumpkin Bread Pudding on plate with fork next to pan of bread pudding

Step By Step Photos

loaf of French bread cut into one inch slices and then cubes
Cut a large loaf of french bread in to one inch cubes. Stale bread works best.

Cubes of bread and raisins in baking pan
Place the bread cubes in a large casserole dish coated with non-stick spray. Sprinkle on the raisins.

pumpkin custard ingredients in clear mixing bowl (pumpkin puree, brown sugar, eggs, cinnamon, pumpkin pie spice and vanilla)
Begin to make the pumpkin custard by combining the pumpkin puree, brown sugar, eggs, cinnamon, pumpkin pie spice and vanilla. Mix well.

milk being whisked into pumpkin puree mixture
Then whisk in the milk. ACTION SHOT!

poured custard over bread cubes in baking pan
Pour the custard over the bread cubes. I used a measuring cup and did it one cup at a time to make it more even.

close up of pooled custard in balking pan
The custard will still pool on the bottom leaving pockets of dry bread so you will need to gently stir the mixture to evenly coat the cubes.

stirred mixture in baking pan ready to bake
If you use a fork, it will probably break up your bread cubes like mine :( I should have used a spatula. Preheat your oven at this point and let the pudding soak up into the bread as the oven heats.

baked bread pudding in pan on top of stove
Bake the bread pudding for 40-45 minutes or until it has “set”. Use a toothpick to see if the center is cooked, it should come out clean rather than covered in goo.

Pumpkin Bread Pudding on white plate with pan of bread pudding in background and staged with mini pumpkin

This dessert/breakfast is a great alternative to pumpkin pie for the holidays. Both pumpkin pie and this bread pudding make use of a pumpkin custard. While the pie uses a high fat pie crust, the bread pudding uses french bread. If you can find wheat french bread, even better!

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  1. I used dried cranberries instead of raisins. But the whole family loves this dish. We’ll top it with greek yogurt or ice cream. Husband will always make hard sauce.

  2. Maybe it was the bread I used, maybe the raisins. I am usually a lover of bread pudding, but this one was only OK for me. It did smell great, so my hopes were high.

  3. I doubled the raisins and made it vegan. My husband is freaking out with joy. I made 4 servings and he said I need to make 40 servings next time. Lol. This is definitely going into my rotation!! It was my first time making bread pudding and now I’m left wondering why it took me so long to try it out. Great recipe.