Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream is a warm, comforting dessert made with about 8 cups of lightly dried bread, pumpkin purée, eggs, milk, brown sugar, vanilla, and pumpkin pie spice. The assembled pudding rests for 10–15 minutes, then bakes at 350°F for 45–55 minutes until the edges are set and the center has only a slight jiggle.

Every spoonful combines tender custard-soaked bread with the mellow sweetness of pumpkin, brown sugar, and cinnamon. A cloud of softly whipped cream scented with pumpkin spice adds a cool, creamy finish that makes this easy bread dessert perfect for Thanksgiving, weekend baking, or any chilly evening.

Why You’ll Love This Recipe

This pumpkin bread pudding is the kind of dessert that makes the kitchen smell like a bakery on a crisp autumn afternoon. Pumpkin purée gives the custard a beautiful color and gentle earthy sweetness, while brown sugar adds a soft molasses note that pairs naturally with vanilla and warm spice.

The texture is just as appealing as the flavor. The top and edges become golden and lightly crisp, while the center stays tender, creamy, and spoonable instead of dry.

It is also an excellent way to use bread that is a day or two past its prime. Brioche and challah create a rich, soft pudding, while French or Italian bread gives the finished dessert a firmer, more structured bite.

If you enjoy cozy pumpkin baking, our pumpkin bread with chocolate chips is another wonderful recipe to keep on your fall baking list.

Ingredients You’ll Need

The recipe starts with one pound of bread, cut into approximately 1-inch cubes. You will need about 8 cups of cubes, and the bread may be brioche, challah, French bread, or Italian bread.

• Pumpkin: Use one 15-ounce can of plain pumpkin purée. Do not use pumpkin pie filling, which already contains sugar and spices.
• Custard: Four large eggs and 1 1/2 cups of whole milk or half-and-half create the creamy base.
• Sweetener and flavor: One packed cup of light brown sugar, two teaspoons of vanilla, two teaspoons of pumpkin pie spice, optional cinnamon, and salt round out the flavor.
• Optional additions: Add 1/2 cup of raisins, dried cranberries, or chopped pecans for extra texture.
• Whipped cream: Cold heavy cream, confectioners’ sugar, pumpkin pie spice, and vanilla make the five-minute topping.

For a richer pudding, choose brioche or challah. If you prefer a more substantial, less delicate texture, French or Italian bread is a dependable choice.

For another creative baked bread treat, you may also enjoy this cream cheese stuffed banana bread coffee cake.

How to Make It Step-by-Step

Step 1: Begin by heating the oven to 350°F (175°C), then grease a 9-by-13-inch baking dish with butter or baking spray. If your bread is fresh, spread the cubes over a baking sheet and dry them in a 300°F oven for about 15–20 minutes; cool them before combining them with the custard.

Step 2: In a large bowl, whisk together the pumpkin purée, eggs, whole milk or half-and-half, packed brown sugar, vanilla, pumpkin pie spice, optional cinnamon, and salt. Keep whisking until the eggs are fully incorporated and the mixture looks smooth, with no streaks of egg white.

Step 3: Put the dried or day-old bread cubes into the prepared dish. Pour the pumpkin custard over the bread as evenly as possible, then press the cubes down gently with a spatula or the back of a spoon so the bread can absorb the liquid.

Step 4: Let the assembled pudding stand for 10–15 minutes before baking. This short resting period gives the custard time to move into the center of each bread cube; add the raisins, dried cranberries, or pecans after the rest, scattering them evenly across the dish.

Step 5: Bake for 45–55 minutes, checking near the earlier end of the range. The edges should look set and lightly puffed, while the center should be just firm with a slight jiggle rather than completely dry.

Step 6: While the pudding is in the oven, prepare the topping by beating the cold heavy whipping cream with confectioners’ sugar, pumpkin pie spice, and vanilla. Stop at soft or medium peaks so the cream remains silky, soft, and easy to spoon.

Step 7: Let the baked pudding cool briefly, then serve it warm or at room temperature. Finish each portion with a generous spoonful of pumpkin spice whipped cream, allowing the topping to soften slightly against the warm custard.

Pro Tips for the Best Texture

Stale bread is the most important texture tip. Fresh bread absorbs the custard too quickly and can turn mushy, while day-old or lightly dried bread has enough structure to soak up the pumpkin mixture gradually.

Do not rush the resting time. Those 10–15 minutes allow the custard to distribute through the cubes, so the pudding is creamy throughout instead of wet in some places and dry in others.

Watch the center carefully near the end of baking. A slight wobble is desirable because the pudding continues to set from carryover heat after it leaves the oven.

