It’s that time for pumpkin everything, and this is definitely a favorite! It’s like a baked French toast pumpkin pie combined into a bread pudding, and it is delicious!

Make it ahead for a holiday brunch or dessert, and serve it warm or cold. It’s super easy to make and will leave your kitchen smelling like fall.

This is a recipe with no refined sugar added, so it’s as great for breakfast as it is for dessert. Maple syrup adds the perfect amount of sweetness and a subtle maple flavor that works wonderfully with the pumpkin. The pecans on top add a wonderful nutty crunch.

Ingredients You’ll Need

  • Bread – Brioche makes for a wonderful texture for bread pudding, but you can also use croissants, french bread or even sourdough. You will want to dry the bread out in a low oven so it absorbs more of the custard.
  • Pumpkin Purée – Canned is great unless you want to make your own.
  • Eggs
  • Dairy: Milk and heavy cream.
  • Maple Syrup – Be sure to use the real stuff.
  • Vanilla Extract
  • Pumpkin Pie Spice – Or make your own with cinnamon, ginger, nutmeg, allspice and cloves.
  • Pecans for the topping.
pumpkin pecan bread pudding vertical
pumpkin pecan bread pudding vertical

Pumpkin Bread Pudding

Delicious pumpkin bread pudding tastes a lot like a pumpkin pie, but with an amazing custardy texture and a crunchy top from the pecans and maple syrup.
5 from 1 vote
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Course: Dessert
Cuisine: French
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 6
Calories: 488kcal


  • 12 oz bread, such as brioche
  • 3 eggs
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup maple syrup, plus more for serving
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup canned pumpkin purée
  • 1/4 cup pecans, coarsely chopped


  • Preheat your oven to 215° F.
  • Cut the bread into 1” cubes and place on a parchment-lined baking sheet.
  • Dry the bread cubes in the oven for about 15 to 20 minutes, or until slightly dried. Let cool.
  • In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and pumpkin purée until combined.
  • Gently stir in the cubed bread.
  • Pour the mixture in an 8” x 8” buttered baking dish and top with pecans.
  • Cover with plastic wrap and let sit for 30 minutes.
  • Meanwhile, preheat oven to 350° F.
  • Bake uncovered for 45 to 60 minutes. The bread pudding will puff up and should spring back when lightly pushed.
  • Let cool slightly and serve with a drizzle of maple syrup.


  • Brioche, croissants, french bread or even sourdough bread can be used.


Calories: 488kcal | Carbohydrates: 54g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 346mg | Potassium: 435mg | Fiber: 4g | Sugar: 26g | Vitamin A: 7193IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 3mg

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  1. Can this be put together the night before, refrigerate them cook the next day? Will it take different cooking temperature?
    I love all your ideas! This is great for Christmas morning breakfast.

    1. Hi Nancy. Thanks for the nice comment. Yep, you can prep it the night before, refrigerate and then bake it the next day. Maybe let it sit out on the counter so it isn’t so cold and bake time should be the same. Might need some more time if it’s straight from the fridge.
      You could also bake it the night before and then re-heat it the next day.