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This Pumpkin Bread Pudding recipe is the ultimate fall dessert! With great pumpkin flavor, plenty of warm spices and a smooth and creamy vanilla sauce, this dessert is one you’ll make again and again!

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Pumpkin bread pudding with vanilla sauce and whipped topping on top.

When it comes to pumpkin desserts, I pretty much love them all!! And a good homemade bread pudding is certainly no exception! The pumpkin flavor and warm spices make it a perfect ending for Thanksgiving dinner any holiday meal during the fall season!

Ingredients needed to make Pumpkin Bread Pudding.

Bread Pudding Ingredients Needed

  • Half and Half
  • Milk – I recommend using 1%, 2% or whole milk
  • Brown Sugar
  • Pumpkin Puree
  • Pumpkin Pie Spice – You can use store-bought or make your own (see below)
  • Eggs – This recipe was made with large whole eggs
  • Vanilla Extract
  • Salt
  • Cubed Bread – I recommend brioche, challah or French bread cut into 1-inch pieces (challah bread and brioche can typically be found in the bakery section of the grocery store)

How to Make this Delicious Pumpkin Bread Pudding

First, you coat a baking dish with nonstick spray and preheat the oven.

A whisk stirring up pumpkin bread pudding mixture.

Then, mix all of the bread pudding ingredients (except for the bread) in a large bowl.

Next, you’ll add the bread and carefully stir to coat them in the pumpkin mixture.

Cubed bread.

Pour the pumpkin bread pudding mixture into a prepared baking dish and spread to an even layer.

A couple tablespoons of brown sugar are sprinkled over the bread pudding, which will create a lovely crunch as it’s baking!

Brown sugar being sprinkled onto bread pudding.

The bread pudding will bake for about 50-60 minutes or until there’s just a little wiggle in the center of the dessert.

Overhead view of a pan of bread pudding.

Vanilla Sauce

I love bread pudding, but I there’s something about a warm, creamy sauce that brings the deliciousness to the next level! This sauce is one of those easy recipes that will make a good dessert absolutely incredible!

For the sauce, you’ll whisk together the cold half and half, cornstarch, brown sugar and an egg in a saucepan.

Then you’ll heat the sauce over medium heat, whisking frequently until it’s thickened and bubbly.

Lastly, you’ll stir in the vanilla and butter, mix until smooth and serve warm.

Bread pudding with vanilla sauce on top.

How to Make Pumpkin Pie Spice

If you run out of pumpkin pie spice or can’t find any at the store, you can easily make a batch of your own! You’ll need ground cinnamon, ginger, nutmeg, allspice and cloves.

Other Sauce Options

I love the vanilla sauce exactly how it is. However, it’s fun playing around with different flavor combinations! Give this a try: stir 2 tablespoons of butterscotch schnapps OR cinnamon whiskey into the sauce with the butter and vanilla for a little bit of a different flair!!

Or do the same with your favorite bourbon for a classy bourbon sauce. You can also opt to keep it super simple and serve with warmed caramel sauce!

Does bread pudding need stale bread?

Bread pudding is a great way to use up old bread. However, you can certainly use fresh bread cubes and it’ll work just as good!

How do you know when bread pudding is done?

You’ll know the bread pudding is done when the outer edges of the bread pudding are set and the center is just a little bit wiggly. The best way to know for sure that it’s done is to use a thermometer to check the internal temperature of the bread pudding. If it’s 165F or above, it’s ready to come out of the oven.

Do you eat bread pudding cold or hot?

It’s really delicious either way! However, I prefer to let it set on the counter for 15 minutes then eat it warm with a spoonful of the vanilla sauce, a scoop of vanilla ice cream or a dollop of whipped cream!

How should I store bread pudding and the sauce? 

Store the leftover bread pudding in an airtight container (once it’s come to room temperature) in the fridge.  If you have leftover sauce, place it in a bowl with plastic wrap touching the top layer of the sauce. This will keep it from forming a film over the top.

Vanilla sauce being poured onto a scoop of pumpkin bread pudding.

Other Pumpkin Recipes I Love

Pumpkin Crisp – It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!

Pumpkin Streusel Pie – Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and your dessert will be the talk of the whole holiday season!

Pumpkin Baked Oatmeal – Pumpkin Baked Oatmeal is nutritious, full of real pumpkin & pumpkin spice and will keep you satisfied for hours. Top with chopped pecans and a drizzle of maple syrup for a delicious breakfast!

Pumpkin Cheesecake Bars – Pumpkin Cheesecake Bars are the perfect fall dessert! With layers of streusel, cheesecake filling and a swirl of pumpkin, they’re gorgeous and so delicious!

Bread pudding in a small black cast iron skillet with ice cream on top.


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5 from 1 vote

Pumpkin Bread Pudding

Author: Kelsey
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
10 servings
With great pumpkin flavor, warm spices and a smooth and creamy vanilla sauce, this Pumpkin Bread Pudding is one you'll make on repeat!


Bread Pudding

  • 1 1/2 cups half and half
  • 1 cup milk
  • 3/4 cup + 2 tablespoons brown sugar divided
  • One 15 ounce can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 10 cups diced bread*

Vanilla Sauce

  • 1 1/2 cups half and half
  • 1 tablespoon cornstarch
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 2 tablespoons salted butter


Bread Pudding

  • Preheat the oven to 350°F and grease a baking dish. (Mine was an ceramic 9×13" baking dish with rounded edges).
  • In a large bowl, whisk together the half and half, milk, 3/4 cup of the brown sugar, pumpkin, pumpkin pie spice, eggs, vanilla and salt.
  • Add the bread cubes and fold them in.
  • Pour the mixture into the prepared pan and spread to an even layer.
  • Sprinkle the remaining brown sugar on top.
  • Bake for 50-60 minutes, or until the center of the bread pudding is almost set (a little wobble is fine). The center of the bread pudding should be at least 165°F in the center.
  • Serve warm with vanilla sauce.

Vanilla Sauce

  • In a medium sized mixing bowl, whisk together the half and half, cornstarch, brown sugar and egg.
  • Place the pan over medium heat, whisking frequently, until bubbly and thickened.
  • Remove from heat and stir in the vanilla and butter.
  • Serve warm with the bread pudding.


*For this recipe, I recommend using a crusty French bread, brioche or challah. 


Calories: 380kcal | Carbohydrates: 57g | Protein: 11.5g | Fat: 11.7g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.2g | Trans Fat: 0.3g | Cholesterol: 103.6mg | Sodium: 431mg | Potassium: 235mg | Fiber: 3.9g | Sugar: 28g | Vitamin A: 5827IU | Vitamin C: 0.6mg | Calcium: 192mg | Iron: 3.5mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    I can’t wait to make some of your recipes. I know that my family will fall in love with this. Can’t wait to make it think I’m going to be making it this weekend. Can’t wait to get more delicious recipes to make for a dinner that is coming up soon. Thank you so much

  2. What size baking dish Kelsey?