This pumpkin bread pudding is made with pumpkin puree, challah bread, and other simple ingredients. The perfect easy dessert for fall!
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Pumpkin Bread Pudding

An easy bread pudding recipe made with pumpkin puree, challah bread, and a few other simple ingredients. This pumpkin bread pudding is easy to make and a family favorite!
Course Dessert
Cuisine American
Keyword pumpkin bread pudding
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Author Danielle

Ingredients

  • 1 (20-ounce) loaf day-old challah bread cubed into 1-inch pieces
  • 3 cups (720 ml) whole milk
  • 1 (15-ounce) can pumpkin puree
  • 2/3 cup (135 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 4 large eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  • Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
  • In a very large mixing bowl, whisk together the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
  • Meanwhile, preheat oven to 350°F. Once the 15 minutes is over, place the bread pudding in the oven and bake at 350°F for 45-55 minutes or until the center is set.
  • Remove from the oven and transfer to a wire rack to cool slightly before serving.

Notes

If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8-10 minutes, stirring often, until the bread is dried out.
Store bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds.