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90% would make again

Pumpkin Pie Bread Pudding

Tasty Team


for 12 servings

  • 6 large eggs
  • 15 oz pumpkin puree (425 g)
  • ½ cup granulated sugar (100 g)
  • 1 cup brown sugar (220 g)
  • 1 cup heavy cream (240 mL)
  • 1 tablespoon vanilla extract
  • 1 cup milk (240 mL)
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • nonstick cooking spray, for greasing
  • 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
  • toasted pecan, chopped, for garnish
  • ginger, candied, minced, for garnish
  • whipped cream, ice scream, for serving

Nutrition Info

    Calories 249
    Fat 14g
    Carbs 27g
    Fiber 1g
    Sugar 21g
    Protein 6g

Estimated values based on one serving size.


  1. In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
  2. Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
  3. Preheat the oven to 350°F (180°C).
  4. Just before baking, toss the bread cubes to redistribute the liquid.
  5. Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
  6. Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
  7. Enjoy!

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