A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pumpkin Bread Pudding


Pumpkin Bread Pudding Recipe

This smooth and creamy, golden-orange bread pudding gets rave reviews from all of our taste testers here at King Arthur Flour. It's a great change-of-pace autumn dessert (think Thanksgiving).

At a glance

2 dozen small servings, or fewer larger servings


Choose your measure:

  • 6 large eggs
  • 1 1/2 cups (15-ounce can) pumpkin or squash purée
  • 2 cups light cream or half & half
  • 1 cup milk
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup rum, optional
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 8 cups bread, cut in 3/4" cubes (See "tips", below.)



  1. In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
  2. Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven.
  3. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
  4. Preheat your oven to 350°F.
  5. When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread.
  6. Sprinkle with grated nutmeg, if desired; and bake until set and beginning to brown, about 40 to 50 minutes.
  7. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.
  8. Store, covered, in the refrigerator for up to 5 days.