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This Pumpkin Bread Pudding is made with cinnamon swirl bread soaked in a rich, spiced pumpkin custard. It bakes up golden on top and soft and custardy inside. Serve it warm with a generous drizzle of homemade vanilla sauce for a delicious fall dessert that deserves a spot on the Thanksgiving table!
I love being able to taste the spices in a pumpkin dessert, so this recipe has pumpkin pie spice and extra cinnamon. The bread adds another layer of cinnamon flavor, and the pudding stays moist while holding together nicely when served.
And that warm vanilla sauce! It’s smooth, buttery, and so good with the pumpkin and spices. I like to pass extra sauce at the table.
Let’s have a moment for another recipe that uses the whole 15-ounce can of pure pumpkin purée! 🎉
This bread pudding bakes in a 9×13-inch dish and makes 12 servings, so there’s plenty to share at Friendsgiving, Thanksgiving, or a fall potluck.
Ingredients for Pumpkin Bread Pudding
Cinnamon swirl bread gives this dessert a flavorful start. I used a 20-ounce loaf of Franz cinnamon swirl bread without raisins, but a loaf with raisins works here, too. If you use another brand, check the loaf weight.
For exact amounts, see the recipe card below.
Cinnamon Swirl Bread, Pure Pumpkin Purée, Brown Sugar, Eggs, Whole Milk, Half-and-Half, Unsalted Butter, Vanilla Extract, Ground Cinnamon, Pumpkin Pie Spice, Salt
Use pure pumpkin purée rather than pumpkin pie filling. Brown sugar complements the pumpkin, while the milk, half-and-half, eggs, and butter make a rich custard.
For the Vanilla Sauce
You don’t HAVE to make the vanilla sauce, but it’s so worth it! It takes about 15 minutes, so you can make it while the pumpkin bread pudding rests.
Half-and-Half, Granulated Sugar, Cornstarch, Unsalted Butter, Vanilla Extract, Salt
A little cornstarch gives the sauce just enough body to coat the pudding while still pouring easily.
How to Make Pumpkin Bread Pudding
There are a few simple stages: prepare the bread, mix the pumpkin custard, and let the bread soak before baking. Here are the steps in photos, with the full directions in the recipe card below.
Prepare the Cinnamon Bread
- Butter your baking dish, then cube the bread and dry it in a low oven. There’s a lot of custard, so drying the bread first helps it soak up most of the liquid and keeps the pudding from getting soggy.
Mix the Pumpkin Custard
- Whisk together the canned pumpkin puree, brown sugar, eggs, spices, and salt. Mix in the milk and half-and-half, followed by the melted butter and vanilla, until smooth.
Let the Bread Soak
- Pour the custard over the cooled bread and gently fold it together.
- Give the bread time to absorb the custard, folding once during the soak so every piece gets coated.
Bake, Then Start the Sauce
- Spread the soaked bread and any remaining custard evenly in the baking dish. Bake until the center is set. Check for overbrowning at 45 minutes and loosely tent with foil if needed.
- Let the baked pudding rest for 20 minutes. During that time, make the sauce by combining the sugar, cornstarch, and salt, then whisking in the half-and-half. The sauce takes about 15 minutes.
Finish the Vanilla Sauce
- Heat the sauce to a gentle simmer, with small bubbles breaking the surface. Stir as it thickens, then take it off the heat and stir in the butter and vanilla.
Serving Tips
Serve warm with the vanilla sauce poured over the top.
I added chopped pecans for a little crunch. They’re optional, and you can also fold some into the bread pudding before baking if you like nuts throughout.
Storage and Reheating
Refrigerate leftover bread pudding and sauce in separate covered containers within 2 hours. Use within 3–4 days.
Reheat pudding portions in the microwave, loosely covered, until heated through to 165°F. Warm the sauce gently on the stove, stirring in a little milk if needed to thin it.
More Pumpkin Desserts
Try my No Bake Pumpkin Cheesecake, Pumpkin Trifle, or Pumpkin Pie Dump Cake for more fall dessert ideas.
