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Pumpkin Spice Bread Pudding

Pumpkin Spice Bread Pudding is filled with chocolate chips, pecans and drizzled with a brown sugar rum sauce. It’s a luscious and delicious way to celebrate the seasonal flavors we all love.

Pumpkin Spice Bread Pudding

Pumpkin Spice Bread Pudding

When it comes to Thanksgiving, I like to think outside of the box for desserts. I know pumpkin pie is the die hard tradition, but, why not mix it up a little? This pumpkin spice bread pudding is just that, traditional ingredients, and a fresh way to enjoy a special Thanksgiving dessert. I even love this bread pudding as a breakfast or brunch on a holiday morning drizzled with a brown sugar rum sauce.
step-by-step images and ingredients for pumpkin bread pudding

My Love of Bread Pudding

I really love bread puddings in general, and I chose to use milk chocolate chips in this one, just for a little added decadence.   I prefer to use, challah, because it’s a dense egg based bread and the pumpkin custard soaks into it beautifully.

baked pumpkin bread pudding in a dish

Tips for Making Pumpkin Bread Pudding 

  • Leave the challah bread out on the counter for a few hours to dry out. Dry bread makes the best bread pudding and cornbread dressing, too. If you want to make your own checkout this recipe for Challah Bread from Handle the Heat.
  • When making the rum sauce, you may use 2-3 Tbsp dark rum in place of the rum extract. Use rum extract to keep it family friendly.
  • The bread pudding can be fully assembled, covered and chilled for a time saver. Bring to room temperature before baking.
  • Allow the bread pudding to stand on the counter for 20 minutes before serving. Dust with cinnamon and serve with a dollop of fresh whipped cream, if desired.


Pumpkin Spice Bread Pudding

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Pumpkin Spice Bread Pudding

Prep Time20 minutes
Cook Time40 minutes
Stand time40 minutes
Total Time1 hour 40 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: bread-pudding-recipes, pumpkin-desserts, pumpkin-spice-bread-pudding
Servings: 12 servings
Calories: 580kcal
Author: Melissa Sperka


  • 1 large loaf Challah or French bread 1 inch cubes
  • 2 12 oz cans evaporated milk
  • 1 14.5 oz can pureed pumpkin
  • 1 14 oz can sweetened condensed milk
  • 4 large eggs
  • 1/2 cup brown sugar
  • 1 tsp rum extract OR 1 Tbsp dark rum
  • 1 tsp pure vanilla
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup pecan pieces toasted
  • 1 cup milk chocolate chips optional
  • Brown sugar-rum sauce
  • 1/2 cup brown sugar
  • 2/3 cup heavy cream
  • 2 tsp rum extract OR 2 Tbsp dark rum
  • 1 tsp pure vanilla
  • 1 tsp ground cinnamon
  • 1/2 cup powdered sugar


  • Spread pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes. Set aside to cool.
  • Increase the oven temperature to 375°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
  • In a large mixing bowl, mix together the evaporated milk, pumpkin, sweetened condensed milk, eggs, brown sugar, eggs, rum, vanilla, pumpkin pie spice, cinnamon, salt.
  • Add the bread to the custard. Press the bread pieces into the custard. Let the mixture sit on the counter for 20 minutes to allow the bread to soak up the custard.
  • Next, using a large spatula, fold in the pecans and chocolate chips, if using.
  • Pour the mixture evenly into the baking dish. Bake for 35-40 minutes or until the top is crusty and golden.
  • Allow the bread pudding to stand for 20 minutes before serving.
  • Meanwhile, in a small saucepan over medium low heat, combine the brown sugar and cream. Simmer just until the sugar is melted and the sauce is smooth. Do not boil.
  • Remove from the heat and add the rum, vanilla, cinnamon and powdered sugar. Stir until all of the sugar has dissolved.
  • Pour the brown sugar-rum sauce over the hot bread pudding.
  • Dust with cinnamon and serve with a dollop of fresh whipped cream if desired.
  • Serve warm.


Serving: 1serving | Calories: 580kcal | Carbohydrates: 81g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 415mg | Potassium: 100mg | Fiber: 3g | Sugar: 50g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Bread Pudding at it’s best! If you want to taste something sweet, warm, and completely out the door, you must try this recipe! Lisa and I (Greg), neighbors of Melissa and Rob, just happened to be walking down the street Saturday evening, when Melissa stepped out of her front door and offered us a bit of this yummy dessert to take home. We accepted and scampered back to our home with this unexpected treat! We both tried one bite each and instantly knew the dessert container would soon be empty! This is a “must make” recipe, just in time for fall cooking! Now this is southern cooking, eating and living! Thanks M!

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