Classic Pumpkin Bread Pudding with Caramel Sauce
Cool autumn evenings call for cozy comforts, and this Classic Pumpkin Bread Pudding answers perfectly. A creamy custard infused with pumpkin puree and warm spices soaks into day-old bread, baking up into a wonderfully tender dessert. The final drizzle of homemade caramel sauce makes it irresistible. It’s an ideal finish to any family dinner, filling your home with the welcoming scent of the season.
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Ingredients for Pumpkin Bread Pudding
For the bread pudding
- Day-old bread – Cut into 1-inch cubes for the perfect texture. Any type of bread works, but something sturdy is best.
- Pure pumpkin puree – Canned is perfectly fine, just make sure it’s pure pumpkin and not pie filling.
- Evaporated milk – This adds a rich, creamy texture you’re going to love.
- Eggs – Room temperature helps them blend smoothly into the custard.
- Light brown sugar – Pack it well for that deep, caramel-like sweetness.
- Granulated sugar – Just a touch to balance out the flavors.
- Vanilla extract – A must for that warm, cozy aroma.
- Ground cinnamon – The star spice that makes this dessert feel like fall.
- Ground ginger – Adds a subtle spicy kick.
- Ground nutmeg – A little goes a long way for that classic pumpkin spice flavor.
- Salt – Just a pinch to enhance all the other ingredients.
For the topping
- Pecans – Roughly chopped for a nice crunch.
- Unsalted butter – Melted and slightly cooled to drizzle over the top for a golden, buttery finish.
Cook Time for Easy Pumpkin Bread Pudding
One thing I adore about this recipe is how quickly it comes together. It’s a fantastic easy pumpkin dessert with vanilla ice cream, perfect for those busy autumn evenings when you want something special without a lot of fuss. Here’s the simple breakdown of your time investment.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | About 1 hour 5 minutes |
While this Pumpkin Bread Pudding bakes, it fills the kitchen with the most incredible aroma. If you’re looking for more inspiration for your fall baking day, you might enjoy my recipe for the best gluten-free pumpkin bread, which is another family favorite.
How to Make the Best Pumpkin Bread Pudding
Creating this baked spiced pumpkin custard dessert is a truly satisfying process. It reminds me of the simple, heartfelt baking my grandmother did. Let’s walk through the steps together.
Step 1: Prepare Your Pan and Oven
Preheat the oven to 350°F and generously grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick cooking spray, ensuring the entire surface is coated.
Step 2: Whisk the Custard
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and fully combined, with no streaks remaining.
Step 3: Combine with Bread
Place the bread cubes in the prepared baking dish and pour the pumpkin custard mixture evenly over them. Use a rubber spatula to gently press down on the bread, ensuring all cubes are fully saturated with the custard.
Step 4: Add the Topping
Sprinkle the chopped pecans evenly over the top of the bread mixture and drizzle the entire surface with the melted butter, ensuring an even distribution for that lovely, moist bread pudding with pecans.
Step 5: Bake to Perfection
Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the center is set with only a slight jiggle when the pan is gently shaken.
Step 6: Cool and Serve
Remove the bread pudding from the oven and let it cool on a wire rack for at least 20 minutes to allow the custard to finish setting before serving. This warm ginger and cinnamon spiced pudding is pure comfort.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this homemade bread pudding using evaporated milk more times than I can count, and I’ve picked up a few tricks along the way. Here are my favorite ways to make it your own.
- Flavor Swap: For a fun twist, try using pumpkin chocolate chip bread as your base instead of plain day-old bread. The chocolate melts into the custard for a decadent treat.
- Diet Tweak: To make a lighter version, you can substitute the evaporated milk with an equal amount of half-and-half or even whole milk. The texture will be slightly less rich but still delicious.
- Texture Fix: Let the assembled pudding sit for about 15 minutes before baking. This allows the bread to fully absorb the custard, resulting in a more uniform, tender texture throughout.
- Storage Tip: Leftovers reheat beautifully! Cover with foil and warm in a 300°F oven for 15-20 minutes. For a single serving, a quick zap in the microwave works just fine. Pair it with another classic, like these best pumpkin muffins, for a full pumpkin-themed breakfast or snack.
Pumpkin Bread Pudding
Ingredients
- 4 cups day-old bread, cut into 1-inch cubes
- 1 15-ounce can pure pumpkin puree
- 1 12-ounce can evaporated milk
- 3 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup pecans, roughly chopped
- 2 tbsp unsalted butter, melted and slightly cooled
Equipment
- baking dish
- oven
- spatula
Method
- Preheat your oven to 350°F and generously grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, vigorously whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until the mixture is completely smooth and uniformly combined.
