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Pumpkin Bread Pudding with glaze in a white dish, drizzled vanilla glaze

Pumpkin Bread Pudding with Glaze


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  • Author: ava salmon
  • Total Time: 65 minutes
  • Yield: 8–10 servings
  • Diet: Vegetarian

Description

Pumpkin Bread Pudding with Glaze is a cozy, custardy fall dessert layered with warm pumpkin spice, soft bread cubes, and a silky vanilla drizzle. Perfect for gatherings, holidays, or a comforting weekend bake.


Ingredients

  •  10 cups brioche or challah bread, cut into 1-inch cubes (day-old)
  •  1 1/2 cups pumpkin puree (not pumpkin pie filling)
  •  1 3/4 cups whole milk
  •  3/4 cup heavy cream
  •  4 large eggs
  •  3/4 cup packed light brown sugar
  •  1/4 cup granulated sugar
  •  2 tsp pure vanilla extract
  •  2 tsp ground cinnamon
  •  1/2 tsp ground nutmeg
  •  1/4 tsp ground ginger
  •  1/8 tsp ground cloves
  •  1/2 tsp fine salt
  •  2 tbsp unsalted butter, melted (plus extra for greasing)
  • Optional: 1/2 cup chopped toasted pecans or chocolate chips
  • Optional: 1/3 cup dried cranberries

For the Glaze:

  •  1 cup powdered sugar
  •  1–2 tbsp milk
  •  1 tsp vanilla extract
  •  Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and add the cubed bread. If bread is fresh, toast lightly in the oven for 10 minutes to dry slightly.
  2. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, sugars, vanilla, and spices until smooth.
  3. Pour the pumpkin custard evenly over the bread. Gently press the cubes to soak up the liquid. Let sit for 10–15 minutes.
  4. Sprinkle optional toppings such as pecans, chocolate chips, or cranberries over the soaked bread.
  5. Bake uncovered for 45–50 minutes, until the edges are golden brown and the center is set but slightly wobbly.
  6. While the pudding cools slightly, whisk together powdered sugar, milk, vanilla, and salt to make the glaze.
  7. Drizzle the glaze over warm bread pudding and serve immediately or slightly chilled.

Notes

  • Best bread: Use brioche or challah for a rich, custard-like texture.
  • Make-ahead: Assemble up to 12 hours in advance; refrigerate and bake before serving.
  • Storage: Refrigerate leftovers up to 4 days. Warm in oven before serving.
  • Variations: Swap the glaze for caramel or maple syrup for a seasonal flavor.
  • Serving ideas: Serve with whipped cream, vanilla ice cream, or a dusting of cinnamon sugar.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10 of pudding
  • Calories: 320
  • Sugar: 26 g
  • Sodium: 270 mg
  • Fat: 12 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 8 g
  • Cholesterol: 95 mg