Pumpkin Bread Pudding Recipe

By Ian Knauer

Pumpkin Bread Pudding recipe
Pumpkin Bread Pudding recipe

Soft cushions of country bread soaked with rich custard—there’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

See more: Truly Inventive Pumpkin Recipes


  • 1 cup heavy cream

  • 3/4 cup canned solid-pack pumpkin

  • 1/2 cup whole milk

  • 1/2 cup sugar

  • 2 large eggs plus 1 yolk

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground allspice

  • Pinch of ground cloves

  • 5 cups cubed (1-inch) day-old baguette or crusty bread

  • 3/4 stick unsalted butter, melted

See MoreHoliday Breakfast Favorite: The Ultimate Sticky Buns


Preheat oven to 350°F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

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photo: Romulo Yanes