Pumpkin Bread Pudding with a Buttery Pecan Topping

This pumpkin bread pudding tastes like a crisp autumn evening in a baking dish, with soft custard-soaked brioche and a crackly brown sugar pecan top.

It’s the kind of dessert you can toss together after dinner while the oven does the work, making it a reliable weeknight treat or a lazy weekend brunch.

Why This Pumpkin Bread Pudding Works

I keep coming back to this one because the pumpkin puree pulls double duty, adding earthy flavor and a velvety texture that makes the custard feel lush without being heavy.

The bread soaks up the spiced mixture and bakes into tender pockets that still hold their shape, while the pecan topping delivers a buttery crunch that cuts through the soft pudding.

Everything comes together in just over an hour with simple pantry ingredients and a few bowls, so it feels special without a lot of fuss.

Ingredients

• 1 lb loaf brioche or challah, cut into 1-inch cubes (about 8 cups): day-old bread is ideal so it drinks up the custard
• 1 1/2 cups whole milk: brings richness without being too heavy
• 1/2 cup heavy cream: gives the custard a silky base
• 1 cup canned pumpkin puree: not pumpkin pie filling, which is sweetened and spiced
• 3/4 cup packed dark brown sugar: dark brown adds a deeper molasses note
• 3 large eggs: they set the pudding and give it structure
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• Butter for the baking dish
• For the topping:
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed dark brown sugar
• Pinch of salt

Variations and Substitutions

• Bread swap: French bread or sourdough work well if you prefer a slightly chewier bite. Avoid soft sandwich bread, it can turn gluey.
• Dairy free: replace the whole milk and cream with full-fat canned coconut milk for a rich custard without dairy.
• Nut free: skip the pecan topping or substitute raw pumpkin seeds tossed with the same melted butter and sugar.
• Spice shortcut: use 2 teaspoons pumpkin pie spice instead of the individual spices.
• Sweeter spin: swap the brown sugar for an equal amount of maple syrup, the custard will be a touch looser but still bakes beautifully.

If you love pumpkin desserts, our classic pumpkin loaf is another favorite this time of year.

How to Make Pumpkin Bread Pudding

Step 1: Toast the Bread

Preheat the oven to 350°F (175°C). Spread the 8 cups of bread cubes on a rimmed baking sheet in a single layer and toast for 10 to 12 minutes, tossing once halfway through, until the bread is dry and just starting to turn light gold at the edges.

You want the cubes to feel crisp to the touch but not browned hard, so they absorb the custard without disintegrating.

If your bread is already very dry from sitting out overnight, you can shorten the toasting to 5 minutes just to warm it and drive off any last moisture.

Step 2: Whisk the Custard

In a large mixing bowl, whisk together the 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 cup pumpkin puree, 3/4 cup brown sugar, 3 eggs, 2 teaspoons vanilla, the cinnamon, ginger, nutmeg, cloves, and 1/4 teaspoon salt.

Whisk vigorously for about 1 minute, until the custard is completely smooth and no streaks of pumpkin or egg white remain.

The mixture will smell warmly spiced but not overpowering, and it should coat the back of a spoon with a thin, even layer.

Step 3: Soak the Bread

Add the toasted bread cubes to the bowl of custard and fold them in gently with a rubber spatula until every piece is coated.

Let the mixture sit at room temperature for 10 to 15 minutes, stirring once or twice, so the bread drinks up most of the liquid and becomes uniformly soggy.

You will know it is ready when the cubes have softened but still hold their shape, and there is no more than a spoonful or two of free custard pooling at the bottom of the bowl.

Step 4: Mix the Pecan Topping

While the bread soaks, stir together the 1/2 cup chopped pecans, 2 tablespoons melted butter, 2 tablespoons brown sugar, and a pinch of salt in a small bowl.

The mixture should look like wet, clumpy sand with the nuts well coated.

Keep it nearby so the butter does not firm up before you sprinkle it on.

Step 5: Bake the Pudding

Butter a 9-inch square baking dish (or an 8×8 dish) generously. Pour the soaked bread mixture into the dish and spread it into an even layer with the spatula, then scatter the pecan topping evenly over the surface.

Slide the dish into the oven and bake for 40 to 45 minutes. The pudding is done when the center is just set with a slight wobble but no liquid movement, and a knife inserted an inch from the edge comes out clean.

If the pecan topping is browning too fast, tent the dish loosely with foil for the last 15 minutes so the crust stays golden and crunchy rather than bitter.

Step 6: Cool and Serve

Pull the dish from the oven and let the bread pudding rest on a wire rack for 10 to 15 minutes so the custard firms up enough to slice.

Spoon it out while still warm, and dust the top with a little powdered sugar or add a scoop of vanilla ice cream right before you carry it to the table.

If you are serving it from the dish, that first spoonful should reveal soft, spiced bread and a buttery pecan crust on top.

Tips for This Bread Pudding

• Let the bread soak properly. Rushing this step means parts of the custard never absorb, and you end up with dry spots and a watery edge after baking.
• Use a square dish for the best texture. A 9×13 pan makes a thinner pudding that bakes faster and dries out more easily, so stick with a deeper dish if you can.
• If your oven runs hot, check at 35 minutes. The pudding will be pale on the outside but perfectly creamy inside when it is just set.
• The pecan topping can be doubled if you want an extra crunchy crust, bake the same amount of time but watch the color so it does not burn.

Bake times can shift slightly depending on your pan.

How to Keep Leftover Bread Pudding Fresh

• Refrigerate: cover the dish (or transfer slices to an airtight container) and store in the fridge for up to 4 days.
• Reheating: warm individual portions in the microwave with a splash of milk to keep them moist, or cover the whole dish with foil and reheat in a 300°F (150°C) oven for 15 to 20 minutes.
• Serve cold: the pudding is also good straight from the fridge, almost like a slice of custardy cake.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but you need to cook and puree it until very smooth, then drain any watery liquid in a fine mesh strainer so the custard does not turn thin. Canned puree gives a more reliable, consistent texture.

Can I assemble this a day ahead and bake it tomorrow?

Absolutely. After soaking the bread, cover the dish and refrigerate it for up to 24 hours. Bake straight from the fridge, adding about 10 minutes to the bake time.

Why did my bread pudding turn out dry?

It likely over-baked. Pull it from the oven as soon as the center is just set with a little jiggle, even if a knife comes out slightly damp. It will continue to firm up as it cools.

Can I freeze pumpkin bread pudding?

Yes. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months, then thaw in the fridge and reheat gently.

Pumpkin Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 382

Ingredients Method Notes

Ingredients

  

• 1 lb loaf brioche or challah, cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 cup canned pumpkin puree
• 3/4 cup packed dark brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• Butter for the baking dish
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 2 tablespoons packed dark brown sugar
• Pinch of salt

Method

 

1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast 10-12 minutes until dry and lightly golden.
2. In a large bowl, whisk milk, cream, pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
3. Fold toasted bread into the custard and let soak 10-15 minutes, stirring occasionally, until most liquid is absorbed.
4. In a small bowl, stir pecans, melted butter, brown sugar, and a pinch of salt until coated.
5. Butter a 9-inch square baking dish, pour in the bread mixture, spread evenly, and scatter the pecan topping over the top. Bake 40-45 minutes until the center is just set.
6. Cool on a wire rack 10-15 minutes, then serve warm dusted with powdered sugar or with ice cream.

Notes

The 15-minute soaking step is not counted in the prep or cook time above. If you like a deeper pumpkin flavor, you can increase the puree to 1 1/4 cups and reduce the milk by the same amount.