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Pumpkin Bread Pudding
Faiza Shabir

Pumpkin Bread Pudding with Vanilla Sauce

This Pumpkin Bread Pudding with Vanilla Sauce is a warm, comforting fall dessert made with cubes of bread soaked in a rich pumpkin custard and baked until golden. Finished with a silky homemade vanilla sauce, it's the perfect treat for Thanksgiving, holiday dinners, or cozy autumn evenings. Every bite is soft, creamy, and full of warm pumpkin spice flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 8 cups day-old French bread or brioche cut into 1-inch cubes
  • 1 cup pumpkin puree
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons melted unsalted butter
  • 1/2 cup chopped pecans optional
  • Vanilla Sauce Ingredients
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the bread cubes evenly in the prepared baking dish.
  3. Whisk together pumpkin puree, milk, heavy cream, eggs, brown sugar, granulated sugar, vanilla, pumpkin pie spice, cinnamon, nutmeg, salt, and melted butter.
  4. Pour the pumpkin custard evenly over the bread cubes.
  5. Gently press the bread into the custard and let it soak for 10–15 minutes.
  6. Sprinkle chopped pecans over the top if using.
  7. Bake for 45–50 minutes until the center is set and the top is lightly golden.
  8. For the vanilla sauce, melt the butter in a saucepan over medium heat.
  9. Stir in heavy cream, sugar, vanilla, and salt until smooth and slightly thickened.
  10. Serve the warm bread pudding drizzled generously with the vanilla sauce.

Notes

  • Day-old bread absorbs the custard best and creates the perfect texture.
  • Brioche or challah makes the pudding extra rich and tender.
  • Add raisins or dried cranberries for additional fall flavor.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual servings and add fresh vanilla sauce before serving.

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