This post first appeared on Savory Experiments, where I am a contributor.
Pumpkin Cinnamon Bread Pudding is a fantastic way to welcome fall! Made with cinnamon swirl bread, plenty of warm spices, and real pumpkin, this easy dessert will surely impress!
This easy and flavorful bread pudding is perfect for breakfast, brunch, or dessert. The pumpkin and cinnamon flavors make it a great recipe to serve all fall and winter, and it is so easy to make you will be able to easily make one for all your get-togethers.
Bread pudding is often made with any kind of crusty thick bread, like challah or french bread. But this recipe takes the fall flavors up a notch by making it with cinnamon swirl bread!
You only need a few ingredients to make this great fall dessert
- Eggs – Use fresh, quality eggs are best! You need 5 for a great custardy texture without it being too “eggy.
- Whole milk – You can use a different fat percentage or even a non-dairy milk, but whole milk will give it the a richer flavor and texture.
- Canned pumpkin – make sure you use pure pumpkin and not pumpkin pie mixture.
- Sugar – Using a combination of brown and granulated sugar sweets and adds a hint of molasses flavor.
- Vanilla extract – use a good quality pure vanilla extract, not imitation flavoring.
- Pumpkin pie spice mix – Use a pre-bought one, or make your own. You can also substitute apple pie spice mix in.
- Salt – just a pinch helps bring out the sweetness and flavor.
- Cinnamon swirl bread – Find this in your grocer’s bread aisle! You can also use a loaf that has raisins in the swirls, too.
How to make
This recipe is so easy to make! For the full set of directions, make sure you scroll down to the recipe card below.
- Prepare. Preheat the oven to 350 F and prepare a 9×13 pan by coating it with baking spray.
- Make the pumpkin custard mixture. In a large bowl, whisk together all the ingredients except for the bread. Set side.
- Prepare the bread. Using a bread knife, slice the bread into 1 1/2 ” cubes. Since the bread is usually sliced on the thinner side, you want to use slightly larger cubes so they don’t disintegrate.
- Combine the bread and custard. Gently toss the bread cubes into the pumpkin mixture and allow to rest for 10 minutes so the bread can soak up some of the liquid. Carefully transfer the mixture to the prepared baking pan and use a spoon or spatula to press down on the mixture, evenly distributing it and really pressing it down to help create the right texture.
- Bake for 45-55 minutes, or until set. Allow to cool for a few minutes and then serve with caramel sauce and whipped cream, if desired.
*Recipe Note: This bread pudding recipe is on the wetter/more pudding side. If you want a thicker, drier bread pudding, add another half loaf of cinnamon swirl bread to the recipe. Don’t cut down on the milk and eggs, just bulk it up with more bread.
Prep Ahead: You can make this a day ahead and place it in the fridge overnight before baking.
Options for serving
This bread pudding is great because it is so versatile, and served so many different ways.
- Serve it for breakfast, brunch, or dessert.
- Serve it hot or cold (it’s amazing warm from the oven, but leftovers are awesome straight from the fridge, too).
- I suggest serving it with salted caramel sauce, but you could also do a traditional rum sauce, or vanilla sauce.
- Serve it with homemade whipped cream, or vanilla ice cream.
You can’t make a wrong choice here!
How to store leftovers
Store any leftovers in a covered container in the fridge for 2-3 days.
To reheat and serve, cover the container with foil and bake at 350 F for 15-20 minutes. You can also reheat individual servings in the microwave for 45-60 seconds, or until warmed through.
Pumpkin Cinnamon Bread Pudding Recipe
- 4 eggs
- 2 ½ cups whole milk
- 15 ounces canned pumpkin
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ teaspoons pumpkin pie spice mix
- ¼ teaspoon salt
- 16 ounces 1 loaf cinnamon swirl bread
- Caramel sauce
- Whipped cream
- Preheat the oven to 350 F.
- Coat a 9×13 baking pan with cooking spray and set aside.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin, brown sugar, granulated sugar, vanilla extract, pumpkin spice mix, and salt. Set aside.
- Working with a few slices at a time, cut the bread into 1 1/2” cubes.
- When all the bread has been cut, gently toss into the pumpkin mixture to coat.
- Allow the mixture to rest for 10 minutes.
- Carefully spoon the mixture into the prepared baking pan. Use a wooden spoon or spatula to evenly spread the mixture around and to press down on the mixture.
- Bake for 45-55 minutes, or until the mixture is set and doesn’t jiggle when you wiggle the pan.
- Allow to cool before serving.
- Serve with caramel sauce and whipped cream.
Want a more visual step by step? See the how to make pumpkin cinnamon bread pudding story.