Pumpkin Bread Pudding

By Yossy Arefi

Updated October 29, 2025

An overhead image of pumpkin bread pudding with a scoop missing. To the top right of the frame, there’s a bowl of whipped cream.
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Ready In
2 hr
(1 hr, plus 1 hr cooling)
Rating
4(179)
Comments
Read comments

This comforting fall bread pudding makes use of an entire can of pumpkin purée. Cubes of soft and billowy challah are enrobed in a generously spiced pumpkin custard and baked until crisp on the top and soft underneath. This recipe does double duty as a rich brunch dish or a cozy dessert — make sure to serve it warm with a dollop of cool cinnamon whipped cream on top. 

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Ingredients

Yield:12 servings

For the Bread Pudding

  • Butter for the pan

  • 1 loaf challah bread (about 1 pound), cut into 1 ½-inch cubes

  • 2 cups/480 milliliters whole milk

  • 1 cup/240 milliliters heavy cream

  • 1 (15-ounce) can pumpkin purée

  • 4 large eggs

  • ½ cup/100 grams granulated sugar

  • 2 tablespoons pumpkin spice, store-bought or homemade

  • 1 tablespoon vanilla extract

  • ¼ teaspoon kosher salt (such as Diamond Crystal)

For the Cinnamon Cream

  • 1½ cups/360 milliliters heavy cream, chilled

  • 3 tablespoons powdered sugar

  • 1 tablespoon ground cinnamon or pumpkin spice

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

36 grams carbs; 148 milligrams cholesterol; 408 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 26 grams fat; 1 gram trans fat; 2 grams fiber; 241 milligrams sodium; 9 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Make the bread pudding:

    1. Step 1

      Heat oven to 350 degrees and butter a 9-by-13-inch baking dish or large gratin dish. Add the bread pieces to the dish. 

    2. Step 2

      In a large bowl, whisk together the milk, cream, pumpkin purée, eggs, granulated sugar, pumpkin spice, vanilla and salt. 

    3. Step 3

      Gently pour the custard over the bread and press lightly to cover the bread with the custard. Loosely cover the pan with foil and let the mixture rest for 30 minutes. 

    4. Step 4

      Bake the bread pudding, still covered with the foil, for 20 minutes, then remove the foil and continue to bake until set at the edges and browned on top, 20 to 25 minutes more. The center will still be a bit wobbly. Set the baking dish on a rack to cool for at least 30 minutes.

  2. Make the cinnamon cream:

    1. Step 5

      Add the cream, powdered sugar and cinnamon to a large bowl and use a whisk or electric mixer to beat until the mixture reaches soft peaks. Serve the warm or room-temperature bread pudding with a scoop of cinnamon cream. (Store any leftover bread pudding, covered, in the refrigerator for up to 3 days. To reheat, bake in a 350-degree oven, covered, for about 15 minutes.)

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Ratings

4 out of 5
179 user ratings
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Comments

Lesley

I was thrilled to see this recipe—I love anything pumpkin, and bread pudding is one of my favorite things to cook. Sadly, I found this bland in flavor, even after trying to spice it up a bit with raisins and a dash of molasses. The texture is a bit odd, too, because the pumpkin and bread together overtake the work the eggs and milk should do. I wonder if it might work better with half the amount of bread specified and perhaps more milk…although this wouldn't solve the flavor problem…hmmmm

Lori Andrews

Trader Joe's sells a pumpkin brioche bread this time of year.... Im wondering how that would work in place of the challah. Mmmmmm.

TG

Fresh challah? Or should the challah chunks be dry?

Laura

I was excited to bake this for Thanksgiving dessert instead of the traditional pumpkin pie. Unfortunately, that excitement turned to horrors as the first bit touched my tongue. Mushy, too much spice - the texture was not a bread pudding - all-in-all a general waste of ingredients & time, not to mention the embarassment of serving this to guests. I am a very good cook: followed the directions to the T & baked it in my La Cornue. Not an issue on my end. The recipe simply falters.

Anne Lyon

Make this THREE days ahead. I followed the recipe except for using brioche bread. Made it on Tuesday for Thanksgiving. It was meh, but today it is great! The extra day allowed the bread to become more custardy.

Danny

Subbed maple syrup for the sugar and added a tbsp of spiced rum - delish!

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