I love bread pudding. Not only is it unbelievably good, but it might be one of the easiest desserts you can make. And the best part? It’s incredibly versatile. Traditionally served as dessert, I think bread pudding is especially good for an indulgent breakfast or brunch, too.
This Pumpkin Brioche Bread Pudding is everything I want in a cozy fall dessert. Rich, creamy brioche is soaked in a warmly spiced pumpkin custard, then baked until the center stays soft and custardy while the edges turn golden and slightly crisp. A sprinkle of turbinado sugar adds the perfect little crunch to every bite.
And then there’s the part that takes it completely over the top: serving it warm with a generous drizzle of homemade salted caramel sauce and a big spoonful of vanilla bean cinnamon whipped cream. The combination of warm pumpkin, buttery brioche, caramel, and whipped cream is basically fall in dessert form.
This is one of those recipes that feels special enough for Thanksgiving but is easy enough to make on a random fall weekend when you have a loaf of brioche that needs a purpose. It also makes a fantastic brunch recipe, because honestly, why should bread pudding have to wait until dessert?
If you’re a bread pudding person like me, this pumpkin version absolutely belongs on your fall baking list. It’s cozy, indulgent, easy to make ahead, and exactly the kind of dessert I want when the weather starts getting cooler.
Love bread pudding? Don’t stop with pumpkin! Try another cozy version from the site:
Why you’ll love this recipe!
What ingredients do I need?
- Brioche bread: Brioche is my favorite bread for this recipe because it’s rich, buttery, and slightly sweet. Day-old brioche works especially well because it can absorb plenty of custard without immediately falling apart.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin adds flavor, moisture, and richness to the custard.
- Eggs and egg yolks: The eggs provide structure while the extra yolks add richness and help create that creamy, custardy texture.
- Heavy cream: Gives the custard its luxurious texture. This is dessert, so we’re leaning into it.
- Unsalted butter: Adds another layer of richness to the custard and helps the finished bread pudding develop beautiful golden edges.
- Brown sugar and granulated sugar: Brown sugar brings a deeper caramel flavor while granulated sugar provides straightforward sweetness.
- Cinnamon and pumpkin pie spice: Warm the pumpkin flavor without making the dessert taste overly spiced.
- Vanilla bean paste: Adds a rich vanilla flavor that works beautifully with pumpkin and caramel.
- Kosher salt: Balances all the sweetness and brings out the warm spices.
- Turbinado sugar: This is what gives the top that gorgeous crunchy texture. Don’t substitute regular granulated sugar if you can avoid it.
- For Serving
- Caramel sauce: Warm caramel drizzled over the warm bread pudding is hard to beat. If you have a batch of my Salted Caramel Sauce, this is a perfect place to use it.
- Toffee sauce: Another great option to drizzle over the warm bread pudding. Homemade Toffee Sauce like mine here, is unbelievable on it.
- Freshly whipped cream: The light, creamy texture balances the richness of the bread pudding and caramel. Try it with my Vanilla Bean Cinnamon Whipped Cream or Espresso Whipped Cream.
- Flaky sea salt: Optional, but a tiny sprinkle over the caramel is especially good.
Recipe Variations
- Pumpkin Toffee Bread Pudding: Fold ½ cup toffee bits or chips into the brioche before adding the custard. Serve with warm toffee sauce for an extra-rich fall dessert.
- Pumpkin Pecan Bread Pudding: Add ½ cup chopped and lightly toasted pecans to the bread before pouring the custard over it. The crunchy pecans are especially good with the soft pumpkin custard.
- Chocolate Pumpkin Bread Pudding: Add ½–¾ cup dark chocolate chips, or chopped chocolate, to the brioche before adding the custard. I recommend dark chocolate to balance the sweetness.
- Maple Pumpkin Bread Pudding: Replace ¼ cup of the granulated sugar with ¼ cup pure maple syrup. The maple adds another cozy fall flavor that pairs really well with pumpkin.
- Pumpkin Spice Latte Bread Pudding: Add ½ teaspoon espresso powder to the pumpkin custard for a subtle coffeehouse-inspired version.
Pro Tips
- Use day-old brioche whenever possible. Slightly stale bread absorbs the custard much better than fresh bread. If your brioche is very fresh, cube it and let it sit uncovered for several hours, or toast the cubes lightly in a 300°F oven until they’re slightly dried out.
- Cut the bread into even pieces. Aim for about 1-inch cubes. Smaller pieces can become too soft, while very large pieces won’t absorb the custard as evenly.
- Really soak the bread well. Don’t rush this step. Pour the custard evenly over the bread and gently press the cubes down so they can absorb it. Give the mixture at least one hour to soak.
- Press the bread down during the first part of soaking. The bread on top tends to absorb more slowly. Gently press it down once or twice during the first 10–15 minutes so everything gets a chance to soak up the pumpkin custard.
- Don’t overbake it. This is probably the most important tip. You want the center just set but still soft and slightly custardy. It will continue to firm up as it rests.
- Use turbinado sugar. Those larger sugar crystals create an irresistible crunchy topping. It’s one of the little details that makes this bread pudding special.
