This pumpkin spice bread pudding is soft, custardy, and warmly spiced, finished with a cinnamon streusel topping for just the right amount of crunch.

Pumpkin Spice bread pudding with cinnamon sugar streusel.

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As soon as the air turns crisp and everything starts to smell like cinnamon and fallen leaves, pumpkin spice baking quietly takes over my kitchen. This pumpkin spice bread pudding is one of those recipes that feels like autumn in its most comforting form – soft, custardy, warmly spiced, and baked until golden with just the right amount of texture.

If you love the cozy flavors of my Pumpkin Spice Babka, this dessert will feel familiar, but a little more relaxed. It has that same warming spice profile, but with the added comfort of torn bread soaking up a rich pumpkin custard. And if you’ve tried my Chocolate Pumpkin Zebra Loaf, you already know how much I enjoy pairing pumpkin with a touch of indulgence.

Author blurb, nice to meet you with image and text.

Finished with a cinnamon streusel topping for contrast and crunch, this is the kind of dessert that works just as well for holiday gatherings as it does for a quiet afternoon with coffee. Simple, cozy, and deeply satisfying – exactly how fall desserts should feel.

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What you’ll love about this recipe

Soft, custardy texture with plenty of cozy spice
A crunchy cinnamon streusel topping
This pumpkin spice bread pudding is perfect for make-ahead entertaining
Uses simple, everyday ingredients
Easy to serve warm with ice cream or whipped cream

Ingredients Explained

The complete list of ingredients and their quantities can be found on the recipec card below, but here is an in-depth look at what makes this Pumpkin Bread Pudding so delicious.

Day-old bread – absorbs the custard without turning mushy (brioche, challah, or baguette all work beautifully)

Pumpkin purée – adds moisture, flavor, and structure

Milk & cream – create a rich, silky custard

Eggs – help the pudding set while staying tender

Warm spices – cinnamon, ginger, nutmeg, cloves, and allspice bring classic pumpkin spice flavor

Brown sugar – adds depth and caramel notes

Streusel topping – provides contrast and texture

Other Pumpkin Recipes You May Like

Chocolate Pumpkin Marble Loaf

Baked pumpkin spce babka sliced and ready to be servef.

Pumpkin Spice Babka

Spiced Pumpkin Soup

Two lemon curd cookies stacked with one missing a bite showing the gooey lemon curd and soft butter cookie texture.

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Step-by-Step Instructions

How to make Pumpkin Spice Bread Pudding:

Bread cubes in a shallow white baking dish.

1. Prepare the bread

Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed day-old bread evenly in the dish. If your bread is very fresh, you can toast it lightly in the oven for a few minutes to help it absorb the custard better.

2. Make the pumpkin custard

In a large bowl, whisk together the eggs, pumpkin purée, milk, cream, brown sugar, granulated sugar, vanilla, spices, and salt until smooth and well combined. Take a moment to make sure there are no streaks of pumpkin left – a smooth custard gives the best texture.

Soaked bread cubes in a shallow baking dish.

3. Soak the bread

Pour the pumpkin custard evenly over the bread cubes. Gently press the bread down so everything is moistened. Cover the dish and refrigerate for at least 2 hours, or overnight for best results. This rest allows the bread to fully absorb the custard.

4. Prepare the streusel

In a medium bowl, mix the flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Chill until ready to use.

Pumpkin spice bread pudding with cinnamon sugar topping in a shallow white baking dish.

5. Bake

Preheat the oven to 350°F (175°C). Remove the bread pudding from the fridge and let it sit at room temperature for about 15 minutes. Sprinkle the streusel evenly over the top. Bake uncovered for 45–50 minutes, until the top is golden and the custard is set but still slightly soft in the center.

6. Serve

Let cool slightly, then cut into squares. Serve your pumpkin spice bread pudding warm with whipped cream or vanilla ice cream.

Variations & Substitutions

Use pecans or walnuts in the streusel for added crunch
Swap dairy milk for half-and-half for extra richness
Make this pumpkin spice bread pudding dairy-free with plant-based milk and cream
Add chocolate chips for a more indulgent version

Pumpkin spice bread pudding in a dish with a spoonful missing.

Pumpkin Spice Bread Pudding with Cinnamon Streusel

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Soft, custardy pumpkin spice bread pudding baked with warm spices and topped with a buttery cinnamon streusel. A cozy, make-ahead fall dessert.

