If you love bread pudding and you love pumpkin pie, then you are going to flip over this pumpkin bread pudding recipe! This has now become a favorite seasonal breakfast for us and even though it’s only September I have already been asked to make this for Christmas breakfast!
Simple & Delicious Pumpkin Bread Pudding
This is a delicious cross between a pumpkin pie and a bread pudding, which means that it’s going to be a very pudding like consistency rather than a solid, sliceable baked good. It’s basically pumpkin pie filling that soaks into bread cubes and that makes it about 50% firmer than your average pumpkin pie. I’m just warning everyone ahead of time that bread pudding doesn’t sound a solid as the name, it is still very much a pudding consistency! This does bake up into a delicious pumpkin spice raisin filled dessert OR breakfast!
How to make pumpkin bread pudding
This recipe came about because I had a ton of stale brioche buns to use, lots of eggs and milk in my fridge and I found a can of pumpkin pie filling – which is something I actually rarely use. It was in my grocery order by accident so I decided that it was high time to use up the pumpkin pie filling in a recipe, thus this pumpkin bread pudding was born. It is incredibly simple to make all you need to do is:
- butter a 9 x 13 pan and place all of your sliced bread cubes into it
- mix together all of the ingredients
- pour the wet ingredients over the bread cubes
- let the mixture sit for 3 to 4 hours – overnight is actually the best which makes this a great make-ahead breakfast casserole
- bake in the oven for an hour or until done
How to Make this with Pumpkin Puree
Now I made this recipe with pumpkin pie filling, which I want everyone to note because it is completely different than pumpkin pie purée that you buy in the can. The reason that I used the pumpkin pie filling is because that’s what I had in my pantry. To use pumpkin puree, you need to add to this recipe :
- brown sugar to taste
- 2-3 tsp pumpkin pie spice
- 1-2 tsp vanilla
Tips and Tricks for Making Pumpkin Bread Pudding
- When you use the condensed milk it sweetens up the plain pumpkin puree, however by the time you add in the milk and eggs, it’s going to be less sweet. Like I show in the recipe below, TASTE TEST right before you add the eggs.
- If you want to add an adult twist to this recipe, soak your raisins in rum before you add them to this recipe!
- Because this can take up to an hour to cook, cover it in aluminum foil for the first half an hour, then remove and continue to bake until done. This also prevents your pecans from getting too browned on the top. You can also add the pecans on top 10 to 15 minutes before you pull it out of the oven to prevent them from over-browning as well.
More Pumpkin Recipes
I love a good pumpkin recipe! Try my:
- Traditional pumpkin pie recipe
- Pumpkin Bars with Cream Cheese Icing
- Pumpkin Bread
- Pumpkin chocolate chip muffins
Happy baking! Let me know in the comments below if you try this!
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Pumpkin Bread Pudding
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Breakfast, Dessert
- 12 slices
- Karlynn Johnston
- 11 cups bread cubes one inch pieces (see note)
- 2 tablespoons melted salted butter
- 3 cups milk
- one 300 millilitre can sweetened condensed milk
- one 540 millilitre can pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 4 large eggs
- 1/2 cup raisins
- 1/2 cup chopped pecans
- Use the melted butter to grease the bottom and sides of a 9x13 baking dish.
- Place the bread cubes into the 9x13 dish, pressing down lightly and moving the cubes around to get them into an even layer.
- Whisk together the milks and pumpkin pie filling. Adjust the spices to your liking right now BEFORE YOU ADD THE EGGS, taste-testing to suit your level of pumpkin spice. I used 1 1/2 teaspoons extra spice for mine. Remember you are seasoning a large pan of plain bread cubes!
- Once the pumpkin mixture is spiced to your liking, whisk in the eggs completely. Stir in the raisins.
- Pour the mixture over the dry bread cubes in the pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, overnight is best.
- Preheat your oven to 350 °. Remove the plastic wrap and sprinkle the pecans on top, pressing into the top slightly. Cover with aluminum foil.
- Bake the bread pudding for 30 minutes, then remove the foil. Continue to bake until completely cooked and firm in the middle ( temperature has to reach at least 165 °F for egg safety), around 55-65 minutes.
- Remove from the oven and cool slightly. Serve warm.
- This will work with French bread, leftover buns ( I used brioche buns and they were excellent) and any other bread that you can cut into one-inch cubes!
- soak your raisins in rum for an adult kick!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.