- Watch the top while baking. Brioche browns quickly. If the top is getting too dark before the center is finished, loosely tent the dish with foil.
- Let it rest before serving. Give the bread pudding 10–15 minutes after baking. This allows the custard to finish setting while keeping the center soft.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Brioche bread: Brioche is my first choice, but challah, French bread, or a sturdy white bread can work. The texture will vary depending on the bread you use.
- Heavy cream: Half and half could work, but it will be slightly less rich.
- Vanilla bean paste: Vanilla extract works well, substitute with the same amount.
- Turbinado sugar: You can use regular granulated sugar, but you won’t get the same crunchy topping. Turbinado sugar has larger crystals that hold their texture beautifully during baking.
Dietary Substitutions
- Gluten-free: Use a sturdy gluten-free brioche or gluten-free bread that is suitable for baking.
- Nut-free: The base recipe is nut-free. If serving with a store-bought caramel or toffee sauce, check the ingredient label for potential allergens.
Make-Ahead Instructions
This is an excellent make-ahead dessert, especially for Thanksgiving and other fall gatherings.
Overnight Make-Ahead
- Assemble the bread pudding completely through the soaking step, but do not add the turbinado sugar yet.
- Cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 24 hours.
- When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 20–30 minutes.
- Sprinkle the top with turbinado sugar and then bake according to the recipe.
- Because the bread pudding is starting cold, it may need a little additional baking time. Look for the same visual cues: a golden top and a center that is just set but still soft and custardy.
Can I Make It Completely Ahead?
- Yes, you can bake the bread pudding earlier in the day, then let it cool, cover it, and refrigerate it.
- Reheat it covered with foil in a 325°F oven until warmed through. Add the toppings, like the caramel or toffee sauce and whipped cream right before serving.
- But for the best texture, I prefer assembling it the night before and baking it fresh.
Leftovers and Storage
- Refrigerator: Store leftover bread pudding covered in the refrigerator for up to 3 days. The texture will become slightly firmer when chilled, but it softens again beautifully when reheated.
- Reheating Individual Portions: Place an individual portion in the microwave and heat in short intervals until warmed through.
- Reheating the Entire Dish: Cover the baking dish tightly with foil and reheat in a 325°F oven until warmed through. The exact time will depend on how much you’re reheating, so start checking after about 15–20 minutes.
- Freezing: For longer storage, freeze individual portions or the entire cooled bread pudding tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
- For the best texture, add the caramel sauce and whipped cream after reheating rather than freezing them with the bread pudding.
How to Serve Pumpkin Brioche Bread Pudding
This is one of those desserts where the toppings are absolutely worth it.
Serve warm with:
- Warm salted caramel sauce
- Toffee sauce
- Freshly whipped cream
- Flaky sea salt
- Toasted pecans
- A scoop of vanilla ice cream
- A drizzle of maple syrup
But, I Still Have A Few Questions…
What kind of bread is best for pumpkin bread pudding?
Brioche is my favorite because it’s rich, buttery, and slightly sweet, but challah, croissants, French bread, or another sturdy bread will also work. Day-old bread is ideal because it absorbs the custard without becoming overly soggy.
Can I use fresh brioche?
Yes, but slightly stale bread is better. If your brioche is fresh, cube it and let it sit uncovered for several hours. You can also dry the cubes in a 300°F oven for 15–20 minutes.
Can I use challah instead of brioche?
Absolutely. Challah makes an excellent bread pudding and has a similar rich, slightly sweet texture.
Can I use French bread?
Yes. French bread will give you a slightly firmer, chewier texture than brioche, but it works very well.
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it if you can find plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture of the recipe.
Can I use homemade pumpkin puree?
Of course! Homemade pumpkin puree works great as long as it has a similar thick consistency to canned pumpkin puree. If it’s particularly watery, drain some of the excess liquid before using it.
Why does the bread need to soak for an hour?
The soaking time allows the brioche to absorb the pumpkin custard all the way through. Without enough soaking time, you can end up with bread that’s dry in the middle and custard sitting at the bottom of the dish.
Do I really need to press the bread into the custard?
Yes. Brioche cubes floating on top won’t absorb as much custard. Gently pressing them down during the first few minutes helps everything soak evenly.
Can I soak the bread overnight?
Yes, soaking overnight is my preferred method and makes it such a great recipe for make ahead meals. Cover the assembled bread pudding and refrigerate for up to 24 hours before baking.
Should I add the turbinado sugar before refrigerating overnight?
I recommend waiting until right before baking. This keeps the sugar dry so it creates the best crunchy topping.
Can I make pumpkin bread pudding ahead of time?
Definitely. It’s one of the best things about this dessert. Assemble it up to 24 hours ahead and refrigerate, then bake when you’re ready. You can also bake it earlier in the day and reheat it before serving.
Can I bake it straight from the refrigerator?
You can, but I recommend letting it sit at room temperature for about 20–30 minutes first. This helps it bake more evenly.
Why is my bread pudding soggy?
