Pumpkin Bread Pudding

Mikekey *


The flavors of pumpkin pie in a bread pudding. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish.


☆☆☆☆☆ 0 votes

25 Min
1 Hr


  • 1 c
    brown sugar, firmly packed
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 3 c
  • 1 tsp
    vanilla extract
  • 1 can(s)
    (15 ounce) pumpkin puree (not pie filling)
  • 3 large
  • 6 c
    cubed bread
  • 1/2 c
    dried cranberries
  • 1/2 c
    chopped pecans
  • 16
    pecan halves

How to Make Pumpkin Bread Pudding


  1. Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
  2. Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
  3. Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
  4. Spoon into springform pan. Arrange pecan halves on top of pudding.
  5. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
  6. Let stand 10 minutes; remove side of pan.
  7. Serve warm with whipped cream. Refrigerate any remaining pudding.

Printable Recipe Card

About Pumpkin Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American
Hashtags: #Thanksgiving #Fall

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