If you make this delicious Pumpkin Bread Pudding recipe, let me know! Just leave a comment with a star rating below. 😊
Pumpkin Bread Pudding with Vanilla Sauce
Equipment
- 13×9-inch Baking Dish (at least 2 inches deep)
Ingredients
Pumpkin Bread Pudding
- 1 (20-ounce) loaf Cinnamon Swirl Bread with or without raisins (including the heels, cut into approximately 1-inch pieces)
- 1 (15-ounce) can Pure Pumpkin Purée (not pumpkin pie filling)
- 1 cup Packed Light Brown Sugar
- 5 large Eggs
- 2 teaspoons Ground Cinnamon
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- 2 cups Whole Milk
- 1 cup Half-and-Half
- 4 Tablespoons Unsalted Butter (melted and cooled slightly, plus more for greasing the dish)
- 1 Tablespoon Vanilla Extract
Vanilla Sauce
- ¼ cup Granulated Sugar
- 2 teaspoons Cornstarch
- Pinch Salt
- 1 cup Half-and-Half
- 2 Tablespoons Unsalted Butter
- 2 teaspoons Vanilla Extract
Optional Garnish
- Chopped Pecans
Instructions
Dry the Bread
- Heat the oven to 300°F. Butter a 9×13-inch baking dish.
- Spread the bread pieces in a single layer on two rimmed baking sheets. Bake for 20–30 minutes, gently tossing halfway through and rotating the pans as needed. The bread should feel dry and lightly firm without becoming deeply browned. Let cool.
- Increase the oven temperature to 350°F.
Make the Pumpkin Custard
- Whisk together the pumpkin purée, brown sugar, eggs, cinnamon, pumpkin pie spice, and salt until smooth.
- Gradually whisk in the milk and half-and-half, followed by the slightly cooled melted butter and vanilla.
Soak the Bread
- Place the cooled bread pieces in a large bowl. Pour the custard over them and gently fold until evenly coated, taking care not to mash the bread.
- Let soak for 30 minutes, gently folding once halfway through so the bread absorbs the custard evenly.
Bake the Bread Pudding
- Transfer the soaked bread and all remaining custard to the prepared baking dish. Spread evenly without firmly packing it down. Lightly press any dry-looking pieces into the custard.
- Bake uncovered on the middle rack for 50–65 minutes, checking at 45 minutes. If the top is getting too brown before the center sets, loosely tent with foil.
- The pudding is ready when the center is set, with no liquid custard remaining. If checking with a thermometer, aim for approximately 170–175°F in the center.
- Let the bread pudding rest for 20 minutes before slicing. Make the vanilla sauce while it rests, then serve warm.
Make the Vanilla Sauce
- While the baked bread pudding rests, make the vanilla sauce. Stir together the sugar, cornstarch, and salt in a small saucepan. Gradually whisk in the half-and-half until smooth.
- Cook over medium-low heat, stirring frequently, until the sauce reaches a gentle simmer with small bubbles breaking the surface. Simmer gently for about 1 minute, stirring constantly, until lightly thickened.
- Remove from the heat and stir in the butter, then the vanilla, until smooth.
- Serve the bread pudding warm with the vanilla sauce and optional chopped pecans. If the sauce thickens too much as it cools, stir in a little milk.
Notes
I used one whole 20-ounce loaf of Franz cinnamon swirl bread without raisins. Weigh other loaves before drying; loaf sizes vary. Drying the bread helps preserve its texture in the custard. Pumpkin Pie Spice Alternative:
In place of BOTH the 2 teaspoons pumpkin pie spice and the 2 teaspoons cinnamon, use 3 teaspoons Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, ⅛ teaspoon Ground Cloves, and ⅛ teaspoon Ground Allspice. This is an approximate alternative, as pumpkin pie spice blends vary. Optional Pecans:
Fold about 3/4 cup chopped pecans into the soaked bread before transferring to the baking dish, or use them as a garnish. Baking Time:
Ovens and baking dishes vary, so use the center’s doneness along with the time range. Check for overbrowning at 45 minutes. Storage:
Refrigerate the pudding and sauce separately in covered containers within 2 hours. Use within 3–4 days. Reheat pudding portions to 165°F and warm the sauce gently, thinning with a little milk as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