Bread pudding should be soft and custardy, but it shouldn’t be wet. Fresh bread, oversized bread pieces, or underbaking can all contribute to a soggy result. Day-old brioche and properly sized 1-inch cubes help tremendously.
Why is my bread pudding dry?
Overbaking is usually the culprit. Remove it from the oven when the center is just set but still slightly soft and custardy. It will continue cooking as it rests.
How do I know when bread pudding is done?
The top should be golden brown, and the center should look set but still have a slight softness or jiggle. It shouldn’t look liquid or wet.
Why is the top browning before the center is done?
Brioche browns quickly because of its butter and sugar content. Loosely cover the dish with foil and continue baking until the center is set.
Can I add more pumpkin?
I wouldn’t. The 14 ounces of pumpkin already give the custard plenty of pumpkin flavor and moisture. Adding substantially more can make the bread pudding too wet and affect the way it sets.
Can I make this more heavily spiced?
Absolutely. If you love a stronger pumpkin spice flavor, you can increase the pumpkin pie spice slightly. I’d increase it gradually rather than adding a large amount all at once.
Can I add nuts?
Yes, and it sounds delicious! Add about ½ cup toasted chopped pecans or walnuts to the brioche before adding the custard.
Can I add chocolate chips?
Definitely. Dark chocolate chips are especially good with pumpkin. Add ½–¾ cup before pouring the custard over the bread.
Can I add raisins?
Yes. Raisins or dried cranberries would both work, although I prefer keeping this version focused on pumpkin, caramel, and warm spices.
What sauce goes best with pumpkin bread pudding?
Warm salted caramel is my favorite, but toffee sauce is also delicious. The sweet, buttery sauce is especially good against the lightly spiced pumpkin custard.
Can I serve pumpkin bread pudding without caramel?
Of course. It’s delicious on its own or with freshly whipped cream. You can also serve it with vanilla ice cream or a drizzle of maple syrup.
Can I freeze pumpkin bread pudding?
Yes. Wrap the cooled bread pudding tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Can I freeze individual servings?
Yes. Individual portions are especially convenient for reheating later. Just take out a piece whenever the urge hits!
How long does pumpkin bread pudding last in the refrigerator?
It will keep covered in the refrigerator for up to 3 days.
How should I reheat leftover bread pudding?
Individual portions can be reheated in the microwave in short intervals. For a larger portion, cover it with foil and warm it in a 325°F oven.
Should I add the caramel before storing leftovers?
No. If possible, store the bread pudding on its own and add warm caramel or toffee sauce after reheating. This keeps the texture and sauce much better.
Can I make this for Thanksgiving?
Heck yes! It’s a great for Thanksgiving dessert (or brunch!) because it can be assembled the day before and baked shortly before serving. The 9×13-inch dish also makes enough for a crowd.
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Pumpkin Brioche Bread Pudding
Ingredients
Pumpkin Brioche Bread Pudding
- 8 –9 cups brioche bread cut into 1-inch cubes, preferably day-old
- 14 ounces pumpkin puree
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 3 tablespoons unsalted butter melted
- 1¼ cups heavy cream
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 tablespoon vanilla bean paste
- ½ teaspoon kosher salt
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 –3 tablespoons turbinado sugar
For Serving
- Warm caramel sauce or toffee sauce
- Freshly whipped cream
- Flaky sea salt optional
Instructions
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Add the cubed brioche to the prepared baking dish and spread it into an even layer.
- In a large bowl, whisk together the pumpkin puree, eggs, egg yolks, melted butter, heavy cream, cinnamon, pumpkin pie spice, vanilla bean paste, kosher salt, brown sugar, and granulated sugar.
- Whisk until the mixture is smooth and fully combined.
- Slowly pour the pumpkin custard evenly over the brioche, making sure to cover as much of the bread as possible.
- Gently press the bread down into the custard using the back of a spoon or your hands.
- Let the bread pudding sit at room temperature for at least 1 hour (or cover overnight in the refrigerator).
- During the first 10–15 minutes, gently press the bread down once or twice to help the brioche absorb the custard evenly.
- Preheat the oven to 350°F.
- Sprinkle the top evenly with turbinado sugar.
- Loosely cover the baking dish with foil and bake for 25–30 minutes.
- Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and the center is just set but still soft and slightly custardy.
- If the top is browning too quickly, loosely tent it with foil during the final portion of baking.
- Remove from the oven and let rest for 10–15 minutes before serving.
- Serve the bread pudding warm with a generous drizzle of warm caramel or toffee sauce.
- Add a spoonful of freshly whipped cream and finish with a small sprinkle of flaky sea salt, if desired.
Notes
- Day-old brioche works best because it absorbs the custard without becoming too soft.
- If using very fresh brioche, dry the cubes in a 300°F oven for 15–20 minutes.
- The bread pudding should be soft and custardy in the center when it comes out of the oven.
- It will continue to set as it rests, so don’t wait until the center looks completely firm.
- Add caramel or toffee sauce after reheating leftovers rather than before storing.
- For an especially indulgent serving, add both warm salted caramel and freshly whipped cream with a tiny sprinkle of flaky sea salt.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.