Pumpkin Bread Pudding is the ultimate comfort dessert, blending warm spices, creamy custard, and tender bread into every bite. The rich aroma of cinnamon and nutmeg fills your kitchen as it bakes, promising a treat that’s both cozy and indulgent. With just 45 minutes of baking, this dish transforms simple ingredients into a luscious, golden masterpiece perfect for any occasion.

Each spoonful offers a delightful contrast of textures—soft, custard-soaked bread with a slightly crisp top. The pumpkin adds a velvety richness, while hints of vanilla and brown sugar create a sweet, caramelized depth. Whether served warm or chilled, this dessert is a crowd-pleaser that brings the essence of fall to your table effortlessly.

Ingredients for Pumpkin Bread Pudding

¾ cup organic canned pumpkin puree (not pumpkin pie filling)
1 cup full-fat coconut milk
½ cup almond milk (or milk substitute of your choice)
½ cup maple syrup
4 eggs
1 teaspoon cinnamon
Pinch of nutmeg
⅛ teaspoon salt
1 loaf challah bread (or similar), cubed (about 5 cups)
Chopped pecans (optional)
Topping Options: Powdered sugar, ice cream, maple syrup, maple syrup mixed with melted butter, or a glaze of whisked powdered sugar & a little bit of coconut milk

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a baking dish or individual ramekins.
In a medium bowl, whisk together the pumpkin puree, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt until smooth.
Place the cubed bread in a large bowl and pour the pumpkin mixture over it. Gently stir until all the bread pieces are evenly coated.
If using fresh bread, you can proceed to the next step immediately. If using stale bread, let the mixture sit in the fridge for 30 minutes to a few hours to allow the bread to absorb the liquid.
Scoop the mixture into the prepared baking dish or ramekins. If desired, sprinkle chopped pecans on top.
Bake for 25-30 minutes (less for ramekins) or until the top is golden brown and the inside is set but still slightly gooey.
Remove from the oven and let cool slightly. Serve warm with your choice of toppings.

Topping Ideas to Elevate Your Pumpkin Bread Pudding

Take your Pumpkin Bread Pudding to the next level with creative toppings! Try a drizzle of *maple syrup mixed with melted butter* for a rich, caramel-like flavor. For a creamy touch, add a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, whisk together *powdered sugar and a splash of coconut milk* for a simple glaze. Chopped pecans add a delightful crunch, while a dusting of powdered sugar keeps it classic and elegant.

Perfect Pairings: Serving Suggestions

This Pumpkin Bread Pudding shines as a dessert or even a decadent breakfast! Serve it warm with a side of *spiced chai tea* or *hot apple cider* for a cozy fall treat. For brunch, pair it with a dollop of Greek yogurt and fresh berries. If you’re hosting a holiday gathering, consider adding it to your dessert table alongside pumpkin pie or apple crisp for a festive spread.

Storage and Reheating Tips

Store any leftovers in an *airtight container* in the fridge for up to 3 days. To reheat, pop individual portions in the microwave for 30-45 seconds or warm them in the oven at 300°F for 10-15 minutes. If you’re planning ahead, you can assemble the pudding the night before and let it soak in the fridge overnight—just bake it fresh in the morning for a warm, gooey treat!

Recipe Variations to Try

Customize this recipe to suit your taste! Swap the challah bread for *brioche* or *croissants* for an extra buttery twist. If you’re dairy-free, stick with almond milk, or try oat milk for a creamier texture. Add a handful of *dried cranberries* or *chocolate chips* to the mix for a sweet surprise. For a nutty flavor, fold in *chopped walnuts* or *pecans* before baking.

Time-Saving Tips for Busy Bakers

Short on time? Use *pre-cubed bread* from the bakery section to skip the chopping step. If you’re using fresh bread, toast it in the oven for 10 minutes at 300°F to speed up the soaking process. You can also prepare the wet mixture the night before and store it in the fridge—just combine it with the bread when you’re ready to bake!