**Warning: This melt-in-your-mouth pumpkin bread pudding recipe may just become your new favorite Thanksgiving dessert!
I thought I’d seen it all…
Until THIS came out of the oven!!
Melt-in-Your-Mouth Pumpkin Bread Pudding
Look, I love me some pumpkin pie.
But I also love me some bread pudding.
So why not put them together and make one mega-awesome dish of Thanksgiving dessert madness?!
This pumpkin bread pudding recipe is super easy — maybe not as easy as pulling a pre-made pie out of the freezer (which I’ve been known to do), but as far as baking goes, this is a level one. Yay!!
Oh, and we even made our pumpkin bread pudding dairy free! (Though you’re welcome to use regular dairy if you prefer).
This year, try our easy and delicious pumpkin bread pudding and add something new to your holiday spread — you might never go back to plain old pie!
Related: Make a batch of these pumpkin spice truffles to drop in your coffee for the perfect pumpkin spice mocha latte to go with your pumpkin bread pudding! Because you can never have too much pumpkin!!
Pumpkin Bread Pudding Ingredients
- 1 can crescent sheet dough
- 2 teaspoons pumpkin pie spice
- 1 loaf Hawaiian bread, cubed
- 1 cup butter
- 5 eggs
- 2 cups coconut milk
- 2 cups almond milk
- 1 cup + 2 teaspoons brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup canned pumpkin
Watch this quick video demo, them keep reading for photo step-by-step instructions.
How to make Pumpkin Pie Bread Pudding
Preheat oven to 350°F.
Spread crescent dough sheet to cover the bottom of a large baking dish. Trim sides if necessary. Sprinkle with 1 teaspoon pumpkin pie spice.
Fill baking dish with bread chunks and press down to fit. Pour melted butter over bread.
In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed.
TIP: We made this recipe dairy free, but feel free to substitute regular milk if you prefer.
Pour milk mixture over bread chunks and press down with a spatula to ensure that all bread is coated. Let sit for 10-15 minutes to allow bread to soak up liquid.
Spread 1 cup of canned pumpkin over baking dish, then turn bread to incorporate pumpkin.
Sprinkle 1 Tablespoon of brown sugar over top and bake for 1 hour at 350°F, or until a toothpick inserted comes out clean.
Top your pumpkin spice bread pudding with ice cream or whipped cream – best enjoyed warm.
Free printable copy of this recipe at bottom of post.
More of our favorite pumpkin recipes:
- Chocolate Pumpkin Cake
- Pumpkin Pie Spice Muddy Buddies
- Gluten Free Starbucks Pumpkin Loaf
- Caramel Pumpkin Poke Cake
- Chocolate Pumpkin Spice Truffles
- Pumpkin Pie Bread Pudding
- Greek Yogurt Pumpkin Parfait
- Pumpkin Pie Cupcakes
- Churro Pumpkin Cheesecake Bars
Pumpkin Bread Pudding Recipe (Printable Copy)
If you love this recipe, rate it!
This melt-in-your-mouth pumpkin pie bread pudding recipe may just become your new favorite Thanksgiving dessert!
- 1 can crescent sheet dough
- 2 teaspoons pumpkin pie spice
- 1 loaf Hawaiian bread cubed
- 1 cup butter melted
- 5 eggs
- 2 cups coconut milk
- 2 cups almond milk
- 1 cup brown sugar (plus 2 teaspoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup pumpkin
- Preheat oven to 350°F.
- Spread crescent dough sheet to cover the bottom of a large baking dish. Trim sides if necessary. Sprinkle with 1 teaspoon pumpkin pie spice.
- Fill baking dish with bread chunks and press down to fit. Pour melted butter over bread.
- In a large mixing bowl combine eggs, coconut milk, almond milk, 1 cup brown sugar, vanilla extract, salt, and remaining teaspoon of pumpkin pie spice. Whisk until well mixed.
- Pour milk mixture over bread chunks and press down with a spatula to ensure that all bread is coated. Let sit for 10-15 minutes to allow bread to soak up liquid.
- Spread 1 cup of canned pumpkin over baking dish, then turn bread to incorporate pumpkin.
- Sprinkle 1 Tablespoon of brown sugar over top and bake for 1 hour at 350°F, or until a toothpick inserted comes out clean.
- Top with ice cream or whipped cream - best enjoyed warm.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to pin our Pumpkin Bread Pudding on Pinterest:
But wait, there’s more!
If you loved this pumpkin bread pudding recipe, try these delicious pumpkin treats too!
Healthy Pumpkin Chocolate Chip Muffins
Make Cooking Fun (and Easy!)
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Stacey aka the Soccer Mom
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Last updated on November 6th, 2019 at 03:07 pm
Crystal @ MommyisaWino.com says
September 29, 2017 at 3:29 pmI am going to have to try this this year. We love pumpkin pie and I haven’t had bread pudding in a long time. No harm in making both right?
Ann says
October 27, 2019 at 6:34 pmI adore bread puddings and fall desserts, so this is absolutely my kind of meal! Such a nice combo of flavors. This pudding is perfect for fall, and the recipe is so easy to follow. I especially like that it’s dairy free. I’m eager to give this pudding a try and gonna follow your instructions precisely. I’ll probably make it for our party this week. Really in the mood for something like this and hope my friends will enjoy it. Thank you for sharing this with us Stacey!
p.s. Look forward to trying your other awesome recipes with pumpkin. I’ve just saved a couple of them for later.