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Pumpkin Bread Pudding: A Fall Family Favorite

Updated on August 4, 2014

Pumpkin Bread Pudding: A Super-Simple Dessert Your Family Can Fall In Love With

What do you get when you combine cinnamon spiced, pureed pumpkin with leftover bread, milk and sugar? Why pumpkin bread pudding, of course!

Every year, as the sultry days of summer transition into the crisp coolness of fall, you know it's pumpkin season here in the US and Canada. Pumpkin . . . so versatile, it can become a savory side dish or a slam dunk dessert.

Pumpkin bread pudding just happens to be one of my family's pumpkin desserts of choice. Why? Well, if you try any one of these super-simple recipes, you'll see for yourself . . .

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Above photo used under Creative Commons from: roboppy, on Flickr

Video: A Quick & Easy Pumpkin Bread Pudding How-To

Here's one of several ways to make pumpkin bread pudding ...

More Pudding-ish ... Less Bread-y

My family and I tend to favor bread puddings that are more like a dense pudding rather than the "coated bread cubes" version. In other words, when my recipe is baked and set, you can hardly identify the bread pieces. How do I get this "pudding-ish" consistency? See my notes in the instructions below ...

Dee's Pumpkin Bread Pudding Recipe - [That's Me!]

Photo used under Creative Commons from: roboppy, on Flickr

Dee's Pumpkin Bread Pudding (Family-Sized)

About 12 Healthy Portions

Truth be told . . . when I first tried making a "pumpkin" bread pudding, I really didn't measure . . . I simply winged it by adapting the down-home version of bread pudding . . . I learned as a kid from my fore-mothers (their brand of cooking was much more sensory: by sight, touch and taste).

But recently I decided to take the time to measure and even try some slightly healthier ingredients. Here's the basic recipe:


  • 3 cups milk
  • (I use almond milk)
  • 8 cups bread, ripped up into small pieces
  • (I use whole grain bread)
  • 1 can 100% pure pumpkin (15 oz size)
  • 2 cups sugar
  • (I use evaporated cane juice sugar and sometimes maple syrup)
  • 4 large eggs
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 2 tablespoons vanilla extract
  • (I sometimes use 1 tbsp vanilla + 2 tbsp of rum)
  • 2 tablespoons of coconut oil

  • large mixing bowl
  • whisk
  • potato masher (optional)
  • measuring spoons
  • measuring cup
  • 10 X 15 baking pan


Preheat oven to 400°F.

Since coconut oil solidifies during cool weather months ... put 2 tablespoons in the baking pan and let melt in oven. You will be using some of this to grease the pan and the remainder gets added to the batter.

Place bread (ripped up into small pieces) in a large bowl and cover with the milk, letting it soak for about 30 minutes. [Note: sometimes when you use a denser whole-grain bread, I find that it takes a little longer to get soft and loose]

Mash the bread into a consistent texture with no chunks (use a potato masher). To the mashed, soaked bread mixture, add the pumpkin, eggs, spices, sugar, vanilla and mix well.

Mix in some of the melted coconut oil to the "batter" (leaving enough oil in the pan to liberally coat ).

Transfer to greased baking pan, cover with foil and place into the oven. Immediately turn oven down to 350 degrees.

Bake for about 45 minutes, remove the foil and leave in oven until browned on top and set in center. [Note: sometimes it takes a little longer to bake, especially if the batter is denser from using whole-grain breads]

Remove from oven and let cool.

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Photo used under Creative Commons from: seniwati, on Flickr

Once cooled, youi'll be able to cut into squares and serve either all by itself ... dusted with powdered sugar .... or topped with a dollop of whipped sweet cream.

Caramelized Crunch, Anyone?

Sometimes before popping into the oven, I top with walnuts and brown sugar. Once baked, the walnuts are almost caramelized which adds an crunch-like, oo-ey-goo-ey goodness to any bread pudding recipe.

Ingredient Recommendations

Nielsen-Massey Vanilla Madagascar Vanilla Extract, 4 oz
Nielsen-Massey Vanilla Madagascar Vanilla Extract, 4 oz

This hearty, rich-tasting vanilla is something I recommend to keep on-hand in you cupboard.


Large Baking Dish

Marinex 5-1/2-Quart Prediletta Deep Rectangular Baking Dish
Marinex 5-1/2-Quart Prediletta Deep Rectangular Baking Dish

A large deep 5.5qt. rectangular baking dish and is 15-7/8" x 9-3/4" x 2-3/4" with grip styled handles at each end.


Bread Pudding: Love It . . . Or NOT? - Have your say

Do you love bread pudding?

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A Totally Vegan Pumpkin Bread Pudding ...

All the sweet pumpkin-y deliciousness but without the eggs and cow's milk.

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Photo used under Creative Commons from:, on Flickr

You'll want to try this non-dairy recipe for "Pumpkin Bourbon Bread Pudding" created by Mattie over at

A Totally "Hot" Way To Serve Pumpkin Bread Pudding ...

When I found this photo and recipe, I thought, "how hot is that" . . . actually baking your pumpkin bread pudding recipe inside a mini pumpkin. So I couldn't complete this page without sharing.

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Photo used under Creative Commons from: anjuli_ayer, on Flickr

Recipe and commentary for this cooked-in-a-pumpkin bread pudding can be found, right HERE

Give A Shout for Pumpkin Bread Pudding - Or, just let me know you stopped by ...

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    • JoyfulReviewer profile image

      JoyfulReviewer 5 years ago

      This recipe looks so yummy. Congratulations on your lens being chosen to be featured on the Fall Harvest Fest monsterboard. Have bookmarked this page into my recipes folder.

    • Diana Wenzel profile image

      Renaissance Woman 5 years ago from Colorado

      This looks totally delicious. Many thanks for the recipe. Very nicely presented.