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Spiced Pumpkin Bread Pudding

Kate Sears

Servings: 12

The simplicity of this one-bowl dessert belies how satisfying it is. Serve it slightly warm or at room temperature with whipped cream and graciously accept all the compliments that come your way.


  • Softened unsalted butter, for the dish
  • 2 15-oz. cans pure pumpkin purée
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 cups packed dark brown sugar
  • 8 large eggs
  • 1 Tbs. pure vanilla extract
  • 1 Tbs. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground cloves
  • 1-1/2 lb. challah, brioche, or other soft egg bread, cut into 1-inch cubes (about 16 cups)
  • Confectioners’ sugar, for dusting (optional)
  • Unsweetened or lightly sweetened whipped cream, for serving

Nutritional Information

  • Calories (kcal) : 600
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 215
  • Sodium (mg): 720
  • Carbohydrates (g): 81
  • Fiber (g): 4
  • Protein (g): 13


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×13-inch (or similar) baking dish.
  • Whisk the pumpkin, milk, cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb some of the custard. Re-toss and transfer the mixture to the prepared dish. (If making ahead, cover and refrigerate for up to 24 hours.)
  • Bake until a skewer inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool slightly, at least 20 minutes.
  • Serve warm or at room temperature, dusted with confectioners’ sugar, if you like, and accompanied by the whipped cream.


Rate or Review

Reviews (6 reviews)

  • LVermandel | 09/27/2021

    This recipe exceeded my expectations. Great result for very little effort. Highly recommend trying this one. I cut the recipe in half and still ended up with 8 generous servings.

  • kitchenbitch | 01/14/2016

    Absolutely wonderful. Fantastic custard pumpkin flavor. I have made this several times. People request that I make this all the time. It is a favorite in my family.

  • patjdury | 11/14/2015

    Perfect recipe. Turned out very well. Made it the night before and baked it in the AM.

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