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Prep Time 20

Cook Time 45

Chill Time 2

Total Time 3 5

Servings: Servings

Course: Brunch, Dessert

Ingredients

Bread Pudding

6 cups day-old bread cubed (brioche, challah, or baguette)
1½ cups 360 g pumpkin purée (not pumpkin pie filling)
4 large eggs
2 cups 480 ml whole milk
1 cup 240 ml heavy cream
¾ cup 150 g brown sugar
¼ cup 50 g granulated sugar
2 tsp vanilla extract
1½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp ground cardamom optional
¼ tsp salt
½ cup 60 g chopped pecans (optional)

Cinnamon Streusel

½ cup 60 g all-purpose flour
½ cup 100 g brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¼ cup 60 g unsalted butter, cold and cubed

For Serving

Whipped cream or vanilla ice cream

Method

Grease a 9×13-inch baking dish and spread bread cubes evenly inside.
In a large bowl, whisk together eggs, pumpkin purée, milk, cream, sugars, vanilla, spices, and salt until smooth.
Pour custard over bread, gently pressing down so all pieces are soaked. Sprinkle pecans over top if using.
Cover and refrigerate for at least 2 hours or overnight.
To make the streusel, mix flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until crumbly. Chill until needed.
Preheat oven to 350°F (175°C). Let bread pudding sit at room temperature for 15 minutes.
Sprinkle streusel evenly over the top.
Bake uncovered for 45–50 minutes, until golden and set but still slightly soft in the center.
Cool slightly and serve warm with whipped cream or ice cream.

Notes

Day-old bread gives the best texture; lightly toast fresh bread if needed.
For a dairy-free version, use plant-based milk, cream, and butter alternatives.
If the top browns too quickly, loosely cover with foil near the end of baking.
Leftovers reheat beautifully and taste even better the next day.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

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Serving Ideas

How I love to serve this Pumpkin Spice Bread Pudding:

Warm with vanilla ice cream
With lightly sweetened whipped cream
Drizzled with maple syrup or caramel sauce
Served alongside coffee or chai

Make it Perfect

Day-old bread is key for structure
Don’t skip the chilling time – it makes all the difference
The center should be just set, not firm
If your pumpkin spice bread pudding is browning too quickly, loosely cover with foil

Storage & Make-Ahead

Refrigerator: This pumpkin spice bread pudding keeps well for 3–4 days
Make ahead: Assemble the night before and bake the next day
Reheat: Warm gently in the oven or microwave

Frequently Asked Questions

Yes – and honestly, it’s one of the best things about this recipe. You can assemble everything the night before, cover it, and let it sit in the fridge overnight. The bread has time to fully soak up the pumpkin custard, which actually improves the texture. The next day, just let it sit at room temperature for about 15 minutes, add the streusel, and bake.

Soft, enriched breads like brioche or challah are ideal for this pumpkin spice bread pudding because they soak up the custard without falling apart. A baguette also works well if it’s a bit stale. If your bread is very fresh, you can cube it and toast it lightly in the oven for a few minutes to dry it out before assembling the pudding.

That resting time is what turns this from baked bread into a proper bread pudding. It allows the custard to fully absorb into the bread, giving you that soft, custardy interior instead of dry spots. Two hours is the minimum, but overnight is even better if you have the time.

Yes, it adapts really well. You can use a full-fat plant-based milk and a dairy-free cream alternative, and swap the butter in the streusel for a vegan butter. The texture will be slightly different, but still rich and comforting.

The top should be golden and slightly crisp, and the center should feel set but still soft when gently pressed. If it jiggles like liquid, it needs more time. If the top is browning too quickly before the center is set, loosely cover it with foil and continue baking.

Yes, you can freeze it once baked and fully cooled. Wrap it tightly and freeze for up to two months. Thaw overnight in the fridge and reheat gently in the oven. It won’t be quite as perfect as fresh, but it’s still very good.

This usually comes down to bread or timing. Bread that’s too fresh, not enough soaking time, or underbaking can all lead to a soggy result. Using day-old bread, allowing proper soaking, and baking until just set will give you the best texture.

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This pumpkin spice bread pudding is everything I love about fall baking – cozy, comforting, and deeply satisfying without being complicated. Whether you’re serving it at a holiday table or enjoying leftovers with your morning coffee, it’s the kind of dessert that feels like home.

If you make it, tag me @poetic_road so I can see your version – and don’t forget to sign up for my newsletter for more seasonal baking and cozy kitchen favorites.

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