Pumpkin Bread Pudding

An easy bread pudding recipe made with pumpkin puree, challah bread, and a few other simple ingredients. This pumpkin bread pudding is easy to make and a family favorite!

📝 Ingredients

• 1 (20-ounce) loaf day-old challah bread (, cubed into 1-inch pieces)
• 3 cups (720 ml) whole milk
• 1 (15-ounce) can pumpkin puree
• 2/3 cup (135 grams) brown sugar
• 1/2 cup (100 grams) granulated sugar
• 4 large eggs (, lightly beaten)
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

👨‍🍳 Instructions

1. 1Spray a 9x13-inch baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
2. 2In a very large mixing bowl, whisk together the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg until fully combined.
3. 3Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
4. 4Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 55 minutes or until the center is set.
5. 5Remove from the oven and transfer to a wire rack to cool slightly before serving.