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Why You’ll Love My Recipe
If you love bread pudding and you love pumpkin pie, then you’re going to love this recipe! Prep it in the evening, let it soak overnight, and then bake it for a delicious hot breakfast.
Try my bread and butter pudding recipe for my pineapple upside-down bread pudding if you are looking for another delicious recipe that uses up stale bread! Or if you’ve got some stale cinnamon rolls around, make some Leftover Cinnamon Rolls French Toast Casserole.
Reader Review
Freakin excellent and so easy. Did it the night before and popped it in the oven in the morning.
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: Making this bread pudding will take between 6-12 hours, depending how long you refrigerate it before baking.
- Variations: Add more raisins or remove them entirely, based on your own preference. The same goes for the nuts. Try walnuts instead of pecans, or add even more pumpkin pie spice. Learn How To Make A Perfect Whipped Cream to dollop on top. Try using a rich brioche bread, some raisin bread, or leftover cinnamon rolls.
- Tools Needed: For this recipe, you’ll need a 9×13 baking pan, a bread knife, a cutting board, a medium bowl, a mixing spoon, and some plastic wrap.
What You’ll Need For Ingredients
Bread: Just like when you’re making French toast, this recipe will work best with stale bread that’s had some time to dry out. If you use fresh bread, it won’t soak up all of the wet ingredients in the same way and will probably end up a lot mushier.
Pumpkin Custard: Canned pumpkin pie filling is a key part of this recipe, but without the eggs and milks (regular milk and sweetened condensed milk), the bread pudding wouldn’t hold it’s form.
Raisins and Nuts: These are technically optional, but they provide texture and crunch. Use whichever type raisins you like best and feel free to adjust the amount according to personal taste. Pecans or walnuts will both work for this recipe so use whichever you like best.
How To Make Pumpkin Bread Pudding
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Grease 9×13 pan with melted butter. Press dry bread cubes into the pan, making sure to make an even layer.
- In a medium bowl, whisk together the milks, pie filling, spice, and eggs. Add raisins, and pour the mixture evenly over the bread cubes.
- Cover tightly. Refrigerate for at least 5 hours (overnight is best).
- Preheat oven to 350°F. Remove plastic wrap, sprinkle pecans on top of the bread pudding, cover with foil, and bake for 30 minutes.
- Remove foil and continue to bake for another 25-35 minutes, until the pudding is firm in the middle.
- Remove from oven and let cool slightly before serving.
Karlynn’s Tips and Tricks for Making Pumpkin Bread Pudding
Adult Addition: Try soaking the raisins in rum before adding them to the egg mixture. Brandy, whisky, or another dark alcohol with caramel notes would work for this too.
Taste Test: If you intend to modify the amount of spice or adjust the sweetness level of the bread pudding at all, taste the pumpkin and milk mixture BEFORE you add the eggs. This would also be the point to decide if you might want to add a splash of vanilla, or some rum flavouring, or any other extra flavours.
Toppings: Though there are plenty of flavours happening in this bread pudding already, it almost never hurts to add a spoonful of whipped cream or a scoop of vanilla ice cream. Try making some Caramel Syrup to drizzle over the top, or using Old Fashioned Candied Pecans for the nuts in this recipe.
Storage Instructions
Once the bread pudding is cooled, you can cover it and keep it in the fridge for a couple of days. But it will be best eaten immediately so it doesn’t have a chance to get soggy.
More Delicious Pumpkin Recipes
Looking for more great recipes with pumpkin?
Try these Pumpkin chocolate chip muffins or a traditional pumpkin pie.
You might also enjoy Pumpkin Bars or some Pumpkin Bread.
You can even use pumpkin (puree, not pie filling) in soups, like this Curried Pumpkin Soup or Chickpea & Edamame Pumpkin Soup.
There you go. A lovely blend of pumpkin spice, raisins, nuts, and moist bread pudding. Try out this recipe and let me know what you think.
Happy Baking!
Karlynn
Pumpkin Bread Pudding
Ingredients
- 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
- ½ cup raisins
- ½ cup chopped pecans
Instructions
- Use the melted butter to grease the bottom and sides of a 9×13 baking dish.
- Place the bread cubes into the 9×13 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.
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Path says
Can regular milk be replaced with condensed milk or plant based milk?
Nikki says
Hi, is there a sauce that has been added in the picture.
Thanks
nikki
sarah miller says
Do you mean pumpkin pie filling with the spices already in it? Or plain pumpkin.
Angela says
Freakin excellent and so easy. Did it the night before and popped it in the oven in the morning.
Karlynn says
Awesome!!! I’m so glad you enjoyed it!
Joanne krysta says
omg pumpkin bread pudding great tasting
Joanne krysta says
Omg omg pumpkin bread pudding 5/5
U have si many recipes that we at home enjoy and mt work..
U rock KARLYN!!!👍🙋♀️
Olga Lopez says
Wow amazing and delicious Dios.
My cooking blog is in Spanish with Google translator.
Hope you liked.
Olga.