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Pumpkin Bread Pudding

Pumpkin bread pudding with cubes of buttery bread soaked in a rich pumpkin custard, then baked until the edges are golden and the center stays creamy. Warm spices like cinnamon, nutmeg, and ginger create a soft, spoonable texture in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
soak time 15 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bread Pudding
  • 8 cup day-old bread, cubed brioche or challah
  • 4 large eggs
  • 1 can (15 oz) pumpkin puree
  • 2 cup whole milk
  • 1 cup heavy cream
  • 0.75 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp ground ginger
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Topping & Sauce
  • 0.25 cup unsalted butter, melted
  • 0.25 cup granulated sugar mixed with 1 teaspoon cinnamon
  • 1 tsp cinnamon for the cinnamon-sugar topping
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract for glaze

Equipment

  • 1 sheet pan

Method
 

Bake the bread pudding
  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish; spread the cubed bread evenly in the dish for even soaking.
  2. In a large bowl, whisk together the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, vanilla extract, and salt until smooth and fully combined.
  3. Pour the pumpkin custard evenly over the bread cubes and press gently so the top layer is moistened; let it sit 15 minutes to absorb.
  4. Drizzle the melted butter over the top, then sprinkle with the cinnamon-sugar mixture so you get golden, lightly crisp peaks.
  5. Bake for 40–45 minutes until the center is just set and the top is golden and slightly crisp.
Make glaze and serve
  1. Whisk the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable for an even drizzle.
  2. Let the bread pudding cool 10 minutes so it finishes setting without drying out.
  3. Drizzle generously with the cream cheese glaze before serving warm for a creamy finish over the custard.

Notes

Pro tip: use truly day-old brioche or challah for the best custard absorption without turning gummy. Store leftovers covered in the refrigerator up to 3 days; rewarm individual portions in the microwave until just hot. Freezing is not recommended because the custard texture can soften when thawed. For a lighter option, swap whole milk for evaporated milk or use low-fat cream cheese in the glaze.