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.
Easy Pumpkin Spice Bread Pudding Recipe
This bread pudding recipe is a delicious way to enjoy seasonal flavors for dessert. You can also serve this for breakfast or brunch. How to make Pumpkin Spice Bread Pudding: (Scroll down for full printable recipe.)
- Toast Pecans – 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.
- Prepare Dish – Increase the oven temperature to 375°F. Spray a 13×9 inch baking dish with cooking spray. Set aside.
- Filling – Mix together the evaporated milk, pumpkin, sweetened condensed milk, eggs, brown sugar, eggs, rum, vanilla, pumpkin pie spice, cinnamon, salt.
- Bread – 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.
- Mix-ins – Next, using a large spatula fold in the pecans and chocolate chips.
- Transfer to Dish – Pour the mixture evenly into the baking dish.
- Oven – Bake for 35-40 minutes or until the top is crusty and golden. Allow the bread pudding to stand for 20 minutes before serving.
- Make Sauce – 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.Serve warm.
How to Make the BEST Pumpkin Spice Bread Pudding
- Ingredients you’ll need to make homemade Pumpkin Spice Bread Pudding: Challah or French bread 1 inch cubes, evaporated milk, pureed pumpkin, sweetened condensed milk, large eggs, brown sugar, rum extract OR 1 Tbsp dark rum, vanilla, pumpkin pie spice, ground cinnamon, salt, pecan pieces, milk chocolate chips.
- Brown Sugar-Rum Sauce: Brown sugar, heavy cream, rum extract OR 2 Tbsp dark rum, vanilla, ground cinnamon and powdered sugar.
- Kitchen tools you’ll need: Large bowl, mixer, measuring cups and spoons, sheet pan, whisk, sheet pan, sharp knife and cutting board.
- I chose to use milk chocolate chips in this one, just for a little added decadence. You could use semi sweet chocolate chips or dark chocolate chips.
- I prefer to use, challah for this recipe because it’s a dense egg based bread and the pumpkin custard soaks into it beautifully. You could adapt with a different kind of bread in the same amount.
More Pumpkin Dessert Recipes to Make
- This homemade Pumpkin Spice Cream Cheese Pound Cake is the epitome of fall desserts to make.
- Pumpkin Bread with Cream Cheese Filling is the ideal side for a cup of coffee or hot tea.
- Pumpkin Pie Crumble with vanilla ice cream is a dessert everyone will love.
- Pumpkin Cream Pie with Bourbon Whipped Cream elevates the iconic Thanksgiving dessert.
- Pumpkin Spice Cheesecake Trifle is an impressive dessert for any fall gathering.
- Pumpkin Ice Cream from The Cookie Rookie.
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Helpful Kitchen Items:
Pumpkin Spice Bread Pudding
Servings: 12 servings
Calories: 580kcal
Ingredients
- 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
Instructions
- 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 13×9 inch baking dish with cooking spray. Set aside.
- In a large mixing bowl use mixer to 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.
- 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.
- Sauce: 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.
Nutrition
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!
Thanks, Greg & Lisa! So happy you enjoyed..I’ll remember you for future tastings!!
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!