For the whipped cream, chill the mixing bowl and beaters before starting. Cold equipment helps the cream whip efficiently, and stopping at medium peaks prevents an overly firm or grainy topping.

If you use pecans, scatter them across the top or fold some into the pudding for a pleasant contrast to the soft custard. Dried cranberries bring bright tartness, while raisins contribute a classic, mellow sweetness.

Serving Ideas and Flavor Variations

This pudding is lovely on its own, but the pumpkin spice whipped cream makes it especially inviting. Serve it in bowls while warm, or let it cool to room temperature for a slightly firmer sliceable texture.

A drizzle of caramel sauce is a natural companion for the brown sugar and pumpkin flavors. Chopped pecans can add a little crunch, and an extra pinch of pumpkin pie spice over the whipped cream gives every serving a fragrant finish.

For a deeper pudding, use a 9-by-9-inch baking dish instead of a 9-by-13-inch dish. The smaller dish creates a thicker layer, so expect the baking time to be about 55–65 minutes and rely on the slight-jiggle test rather than the clock alone.

Some published variations use evaporated milk or a combination of milk and heavy cream. Maple syrup and bourbon are also frequent additions in other versions, but the formula here keeps the pumpkin flavor clear and balanced.

If you like pumpkin desserts with a creamy center, try these cream cheese filled pumpkin cupcakes for a handheld alternative.

Storage and Reheating

Cover cooled leftovers and refrigerate them. The pudding can be served cold, at room temperature, or gently rewarmed until the center is pleasantly warm.

Reheat individual portions carefully so the custard does not dry out. Add the whipped cream after reheating rather than warming the topping with the pudding.

Make the whipped cream close to serving time for the softest texture. If you are preparing dessert ahead, bake the pudding, chill it covered, and make the pumpkin spice whipped cream shortly before serving.

For more comforting dessert inspiration, compare this pumpkin version with our classic Louisiana bread pudding or this chocolate banana bread pudding.

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

A warmly spiced pumpkin bread pudding with a soft custardy center, golden edges, and a spoonful of pumpkin spice whipped cream. It makes about 8 servings and is especially delicious served warm.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Bread Pudding

• 1 pound loaf, about 8 cups Brioche, challah, French bread, or Italian bread, cut into 1-inch cubes
• 15 ounces Pumpkin purée, not pumpkin pie filling
• 4 Large eggs
• 1 1/2 cups Whole milk or half-and-half
• 1 cup Packed light brown sugar
• 2 teaspoons Vanilla extract
• 2 teaspoons Pumpkin pie spice
• 1/2 teaspoon Ground cinnamon, optional
• 1/2 teaspoon Salt
• 1/2 cup Raisins, dried cranberries, or chopped pecans, optional
• As needed for the baking dish Butter or baking spray

Pumpkin Spice Whipped Cream

• 1 cup Cold heavy whipping cream
• 2 tablespoons Confectioners’ sugar
• 1/2 teaspoon Pumpkin pie spice
• 1/2 teaspoon Vanilla extract

Method

 

Step-by-Step

1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish with butter or baking spray. If the bread is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for about 15–20 minutes, then cool before using.
2. Whisk together the pumpkin purée, eggs, whole milk or half-and-half, brown sugar, vanilla, pumpkin pie spice, optional cinnamon, and salt until the custard is smooth and evenly blended.
3. Place the bread cubes in the prepared baking dish and pour the pumpkin custard evenly over them. Press the cubes down gently so they absorb the liquid, then let the mixture stand for 10–15 minutes.
4. Scatter the optional raisins, dried cranberries, or chopped pecans over the soaked bread. Bake for 45–55 minutes, until the edges are set and the center is just firm with a slight jiggle.
5. While the pudding bakes, beat the cold heavy cream, confectioners’ sugar, pumpkin pie spice, and vanilla until soft or medium peaks form. Stop mixing when the cream is smooth and spoonable rather than stiff or grainy.
6. Serve the pudding warm or at room temperature with a spoonful of pumpkin spice whipped cream. Add optional pecans or a little caramel sauce at serving time if desired.

Notes

Use stale or lightly dried bread so it absorbs the custard without becoming mushy. Remove the pudding when the center still has a slight wobble because carryover heat will finish setting it. Chill the bowl and beaters before making the whipped cream, and store leftovers covered in the refrigerator.

Final Thoughts

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream brings together everything people love about fall baking: warm spices, tender custard, caramelized edges, and a creamy topping. It is simple enough for a relaxed family dessert but inviting enough to serve at a holiday gathering.

Use day-old bread when possible, give the custard time to soak in, and take the pudding from the oven while the center still has a gentle wobble. Once each warm portion receives its spoonful of pumpkin spice whipped cream, you will have a dessert that feels both comforting and special.