Pumpkin bread pudding is one of the best desserts for the Christmas. It may be take you for a while to prepare and cook it but—hey!—the best things are usually the ones who takes time.

Pumpkin Bread Pudding
Pumpkin Bread Pudding




  • 1 loaf pumpkin bread (alternatively, half of a pumpkin ricotta cake), cut into ½-inch cubes
  • 1 cup of canned pumpkin
  • 1 ½ cup of whole or 2% milk
  • 3 eggs + 2 egg yolks
  • ½ cup of whole cream
  • 1/3 cup of granulated sugar
  • 2 tbsp. of maple syrup
  • 1 tsp. of vanilla extract
  • ½ tsp. of kosher salt
  • ½ tsp. of ground cardamom
  • ¼ tsp. of nutmeg
  • Butter and sugar (for coating pan)




  1. Preheat your oven into 325°F while spreading the pumpkin bread cubes into a single layer on a baking sheet.
  2. Bake the bread cubes until lightly toasted, flipping it twice during the duration of 20 minutes. After that, set the cubes aside till needed.
  3. Coat the bottom of 9×13 pan with butter and granulated sugar and set aside.
  4. Into a large bowl, incorporate the pumpkin, milk, sugar, cream, maple syrup, vanilla, slat, cardamom, nutmeg, whole eggs and the extra yolks.
  5. Add the toasted pumpkin bread and stir well to coat them well on all sides.
  6. Using a rubber spatula, transfer the mixture into the prepared baking pan.
  7. Let it rest for about 15 minutes, stirring it twice so that the bread has enough time to absorb some of the liquid.
  8. Again, preheat your oven into 350°F and bake the pudding for 35-40 minutes. To check if the pudding is ready, use a fork to test it in the middle portion. You would know that it is already done once you don’t see any remaining liquid.
  9. Let it cool down completely or store it in the fridge for the next day. Actually, the pumpkin bread pudding brings out its best taste after a day.
  10. Serve with vanilla ice cream, whipped cream or as it is. Enjoy!



Time and Serving

  • Preparation : 30 minutes
  • Cooking : 1 hour
  • Serving : makes 8-10