If you love bread pudding and you love pumpkin pie, then you are going to flip over this pumpkin bread pudding recipe! This has now become a favorite seasonal breakfast for us, and even though it’s only September, I have already been asked to make this for Christmas breakfast!

Try my bread and butter pudding recipe for my pineapple upside-down bread pudding if you are looking for another delicious recipe that uses up stale bread!

Pumpkin Bread Pudding on a white plate with a spoon on the side

Simple & Delicious Pumpkin Bread Pudding

This is a delicious cross between a pumpkin pie and a bread pudding, which means that it’s going to be a very pudding-like consistency rather than a solid, sliceable baked good. It’s basically pumpkin pie filling that soaks into bread cubes and that makes it about 50% firmer than your average pumpkin pie. I’m just warning everyone ahead of time that bread pudding doesn’t sound a solid as the name, it is still very much a pudding consistency! This does bake up into a delicious pumpkin spice raisin filled dessert OR breakfast!

pumpkin bread pudding wrapped for refrigerating overnight

How to make pumpkin bread pudding

This recipe came about because I had a ton of stale brioche buns to use, lots of eggs and milk in my fridge and I found a can of pumpkin pie filling – which is something I actually rarely use. It was in my grocery order by accident so I decided that it was high time to use up the pumpkin pie filling in a recipe, thus this pumpkin bread pudding was born. It is incredibly simple to make all you need to do is:

butter a 9 x 13 pan and place all of your sliced bread cubes into it
mix together all of the ingredients
pour the wet ingredients over the bread cubes
let the mixture sit for 3 to 4 hours – overnight is actually the best which makes this a great make-ahead breakfast casserole
bake in the oven for an hour or until done

How to Make this with Pumpkin Puree

Now I made this recipe with pumpkin pie filling, which I want everyone to note because it is completely different than pumpkin pie purée that you buy in the can. The reason that I used the pumpkin pie filling is because that’s what I had in my pantry. To use pumpkin puree, you need to add to this recipe :

brown sugar to taste
2-3 tsp pumpkin pie spice
1-2 tsp vanilla

Pumpkin Bread Pudding on a white plate, a glass of milk on background

Tips and Tricks for Making Pumpkin Bread Pudding

When you use condensed milk, it sweetens up the plain pumpkin puree; however, by the time you add the milk and eggs, it’s going to be less sweet. As I show in the recipe below, TASTE TEST right before you add the eggs.
If you want to add an adult twist to this recipe, soak your raisins in rum before you add them to this recipe!
Because this can take up to an hour to cook, cover it in aluminum foil for the first half an hour, then remove and continue to bake until done. This also prevents your pecans from getting too browned on the top. You can also add the pecans on top 10 to 15 minutes before you pull it out of the oven to prevent them from over-browning as well.

More Pumpkin Recipes

I love a good pumpkin recipe! Try my:

Traditional pumpkin pie recipe
Pumpkin Bars with Cream Cheese Icing
Pumpkin Bread
Pumpkin chocolate chip muffins

Happy baking! Let me know in the comments below if you try this!

Love,

Karlynn