- Place the bread cubes in the prepared baking dish and pour the pumpkin custard mixture evenly over the top, using a spatula to gently press down so all bread pieces become fully saturated.
- Sprinkle the chopped pecans evenly over the top and drizzle the entire dish with the melted butter.
- Bake for 45 to 55 minutes, or until the top is golden brown and the center is set with only a slight jiggle when you gently shake the pan.
- Remove the pudding from the oven and allow it to cool on a wire rack for at least 20 minutes before serving to let the custard finish setting.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Pumpkin Bread Pudding is certainly a treat, it’s wonderful to know that it offers some nutritional benefits too. Pumpkin is packed with vitamin A, which supports vision and immune health, while the eggs provide high-quality protein. The warming spices like cinnamon and ginger aren’t just for flavor—they’ve been cherished for generations for their comforting properties.
Here’s a general breakdown of what you’ll find in each serving of this baked spiced pumpkin custard dessert. Remember, these values are estimates and can vary based on your specific ingredients and portion sizes.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 3g |
For those interested in protein-packed pumpkin treats, you might enjoy experimenting with this recipe by adding a scoop of vanilla protein powder to the custard mixture. If you’re looking for more nutritional information about pumpkin-based dishes, the quality ingredient selection guide from trusted sources can provide additional insights into making the most of this autumn vegetable.
A Lighter Version of Pumpkin Bread Pudding
I know many of you are looking for ways to enjoy comforting desserts while being mindful of calories, so I’ve perfected a lighter version that doesn’t sacrifice flavor. This easy Pumpkin Bread Pudding can be just as delicious with a few simple tweaks that I’ve tested in my own kitchen.
Instead of evaporated milk, try using unsweetened almond milk or low-fat milk—it will still give you that creamy texture but with fewer calories. You can reduce the brown sugar by half and add a mashed ripe banana for natural sweetness. The bread choice matters too; whole grain or multigrain bread adds extra fiber and nutrients.
For the topping, skip the butter drizzle and toast the pecans separately instead—they’ll still give you that satisfying crunch without the added fat. If you’re looking for more healthy pumpkin ideas, my protein pumpkin baked oats are another breakfast-for-dessert option that’s naturally nutritious. And if you love the combination of pumpkin and chocolate, try adapting my pumpkin chocolate chip bread recipe using dark chocolate chips and whole wheat flour for another lighter treat.
Thoughtful Tips for Special Diets
Over the years, I’ve shared meals with friends and family who have different dietary needs, and I’ve learned that a little creativity can make almost any recipe work for everyone around the table. Whether you’re sugar conscious or managing specific health considerations, this Pumpkin Bread Pudding can be adapted beautifully.
For a diabetic-friendly version, I often replace the sugars with natural sweeteners like stevia or monk fruit blend—just be sure to check the conversion ratios as they vary by brand. You could also try using mashed sweet potatoes instead of pumpkin puree for a slightly lower glycemic index option. Another trick I love is adding chopped apples to the mixture—their natural sweetness means you can use less added sugar while keeping that warm, comforting flavor we all love.
If you’re avoiding dairy, coconut milk works wonderfully instead of evaporated milk, and coconut oil can replace the butter in the topping. For those watching their gluten intake, simply use your favorite gluten-free bread—I’ve had great results with both store-bought and homemade versions. The key is remembering that good food should be enjoyed by everyone, and with these simple adjustments, this moist bread pudding with pecans can become a treat that fits various dietary preferences.
How to Serve Pumpkin Bread Pudding
I’ll never forget the first time I served this warm ginger and cinnamon spiced pudding to my book club—the silence that fell over the room was punctuated only by the soft clinking of spoons against bowls. There’s something magical about how this simple dessert brings people together, creating moments of shared comfort and joy.
For the ultimate experience, serve this easy pumpkin dessert with vanilla ice cream while it’s still warm—the way the cold cream melts into the spicy pudding is pure heaven. A dollop of whipped cream or a drizzle of warm caramel sauce takes it to another level of indulgence. If you’re serving it for breakfast the next day (which I highly recommend), a sprinkle of toasted coconut adds lovely texture.
This Pumpkin Bread Pudding pairs beautifully with a cup of hot coffee or spiced chai tea—the flavors complement each other perfectly. For a special Thanksgiving dessert recipe presentation, consider serving individual portions in mason jars with a pecan on top. If you’re looking for other serving ideas, my pumpkin cheesecake makes a lovely alternative for holiday gatherings, and these pumpkin cupcakes are perfect for when you want individual portions ready to go.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes can go sideways if we overlook a few key details. With this Pumpkin Bread Pudding, I’ve made my share of mistakes so you don’t have to. Let me walk you through the common pitfalls and how to avoid them for the perfect baked spiced pumpkin custard dessert every time.
