Pumpkin Pie Bread Pudding – Hiland Dairy

Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding is a rich and creamy, cozy and filled with classic Fall flavors. A timeless dessert made with simple ingredients and sweet toppings.

Recipe and image compliments of Laura from Lolo’s Home Kitchen

Print Recipe
  • Prep Time
    40 Minutes

  • Cook Time
    45 Minutes

  • Servings


  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 1/2 cups half and half
  • 1 cup whole milk
  • 1 (15 oz) can pumpkin
  • 1 teaspoon pure vanilla extract
  • 1 (16 oz) loaf crusty french bread, cut into 1-inch cubes

Topping Ideas

  • Salted Caramel Sauce
  • Whipped Topping
  • Toasted Pecans


  • Preheat the oven to 350 degrees. In a medium bowl, add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt. Mix all together. Set aside.
  • In a large bowl, add the 4 eggs, 2 egg yolks, half and half and whole milk. Whisk together until combined and smooth. Add the pumpkin and vanilla, mix again until combined and smooth.
  • Add the spice mixture to the egg mixture and mix all together.
  • Cut the bread into 1 inch slices and then into 1 inch cubes. Place the bread cubes into the mixture. Carefully press the bread into the liquid and mix together so the bread is covered and soaked. Let the bread and liquid sit for about 10 minutes.
  • Butter the bottom and sides of a 9×13 baking dish. Pour the bread mixture into the baking dish, spread out and press down slightly. Bake for 45 minutes at 350 degrees.
  • Let cool for about 5 minutes then spoon and serve. Top with your favorites like salted caramel, whipped cream and pecans.

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