The most frequent mistake I see is using bread that’s too fresh. You really need day-old or slightly stale bread to absorb all that wonderful custard without becoming mushy. Another error is overmixing the custard—gentle folding keeps the bread cubes intact for better texture. And don’t forget to let your bread soak properly! Rushing this step means your easy Pumpkin Bread Pudding won’t achieve that creamy, uniform consistency we love.
Temperature matters too. I once pulled my pudding out too early because it looked done on top, only to find a soupy center. Always test with a knife in the center—it should come out clean. For more professional baking techniques, the team at King Arthur Baking shares excellent guidance on custard preparation. If you’re looking for other bread-based desserts, my pumpkin bread recipe covers all the common pitfalls to avoid, and these pumpkin muffins teach you how to achieve perfect texture every time.
How to Store Pumpkin Bread Pudding
I’ll never forget the Thanksgiving when my aunt tucked away an extra batch of this Pumpkin Bread Pudding “for later”—we discovered it a week later and it was still perfectly delicious. Proper storage means you can enjoy this comforting treat long after it comes out of the oven, and it actually develops richer flavors overnight.
For short-term storage, let your moist bread pudding with pecans cool completely before covering tightly with plastic wrap or transferring to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. When reheating, I recommend placing individual portions in the oven at 350°F for about 10 minutes to restore that just-baked warmth and texture.
This easy pumpkin dessert with vanilla ice cream also freezes wonderfully. Cut cooled pudding into portions, wrap each tightly in plastic wrap, then place in freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you love having pumpkin treats on hand, my pumpkin cookies store equally well, and this pumpkin chocolate chip bread freezes perfectly for unexpected guests.
Try This Pumpkin Bread Pudding Yourself
I can still picture my grandmother’s hands gently pressing the bread into the custard mixture, her apron dusted with cinnamon as she created what would become our family’s most requested autumn dessert. That memory lives on in every batch I make, and now I’m sharing it with you to create your own kitchen moments.
This warm ginger and cinnamon spiced pudding isn’t just food—it’s connection, comfort, and tradition in a baking dish. Whether you’re making it for a special occasion or just because Tuesday felt like a pudding kind of day, I hope it brings as much joy to your table as it has to mine. The aroma alone will fill your home with that unmistakable feeling of fall.
Don’t wait for a special occasion to try this homemade bread pudding using evaporated milk. Gather your ingredients, preheat your oven, and create something wonderful today. And if you find yourself falling in love with pumpkin baking, I invite you to explore my homemade pumpkin spice blend, these delightful pumpkin cinnamon rolls, the festive pumpkin shaped meatloaf, classic pumpkin cheesecake, or even savory pumpkin ravioli for a complete seasonal menu.
Frequently Asked Questions
What is pumpkin bread pudding?
Pumpkin bread pudding is a warm, comforting dessert that combines cubed bread with a spiced pumpkin custard mixture. It’s baked until set and typically served with toppings like ice cream or caramel sauce. Think of it as the cozier, more flavorful cousin of traditional bread pudding, perfect for autumn gatherings.
What’s the easiest pudding to make?
This Pumpkin Bread Pudding recipe is actually one of the easiest puddings you can make! Unlike custards that require precise temperatures, bread pudding is forgiving and comes together with simple mixing and baking. For another straightforward option, my pumpkin rice krispies require no baking at all.
What are some common mistakes when making bread pudding?
The most common mistakes include using bread that’s too fresh (it won’t absorb the custard properly), overmixing the ingredients, and underbaking. Always use day-old bread, gently fold everything together, and bake until a knife inserted in the center comes out clean for perfect results every time.
What are common pumpkin bread mistakes?
When working with pumpkin puree in baked goods, people often overmix the batter (which makes it dense) or underestimate how moist pumpkin makes things. For pumpkin bread specifically, I’ve learned to gently fold ingredients and sometimes reduce other liquids slightly. My gluten-free pumpkin bread recipe addresses these common issues with helpful tips.
More Cozy Pumpkin Recipes You’ll Love
If this Pumpkin Bread Pudding has you craving more autumn flavors, I’ve gathered some of my most-loved seasonal recipes that capture that same cozy spirit.
Pumpkin Spice Cupcakes – Fluffy, moist cupcakes topped with cream cheese frosting that taste like autumn in every bite.
Pumpkin Protein Bars – Healthy snack bars packed with pumpkin flavor and perfect for on-the-go energy.
Pumpkin Baked Oats – Warm, comforting oatmeal cups that make breakfast feel like dessert.
Pumpkin Rice Krispie Treats – A festive twist on the classic treat with warm spices and orange color.
